Title: Glazed Cinnamon Rolls
Categories: Breads, Abm
Yield: 9 Rolls

3/4 c Plus 2 tb water
2 tb Margarine or butter; soft
2 1/2 c Bread flour
1/4 c Sugar
1 ts Salt
1 ts Bread machine yeast

------------------------------CINNAMON FILLING------------------------------
2 tb Butter or margarine; used to
-spread on the dough before
-adding next ingredients
1/3 c Sugar
2 ts Ground cinnamon
1/4 c Raisins; optional
2 tb Chopped nuts; optional

-------------------------------VANILLA GLAZE-------------------------------
1 c Powdered sugar
1/2 ts Vanilla
1 tb To 2 tb milk

Measure carefully, placing all bread ingredients in the bread machine pan
in the order recommended by the manufacturer. Select dough/manual cycle and
run. Mine takes 80 minutes.

When dough is ready, take out of machine and flatten with hands or rolling
pin into about a 9-inch square on lightly floured surface. Spread with 2
tablespoons margarine or butter. Sprinkle with the Cinnamon Filling and any
of the optional nuts and/or raisins. Roll dough up tightly, pinching edge
of dough into roll to seal. Cut the roll into 9 slices. Place in a greased
9x9x2-inch baking pan, cover, and let rise in a warm place 1 to 1/4 hours
or until double.

Preheat oven to 375 degrees. Bake 25 to 30 minutes or until golden brown.
Remove from pan to wire rack. Let cool just a few minutes and then drizzle
the Vanilla Glaze over warm rolls. Serve warm but also very good cold until
every last morsel is gone. This makes a great basic sweet roll and next
I'll be trying Orange Rolls with a clear glaze and filling instead of using
powdered sugar.

SOURCE: Betty Crocker's Bread Machine Cookbook, which I've used as a basis
for spinning off other recipes. MM format by Mary Ann Young

Posted to TNT Recipes Digest by HONEYBABE@prodigy.net (Mary Ann Young) on
Feb 12, 1998