West Bend L4805 Cinnamon Rolls, Filling, ⅓ cup, Melted, ½ teaspoon Ground NUTMEG, optional ½ cup

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
7 ounces (¾ cup + 2 Tbsp.)	MILK, 95°/35°C
1	EGG, large
3 cups	ALL PURPOSE or BREAD FLOUR
3 tablespoons	SUGAR
½ teaspoon	SALT
4 tablespoons	BUTTER or MARGARINE
2 teaspoons	ACTIVE DRY YEAST
---or---	---or---
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST
FILLING:	BUTTER or MARGARINE
⅓ cup
	melted
⅓ cup	SUGAR
2 teaspoons	GROUND CINNAMON
½ teaspoon	GROUND NUTMEG, optional
½ cup	CHOPPED NUTS

BREAD SELECT SETTING TO USE: Dough

1.Add warm milk and egg to pan.

2.Add flour, 3 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes.

5.Roll dough into a rectangle, about 15 x 10-inches. Spread ⅓

cup butter over dough to within 1 inch of edges. Then sprinkle ⅓ cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough. See Diagram 1. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. See Diagram 2. With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces. See Diagram 3. (If using thread or dental floss, 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. Cover and let rise in warm, draft-free place until double in size, about 30 to 45 minutes.

6.Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and ½ teaspoon vanilla. Blend until smooth. If too thin or thick, add more powdered sugar or milk, respectively, until desired consistency is reached. Cut apart and remove from pan.

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