Toastmaster tbr2 - Manual (Page 45)

CINNAMON ROLL DOUGH
1.5 lb. - 18 rolls 2 lb. - 24 rolls
Egg, room temperature plus 1 1
enough water 80°F/27°C to equal 1 cup 1 1/2 cups
Oil 1/4 cup 1/3 cup
Sugar 1/3 cup 1/2 cup
Salt 1 tsp 1 1/2 tsp
Bread Flour 3 1/2 cups 4 1/2 cups
Active Dry Yeast 1 1/2 tsp 2 tsp
Program: DOUGH
Add at the beep:
Walnuts, chopped (optional)
1/2 cup 2/3 cup
Raisins (optional) 1/2 cup 2/3 cup
Filling
Butter, softened
1/3 cup 1/2 cup
Sugar 1/3 cup 1/2 cup
Cinnamon 2 TBL 3 TBL
Glaze
Powdered Sugar
1/2 cup 2/3 cup
Milk, liquid 3 TBL 1/4 cup
Vanilla 1/4 tsp 1/2 tsp
Method
1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls, (12 x
24 inch rectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients
and sprinkle over butter. Roll up tightly, jelly-roll style, starting with the longest side and cut
into one inch slices.
2. Place in greased baking pans and let stand in a warm place for 1 hour or until double in size.
3. Bake at 350°F/177°C for 25-30 minutes or until done.
4. Mix glaze ingredients until smooth and drizzle over top.
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