Cinnamon Rolls using Bread Machine Manual Dough Cycle

Cinnamon Rolls using Bread Machine Manual Dough Cycle

Makes 12 rolls


1 (1/4-ounce) package dry yeast
1/3 cup sugar
4 tablespoons softened butter or margarine
3 cups all-purpose flour
1 teaspoon salt
1 egg
1/2 cup warm milk
1/2 cup warm water


5 tablespoons melted margarine or butter
1/2 cup brown sugar


1 tablespoon melted butter or margarine
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
2 tablespoons brown sugar
1/2 cup raisins

  1. To prepare the dough: Place the yeast, sugar, softened butter, flour, salt, egg, warm milk and water in the bread pan, select the white bread setting and press start. When the dough has gone through the first kneading and rising stages remove from the pan. Roll into a 9-by-13-inch rectangle.

  2. To prepare the glaze: Put the melted margarine or butter in a 9-by-13-inch pan and sprinkle with the brown sugar.

  3. To prepare the filling: Brush 1 tablespoon melted butter on the dough. Combine the granulated sugar, cinnamon, brown sugar and raisins in a small bowl. Sprinkle over the dough. Starting with a long edge, roll up the dough and pinch the seams to seal. With a knife lightly mark the roll into 1 1/2-inch pieces. Cut with a thin sharp knife or a piece of dental floss.

  4. Place the rolls in the prepared pan, cover loosely and let rise in a warm place about 30 minutes. (The rolls can also be prepared 24 hours in advance. Cover and refrigerate before the second rise. Remove from refrigeration 45 minutes before baking.)

  5. Bake in a preheated 350-degree oven 30 minutes, until golden brown. Remove from the oven, cool a few minutes and invert onto a serving platter. Serve warm.

[i]Data per roll Calories 301 Protein 4g Fat 10g Carbohydrates 37g Sodium 286mg Saturated fat 6g Monounsaturated fat 3g Polyunsaturated fat 1g Cholesterol 43mg

From “Bread Machine Magic” by Linda Rehberg and Lois Conway.[/i]