Best Cinnamon Frosting Recipe Recipes Recipe Cards

THE BEST CINNAMON BUTTERCREAM FROSTING

Steps:

• Add powdered sugar to mixing bowl.Add softened sticks of butter
• Add vanilla.
• Add 1 tbsp of milk.
• Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often.
• When completely mixed the frosting may appear dry.
• Add more milk, a little bit at a time until frosting is the proper consistency.
• Add Cinnamon.

CINNAMON BUTTERCREAM FROSTING

Steps:

• Place butter in large bowl.
• Beat on low 30 seconds.
• Add sugar about a cup at a time, beating on low between each addition.
• Add 3 tablespoons milk, vanilla and cinnamon.
• Beat on medium 1 minute.
• Blend in up to 1 tablespoons of milk if frosting is too thick.

CINNAMON FROSTING

Steps:

• In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
• Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
• Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
• Scrape bowl, add vanilla, cinnamon, and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
• Then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

THE PERFECT CINNAMON ROLL ICING

Steps:

• Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

THE BEST CINNAMON ROLLS

Steps:

• Pour milk into a microwave-safe bowl and heat in the microwave until warm but not hot to the touch, 45 to 60 seconds. It should be about 105 degrees F (41 degrees C). Pour into the bowl of a standing mixer.
• Add 1 tablespoon sugar and yeast to the warm milk. Stir and let sit (proof) until foamy, about 5 minutes. Add 1/2 cup sugar, melted butter, eggs, and vanilla extract; stir with a dough hook until combined.
• Add 4 cups flour, sea salt, and cinnamon; stir with the dough hook, starting on low speed and gradually increasing to high speed, until a large ball of smooth and slightly tacky dough is formed. Add 1 tablespoon flour at a time if dough seems too sticky, until a smooth ball is formed.
• Transfer dough to a floured surface and knead with your hands until smooth and elastic, 3 to 5 minutes. Form into a ball and place inside a greased bowl. Cover the bowl with a warm, damp towel and let dough rise in a warm place until doubled in size, about 1 hour.
• While the dough is rising, combine brown sugar, softened butter, and cinnamon for the filling in a small bowl until uniform throughout. Set aside.
• Gently press the gas out of the dough and transfer to a large, floured work surface. Roll the dough into a 24x12-inch rectangle, about 1/4-inch thick. Spread the filling over the dough with greased hands or a greased spatula. Roll up the dough and cut into 12 equally sized rolls, about 2-inches long.
• Line a 9x13-inch glass baking dish with lightly greased parchment paper. Place cinnamon rolls in the prepared baking dish in 4 rows of 3, evenly spaced. Cover and let rise until nearly doubled, about 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown, 18 to 20 minutes.
• While the rolls are baking, beat together powdered sugar, cream cheese, softened butter, vanilla extract, and salt for frosting. Keep at room temperature while rolls bake.
• Spread frosting on warm rolls. Let cool before serving.

CINNAMON COFFEE FROSTING

Steps:

• In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.