Jim's cinnamon rolls

Yield: 1 Servings

Measure Ingredient
FOR 1-1/2# LOAF AND 1# LOAF:
⅜ cup MILK; (1/4 C.)
⅜ cup WATER; (1/4 C.)
1 EGG; (1 egg)
1 teaspoon SALT; (1 tsp.)
4 tablespoons BUTTER; (3 T.)
⅓ cup SUGAR; (1/4 C.)
3 cups ALL-PURPOSE FLOUR; (2 C.)
1½ teaspoon Red Star YESAST; 1-1/2 tsp.
5 tablespoons BUTTER; melted (3T)
½ cup BROWN SUGAR; (1/3 C.)
1 tablespoon Melted BUTTER; (1 T.)
2 tablespoons Granulated SUGAR; (1 T.)
1 tablespoon Ground CINNAMON; (1-1/2 tsp.
2 tablespoons BROWN SUGAR; (1 T.)
½ cup RAISINS; (1/3 C.)

DOUGH

GLAZE

FILLING

The following rolls are SO good. Sometimes instead of using Cinnamon I turn them into ORANGE rolls by using a combination of grated orange rind and suger....

source: THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS by: Lois Conway and Linda Rehberg

(1) Place all ingred. in bread pan, (2) Dough setting, press start

(3) When dough has risin long enough, the machine will beep (4) Turn off the machine, remove bread pan.

(5) Turn out dough onto a floured countertop or cutting board.

For 1-½ pound DOUGH: Pour the melted butter for the glaze into one 9x13x2 inch pan or two 8 or 9 inch round cake pans; sprinkle with brown sugar.

With a rolling pin, roll dough into a 9x18 inch rectangle.

For 1 pound DOUGH: Pour the melted butter for the glaze into one 9" round or square cake pan; sprinkle with brown sugar. With a rolling pin, roll dough into a 9x14 inch rectangle.

For the FILLING:

(1) Brush melted butter on the dough (2) In a small bowl, combine the sugar, cinnamon, brown sugar, and raisins; (3) Sprinkle over dough.

(4) Starting with long edge, roll up dough; pinch seams to seal.

(5) With a knife, lightly mark roll into 1-½" sections.

(6) Slide a 12" piece of dental floss or heavy thread underneath.

(7) By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.

(8) Place rolls cut side up in prepared pan(s).

(9) Flatten them slightly. (Rolls can be coverd w/foil at this point and refrigerated or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm oven for at least 30 minutes.) (10) Cover/let rise in a warm oven 30-45 minutes till doubled.

(Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven ro rise. Remove pan(s) from oven to preheat.)

(11) Preheat oven to 350°. Bake 25-30 minutes until golden brown.

(12) Remove from oven and immediately invert rolls onto a large platter or serving dish. Serve warm.

1-½ pound dough yields 12 rolls, 1 pound dough yields 9 rolls Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Dec 25, 1997

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