LINDA'S CINNAMON ROLLS

3/4 1 TBSP. WARM MILK 1 LARGE EGG 3 CUPS BREAD FLOUR 3 TBSP. SUGAR 1/2 TEASPOON SALT 4 TBSP. WARM BUTTER 2 TEASPOONS ACTIVE DRY YEAST FILLING: 1/3 cup sugar 1/3 cup warm butter 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped walnuts

Special Instructions:
SET BREADMACHINE FOR DOUGH SETTING. ADD WARM MILK, EGG, FLOUR, SUGAR, SALT, WARM BUTTER (1 TBSP. IN EACH CORNER). MAKE A WELL OF DRY INGREDIENTS AND ADD THE YEAST. ROLL DOUGH INTO RECTANGLE, ABOUT 15 X 10-INCHES. SPREAD WARM BUTTER OVER DOUGH, THEN SPRINKLE WITH SUGAR, CINNAMON, NUTMEG AND WALNUTS. ROLL UP TIGHTLY ON LONG SIDE. CUT INTO 1 INCH PIECES. PLACE ON GREASED 13 X 9 INCH PAN. COVER AND LET RISE FOR ABOUT 30 MINUTES. BAKE AT 375F FOR ABOUT 15 MINUTES. LET COOL AND THEN DRIZZLE WITH MIXTURE OF 1 CUP POWED SUGAR, 2 TBSP. MILK AND 1/2 TEASPOON VANILLA.

Comments:
THESE ROLLS ARE A WINNER! ENJOY! "FROM MY KITCHEN TO YOURS." LINDA

Loaf Size: 1.5

From: LINDA L. BOURGUIGNON