Cinnamon Swirl Rounds - Kitchenaid Cookbook

Recipe by quixoposto
READY IN: 1hr 35mins
YIELD: 21 rolls
UNITS: US

INGREDIENTS

Nutrition
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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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