Kitchenaid Cinnamon Bread Food

CINNAMON SWIRL BREAD

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.

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.