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Full Online Book HomeLearning KitchenBread - Abm Cinnamon Cocoa Breakfast Buns
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Bread - Abm Cinnamon Cocoa Breakfast Buns Post by :newengland Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3123

Click below to download : Bread - Abm Cinnamon Cocoa Breakfast Buns (Format : PDF)

Bread - Abm Cinnamon Cocoa Breakfast Buns

Dough:
1/2 cup butter or margarine (1 stick) -- cut up
2 large eggs
1/2 cup cooked mashed potatoes
1/4 cup milk
1/4 cup water (70º to 80ºF)
1 teaspoon salt
3 1/4 cups bread flour
1/2 cup sugar
2 teaspoons Fleischmann's® Bread Machine Yeast

Filling:
1 tablespoon butter or margarine -- melted
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon

Topping:
Powdered sugar

Preheat oven to 375.

DOUGH:
Measure all dough ingredients into bread machine pan in order suggested by manufacturer, adding potatoes with liquid ingredients.

Process on dough/manual cycle.

SHAPE AND FILL:
When cycle is complete, remove dough to floured surface.

If necessary, knead in additional flour to make dough easy to handle.

Roll to 15 × 9-inch rectangle; brush with 1 tablespoon melted butter.

FILLING:
Combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.

PROCEDURE:
Beginning at long end, roll up tightly; pinch seam to seal.

With sharp knife, cut roll into 12 equal pieces.

Place, cut sides up, into 12 greased(2 1/2-inch)muffin cups.

Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.
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