Ingredients
Prep Time: 10 minutes
Bake Time: 1 hour + 20 minutes

Dough:
3/4 cup (175 ml) 2% milk
1 medium egg
3 cups (750 ml) all-purpose flour
3/4 cup (175 ml) ground Roasted Flax For Nutrition
1/2 tsp. (2 ml) salt
3 tbsp. (45 ml) granulated sugar
4 tbsp. (60 ml) margarine or butter
2 tsp. (10 ml) fast rising instant yeast
1/4 cup (50 ml) ground roasted flax seed

Filling:
3 tbsp. (45 ml) margarine or butter
1/3 cup (75 ml) granulated sugar
1 tbsp. (15 ml) cinnamon
1/2 tsp. (2 ml) nutmeg (optional)

Glaze:
1 cup (250 ml) icing sugar
2 tbsp. (25 ml) 2% milk
1/2 tsp. (2 ml) vanilla

Directions
Measure ingredients for dough and place in bread machine pan in order recommended by manufacturer. Select Dough Cycle.
Remove dough from pan and place on floured surface. Cover and let rest 15 minutes.

Roll dough into a rectangle, about 25 x 38 cm (10 x 15 inches). Spread margarine or butter over dough to within 2.5 cm (1 inch) of the edges. Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough. Roll up dough tightly on long side. Press edges to seal and form into a 30 cm (12 inch) long, evenly shaped roll. Cut roll into 1.5 cm (1 inch) pieces. Place rolls onto a greased 22 x 33 cm (9 x 13 inch) pan. Cover and let rise until double in volume, about 30 to 45 minutes.

Preheat oven to 190°C (375°F) for 20 to 25 minutes or until golden brown. Let cool in pan 10 to 14 minutes.

Drizzle with icing sugar glaze. Cut apart and remove from pan.

Courtesy of the Flax Council of Canada.

Nutritional Facts (per serving)
Energy	338 kcal
Total Fat	12.2 g
Polyunsaturated fat	5.8 g
Monounsaturated fat	3.9 g
Saturated fat	2 g
Cholesterol	19 mg
Carbohydrates	50.6 g
Protein	7.2 g
Dietary Fibre	3.6 g

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