Title: Linda's Giant Cinnamon Roll
Categories: Breadmaker
Yield: 1 Loaf
| 1 1/8 | c | Water |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | tb | Olive oil |
| 1 | tb | Honey |
| 3 | c | Bread flour |
| 2 1/2 | ts | Yeast |
SOURCE: Posted on *P - by Linda Caldwell - KKPD13B.
Put ingredients in pan in order given. Set crust control to light and set
machine on regular cycle. Press start. Keep an eye on the doughball and
have the dough just a little stickier than usual but not so wet that it
doesn't hold its shape. Prepare a bread board by sprinkling it with a a
mixture of cinnamon and sugar (I used cinnamon maple sprinkle available
from Sam's Club) using about 1/4 cup in all of the cinnamon mixture. Have
on hand 1/4 cup of raisins and (if you like) 1/4 cup pecans. When the
machine reaches the end of the first rise, remove the bread pan from the
machine and close the lid. Take the dough from the pan and remove the
paddle. (I finish the bread in a Zoji Finnish pan but removing the blade
will get rid of MOST of the hole!) Roll the dough in the cinnamon mixture,
stretching and elongating it (remember the snakes you used to make with
PlayDoh? This is much the same!) until it's about 1 1/2 inches thick and
quite long. Keep working the cinnamon mixture into all of your bread
"snake". Now begins the fun part! Spiral the "snake" back into the bread
pan (if you don't have a spare pan or a Finnish pan you'll need to have
washed your regular pan to remove the bits of dough that may have clung to
the sides) and sprinkle the nuts & raisins in as you create a spiral loaf
of bread. Tuck the "tail end" back into the bread at the top or it'll come
springing out when the dough starts baking! This doesn't take as long as
you think--the bread's back into the machine in plenty of time for it to
rise before the bake cycle starts. The result is a lovely light cinnamon
loaf that's great either sliced or pulled apart to eat. You COULD add a
sugar glaze for a gift loaf but we find it's delicious without a glaze or
even butter. Enjoy!