Cinnamon Roll Bread

Notes:

• These are instructions for the Zojirushi 2lb bread machine.
• The time is 3hrs 20min PLUS the time to Shape which is not included in the TOTAL TIME

Ingredients

Bread

• 240g (240mL) Milk (I use almond milk, and it works great)
• 2 large eggs beaten
• 553g (4-1/4 cups) Bread Flour (AP flour works as well)
• 40g (4 Tbsp.) Sugar (original called for 48g but I scaled back a little)
• 10g (2 tsp) Salt
• 35g (2-1/2 Tbsp.) Unsalted butter
• 6g (2 tsp.) Rapid Rise Yeast

Filling

• Milk as needed
• 50g (4 Tbsp.) Sugar
• 4g (2 tsp.) Cinnamon

Icing

• 27g (1/4 cup) Powdered Sugar
• 20g (2 tsp.) Water

Directions

1. Add Bread ingredients to the baking pan in order listed
2. Select Course to Manual (I use Manual #1) – see below for suggested cycle times and press START
3. When Shape Beep sounds (20 min), remove dough to work surface, shape to a ball, cover and let rest for 30 minutes.
4. Roll dough into a 12″x12″ square, brush milk on 3/4 of the dough and sprinkle the all of the topping over the dough where milk is brushed
5. Roll dough into a log and cut into 10 equal pieces
6. Remove kneading blades, and place the down randomly into the Baking pan (two rows are needed). Press the START button again.
7. When bread is finished, mix the icing ingredients together and pipe over the cooled loaf.

Suggested Cycle Times