1 cup firmly packed
brown sugar
1 cup sugar
1
⁄
2
cup butter or
margarine, 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 74)
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.
a~b
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CINNAMON SWIRL ROUNDS
75
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.
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