KitchenAid KSM90PS Instruction and Recipe Booklet - Page 72

Cinnamon Swirl Rounds

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ķ౞ĸ CIሑNNሑAሑMሑOሑNሑSWᇺ ሑIRሑLሑRሑOሑ UNሑDሑSሑሑሑሑ 1 cup firmly packed brown sugar 1 cup sugar ⁄12 cup margarine or butter, softened ⁄14 cup all-purpose flour 11⁄2 tablespoons cinnamon ⁄12 cup chopped walnuts or pecans 1 recipe Basic Sweet Dough (see page 69) Place brown sugar, sugar, margarine, flour, cinnamon, and walnuts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Turn dough onto lightly floured surface. Roll dough to 10x24-inch rectangle. Spread sugar-cinnamon mixture evenly on dough. Roll dough tightly from long side to form 24-inch roll, pinching seam together. Cut into twenty-four 1-inch slices. Place 12 rolls each in two greased 13x9x2-inch baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk. Bake at 350°F for 20 to 25 minutes. Remove from pans immediately. Spoon Caramel Glaze over warm rolls. Caramel Glaze ⁄13 cup evaporated milk 2 tablespoons brown sugar 11⁄2 cups powdered sugar 1 teaspoon vanilla Place evaporated milk and brown sugar in small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly. Place milk mixture, powdered sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 2 minutes, or until creamy. Yield: 24 servings (1 roll per serving) Per serving: About 338 cal, 6 g pro, 57 g carb, 10 g fat,28 mg chol, 219 mg sod. 70

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1
cup firmly packed
brown sugar
1
cup sugar
1
/
2
cup margarine or
butter, softened
1
/
4
cup all-purpose flour
1
1
/
2
tablespoons cinnamon
1
/
2
cup chopped walnuts or
pecans
1
recipe Basic Sweet
Dough (see page 69)
a
~
b
QQQQQQQQQQQ s QQQQQQQQQQQ
CINNAMON SWIRL ROUNDS
70
Place brown sugar, sugar, margarine, flour,
cinnamon, and walnuts in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 1 minute.
Turn dough onto lightly floured surface. Roll dough
to 10x24-inch rectangle. Spread sugar-cinnamon
mixture evenly on dough. Roll dough tightly from
long side to form 24-inch roll, pinching seam
together. Cut into twenty-four 1-inch slices.
Place 12 rolls each in two greased 13x9x2-inch
baking pans. Cover. Let rise in warm place, free
from draft, 45 to 60 minutes, or until doubled in
bulk.
Bake at 350°F for 20 to 25 minutes. Remove from
pans immediately. Spoon Caramel Glaze over warm
rolls.
Caramel Glaze
1
/
3
cup evaporated milk
2
tablespoons brown
sugar
1
1
/
2
cups powdered sugar
1
teaspoon vanilla
Place evaporated milk and brown sugar in small
saucepan. Cook over medium heat until mixture
begins to boil, stirring constantly.
Place milk mixture, powdered sugar, and vanilla in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 4 and beat about 2 minutes, or until
creamy.
Yield: 24 servings (1 roll per serving)
Per serving: About 338 cal, 6 g pro, 57 g carb,
10 g fat,28 mg chol, 219 mg sod.