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Cinnamon Swirl Rounds
7 cup h'rmly packed
brown sugar
7 cup sugar
cup butter or
margarine, softened
cup afl-pufl:)ose flour
7_ tablespoons
clnnafnon
cup chopped
walnuts or pecans
7 rectfpe BasicSweet
Dough pea page 67)
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 lOx24-inch rectangle, Spread sugar-cinnamon
mixture evenly on dough, Roll dough tightly from
long side to form 24dnch roll, pinching seam
together, Cut into 24 slices, 1-inch each,
Place 12 rolls each in two greased 13x9x2dnch
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
cup evaporated milk
2 tablespoons brown
sugar
7_ cups powdered
sugar
7 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.
66
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