West Bend L5203 - Manual (Page 25)

25
CINNAMON ROLLS
No one can resist these taste-tempting rolls, especially when warm from the oven. Can be made the night before, refrigerated and then baked in the
morning if desired. Just let rolls sit at room temperature at least 30 minutes before baking. Makes 12 large rolls.
INGREDIENTS
6-1/2 ounces (3/4 cup + 1 Tbsp.) MILK, 75-85
°°°°
F
1 EGG, large
4 tablespoons BUTTER or MARGARINE
3 cups BREAD FLOUR
3 tablespoons SUGAR
½ teaspoon SALT
2 teaspoons ACTIVE DRY YEAST
- or - - or -
1-1/2 teaspoons BREAD MACHINE/
FAST RISE YEAST
FILLING
¼ cup
BUTTER or MARGARINE, melted
¼ cup SUGAR
2 teaspoons GROUND CINNAMON
½ teaspoon GROUND NUTMEG, optional
1/3 cup CHOPPED NUTS
SELECT SETTING TO USE:
5. Roll dough into a rectangular, about 15 x 10 inches.
dough (9) Spread ¼ cups melted butter over dough to within 1 inch
of edges. Then sprinkle ¼ cup sugar, the cinnamon, nutmeg
1. Add milk, egg and butter to pan. and chopped nuts evenly over dough. See Diagram 1. Roll
dough up tightly on long side. Press edges to seal and form
2. Add bread flour, 3 tablespoons sugar and into a 12-inch long, evenly shaped roll. See Diagram 2. With
salt to pan. Tap pan to settle dry ingredients, a knife or 8-inch long piece of thread or dental floss, cut roll into
then level ingredients, pushing some of the 1- inch pieces. See Diagram 3. (If using thread or dental floss,
mixture into corners. slide under roll and criss-cross ends to cut neatly through dough.)
Place rolls into a greased 13 x 9-inch baking pan. See Diagram 4.
3. Make a well in center of dry ingredients: Cover and let rise in warm, draft-free place until double in size,
add yeast. Lock pan into bread maker. about 30 to 45 minutes.
4. Program for dough. Start bread maker. 6. Bake in preheated 375
°
F oven for 20 to 25 minutes or until golden
When done, unlock pan from bread maker. brown. Cool in pan on rack for 10 t0 15 minutes, then drizzle with
Place dough on floured surface. Knead dough powdered sugar icing made by combining 1 cup powdered sugar
about 1 minute, the let rest 15 minutes. icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons
milk and ½ teaspoon vanilla. Blend until smooth. If too think or thick,
add more powdered sugar milk, respectively, until desired consistency is
reached. Cut apart and remove from pan.