Title: Grandma's Cinnamon Rolls
Categories: Bread machi, Dough cycle
Yield: 12 Servings

------------------------------ABM-100/300/350------------------------------
1 pk Yeast
3 c Bread flour
1/4 c Sugar
3/4 ts Salt
1/2 c Milk; (80 deg)
1/2 c Water; (80 deg)
2 tb Shortening; (80 deg)
1 Egg; (room temp)

SETTING: White Bread / MANUAL

Cinnamon rolls like grandma used to make! Hot coffee and maple flavor give
the glaze an extra-special flavor. (These are GREAT! Be prepared to eat a
half a dozen of them the first time you make 'em!)

After the machine has completed the second rising, it will beep. Remove
the dough onto a lightly floured surface, roll or pat to a 12x9-inch
rectangle. Brush with 1/4 cup melted butter. Combine 6 tablespoons sugar,
1/4 cup chopped nuts and 3/4 teaspoons cinnamon; sprinkle over dough.
Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into
12 slices. Place in a greased 13x9-inch pan. Cover; let rise in warm place
until almost double in volume - about 30 minutes - (this took MUCH longer
for me.) Bake at 375 degrees, 20 to 25 minutes.

Glaze: Combine 1 cup powdered sugar, 1 1/2 tablespoons melted butter,
1/4 teaspoon maple flavor and 2 tablespoons hot coffee. Blend until smooth.
Drizzle over hot baked rolls.

>From: Rick Turley
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Welbilt/Red Star Yeast