∙ 46 ∙
∙ 47 ∙
Ingredients:
1/2 cup reduced fat milk, room
temperature (70°F)
2 large eggs, room temperature, beaten
4 tbsp unsalted butter, soft but still
holding shape
1/
3
cup sugar
3/4 tsp kosher salt
1 tsp pure vanilla extract
3 cups bread flour or 3 cups +
3 tbsp unbleached all-purpose flour
1/
3
cup cornstarch
11/4 tsp active dry yeast
iced cinnamon
swirl rolls
Directions:
1.
Put all the dough ingredients, in the order listed, into Bread Pan fitted with Kneading Blade.
Click the Bread Pan into the Bread Maker.
2.
Plug in the Bread Maker. Press the MENU button to select
Dough
. Press
START/STOP
to begin
the bread-making process.
3.
Meanwhile, in a small bowl, combine the brown sugar, granulated sugar and cinnamon,
and set aside.
4.
When the cycle is complete, transfer the dough to a lightly floured work surface and punch it down.
Divide the dough into two equal pieces. Let the dough sit, covered loosely with plastic wrap,
for 20 minutes.
5.
Preheat the oven to 350°F. Brush a 13x9” baking dish with 1 tablespoon of the melted butter.
6.
Roll or pat and pull each piece of dough into a 13” wide rectangle 1/2” thick. Brush generously with
melted butter, leaving a 1” border across the long edge farthest from you. Sprinkle the cinnamon
sugar filling on evenly, leaving the border at the top uncovered. Starting at the edge nearest you,
roll the dough up, pulling towards you as you work to make a tight roll. Pinch the dough along the
long side to seal the roll. With a serrated knife, cut each roll into 9 pieces.
7.
Stand the pieces in the prepared pan, cut side down, evenly spaced. Cover loosely with plastic wrap
and set the pan in a warm place until the rolls double in size, about 30 minutes.
8.
Bake for 25 to 30 minutes, until the tops of the rolls are golden brown. Set the pan on a wire rack
for 30 minutes.
9.
While the rolls cool, for the icing, in a bowl use a wooden spoon to combine the confectioners’ sugar,
butter, vanilla and lemon juice. Add the milk, a teaspoon at a time, until the mixture is smooth.
10.
With a fork, drizzle the icing over the rolls. Leave the rolls in the pan until the icing sets, 1 hour.
Serve, or cover with plastic wrap and leave on the counter. These rolls keep well for 2 days,
at room temperature.
3 tbsp unsalted butter, melted
1/
3
cup lightly packed brown sugar
3 tbsp granulated sugar
2 tsp ground cinnamon
Icing:
1 cup confectioners’ sugar
11/2 tbsp butter, very soft
1/2 tsp pure vanilla extract
1/4 tsp lemon juice
4 tsp reduced fat milk
Chef Tip!
To ice more heavily, remove cooled rolls
from the baking pan. One at a time, dip the
tops into the bowl of icing.
Bread flour makes light, airy rolls, and all-purpose
flour makes them more dense and chewy.
