Oster deluxe bread and dough maker manual Cinnamon Rolls, Filling

Cinnamon Rolls

Dough:

1 cup water

2 tablespoons margarine or butter, softened

1 egg

3 l/3 cups Gold Medal Better for BreadTM flour

l/4 cup sugar

1 teaspoon salt

3 tearpoon.s regular active dry yeast

OR

3 teaspoons bread machine yeast or quick-acting active dry yeast

Filling:

l/3 cup sugar

2 teaspoons ground cinnamon

2 tablespoons margarine or butter. softened

Glaze (below)

DIRECTIONS:

1.Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.

2.Grease 9x9x2-inch square pan. Mix l/3 cup sugar and the cinnamon. Flatten dough with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Spread with 2 tablespoons margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at g-inch side. Pinch edge of dough into roll to seal. Cut roll into l-inch slices. Place in pan. Cover; let rise in warm place 1 to 1 l/4 hours or until double.

3.Heat oven to 375”. Bake 25 to 30 minutes or until golden brown. Remove from pan; drizzle Glaze over warm rolls. 9 rolls.

Glaze: Mix 1 cup powdered sugar, 112 teaspoon vanilla and 1 to 2 tablespoons milk until

smooth and thin enough to drizzle.

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