KITCHENAID ACCOLADE 400 - Manuel (Page 65)

63
Cinnamon Swirl Rounds
1 cup (235 ml) firmly
packed brown sugar
1 cup (235 ml) sugar
1 ⁄
2
cup (120 ml) butter
or margarine,
softened
1 ⁄
4
cup (60 ml)
all-purpose flour
1 1 ⁄
2
tablespoons
(20 ml) cinnamon
1 ⁄
2
cup (120 ml)
chopped walnuts or
pecans
1 recipe Basic Sweet
Dough (see page 62)
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 (177°C) for 20 to 25 minutes.
Remove from pans immediately. Spoon Caramel
Glaze over warm rolls.
Caramel Glaze
1 ⁄
3
cup (80 ml)
evaporated milk
2 tablespoons (30 ml)
brown sugar
1 1 ⁄
2
cups (355 ml)
powdered sugar
1 teaspoon (5 ml)
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.