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CINNAMON ROLLS
| Bread Select Setting: dough |
| INGREDIENTS |
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| 8 ounces (1 cup) |
| MILK, 27° C |
| Makes 12 rolls. | |||
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| EGG, large |
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| 4 tablespoons |
| BUTTER or MARGARINE |
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| 3⅓ cups |
| ALL PURPOSE or BREAD FLOUR |
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| 3 tablespoons |
| SUGAR |
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| ½ teaspoon |
| SALT |
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| 2 teaspoons |
| ACTIVE DRY YEAST |
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| - or – |
| - or - |
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| 1½ teaspoons |
| BREAD MACHINE/FAST RISE YEAST |
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| FILLING: |
| BUTTER or MARGARINE, melted |
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| ¼ cup |
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| ¼ cup |
| SUGAR |
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| 2 teaspoons |
| GROUND CINNAMON |
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| ½ teaspoon |
| GROUND NUTMEG, optional |
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| ⅓ cup |
| CHOPPED NUTS |
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| FOLLOW THESE INSTRUCTIONS FOR THE CINNAMON ROLL RECIPE | |||||||
| BREAD SELECT SETTING TO USE: dough |
| 6. Bake in preheated 190°C oven for 20 to 25 minutes |
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| 1. Add milk, egg and butter to pan. |
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| or until golden brown. Cool in pan on rack for 10 to 15 |
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| 2. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to |
| minutes, then drizzle with powdered sugar icing made |
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| settle dry ingredients, level ingredients, pushing some of the mixture |
| by combining 1 cup powdered sugar with 1 to 2 |
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| into the corners. |
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| tablespoons milk and ½ teaspoon vanilla. Blend until |
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| 3. Make a well in center of dry ingredients; add yeast. Lock pan into |
| smooth. If too thin or thick, add more powdered sugar |
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| bread maker |
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| or milk, respectively, until desired consistency is |
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| 4. Program for dough. Start bread maker. When done, unlock pan |
| reached. Cut apart and remove from pan. |
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| from bread maker. Place dough on floured surface. Knead dough |
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| about 1 minute, then let rest 15 minutes. |
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| 5. Roll dough into a rectangle, |
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| butter over dough to within 1 inch of edges. Then sprinkle ¼ cup |
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| sugar, the cinnamon, nutmeg and chopped nuts evenly over dough. |
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| Roll dough up tightly on long side. Press edges to seal and form into a |
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| thread or dental floss, slide under roll and |
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| neatly through dough. Place rolls into a greased |
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| Cover and let rise in warm, |
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| 30 to 45 minutes. |
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