Instructions: Measure all ingredients into bread pan and process on dough cycle.

Meanwhile, generously grease bottom and sided of a 9 x 9 pan.( OR-SEE ABOVE NOTE ON FREEZING ) Prepare 2 tsp. cinnamon with 1/3 c sugar. Combine 1 c powdered sugar and 1/2 tsp. vanilla and 2 tbsp. milk. Remove dough from bread
pan and roll into a 9 rectangle. Spread generously with butter. Sprinkle cinnamon sugar evenly over dough. Roll up tightly, pinching edges to seal.

Cut roll evenly into 3 pieces. Cut each piece into 3 pieces. Place in warm oven and allow to double in size.

Arrange in pan and bake 25 to 30 min. or until golden brown at 375. Remove immediately to wire rack and while still warm, drizzle glaze over rolls.

One way I do french toast is to put fruit (like apple pie filling or cherry pie filling) in the bottom of a 13x9" pan and dip the bread in the egg mixture and lay on top of the fruit (do not overlap or the bread remains soggy) and cook at 350 for about 30-40 min. This can be made up the night before and placed in the fridge with saran wrap over it. When you serve it you scoop it out with the fruit and flip it over so the fruit is on top. It tastes great!

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