1 c brown sugar
1 c sugar
½ c butter
¼ c flour
1-1/2 t cinnamon
1 recipe sweet dough
Mix all ingredients on speed 2 with paddle for 1 minute.
Roll dough to 10x30x1/4 inch rectangle; Spread cinnamon mixture evenly on dough. Roll tightly from long side to form 30-inch roll, pinching seam together. Cut into 21 1-1/2 inch slices.
Place. Rolls in 3 greased 8-inch cake pans. Cover, let rise in warm draft-free place until doubled, about 1 hour.
Bake at 350 for 20 minutes. Remove from pans immediately and spread caramel glaze over warm rolls.
Glaze
1/3 c evaporated milk
2 T brown sugar
1-1/2 c powdered sugar
1 t vanilla
Combine milk and brown sugar in pan and cook over medium heat, stirring constantly, until mixture beings to boil.
Beat milk mixture, powdered sugar, and vanilla with paddle on speed 4 until creamy, about 2 minutes.
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