Last night I was trying a new cinnamon roll recipe that incorporates tangzhong and requires a long kneading time. It a fairly tight dough and I should have used my Nutramill dough setup but used the KA instead. Anyway after 2 long kneading sessions the bowl is firmly twisted into the base and I cannot get it loose. I'm twisting as hard as I can, was worried about breaking the welds on the handle, tried twisting the bowl itself but no luck. Tried filling the bowl with ice thinking it might contract enough to break free, again no luck. Looking for ideas...
BTW here is a link to the recipe, supposedly the rolls are supposed to stay fresh longer.
cooking.nytimes.com
BTW here is a link to the recipe, supposedly the rolls are supposed to stay fresh longer.

Homemade Cinnamon Rolls Recipe
A few techniques produce these ultra-pillowy and lightly bready cinnamon rolls: The first is scalding the milk, which leads to improved gluten development in the dough; the second is cooking a portion of the liquid and the flour into a rouxlike mixture called a tangzhong, which, when added to...