Grandma’s Cinnamon Rolls

Personal Recipes

Method

1.After 15 second Punch; press PAUSE. Remove the bread pan and kneading paddle, close lid.

2.On lightly floured surface divide the dough into 4 equal pieces. Set one piece aside. Stretch and roll the other 3 pieces into 12-inch ropes.

3.Braid the ropes from center to ends; pinch and tuck ends under to seal.

4.With sharp knife, cut a slit in the top of the braid beginning and ending one-inch from ends. Place the dough in the bread pan.

5.Divide the reserved piece into 3 pieces; roll into 12-inch ropes and braid. Slightly moisten the cut in larger braid and place the small braid in the slit and tuck ends under. Press top braid firmly into place.

6.Place the bread pan in the Breadmaker and press START.

7.At the end of Rise 3, press PAUSE. Carefully brush the top of the braid with egg wash (1 whole egg mixed with 1 TBL water). Sprinkle with sesame or poppy seeds, if desired.

Tasty rolls, just like the ones Grandma used to make. The recipe yields enough rolls for one batch today and a second batch for up to two weeks later.

Ingredients

	12 rolls

Dough

milk 80º F/27º C	1 cup

vegetable oil	3 TBL

eggs, large, room temperature	2

salt	2-1⁄2 tsp

sugar	1/3 cup

bread flour	5 cups

active dry yeast	1 TBL

Filling

butter, melted

nuts, chopped

sugar

cinnamon

Glaze (for 6 rolls)

1⁄4 cup

1⁄2 cup

2/3 cup

2 tsp

WBYBM1 specifications

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Toastmaster WBYBM1 manual Grandma’s Cinnamon Rolls, Dough Milk 80º F/27º C

Models: WBYBM1

Personal Recipes

Method