Cinnamon Swirl Rounds

1cup firmly packed brown sugar

1 cup sugar

1⁄2 cup butter or margarine, softened

1⁄4 cup all-purpose flour

11⁄2 tablespoons cinnamon

1⁄2 cup chopped walnuts or pecans

1recipe Basic Sweet Dough (see page 55)

Caramel Glaze

1⁄3 cup evaporated milk

2tablespoons brown sugar

11⁄2 cups powdered sugar

1 teaspoon 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 rectangle. Spread sugar-cinnamon mixture evenly on dough. Roll dough tightly from long side to form 24-inch roll, pinching seam together. Cut into 24 slices, 1-inch each.

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.

To make Caramel Glaze, 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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KitchenAid KSM50P, KP50PS manual Cinnamon Swirl Rounds
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