West Bend L5005 - Manual (Page 38)

37
CINNAMON ROLLS
Bread Select Setting: dough INGREDIENTS
8 ounces (1 cup)
1
4 tablespoons
3⅓ cups
3 tablespoons
½ teaspoon
2 teaspoons
- or –
1½ teaspoons
FILLING:
¼ cup
¼ cup
2 teaspoons
½ teaspoon
⅓ cup
MILK, 27
°°°°
C
EGG, large
BUTTER or MARGARINE
ALL PURPOSE or BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
BUTTER or MARGARINE, melted
SUGAR
GROUND CINNAMON
GROUND NUTMEG, optional
CHOPPED NUTS
Makes 12 rolls.
FOLLOW THESE INSTRUCTIONS FOR THE CINNAMON ROLL RECIPE
BREAD SELECT SETTING TO USE: dough
1. Add milk, egg and butter to pan.
2. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to
settle dry ingredients, level ingredients, pushing some of the mixture
into the corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4. Program for dough. Start bread maker. When done, unlock pan
from bread maker. Place dough on floured surface. Knead dough
about 1 minute, then let rest 15 minutes.
5. Roll dough into a rectangle, 15x10-inches. Spread ¼ cup melted
butter over dough to within 1 inch of edges. Then sprinkle ¼ cup
sugar, the cinnamon, nutmeg and chopped nuts evenly over dough.
Roll dough up tightly on long side. Press edges to seal and form into a
12-inch long, evenly shaped roll. With a knife or 8-inch long piece of
thread or dental floss, slide under roll and criss-cross t\ends to cut
neatly through dough. Place rolls into a greased 13x9-inch baking pan.
Cover and let rise in warm, draft-free place until double in size, about
30 to 45 minutes.
6. Bake in preheated 190°C oven for 20 to 25 minutes
or until golden brown. Cool in pan on rack for 10 to 15
minutes, then drizzle with powdered sugar icing made
by combining 1 cup powdered sugar with 1 to 2
tablespoons milk and ½ teaspoon vanilla. Blend until
smooth. If too thin or thick, add more powdered sugar
or milk, respectively, until desired consistency is
reached. Cut apart and remove from pan.