Recipe - Jims Cinnamon Rolls

FOR 11/2# LOAF AND 1# LOAF:

DOUGH
3/8 cup MILK; (One fourth C.)
3/8 cup WATER; (One fourth C.)
1 EGG; (1 egg)
1 teaspoon SALT; (1 tsp.)
4 tablespoon BUTTER; (3 T.)
1/3 cup SUGAR; (One fourth C.)
3 cup ALLPURPOSE FLOUR; (2 C.)
1 One half teaspoon Red Star YESAST; 1One half tsp.

GLAZE
5 tablespoon BUTTER; melted (3T)
One half cup BROWN SUGAR; (1/3 C.)

FILLING
1 tablespoon Melted BUTTER; (1 T.)
2 tablespoon Granulated SUGAR; (1 T.)
1 tablespoon Ground CINNAMON; (1One half tsp.
2 tablespoon BROWN SUGAR; (1 T.)
One half cup RAISINS; (1/3 C.)

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 1One half 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 11/2" 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 3045 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 2530 minutes until golden brown.

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

1One half pound dough yields 12 rolls, 1 pound dough yields 9 rolls

Posted to KitMailbox Digest by Roberta Banghart bobbi744@sojourn.com on
Dec 25, 1997