This is in response to the request for wonderful cinnamon roll recipe. We
really like this.
Lori
* Exported from MasterCook *
Cinnamon Swirl
Recipe By : The Bread Machine Cookbook II, by Donna Rathmell German
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Breakfast Easy
Tried & True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SMALL LOAF (1)
5/8 cup water
1 tablespoon butter or margarine
1/3 cup raisins
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cups bread flour
1 teaspoon yeast
--
Filling for Small Loaf:
3 tablespoons melted butter
2 teaspoons cinnamon
2 1/2 tablespoons brown sugar
1 1/2 tablespoons chopped walnuts
--
Glaze for Small Loaf:
1/2 cup powdered sugar
1 1/2 teaspoons milk
1/8 teaspoon vanilla
--
--
MEDIUM LOAF (1)
3/4 cup water
1 1/4 tablespoons butter or margarine
1/2 cup raisins
1 1/3 tablespoons sugar
2/3 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
--
Filling for Medium Loaf:
4 tablespoons melted butter
1 tablespoon cinnamon
3 tablespoons brown sugar
2 tablespoons chopped walnuts
--
Glaze for Medium Loaf:
3/4 cup powdered sugar
2 teaspoons milk
1/8 teaspoon vanilla
--
--
LARGE LOAF (2)
1 1/8 cups water
2 tablespoons butter or margarine
2/3 cup raisins
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons yeast
--
Filling for Large Loaf:
6 tablespoons melted butter
1 1/3 tablespoons cinnamon
5 tablespoons brown sugar
3 tablespoons chopped walnuts
--
Glaze for Large Loaf:
1 cup powdered sugar
3 teaspoons milk
1/4 teaspoon vanilla
Place ingredients in your breadmaker according to manufacturer's
suggestions. Set machine to dough cycle (manual) and start.
Preheat oven to 350F.
FILLING: Mix filling ingredients together. Remove dough from machine and
roll into a rectangle. Spread filling evenly on top. Roll in a jelly-roll
fashion starting at the wide end. Pinch seams closed. Place on greased
baking sheet, cover and let rise about 30-45 minutes (if not otherwise
specified). Bake in a preheated 350F oven for 30 to 40 minutes or until
golden brown and bread makes a hollow sound when tapped.
GLAZE: Mix glaze ingredients until desired consistency -- fairly
thick. Pour over baked bread while still hot.
- - - - - - - - - - - - - - - - - -
NOTES : I forgot to let the dough rise after rolling into a jelly-roll, but
it turned out great anyway.
Also, we added more milk to the glaze as it was rather dry. Came out perfect.
I made the medium loaf but, because it was so good, I will make the large
one next time.
I've made this with AND without raisins. Patrick prefers it WITH, and I
prefer it WITHOUT.