My new (as of October 2009), and first ever, kitchenaid stand mixer came with a recipe for cinnamon buns. I tried it and they were pretty good. I especially like the icing. But, like all cinnamon buns, they were only good for the first day.
Cinnamon Swirl Rounds Recipe
from Kitchenaid Cookbook
Basic sweet dough:
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
Filling:
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)
Caramel glaze:
1/3 cup evaporated milk
2 tablespoons brown sugar
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
For the 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.
For filling:
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.
For 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.
Below: Before the buns went into the oven.
Cooking with Alison 
Hi, it’s Kat. Have you found the best cinnamon roll/bun recipe yet? I have a recipe and it’s fine but it’s not consistent and I think it could be better.
Hi Kat! So nice to hear from you again! To be honest, I haven’t made cinnamon buns since!!! Please let me know if you find THE recipe 🙂