Toastmaster TBR20HCAN - Manual (Page 50)

49.
Cinnamon Roll Dough
18 Rolls 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
RED STAR ® Active Dry Yeast 1 1 ⁄
2
tsp 2 tsp
or
RED STAR
® QUICK•RISE ™ Yeast 1 tsp 1 1 ⁄
4
tsp
or
Bread Machine Yeast
1 tsp 1 1 ⁄
4
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 in 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 49