Cinnamon Swirl Rounds Kitchenaid Cookbook Recipes

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CINNAMON SWIRL ROUNDS - KITCHENAID COOKBOOK



Cinnamon Swirl Rounds - Kitchenaid Cookbook image

Make and share this Cinnamon Swirl Rounds - Kitchenaid Cookbook recipe from Food.com.

Provided by quixoposto

Categories     Yeast Breads

Time 1h35m

Yield 21 rolls

Number Of Ingredients 18

3/4 cup milk
1/2 cup sugar
1 1/4 teaspoons salt
1/2 cup butter
3 teaspoons dry yeast
1/3 cup warm water
3 eggs, at room temp
5 1/2-6 1/2 cups flour
1 cup brown sugar
1 cup sugar
1/2 cup butter
1/4 cup flour
1 1/2 tablespoons cinnamon
1/2 cup nuts, chopped (optional)
1/3 cup evaporated milk
2 tablespoons brown sugar
1 1/2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • 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.

CINNAMON SWIRL BREAD



Cinnamon Swirl Bread image

This bread is all kinds of delicious. Tastes like a cinnamon roll in loaf form.

Provided by Jennifer Sikora

Categories     Breads

Time 2h45m

Number Of Ingredients 10

1/2 cup of milk
3 tablespoons of sugar
2 teaspoons of salt
3 tablespoons of butter
2 packages of active dry yeast
1 1/2 cups of warm water
5 to 6 cups of all-purpose flour
1/2 cup of sugar
2 tablespoons of butter
2 teaspoons of cinnamon

Steps:

  • Place milk, sugar, salt, and butter together in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
  • Dissolve yeast in warm water in a warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups of flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix for 1 minute.
  • Continuing on speed 2, add in the remaining flour, 1/2 a cup at a time, and mix until dough clings to hook and cleans the sides of the bowl, about 2 minutes. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. The dough will be slightly sticky to the touch.
  • Place dough in a greased bowl, turning to grease top. Cover. Let rise in a warm spot for 1 hour or until doubled.
  • Punch dough down and divide in half. Roll each half out into a rectangle.
  • Mix together cinnamon and sugar.
  • Spread each rectangle with 1 tablespoon of butter. Sprinkle each rectangle with half of the sugar mixture.
  • Roll and shape loaves. Place in well-greased loaf pans and cover.
  • Allow rising for 1 hour or until doubled in size.
  • Bake at 375 degrees for 40-45 minutes. Remove from pan immediately after coming out of the oven and allow to cool before slicing.

Nutrition Facts : Calories 616 calories, Carbohydrate 125 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 4 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 202 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CINNAMON SWIRL MINI MUFFINS



Cinnamon Swirl Mini Muffins image

This recipe was developed for our canteen as a kids pleaser and a recipe that we could give the kids as it is low in fat and sugar due to the serving size! It is yummy! This recipe is a variation from a cookery book called 'Muffins Galore' (by Catherine Atkinson), and was also posted by katybean.

Provided by limecat

Categories     Dessert

Time 25m

Yield 28-30 serving(s)

Number Of Ingredients 9

250 g self-raising flour
1 teaspoon baking powder
1 pinch salt
100 g caster sugar
1 egg, lightly beaten
200 ml skim milk
1/4 cup canola oil
2 teaspoons ground cinnamon
75 g brown sugar

Steps:

  • Preheat fanforced oven to 180 Celcius.
  • Grease a 12 mini muffin tin.
  • For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
  • For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
  • In a separate bowl or jug, mix together the egg, milk and melted butter.
  • Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
  • Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
  • Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
  • Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
  • Serve warm or cold. These can be frozen too!

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