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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
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Roll dough on a lightly floured surface to a 14 x 8-inch rectangle. Brush surface of dough with 2 tablespoons melted butter. Combine 1/2 cup sugar and next 4 ingredients in a small bowl; sprinkle over dough, leaving a 1/2-inch border on all sides. Starting with long side, roll up jelly roll fashion. Pinch seam to seal (do not seal ends). Cut roll into 12 slices; place cut side down in a lightly greased 9-inch square pan. Brush with remaining butter. Cover and refrigerate 8 hours. Remove pan from refrigerator and let rolls rise in a warm place (85°), free from drafts, 50 minutes or until doubled in bulk. Bake rolls at 350° for 20 to 25 minutes. Combine powdered sugar and lemon juice; drizzle over warm rolls. Yields 1 dozen.