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.
CINNAMON ROLL DOUGH
1.5 lb. 2 lb.
18 rolls 24 rolls
egg room temperatuare 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 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
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