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Cinnamon Rolls-Bread Machine Recipe

Servings: 9 or 12
Comments:
This scrumptious recipe combines old-fashioned home baked flavor with modern day convenience.


Ingredients:
FOR 1-POUND RECIPE
DOUGH:
1/3 cup milk
2 tablespoons water
1 large egg
3 tablespoons butter or margarine, cut up
1/2 teaspoon salt
2 1/4 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons Bread Machine Yeast

FOR FILLING AND TOPPING FOR 1-POUND RECIPE
1/3 cup coarsely chopped almonds, toasted (or chopped pecans or walnuts)
3 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon butter or margarine, softened

FOR 1 1/2-POUND RECIPE
DOUGH:
3/4 cup milk
3 tablespoons water
1 large egg
1/4 cup butter or margarine, cut up
3/4 teaspoon salt
3 1/3 cups bread flour
3 tablespoons sugar
2 teaspoons Bread Machine Yeast

FOR FILLING AND TOPPING FOR 1 1/2-POUND RECIPE
1/2 cup coarsely chopped almonds, toasted (or chopped pecans or walnuts)
1/4 cup sugar
1 1/4 teaspoons ground cinnamon
2 tablespoons butter or margarine, softened

GLAZE (SEE RECIPE BELOW)


Instructions:
Add dough ingredients to the bread machine pan in the order suggested by the manufacturer. Select the dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping.

FOR FILLING;
Stir together almonds (or other chopped nuts of your choice), the 3 tablespoons sugar (1/4 cup for 1 1/2-pound dough recipe), and cinnamon.

For 1-Pound Recipe:
Roll dough into a 12 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 9 equal slices. Place, cut sides up, in a greased 8 x 8 x 2-inch baking pan.

For 1 1/2-Pound Recipe:
Divide dough in half. Roll half of dough into a 9 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with half of the filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 6 equal slices. Repeat with remaining dough, butter, and filling. Place all the rolls, cut sides up, into one greased 9 x 9 x 2-inch baking pan.

For Both Size Dough Recipes:
Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake rolls at 350 degrees F (180 C) for 25 to 30 minutes or until done. Cool slightly; remove from pan. Drizzle glaze over warm rolls. Serve warm.

Makes 9 (12) rolls.

For Glaze
(for either size recipe)
Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency.


Source: Fleishmann's Yeast
Date: November 4, 2003