Cinnamon Swirl Rounds Kitchenaid Cookbook Recipes

CINNAMON SWIRL ROUNDS - KITCHENAID COOKBOOK

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 COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
• pliable, about 10 minutes.
• Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
• Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

CINNAMON SWIRL MINI MUFFINS

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!