User's Manual

Cinnamon Rolls
Dough:
P/3 cup water
I tablespoon margarine or butter, softened
1 egg
2 l/4 cups Gold Medal@ Better for BreacFM flour
3 tablespoons sugar
314 teaspoon salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Filling:
114 cup sugar
2 teaspoons ground cinnamon
2 tablespoons margarine or butter, softened
Glaze (below)
DIRECTIONS:
I. Place all Dough ingredients in breadpan in the order listed. Select SWEET DOUGH cycle.
2. Grease 9x9x2-inch square pan. Mix I/4 cup sugar and the cinnamon. Flatten dough with hands
or rolling pin into 15x9~inch rectangle on lightly floured surface. Spread with 2 tablespoons
margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 9-inch side.
Pinch edge of dough into roll to seal. Cut roll into I-inch slices. Place in pan. Cover; let rise in
warm place 40 to 60 minutes or until double.
3. Heat oven to 3 75 O.
Bake 23 to 28 minutes or untilgolden brown. Remove from pan; drizzle
Glaze over warm rolls.
9 rolls.
Glaze: Mix I cup powdered sugar, 112 teaspoon vanilla and I to 2 tablespoons milk until smooth
and hin enough to drizzle.
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