Cinnamon Bun Icing Recipes

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CINNAMON BUN ICING



Cinnamon Bun Icing image

This is just like the sweet, gooey icing that comes inside tiny tins inside those tubes of refrigerated cinnamon bun doughs. By changing the extract flavor, you can make orange cinnamon buns, lemon cinnamon buns, whatever you like.

Provided by HeatherFeather

Categories     Dessert

Time 5m

Yield 2 cups icing

Number Of Ingredients 4

2 cups powdered sugar
1 -3 tablespoon half-and-half cream or 1 tablespoon cream, approximately
1 dash salt, optional
1 teaspoon lemon extract or 1 teaspoon orange extract

Steps:

  • Mix together sugar and enough cream to achieve a spreading consistency.
  • Add extract flavor of your choice and salt (if desired- I omit).
  • To use: Spread over warm biscuits or sweet bread still warm from the oven or drizzle over gingerbread cookies.
  • This also makes a nice icing for quick breads like banana bread or zucchini bread.

CINNAMON BUN ICING



Cinnamon Bun Icing image

Really good icing for cinnamon buns. This recipes makes enough to cover 20 large rolls. You may want to divide it if you don't need so much.

Provided by ASILMARIE

Categories     Desserts     Frostings and Icings

Time 10m

Yield 20

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
½ cup margarine, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon milk

Steps:

  • In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 19.1 g, Cholesterol 12.4 mg, Fat 8.4 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 18.6 g

HOMEMADE CINNAMON ROLL ICING



Homemade Cinnamon Roll Icing image

Quick and easy cinnamon roll icing recipe, homemade with simple ingredients in 10 minutes. It's made without cream cheese and loaded with vanilla & butter.

Provided by Abeer Rizvi

Categories     Dessert

Time 10m

Number Of Ingredients 4

3 cups Powdered sugar
1/2 cup Butter (Unsalted, Room temperature)
2 tsp Vanilla extract (Use clear extract to prevent discoloration)
2-3 tbsp Whole milk (Or heavy cream)

Steps:

  • In a medium-size mixing bowl, add powdered sugar, butter, vanilla extract, milk and mix until smooth and creamy.
  • Pour over warm rolls and spread. Some of the glaze with get absorbed and some of it will set on top. Enjoy!

Nutrition Facts : Calories 1128 kcal, Carbohydrate 181 g, Protein 1 g, Fat 47 g, SaturatedFat 29 g, Cholesterol 124 mg, Sodium 416 mg, Sugar 177 g, ServingSize 1 serving

THE PERFECT CINNAMON ROLL ICING



The Perfect Cinnamon Roll Icing image

After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!

Provided by Cara McGuire

Categories     Desserts     Frostings and Icings

Time 10m

Yield 24

Number Of Ingredients 6

2 ounces cream cheese, softened
7 tablespoons butter, softened
½ teaspoon vanilla extract
2 tablespoons milk
1 ½ cups confectioners' sugar, sifted
¼ teaspoon salt

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.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 7.9 g, Cholesterol 11.6 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 55.7 mg, Sugar 7.8 g

GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING



Gooey Cinnamon Buns with Thick Cream Cheese Icing image

Provided by Nancy Fuller

Categories     dessert

Time 3h5m

Yield 12 servings

Number Of Ingredients 14

1 package (2 1/4 teaspoons) active dry yeast
3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons butter, melted, plus more for buttering the bowl and baking dish
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups pecans, roughly chopped
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, melted
4 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup milk

Steps:

  • For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
  • Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
  • Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
  • Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
  • For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY



How to Make Cinnamon Rolls Recipe by Tasty image

Here's what you need: whole milk, sugar, unsalted butter, active dry yeast, all-purpose flour, baking powder, kosher salt, light brown sugar, unsalted butter, ground cinnamon, cream cheese, unsalted butter, milk, vanilla extract, powdered sugar

Provided by Gwenaelle Le Cochennec

Categories     Breakfast

Time 3h10m

Yield 12 servings

Number Of Ingredients 15

2 cups whole milk, warm to the touch
½ cup sugar
8 tablespoons unsalted butter, melted
2 ¼ teaspoons active dry yeast
5 cups all-purpose flour, divided
1 teaspoon baking powder
2 teaspoons kosher salt
¾ cup light brown sugar
12 tablespoons unsalted butter, softened
2 tablespoons ground cinnamon
4 oz cream cheese, softened and cubed
2 tablespoons unsalted butter, melted
4 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Steps:

  • Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
  • Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
  • Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
  • Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
  • Generously butter 2 9-inch (23 cm) round baking pans and set aside.
  • Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
  • Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
  • Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
  • Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
  • Spread the filling evenly over the dough.
  • Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
  • Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
  • Preheat the oven to 350˚F (180˚C).
  • Bake the cinnamon rolls for 25-30 minutes, until golden brown.
  • While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
  • When the cinnamon rolls are finished, let cool for about 10 minutes.
  • Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
  • Enjoy!

Nutrition Facts : Calories 562 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, Sugar 28 grams

QUICK CINNAMON BUNS WITH BUTTERMILK ICING



Quick Cinnamon Buns With Buttermilk Icing image

Another Cook's Illustrated recipe. Perfect for when you don't have time to make the traditional yeast cinnamon buns.

Provided by Galley Wench

Categories     Breakfast

Time 55m

Yield 8 Buns

Number Of Ingredients 17

1 tablespoon unsalted butter, melted, for pan
3/4 cup dark brown sugar (packed, 5 1/4 ounces)
1/4 cup granulated sugar (1 3/4 ounces)
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon table salt
1 tablespoon unsalted butter, melted
2 1/2 cups unbleached all-purpose flour, plus additional flour for work surface (12 1/2 ounces)
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners' sugar (4 ounces)

Steps:

  • Adjust oven rack to upper-middle position and heat to 425 degrees.
  • Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan.
  • Spray wire rack with nonstick cooking spray; set aside.
  • To make cinnamon-sugar filling:
  • Combine sugars, spices, and salt in small bowl.
  • Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
  • To make biscuit dough:
  • Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
  • Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl.
  • Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.
  • Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
  • Arrange buns in buttered cake pan.
  • Brush with 2 tablespoons remaining melted butter.
  • Bake until edges are golden brown, 23 to 25 minutes.
  • Use metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack.
  • Cool about 5 minutes before icing.
  • To make icing and finish buns:
  • While buns are cooling, line rimmed baking sheet with wax paper(for easy cleanup); set rack with buns over baking sheet.
  • Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first).
  • Sift confectioners' sugar over cream cheese mixture.
  • Whisk until smooth glaze forms, about 30 seconds.
  • Spoon glaze evenly over buns and serve immediately.

Nutrition Facts : Calories 448.4, Fat 13.5, SaturatedFat 8.3, Cholesterol 36.2, Sodium 381.5, Carbohydrate 77.3, Fiber 1.4, Sugar 46.3, Protein 5.8

CINNAMON ROLLS WITH ICING



Cinnamon Rolls with Icing image

Provided by Nick Malgieri

Categories     Dairy     Breakfast     Brunch     Bake     Christmas     Vegetarian     Kid-Friendly     Mother's Day     Family Reunion     Edible Gift     Cinnamon     Butter     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cinnamon rolls

Number Of Ingredients 18

For the dough:
2/3 cup whole milk
2 (1/4-ounce) envelopes instant yeast (4 teaspoons total)
1/2 cup sugar
2 large eggs, at room temperature
3 cups unbleached bread flour
1 teaspoon fine sea salt or table salt
4 tablespoons (1/2 stick) unsalted butter, cut into 6 pieces and softened at room temperature
For the cinnamon butter:
8 tablespoons (1 stick) unsalted butter, cut into small pieces and softened at room temperature, plus additional butter for greasing the pan and plastic wrap
3/4 cup packed light brown sugar
1 tablespoon ground cinnamon
2 teaspoons pure vanilla extract
For the icing:
2 tablespoons unsalted butter
1 cup confectioners' sugar, sifted after measuring
Special Equipment
Instant-read thermometer, stand mixer fitted with a dough hook, 13- by 9-inch metal baking pan, parchment paper or foil

Steps:

  • Make the dough:
  • In a heavy, small saucepan over moderate heat, warm the milk until it almost reaches a boil. Remove the pan from the heat and let the milk cool to lukewarm (about 100°F).
  • In the bowl of a stand mixer, whisk together the lukewarm milk and yeast. Wait 30 seconds, then whisk again. Add the sugar and eggs and whisk to combine. Add the flour and salt and use a rubber spatula to stir together. Scrape the bowl to make sure there is no unabsorbed flour clinging to the sides or at the bottom of the bowl. Distribute the butter pieces on the surface of the dough, then place the bowl on the mixer and attach the dough hook.
  • With the mixer on low, knead the dough until it comes together, about 2 minutes. Using a rubber spatula, scrape the dough off the hook and from the bottom and sides of the bowl. With the mixer on medium, knead the dough until it's smooth and elastic, about 1 minute. Cover the bowl with plastic wrap and let the dough rest at warm room temperature for 1 hour. (The dough won't double in size, but may look slightly puffy.)
  • While the dough is proofing, make the cinnamon butter:
  • In a medium bowl, use a rubber spatula to beat the butter until smooth. Add the brown sugar, cinnamon, and vanilla and beat until smooth and fully combined. Make sure the mixture is easily spreadable, and beat it a little longer if it seems too firm.
  • Line a 13- by 9-inch metal baking pan with parchment paper or foil, allowing 1 to 2 inches to hang over the long ends of the pan. Butter the parchment or foil.
  • Lightly flour a work surface and scrape the dough out of the bowl. Lightly flour the dough then gently press and pull it into a 12- by 18-inch rectangle. Dot the cinnamon butter all over the surface, then use a knife or small offset spatula to evenly spread it over the entire surface of the dough.
  • Starting at one of the 18-inch-long edges, roll up the dough, jellyroll-style. After rolling, push and gently squeeze the roll together to make it 18 inches long. Use a sharp knife to cut the roll into 12 (1 1/2-inch-thick) slices. One at a time, work the slices into an even round shape (they squish when cut) and arrange them, cut side down and about 1 inch apart on all sides, in the prepared pan, in 4 rows of 3 rolls. Cover the pan with buttered plastic wrap and let the rolls proof at warm room temperature until they are puffed and starting to fill the spaces in between them, 1 to 2 hours depending on the room temperature (the warmer the kitchen, the faster the rolls will proof).
  • Once you see the rolls puffing visibly, set a rack in the middle of the oven and preheat to 400°F. Place the pan in the oven, decrease the temperature to 375°F, and bake the rolls until they are well-risen and golden, about 25 minutes.
  • Cool the rolls in the pan on a rack for 10 minutes. Using the parchment paper or foil overhang, lift the rolls out of the pan and transfer to a work surface. DO AHEAD: Cinnamon rolls can be baked, cooled, and stored in an airtight container, up to 2 days. Warm the cinnamon rolls in a 350°F oven for about 10 minutes then ice them as described below. Cinnamon rolls can also be frozen: Once cool, return the cinnamon rolls, still on the parchment or foil, to the pan, wrap the pan in a double layer of foil, and freeze up to 2 weeks. Defrost the rolls then warm them in a 350°F oven for about 10 minutes, ice, and serve.
  • Make the icing:
  • In a small saucepan over low heat, warm the butter and 2 tablespoons water, stirring occasionally, until the butter is melted and the liquid is gently simmering. Remove the pan from the heat, add the confectioners' sugar, and use a small rubber spatula to stir the icing until it's thick and creamy.
  • Using a small spoon, drizzle about a tablespoon of the icing in the center of each roll and use the back of the spoon to spread the icing over the tops of the rolls. Let the icing set for about 10 minutes, then separate and serve the rolls.

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From foodlovinfamily.com


CINNAMON BUNS | RICARDO
Cover with a clean damp cloth or plastic wrap. Let rise in a warm, humid spot for 1 hour 30 minutes or until doubled in volume. In a bowl, combine the brown sugar and the cinnamon. Butter a 13 x 9-inch (33 x 23 cm) baking dish. On a generously floured work surface, roll out the dough to form a 20 x 12-inch (50 x 30 cm) rectangle.
From ricardocuisine.com


CINNAMON ROLLS - PREPPY KITCHEN
2020-04-03 1. To make the cinnamon sugar add the white and brown sugars as well as the cinnamon to a small bowl then whisk together and set aside. 2. Add the flour, instant yeast, sugars, cinnamon, nutmeg, and salt to the bowl of your …
From preppykitchen.com


10 BEST CINNAMON ROLL ICING POWDERED SUGAR RECIPES - YUMMLY
2022-05-08 Instant Pot Monkey Bread with Powdered Sugar Icing Princess Pinky Girl. vanilla, biscuits, brown sugar, water, cinnamon, white sugar and 11 more.
From yummly.com


ICED CINNAMON ROLL : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BEST CINNAMON ROLL ICING - CREME DE LA CRUMB
2022-01-31 Remove from heat. In a medium bowl cream together butter, cream cheese for 2-3 minutes until very fluffy and creamy. Mix in powdered sugar, one cup at a time, adding 1-2 tablespoons of milk after each addition of powdered sugar. Once all of the powdered sugar is incorporated, mix in vanilla and more milk (1 tablespoon at a time) until icing is ...
From lecremedelacrumb.com


CINNAMON ROLL ICING WITHOUT CREAM CHEESE RECIPES - YUMMLY
2022-05-07 brown sugar, cinnamon, cinnamon rolls, powdered sugar, sweet potato and 11 more Blueberry Cinnamon Roll Bake The Southern Lady Cooks brown sugar, butter, blueberry pie filling, chopped pecans, cinnamon rolls and 1 more
From yummly.com


CINNAMON ROYAL ICING RECIPE | SWEETOPIA
2020-05-29 Use a clear cinnamon extract if you don’t want that look. The tiny ground cinnamon flecks don’t affect how the icing flows, but depending on the design of your cookie, it may not work artistically. If you’re looking for my regular royal icing recipe or illustrated royal icing recipe, you can find it here. Add 1 teaspoon of ground cinnamon ...
From sweetopia.net


STICKY CINNAMON BUNS WITH CREAM CHEESE FROSTING
2021-08-26 3 tsp cinnamon. FROSTING. 230g cream cheese, soft. 220g icing sugar. 110g butter, soft. 2 tsp vanilla extract. TO MAKE THE TANGZHONG add all ingredients to a heavy bottom pot and place on stove over medium high heat. Mix regularly with spatula or wooden spoon. You will soon notice a sticky paste form in the pot.
From amiethebaker.com


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