1 large egg plus enough very warm water to measure 1 cup
1/4 cup butter, softened
1 1/2 tsp. salt
3 cups bread flour
3 Tbs. Nonfat dry Milk
3 Tbs. sugar
2 tsp. Bread Machine Yeast
2 tbs. sugar
1 Tbs. brown sugar
1 Tbs. cinnamon
2 Tbs. butter, softened
Add all of the bread ingredients in the order recommended by manufacturer of your bread machine (usually wet ingredients followed by dry ingredients and ending with the yeast). Set the machine to dough setting. When complete, remove dough from machine and allow to rest, covered for 5 minutes.
Spray three 3-inch x 5-inch mini loaf pans. Divide dough into 3 equal pieces. Roll each piece to 5-inches x 10-inches. Spread about 2 tsp. butter onto each. Sprinkle each with third of the sugar mixture. Beginning at the short side, roll up tightly; pinch edge to seal and place into prepared pan. Cover lightly and place in a warm, draft-free place and allow to rise for another 30-60 minutes.
Bake in a preheated 350 degree oven for about 18-20 minutes or until golden brown. Tent with foil if browning too quickly.
Remove from pans to cooling rack.
1 cup confectioners’ sugar
1/2 tsp. melted butter
1-2 Tbs. cream or milk
tiny pinch salt (optional)
In a small bowl, combine all ingredients and stir until smooth adding the cream little by little to achieve the right constancy. Spoon/spread over bread; sprinkle with jimmies, if desired.
NOTE: If you want your frosting to be thinner and be more of a glaze, frost when the bread has cooled just a bit. If you prefer the frosting to be thicker and whiter, allow the loaves to be just a little warm before spreading on the frosting.