Sinful Cinnamon-Raisin Rolls
Ingredients (For BB-CEC20, makes 24 rolls):
See Butter Roll recipe from instruction manual
3/4 cup thinly sliced butter
3/4 cup brown sugar
3 tsp. cinnamon
1 cup raisins
1 large egg, beaten
4 tsp. water
Prepare the dough using the ingredients and steps listed in the instruction manual.
When the DOUGH course completes, press CANCEL for BB-PAC20/BB-CEC20 models and START/RESET for BB-HAC10 model. Remove and place dough on a lightly floured board. For BB-PAC20/BB-CEC20 models, divide dough into three, and roll each dough into 8 x 9” sheets. For BB-HAC10 model, divide dough into two, and roll each into rectangular sheets.
Spread the filling. For BB-PAC20/BB-CEC20 models, spread surface of each sheet with 1/4 cup butter, 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/3 cup raisins. For BB-HAC10 model, spread 3/4 surface of each sheet with half portion of ingredients listed for “Filling.”
Roll each dough jelly-roll style, then pinch seam to seal. For BB-PAC20/BB-CEC20 models, with seam side down, cut into 8 one-inch pieces. For BB-HAC10 model, with seam side down, cut into 5 pieces.
Line baking sheet with greased parchment paper. Place each dough 2 inches apart. Cover with a damp cloth and allow to rise in a warm place (about 86-95°F) for 40 minutes to 1 hour for BB-PAC20/BB-CEC20 models or 30-40 minutes for BB-HAC10 model, or until size doubles.
Brush each dough with egg glaze. For BB-PAC20/BB-CEC20 models bake in an oven preheated to 375°F for 10 to 15 minutes. For BB-HAC10 model bake in an oven preheated to 350°F for 20 minutes.