bread machine cinnamon rolls

Here is a basic sweet dough for your bread machine. Again, it is from "Bread Machine Magic" and well worth the price to buy this book and the follow up! So many recipes, so little time!!!

3/8 cup milk
3/8 cup water (for Welbilt/Dak machines, add 2 tablespoons more water)
1 egg
3 cups flour
1 teaspoon salt
4 tablespoons margarine or butter
1/3 cup sugar
1 and 1/2 teaspoons dry active yeast (for Welbilt/Dak machines, use 2 teaspoons yeast)

Place all ingredients in bread pan, select Dough setting, and press Start.

When dough has risen enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Follow directions for specific recipe.

CINNAMON ROLLS

DOUGH

Sweet dough of choice

GLAZE

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

FILLING

1 tablespoon melted butter or margarine
2 tablespoons sugar
1 tablespoon cinnamon
2 tablespoons brown sugar
1/2 cup raisins (optional)

Pour the melted butter for the glaze into one 9 x 13-inch pan or two 8 or 9-inch round cake pans; sprinkle with brown sugar. With a rolling pin, roll dough into a 9 x 18-inch rectangle.

For the filling, brush the melted butter on the dough. In a small bowl, combine the sugar, cinnamon, brown sugar, and raisins; sprinkle over the dough. Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 and 1/2 inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposeite directions. Place rolls cut side up in prepared pan(s), flattening them slightly. Cover and let rise in a warm oven 30 to 40 minutes until doubled.

Preheat oven to 350 degrees. Bake 25 to 30 minutes until golden brown. Remove from oven and immediately invert rolls onto a large platter or serving dish. Serve warm.

If you want a really ooey-gooey bun, use this recipe.

TOPPING

2 tablespoons melted butter or margarine
3/4 cup brown sugar
3/8 cup light or dark corn syrup

FILLING

1 tablespoon melted butter or margarine
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup raisins

Brush one 9 x 13-inch pan or two 9-inch round cake pans with 1 tablespoon melted butter for topping. Sprinkle brown sugar over the bottom of the pan(s). Pour corn syrup over the sugar. With a rolling pin, roll the dough into an 18 x 10-inch rectangle.
Fill dough with filling ingredients, and proceed as the above recipe directs.
Let rise in warm oven for 30 to 45 minutes until doubled.

Preheat oven to 325 degrees. Bake about 45 minutes until brown. Remove from oven and invert onto a serving platter. Leave pan on top of rolls 1 to 2 minutes, allowing topping to drip out of pan. Serve warm. (They do not keep well.)

Enjoy! I'll look in some other cookbooks for the type of dessert you are looking for! Margie