Mixer Made Cinnamon Rolls Recipes

Steps:

• For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
• In a large bowl, stir together 1/2 cup sugar, the egg, oil and salt. Mix in the cold water and then the boiling water. Add this to the yeast mixture and stir until well blended. With the machine on low speed, slowly add in 4 cups of flour until incorporated.
• Knead in the mixer on low speed for about 5 minutes until smooth, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours.
• Meanwhile, combine the remaining 1/2 cup sugar with the cinnamon in a small bowl. Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.
• Punch down the dough and place it on a lightly floured surface. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut-side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F. Bake the rolls until golden, 40 to 45 minutes.
• For the icing: Meanwhile, mix the confectioners' sugar with the milk in a small bowl. When the rolls come out of the oven, drizzle the icing over the hot rolls. Serve while warm.

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.

Steps:

• Sift 2 cups flour, sugar, and salt for dough together into the bowl of a stand mixer fitted with the paddle attachment. Stir in yeast. Add butter and blend at low speed until combined. Add hot water (the hottest it comes from your tap) all at once with the mixer running. Mix in egg until fully incorporated. Add remaining 2 cups flour and mix briefly until dough is soft and flour is incorporated.
• Change to the dough hook and knead dough for 10 minutes. If dough does not knead, you may need to add a little bit more flour carefully while the mixer is running. Once the dough climbs up the dough hook you have the right consistency. Make dough into a ball.
• Oil a bowl. Place the dough into the bowl and turn to coat with oil. Cover with a cloth and let sit until doubled in size, 1 to 2 hours.
• Cover your countertop with flour and roll dough out to a large rectangle, roughly 18x24 inches. Sprinkle brown sugar, pecans, and cinnamon on the dough, then pour melted butter over top. Roll the dough up from the longer side and cut into twelve 2-inch pieces. Place the pieces in a baking pan or on a baking stone. Cover with a cloth and let rise until doubled in size, about 45 minutes. Keep a close eye on the rolls; if they start to fall or look deflated at all, bake them immediately.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven until golden brown, 6 to 10 minutes.
• Meanwhile, combine confectioners' sugar, butter, cream cheese, vanilla, and salt in a large bowl; beat with an electric mixer until no lumps of cream cheese remain. Whip for 2 to 3 more minutes on medium speed.
• Spread icing on warm rolls and serve.

Steps:

• Place all ingredients in mixer bowl (I use a Kitchen Aid) except eggs and topping, and beat 2 minutes until smooth. Scrape bowl often.
• Add eggs and beat until mixed.
• Add 3 ½-4 Cups more flour.
• Switch to dough hook and mix until a good dough forms.
• Place dough on pastry cloth or Silpat and invert bowl over dough. Let rest for 20 minutes.
• Roll dough into large rectangle (about 18x24")
• Butter the rectangle.
• Mix brown sugar with cinnamon. Spread evenly over dough.
• Top liberally with raisins.
• Roll into long cylinder. Pinch to seal long edge.
• Cut into 1"+ slices (hint: use floss, scraping below the roll and when you reach the cutting point, slowly bring upwards, crossing the floss and pulling to cut through the roll).
• Arrange rolls in two greased 9x13" pans.
• Let rise about 45 minutes.
• Bake at 350 degrees for 20-28 minutes.
• Frost with cream cheese, maple or powdered sugar frosting.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
• Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
• Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.