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of 70
Cinnamon Swirl Rounds
1 cup firmly packed
brown sugar
1 cup sugar
2 cup butter or
margarine, softened
4 cup all-purpose flour
2 tablespoons
2 cup chopped
walnuts or pecans
1 recipe Basic Sweet
Dough (see page 58)
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.
Caramel Glaze
3 cup evaporated milk
2 tablespoons
brown sugar
2 cups powdered
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.