KitchenAid 4KSMC50S manual Cinnamon Swirl Rounds, Caramel Glaze, Tablespoons 30 mL brown sugar

Cinnamon Swirl Rounds

1cup (250 mL) firmly packed brown sugar

1 cup (250 mL) sugar

1⁄2 cup (125 mL) butter or margarine, softened

1⁄4 cup (50 mL) all-purpose flour

11⁄2 tablespoons

(22.5 mL) cinnamon

1⁄2 cup (125 mL) chopped walnuts or pecans

1recipe Basic Sweet Dough (see page 57)

Caramel Glaze

1⁄3 cup (75 mL) evaporated milk

2tablespoons (30 mL) brown sugar

11⁄2 cups (375 mL) powdered sugar

1teaspoon (5 mL) vanilla

Place brown sugar, sugar, butter, 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 (25x60-cm) rectangle. Spread sugar-cinnamon mixture evenly on dough. Roll dough tightly from long side to form 24-inch

(60-cm) roll, pinching seam together. Cut into 24 slices, 1-inch (2.5-cm) each.

Place 12 rolls each in two greased 13x9x2-inch (33x23x5-cm) baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 350°F (180°C) for 20 to 25 minutes. Remove from pans immediately. Spoon Caramel Glaze over warm rolls.

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.

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