HOMEMADE CINNAMON ROLL ICING
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
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
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
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
CINNAMON BUN ICING
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
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
CINNAMON ROLL WITH VANILLA FROSTING OR CINNZEO BUNS
Joan says that she got this recipe from her aunt at a bridal shower in 1949. She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.
Provided by CHEF GRPA
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Add the warm water to the yeast and soak 10 minutes.
- Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
- Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
- Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
- Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously -- about another hour.
- Bake in a 350*F. oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
- Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
- For the Frosting:.
- In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
- Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
- * I was pretty generous with both the brown sugar and cinnamon. I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon. I very lightly sprinkled the brown sugar filling with flour. This prevents the filling from melting thru rolls as they are baking. Or any easy way is to mix the brown sugar, cinnamon & about 1/4 cup of flour, then spread the mixture on dough. I also like diced Granny Smith Apple with chopped walnuts.
- My Note: This time a double batch, wel l actually 2 single batches because I don't know what would happen with a double batch. I am well versed in the kitchen but baking seems to be an exact science. The only thing I altered from the recipie was to grate a little fresh nutmeg over the buttered dough before applying the brown sugar.
- This remains to be delicious even on the second day! Most cinnamon recipes I have tried promised to be the best of the best. However, in the end, after trying them- they are a disappointment and not good. They turned out to be like old hard bread with a cinnamon taste. This one is exceptional. This THE BEST! My cinnamon turned out to be really yummy, super delicious and moist! My husband and I ended up eating the bread while it was still hot, fresh from the oven! He suggested that I pour or drizzle the frosting only before eating time. I did it and yes, it was better and tasted really fresh! ALTERNATIVE: I used SOUR CREAM for this recipe! I used 3/4 cup of water and 1/3 cup of sour cream, mixed them well and placed the combo in the microwave for 30 seconds.This is my sub for the milk! No wonder the bread is creamy! I used OLIVE OIL instead of shortening for health reasons. Turned out excellent! For VANILLA FROSTING, I used sour cream. This the real and ULTIMATE CINNAMON RECIPE that is very, very delicious! And the bread is soft, delicate, moist and creamy- probably because of the sour cream I used! TIPS: I used BREAD FLOUR instead of the usual ALL PURPOSE FLOUR. And I also added 5 tablespoons GLUTEN to help it to rise easier, faster and softer. I used 5 cupsof BREAD FLOUR.
- Better than Cinnabon! =) I made a few changes to the recipe for personal preference: I used 3/4 Silk almond milk and 1/4 sweetened condensed milk (I still added the 1/3 cup white sugar). I used 4 cups of bread flour and I kneaded the dough for about 45 mins by hand. I let the dough rise in the sunlight with plastic wrap tightly covering the bowl. This extra heat helped the dough rise much faster. Then I punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. I pat down the brown sugar / cinnamon mix and then began to roll it tightly. I placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). Baked in the oven for 20 mins at 350 F and as soon as they came out, I brushed melted butter on top. I also used store bought Pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. This recipe is well worth the time and effort required to make this dessert. You'll be glad you did.
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