Toastmaster 1143S - Manual (Page 40)

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Cinnamon Roll Dough
16 ro l l s
egg room temperature plus 1
enough water
80°F/27°C to equal 1 cup
o i l 3 T B L
s u g a r 1/3 cup
s a l t 1 tsp
bread flour 3 1/2 cups
a c t i ve dry ye a s t 1 1/2 tsp
P ro g r a m 1 0 1 0
F i l l i n g :
bu t t e r, melted 1/3 cup
s u g a r 1/4 cup
c i n n a m o n 2 T B L
wa l nu t s, finely chopped 1/4 cup
( o p t i o n a l )
raisins (optional) 1/4 cup
G l a ze :
p owdered sugar 1/2 cup
m i l k 3 T B L
va n i l l a 1/2 tsp
M e t h o d
1 . On a lightly floured surfa c e, roll dough
into a 12 x 16 inch rectangle and spread
with bu t t e r. Combine remaining filling
i n gredients and sprinkle over bu t t e r. R o l l
up tightly, jelly-roll style, starting with the
longest side and cut into one inch slices.
2 . Place in greased baking pan about 1/2
inch apart and let stand in a wa rm place
for 30 minutes or until double in size.
3 . B a ke at 350°F/177°C 25-30 minutes or
until done.
4 . Mix glaze ingredients until smooth and
d rizzle over top.
Sticky Breakfast Roll Dough
12 ro l l s
egg room temperature plus 1
enough wa t e r
80°F/27°C to equal 1 1/4 cups
o i l 3 1/2 tsp
s u g a r 1/3 cup
s a l t 1 tsp
bread flour 3 1/2 cups
a c t i ve dry ye a s t 1 1/2 tsp
P ro g r a m 1 0
F i l l i n g :
bu t t e r, softened 1/2 cup
s u g a r 1/3 cup
c i n n a m o n 1 T B L
wa l nuts or pecans, chopped 1/2 cup
To p p i n g :
bu t t e r, melted 3/4 cup
b r own sugar 3/4 cup
M e t h o d
1 . On a lightly floured surface roll into a
12 x 16 inch rectangle and spread with
bu t t e r. Combine remaining filling ingr e d i-
ents and sprinkle over dough. Roll up
t i g h t l y, jelly-roll style, starting with the
longest side and cut into one inch slices.
2 . Combine topping mixture and spread into
a 13 x 9 inch baking dish. Place slices on
mixture and let rise in a wa rm place fo r
30 minutes or until double in size.
3 . B a ke at 350°F/177°C 35 minutes or until
d o n e. I nve rt onto a heat-proof tray.