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Caramel Cinnamon Rolls cont.
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2 cups confectioners' sugar
1 teaspoon vanilla extract
In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar,
potatoes, eggs, salt and whole wheat flour; beat until smooth. Stir in enough
all-purpose flour to form a soft dough. Turn onto a floured surface; knead
until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until doubled, about 45
minutes. Punch dough down. Turn onto a floured surface; divide into thirds.
Roll each portion into a 12-in. x 8-in. rectangle; spread with melted butter.
Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut
each into 12 slices; place cut side down in three greased 13-in. x 9-in. baking
pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for
27-30 minutes or until golden brown. Cool for 5 minutes before removing from pan
to a wire rack. Meanwhile, for glaze, combine the cream, sugars and butter in
a large saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from the
heat; stir in marshmallows until melted. Beat in confectioners' sugar and
vanilla. Drizzle over rolls.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |