This is a really good sounding cinnamon roll recipe. The Jim is Lois's
husband and he seems to have very good taste!!
I just got a copy of Lois and Linda's The Bread Machine Magic Book of
Helpful Hints, Second Revised Edition. It has 55 recipes in it and
includes 2 lb loaves. Many of you know that their books are very good ...
not only the recipes but their problem solving is very comprehensive. In
this book they have another section that I am very interested in ... it is
How To Adjust Recipes to Fit Your Dietary Needs. This section includes how
to reduce or eliminate fats in breads, how to reduce or eliminate sugar in
bread, cutting the salt in half, and lowering the cholesterol in bread. I
have found that I refer most often to these books when my breads have problems.
* Exported from MasterCook *
Jim's Cinnamon Rolls
Recipe By : The Bread Machine Magic Book of Helpful Hints *Revised*
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads/Muffins/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Medium Loaf: -- (Large Loaf):
3/8 C Milk -- (3/8 C)
3/8 C Water -- (3/8 C)
1 Egg -- (2 )
1 Tsp Salt -- (2 Tsp)
4 Tbsp Butter Or Margarine -- (6 Tbsp)
1/3 C Sugar -- (1/2 C)
3 C All-Purpose Flour -- (4 C)
1 1/2 Tsp Active Dry Yeast -- (2 Tsp)
Glaze Frosting
5 Tbsp Melted Butter Or Margarine -- (6 Tbsp)
1/2 C Brown Sugar -- (2/3 C)
Filling:
1 Tbsp Melted Butter Or Margarine -- (2 Tbsp)
2 Tbsp Granulated Sugar -- (2 Tbsp)
1 Tbsp Ground Cinnamon -- (1 Tbsp)
2 Tbsp Brown Sugar -- (2 Tbsp)
1/2 C Raisins -- (2/3 C)
-- Optional
Authors: Linda Rehberg and Lois Conway, St Martin's Griffin Edition, Nov
1999, ISBN 0-312-24123-2
This is the second revised edition.
Small loaf:
1/4 C milk
1/4 C water
1 egg
1 tsp salt
3 Tbsp butter or margarine
1/4 C sugar
2 C all-purpose flour
1 1/2 tsp active dry yeast
Glaze:
3 Tbsp melted butter or margarine
1/3 C brown sugar
Filling:
1 Tbsp melted butter or margarine
1 Tbsp granulated sugar
1 1/2 tsp ground cinnamon
1 Tbsp brown sugar
1/3 C raisins, optional
Place dough ingredients in bread pan, select Dough setting, and press Start.
When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.
For the Small Recipe:
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 an 8x14"
rectangle.
For the Medium Recipe:
Pour the melted butter for the glaze into one 9x13x2" pan or two 8 or 9"
round or square cake pans; sprinkle with brown sugar. With a rolling pin,
roll dough into a 9x18" rectangle.
For the Large Recipe:
Pour the melted butter for the glaze into two 9" round or square cake pans;
sprinkle with brown sugar. Divide dough in half. With a rolling pin, roll
each ball of dough into an 8x14" rectangle.
For the filling:
Brush the melted butter on the dough. In a small bowl, combine the
granulated sugar, cinnamon, brown sugar, and raisins; sprinkle over
dough. Starting with long edge, roll up dough; pinch seams to seal. With
a knife, lightly mark roll into 1 1/2" sections. Slide a 12" piece of
dental floss or heavy thread underneath. 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. Place rolls cut side
up in prepared pan(s), flattening them slightly.* Cover and let rise in a
warm oven 30 - 45 min until doubled. (Hint: To warm oven slightly, turn
oven on Warm setting for 1 min, then turn it off, and place covered dough
in oven to rise. Remove pan(s) from oven to preheat.)
Preheat oven to 350F. Bake for 25 - 30 min until golden brown. Remove from
oven and immediately invert rolls onto a large platter or serving
dish. Serve warm.
*The rolls can be covered with foil at this point and refrigerated
overnight or frozen for 1 month. Before baking, allow rolls to thaw
completely and rise in a warm oven for at least 30 minutes.
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
Bake Cycle: Dough
Nutritional Info per roll (per cookbook):
Cal 302, Total Fat 10.6g, Carb 48.1g, Fib 1.4g, Pro 4.4g, Sod 274mg
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 222 0 0 4131 0 0 0 0 0