the first thing i made with my new kitchen aid was cinnamon rolls. the original recipe had a different topping, but i just used some leftover cream cheese frosting that i had in the fridge. turned out great! enjoy!
adapted from food.com
- 1 package of yeast
- 1/2 cup warm water
- 1/3 cup sugar + 1/2 teaspoon sugar
- 1/3 cup butter
- 1 teaspoon salt
- 1 egg, slightly beaten
- 3 1/2 cups flour
- 1/2 cup warm milk
- 1/2 cup melted butter
- 3/4 cups sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup butter
- 1 cup powdered sugar
- 1/4 cup cream cheese
- 1 teaspoon vanilla
- In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside.
- In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well.
- Add yeast mixture.
- Add half the flour and beat until smooth.
- Stir in enough of the remaining flour until dough is stiff.
- Mix on low for 8-10 minutes to knead dough.
- Place in a plastic bowl and cover.
- Let dough rise in a warm place until double in bulk. Approximately 1 hour.
- Punch down dough and let it rest for 5 minutes.
- Roll out on a floured surface into a 15×20 inch rectangle
- Spread dough with half cup butter.
- Mix together 1 1/2 cups brown sugar and cinnamon and sprinkle over buttered dough.
- Roll up and pinch edge together to seal.
- Cut into 6 slices.
- Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.
- Sprinkle with remaining 1/4 cup sugar.
- Place cinnamon roll slices close together in pans.
- Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.
- Bake at 350 degrees F for 25 minutes or until done.
- While cinnamon rolls are baking, make the frosting by mixing together the frosting ingredients until light and fluffy.
- Spread frosting on to rolls.