Cinnamon Swirl Rounds - Kitchenaid Cookbook

Name: Cinnamon Swirl Rounds - Kitchenaid Cookbook
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 21 rolls
Ingredients: 3/4 cup milk; 1/2 cup sugar; 1 1/4 teaspoons salt; 1/2 cup butter; 3 teaspoons dry yeast; 1/3 cup warm water; 3 eggs, at room temp; 5 1/2-6 1/2 cups flour; 1 cup brown sugar; 1 cup sugar; 1/2 cup butter; 1/4 cup flour; 1 1/2 tablespoons cinnamon; 1/2 cup nuts, chopped (optional); 1/3 cup evaporated milk; 2 tablespoons brown sugar; 1 1/2 cups powdered sugar; 1 teaspoon vanilla

Submitted by quixoposto

"This makes rich rolls."

Cinnamon Swirl Rounds - Kitchenaid Cookbook created by Christy M.

Ready In:: 1hr 35mins
Ingredients:: 18
Yields:: 21 rolls

ingredients

BASIC SWEET DOUGH
³⁄₄ cup milk
¹⁄₂ cup sugar
1 ¹⁄₄ teaspoons salt
¹⁄₂ cup butter
3 teaspoons dry yeast
¹⁄₃ cup warm water
3 eggs, at room temp
5 ¹⁄₂ - 6 ¹⁄₂ cups flour
FILLING MIXTURE
1 cup brown sugar
1 cup sugar
¹⁄₂ cup butter
¹⁄₄ cup flour
1 ¹⁄₂ tablespoons cinnamon
¹⁄₂ cup nuts, chopped (optional)
CARAMEL GLAZE
¹⁄₃ cup evaporated milk
2 tablespoons brown sugar
1 ¹⁄₂ cups powdered sugar
1 teaspoon vanilla

directions

MAKE DOUGH:
Combine milk, sugar, salt, and butter in small saucepan. heat over low heat until butter melts and sugar dissolves.
Cool to lukewarm.
Dissolve yeast in warm water in warmed bowl.
Add lukewarm milk mixture, eggs, and 5 cups flour.
With dough hook mix 2 minutes at speed 2.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes.
Knead on speed 2 for 2 more minutes.
Place in a greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down and shape as desired for rolls or coffee cakes.
FILLING MIXTURE:
Place filling ingredients in bowl. Mix with flat beater at speed 2 for 1 minute.
Roll dough to a 10 x 30 x 1/4 inch rectangle.
Spread mixture evenly on dough. Roll dough tightly from long side to form 30-inch roll, pinching seam together. Cut into twenty one 1 1/2-inch slices.
Place 7 rolls each in 3 greased 8 x 1 1/2-inch cake pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 350 F for about 20 minutes. Remove from pans immediately. Spread caramel glaze over warm rolls.
CARAMEL GLAZE:
Combine milk and brown sugar in small saucepan. Over medium heat, cook, stirring constantly, until mixture begins to boil.
Place milk mixture, powdered sugar, and vanilla in bowl. Beat with flat beater at speed 4 until creamy, about 2 minutes.

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Jamie L.
Jamie L.
Am I letting these rise twice for an hour? I see for the dough recipe it says let rise for hour. But then in the mixture recipe after you cut them into rolls you let them rise again.

Roxanne M.
Christy M.
Christy M.