Cinnamon Rolls With Kitchenaid Mixer Recipe 455

KITCHENAID SIXTY-MINUTE ROLLS

Steps:

• Combine 3 1/2 cups flour, sugar, salt and undissoloved yeast in bowl.
• Attach bowl and dough hook. Turn to speed 2 and mix for 1 minute.
• Combine milk, water and margarine in a saucepan. Heat over low heat, until liquids are very warm (120 to 130). Margarine does not need to melt.
• Turn to speed 2 and gradually add liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continue on speed 2, adding remaining flour, 1/2 cup at a time, as needed. Mix until dough clings to hook, about 5 minutes.
• Knead dough on speed 2 for 7-10 minutes longer, or until dough is smooth and elastic. Stop.
• Place in greased bowl, turning to grease top. Cover, let rise in a warm place 15 minutes.
• Turn dough out onto floured board. Divide in half and shape as desired. Cover; let rise in slightly warm oven (about 90 degrees) for 15 minutes or until doubled in bulk [usually 15 minutes works just fine!].
• Bake at 425, for 12 minutes, or until nice and brown. Remove from baking sheets and cool on wire racks.
• I usually make balls. But for something fancy you can make one of the following:.
• Curlicues: Divide dough in half and roll each half to 12x9 inch rectangle. Cut 12 equal strips about 1 inch wide. Hold one end of strip firmly and wind tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches apart.
• Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters, cutting through to almost bottom of rolls.

CINNAMON ROLLS WITH KITCHENAID MIXER RECIPE - (4.5/5)

Steps:

• Pour warm milk inside the KitchenAid Mixer bowl then add dry yeast and 4 teaspoons of sugar. Whisk, cover it with a kitchen towel and let it rest for about 10 minutes. After 10 minutes, the mixture should be bubbly and puffed up. With the hook attachment on, start your mixer on low speed. Add melted margarine, eggs and remaining sugar. Start adding the flour and salt, 1 cup at a time until dough does not stick to bottom or sides of bowl. Work on dough on the slow speed for about 10 minutes. Cover the dough with a plastic wrap right on the top of the dough (this will prevent the dough from getting dry and forming a crust or cover in greased bowl. Let it rise for about 1 hour or until it doubles size in a warm place. Sprinkle a little flour over a clean surface and pour the dough over it. Stretch the dough using a rolling pin. Shape the dough into a 16×21 inches rectangle. Spread the 1/3 cup of soften butter all over the dough. Mix the brown sugar and cinnamon and sprinkle this mixture all over the dough (the butter should hold the sugar mixture in place). Roll the dough VERY TIGHTLY, long way. Cut the dough into 12 pieces, Lightly grease a 9×13 inches pan and place the cinnamon rolls on it, cover it and let it rise for about 30 minutes or until doubles size in a warm place. Preheat your oven to 400F. Bake the cinnamon rolls for about 15 minutes until golden brown. While rolls are in the oven, make the frosting. In KitchenAid Mixer bowl add soften cream cheese and butter and with the whipping attachment on start whipping it until it's combines. Add Vanilla extract and start adding the powdered sugar. Add a little bit of water, just enough so it can mix it. Once rolls come out of the oven, spread the frosting while rolls are still warm.

THE BEST HOMEMADE CINNAMON ROLLS EVER!

Steps:

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the on to a low speed.
• Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
• Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
• Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
• Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
• While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
• Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.