West Bend L5141 manual Cinnamon Rolls

CINNAMON ROLLS

No one can resist these taste-tempting rolls, especially when warm from the oven. Can be made the night before, refrigerated and baked in the morning if desired. Just let rolls sit at room temperature at least 30 minutes before baking. Makes 12 large rolls.

	INGREDIENTS
8 ounces (1 cup)	MILK, 75-85°F
1	EGG, large
4 tablespoons	BUTTER or MARGARINE
3⅓ cups	BREAD FLOUR
3 tablespoons	SUGAR
½ teaspoon	SALT
2 teaspoons	ACTIVE DRY YEAST
---or---	---or---
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST
FILLING:	BUTTER or MARGARINE, melted
¼ cup
¼ cup	SUGAR
2 teaspoons	GROUND CINNAMON
½ teaspoon	GROUND NUTMEG, optional
⅓ cup	CHOPPED NUTS

BREAD SELECT SETTING TO USE: dough

Add milk, egg and butter to pan.

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

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

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

Roll dough into a rectangle, about 15 x 10 inches. Spread ¼ cup melted butter over dough to within 1 inch of edges. Then sprinkle ¼ 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 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 40 minutes.

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 combing 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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