CREAM CHEESE ICING FOR CINNAMON ROLLS
Steps:
- Blend ingredients together until smooth.
- Smooth onto cinnamon rolls.
Nutrition Facts : Calories 223 kcal, Carbohydrate 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 119 mg, Sugar 23 g, ServingSize 1 serving
CLASSIC CINNAMON ROLLS WITH CREAM CHEESE FROSTING
Use the basic sweet yeast dough recipe to make these tried and true classic cinnamon rolls with cream cheese frosting.
Provided by Bettie
Categories All Recipes
Time 3h
Number Of Ingredients 13
Steps:
- Warm the milk to 105-110ºF. Sprinkle the yeast over the warm milk and let it sit until it begins to get foamy. About 5 minutes.
- In the bowl of a stand mixer, stir together the butter, sugar, salt, and egg.
- Fit the mixing bowl onto the mixer with the dough hook. With the mixer on the lowest setting, pour in the milk/yeast mixture and the flour. Increase speed to medium and let the dough knead for about 5 minutes until it forms a soft sticky dough. The mixture will seem quite wet at first, but will form a smooth soft dough once kneaded in the mixer for the full time. If the mixture is too wet after kneading, add more flour 1 TBSP at a time until a soft but sticky dough forms.
- Place the dough in a clean bowl with a towel or loose plastic wrap over it and allow to rise to double in size. About 1 1/2 hours.
- Gently degas the dough by pressing the middle and bringing the sides up. Lightly flour a clean work surface and rolling pin and roll the dough out to a large rectangle. If the dough is snapping back and difficult to work with, place a piece of plastic wrap over the dough and let it rest for 5-10 minutes until it is easier to roll out.
- Using clean hands, spread the melted butter out evenly over all of the dough. Sprinkle on as much brown sugar and cinnamon as desired and use your hands to spread it out and mix it with the butter. With clean dry hands, roll the dough tightly into a large tube starting at the wide side. Pinch the dough shut to seal. Cut into individual rolls and place on a baking sheet or in a greased pie plate.
- Allow the rolls to rise for about 40 minutes. If you are making the dough a day ahead, cover the rolls in plastic wrap and place in the refrigerator. Remove from the refrigerator about 30 minutes prior to baking the next day. Preheat oven to 350ºF.
- Bake the rolls at 350ºF for 30 minutes, or until golden brown.
- Meanwhile, make the frosting by combining all of the ingredients in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), and mix until incorporated. Allow the rolls to cool slightly before frosting.
Nutrition Facts : Calories 0 calories
HOMEMADE CINNAMON ROLLS WITH CREAM CHEESE FROSTING
Soft and fluffy homemade cinnamon rolls with cream cheese frosting made from scratch! Prepare these ahead of time and bake them fresh!
Provided by Elizabeth Marek
Categories Dessert
Number Of Ingredients 16
Steps:
- Warm milk to 110ºF. Add in 1 Tablespoon of your sugar and then the yeast and whisk to combine. Set aside for 5 minutes or until foamy.
- Place flour in the mixing bowl with the yeast/milk mixture and stir until combined
- Add in your eggs one at a time, letting each combine before you add the next
- Add in sugar, butter and salt and mix on low until combined
- Let mix on low for 5-10 minutes until the dough pulls away from the sides of the bowl and bounces back when you touch it. You can also do the window test (see blog post for example)
- Shape the dough into a smooth ball and then place it into a greased bowl. Cover with a tea towel and let rise for 90 minutes in a warm place *see note**
Nutrition Facts : ServingSize 1 roll, Calories 476 kcal, Carbohydrate 48 g, Protein 6 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 114 mg, Sodium 266 mg, Fiber 1 g, Sugar 22 g
CINNAMON ROLLS WITH CREAM CHEESE FROSTING
These delicious rolls are very easy to make because your bread machine does all of the hard work. They are best when served warm, and reheat well (if they last that long). Preparation time is approximate as "dough" cycle times vary with different bread machines.
Provided by Bayhill
Categories Yeast Breads
Time 3h20m
Yield 20 rolls
Number Of Ingredients 17
Steps:
- In bread machine pan, place dough ingredients in order suggested by the manufacturer. Select "dough" setting on the bread machine. Check dough after 5 minutes of mixing and add water or flour if needed, a Tablespoon at a time.
- When cycle is completed, turn dough onto a lightly floured surface. Let dough rest 10 minutes. Mix brown sugar and cinnamon together in a small bowl. Roll dough into a 20x10-inch rectangle. Spread with 3 Tablespoons butter; sprinkle with brown sugar/cinnamon mixture. Roll up jelly-roll style, starting with the long side; pinch the seam to seal. Cut into 20 1-inch thick slices. Place 12 slices, cut side down, into a greased 9x13-inch pan, and the remaining 9 slices in a greased 7x11-inch pan. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake in a 350°F oven for approximately 20 minutes or until golden brown. Cool on a wire rack for 5 minutes before frosting.
- In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. Remove rolls from pans and store in refrigerator.
- NOTE: The use of the delay timer is not recommended for this recipe.
Nutrition Facts : Calories 258.9, Fat 9.2, SaturatedFat 5.5, Cholesterol 34.1, Sodium 203.9, Carbohydrate 40.6, Fiber 0.9, Sugar 20.4, Protein 3.8
CINNAMON ROLLS WITH CREAM CHEESE ICING
The butter you spread on the rolled-out dough should be very soft so that the dough won't tear.
Provided by Southern Living Editors
Time 3h40m
Yield Makes 16 rolls
Number Of Ingredients 17
Steps:
- Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
- Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.
- Combine 4 1/2 cups bread flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 to 2 minutes or until well blended.
- Sprinkle about 1/4 cup bread flour onto a flat surface; turn dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/4 cup bread flour as needed to prevent dough from sticking to hands and surface. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
- Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch rectangle. Spread with 1/2 cup very soft butter, leaving a 1-inch border around edges. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle sugar mixture over butter.
- Top with pecans. Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick).
- Place rolls, cut sides down, in 2 lightly greased 10-inch round pans. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
- Bake at 350° for 20 to 22 minutes or until rolls are golden brown. Cool in pans 5 minutes. Brush rolls with Cream Cheese Icing. Serve immediately.
- TRY THESE TWISTS!
- Apple-Cinnamon Rolls: Prepare as directed through Step Peel and chop 2 Granny Smith apples (about 3 cups). Place apples in a microwave-safe bowl, and pour 1 cup apple cider over apples. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes. Proceed as directed, sprinkling apples over sugar mixture in Step 6 before topping with pecans. Hands-on time: 30 min.; Total time: 4 hr., including icing.
- Chocolate-Cinnamon Rolls: Prepare as directed through Step Chop 2 (4-oz.) bittersweet chocolate baking bars; sprinkle over sugar mixture. Proceed as directed. Hands-on time: 35 min.; Total time: 3 hr., 40 min., including icing.
- Cranberry-Cinnamon Rolls: Prepare as directed through Step Pour 1 cup boiling water over 1 cup dried cranberries; let stand 15 minutes. Drain cranberries. Proceed as directed, sprinkling cranberries over sugar mixture in Step
- Hands-on time: 30 min.; Total time: 3 hr., 55 min., including icing.
CINNAMON ROLLS WITH CREAM CHEESE ICING
Steps:
- Combine the milk, oil, and sugar in a large pot (I used a Dutch oven) and place over medium heat until just before boiling (or microwave this mixture in a large bowl until just before boiling). Turn off the heat and let the mixture cool until just warm to the touch, about 105-110 degrees F.
- Sprinkle the yeast over the top of the milk mixture and let sit for 1-2 minutes. Add 4 cups (500g) of the flour and stir with a wooden spoon until an evenly combined dough has formed.
- Cover and let sit on the stove (with the oven on if your kitchen is cold) to rise for about 1 hour. Check after 30 minutes to make sure it is rising. By the end of the hour, it should have doubled in size and smell yeasty.
- Add the remaining 1/2 cup (62g) flour along with the baking powder, baking soda, and salt, and stir until completely combined. The dough should be easy to handle and not sticky. If it is sticky, place the dough in the fridge for an hour, and it should be much more pliable.
- Divide the dough in half and roll one half out on a WELL floured surface to about a 12x8 inch rectangle. It helps to dust flour over the dough and your rolling pin before you roll it out to ensure it doesn't stick. Spread half the melted butter evenly over the dough, then sprinkle half the brown sugar over top, followed by half the cinnamon.
- Starting with the long edge farthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down. Cut into 8 even rolls with a sharp knife or unflavored dental floss, and place in a greased pie plate or 9-inch round cake pan.
- Repeat steps 5 and 6 with the second half of the dough.
- Preheat oven to 375 degrees F. Let the rolls rest on the counter for 15-20 minutes while the oven preheats, until they are slightly puffed. Bake for 20-22 minutes, until golden brown. Make the cream cheese icing while the rolls are baking.
- Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.
- Pour and spread the icing evenly over the warm cinnamon rolls in the pan, making sure the tops of the rolls are completely covered. Serve warm with coffee and watch people's eyes light up with unadulterated joy!
CINNAMON ROLL ICING
Cinnamon Roll Icing is what makes or breaks your Cinnamon Roll. This vanilla buttercream Cinnamon Roll Icing Recipe is the best you'll ever have!
Provided by Karli Bitner
Number Of Ingredients 4
Steps:
- Cream the butter until smooth.
- Add in the powdered sugar one cup at a time, alternating with a liquid. (1 cup powdered sugar, vanilla, 1 cup powdered sugar, milk, 1 cup powdered sugar)
- Ice warm cinnamon rolls generously.
- Will keep in the fridge for 2 weeks.
Nutrition Facts : Calories 186 kcal, Carbohydrate 30 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 68 mg, Sugar 29 g, ServingSize 1 serving
ONE HOUR CINNAMON ROLLS WITH CREAM CHEESE FROSTING
Soft and fluffy cinnamon rolls with frosting made in just an hour.
Provided by Kara
Categories Bread: Yeast Bread
Time 1h
Number Of Ingredients 18
Steps:
- Combine warm water, warm buttermilk, yeast, sugar, and oil in the bowl of a stand mixer. Let yeast mixture sit till it bubbles, about 3-5 minutes.
- Add the salt, eggs, gluten, and about 2 cups of the flour. Beat with the dough hook till smooth. Add enough flour to make a soft dough that is easy to work with. Cover the bowl with plastic wrap and allow the dough to rise for 10 minutes.
- With a rolling pin, roll dough out on a counter sprayed with non-stick spray into a rectangle about 12'x16". Spread the melted butter over the entire surface. Combine the sugar and cinnamon and sprinkle over the butter.
- Roll the dough up lengthwise, and pinch to seal. Cut into 12 slices. Place each roll on a lightly greased cookie sheet. Cover with waxed paper that has been sprayed with non-stick spray.
- Turn on the oven to 375°. Let the rolls rise for 15 minutes while the oven is preheating. Remove waxed paper and bake for 18-20 minutes.
- While rolls are baking, prepare your frosting. Beat the butter and cream cheese till smooth. Add the salt, vanilla, and powdered sugar. Beat till creamy, adding milk as needed. Frost rolls while they are still warm.
Nutrition Facts : Calories 564 calories, Carbohydrate 96 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 10 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 433 milligrams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE FROSTING
Spice up any fall morning with these light and fluffy pumpkin cinnamon rolls. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Original.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 2h20m
Yield 12
Number Of Ingredients 21
Steps:
- Place 1/4 cup butter in small sauce pan over medium high heat. Butter will begin to melt, foam, and crackle. Whisk continuously until butter begins to brown and smell similar to caramel. Immediately remove from heat and transfer to a bowl to cool for a few minutes while you make the dough.
- In bowl of an electric mixture, add warm almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl.
- Once the milk is a bit foamy from the yeast add in 1/2 of the flour mixture, along with the pumpkin puree, egg, and cooled brown butter; stir with a wooden spoon until just combined. Then add in the rest of the flour and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes.
- Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for about 1 1/2 hours or until doubled in size.
- In a small bowl, combine the filling ingredients: 1/4 cup softened butter, 2/3 cup brown sugar and cinnamon. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9-inch rectangle. Spread butter and cinnamon sugar mixture over the dough leaving a 1/2 inch border. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife, gently cut into 12 slices.
- Grease the bottom of a 9x13-inch or 8x11-inch pan with butter or cooking spray (don't skimp). Place cinnamon roll slices in pan, cover with plastic wrap and let rise again for 30-45 minutes or until dough doubles in size. At this point you can decide if you want to bake them now or later. If later, you can stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls, simply take them out of the 30 minutes prior to baking and bring to room temperature.
- To bake, preheat oven to 350 degrees F. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes. While cooling, make the frosting by combine cream cheese, powdered sugar, vanilla, cinnamon and 2 teaspoons almond milk in a medium bowl. Spread evenly over warm rolls. Enjoy!
Nutrition Facts : Calories 310 calories, Carbohydrate 48.1 g, Cholesterol 41.1 mg, Fat 10.6 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 6.2 g, Sodium 197.2 mg, Sugar 19.9 g
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
GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING
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.
CINNAMON ROLLS WITH CREAM CHEESE FROSTING
Steps:
- 1. In large mixing bowl, combine and stir ingredients in order listed, adding about 3-4 cups of flour. Knead dough and add additional flour as necessary to make a soft but not sticky dough. Knead dough for 5-10 min., until smooth and elastic. 2. Place dough in a greased bowl, turning once to grease both sides and cover with a clean towel. Set dough in a warm place to rise until double in size. If you have a bread machine, you can use the dough setting in place of steps 1 and 2 here. 3. Punch dough down and then cover and let dough rest for 10 min. If using raisins, boil them for a few minutes in some water, then drain. 4. Mix sugar and cinnamon in a small bowl. On a lightly floured surface, roll dough into a rectangle about 12" x 20". Spread with melted butter and sprinkle with sugar and cinnamon mixture. Sprinkle raisins over if using. 5. Roll dough into a log, starting at the longest side of the rectangle. Pinch edges and ends to seal. Slice into 12 slices. We use a clean strip of dental floss for this step. Just slip the floss under the dough and bring both ends up, crossing over the top and pulling tightly in opposite directions to cut the dough. 6. place the rolls, cut side down, in a greased 9X13 inch baking dish. Cover and let rise in a warm place for about 20-30 min., until almost double in size. 7. Bake rolls in a pre-heated oven; If using a glass baking dish, bake at 350 degrees; if using a metal baking dish bake at 375 degrees. After 15 min. of baking, lay a piece of foil loosely over the tops of the rolls to prevent them from getting too browned on top. My rolls usually take at least 18-20 min. check the rolls (middle). 8. After taking dish from oven, cool rolls on a wire rack. If you wish to eat them warm, spread frosting on them while they are still in the dish. 9. To make the frosting, cream butter and cream cheese in a bowl. Mix in vanilla and then powdered sugar.
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
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- Heat milk to lukewarm, between 100-115°F. Any hotter and the yeast could die. I always use an instant-read thermometer to be sure.
- Once heated, pour milk into a large mixing bowl or the bowl of a stand mixer. Stir or whisk in the yeast until dissolved. Let sit for 5-10 minutes until frothy. If you see no bubbles, the yeast was either killed or may be bad and you'll need to start over with fresh yeast.
- If using a stand mixer for kneading, add in the yeast mixture and 3 cups of flour to the mixer bowl and attach to the mixer with the dough hook. Turn on to the appropriate dough setting and wait for the flour to be thoroughly mixed in. Add the remaining cup of flour, adding more, if needed, a tablespoon at a time, continuing to run the mixer until the dough forms a ball in the bowl and is elastic - about 10 minutes.
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- Set aside a 9 x 13 inch quarter sheet pan. Add warm water to a small bowl and sprinkle yeast over the top and set aside.
- Add milk and butter to a small saucepan and pop on a low heat, to warm the milk and melt the butter. Once the butter is melted, remove the milk from the heat.
- If the milk is hot to the touch, leave to cool for a minute or two. You want the milk to be warm but you should be able to stick your finger in there without it burning. Also check that your yeast has reacted and started to bubble a little on the edges.
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- Combine the warm milk together with the yeast, 2 tablespoons of the sugar and melted butter in a large bowl. Allow to stand for 10 minutes until frothy.
- Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour, the remaining sugar and salt, and mix until a soft dough forms (the dough will be really sticky). Turn out onto a lightly floured surface (I use 1/4 cup of flour to lightly dust my bench top). Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
- Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla until smooth and creamy. Beat in the powdered sugar until lump free. Drizzle over rolls. Serve warm.
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Estimated Reading Time 4 mins
- In a mixer add yeast, warm milk, and 1/2 teaspoon sugar and gently stir. Allow to rest for 5-10 minutes for the yeast to “proof” and the mixture to get foamy on the top (if this does not happen, try again with fresh active yeast).
- Then add another 1 cup of flour and mix/knead for 5 minutes, adding more flour as needed, until the dough pulls away from the bottom and sides of the bowl and should be smooth and elastic but may be slightly sticky when touched.
- Remove dough to a large greased bowl, cover, and allow it to rise for 1 1/2 hours or until doubled in volume.
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Estimated Reading Time 6 mins
- Preheat oven to 350F. Prepare a 9-inch pie dish (holds about 9 rolls) and a 9×5-inch loaf pan (holds about 5 rolls) OR prepare a 9×13 pan by spraying with cooking spray or grease and flour the pan(s); set aside. See blog post above for explanation about pan sizes.
- To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine all dough ingredients and knead for about 7 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer. Note – Dough should be smooth, not overly sticky, and fairly easy to handle. If your dough is very wet, moist, sticky, or gloppy, add flour in 1 tablespoon increments until it comes together easily.
- Using a rolling pin, roll dough into a rectangle that’s approximately 9×14 inches. Use a 9×13 pan and just eyeball it so the dough is a little longer than the pan.
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