Cinnamon Rolls With Icing Recipes

HOMEMADE CINNAMON ROLL ICING

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!

CINNAMON ROLLS WITH ICING

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.

WHITE GLAZE ICING FOR PASTRIES, CINNAMON ROLLS, AND DANISHES

Steps:

• Mix the confectioners' sugar, butter, and vanilla together.
• Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
• Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
• Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.

CINNAMON BUN ICING

Steps:

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

COPYCAT CINNABON ROLLS WITH ICING

Steps:

• First, make Cream Cheese Frosting: mix all frosting ingredients together until smooth; set aside.
• Next, make rolls.
• In a bowl combine water, yeast and sugar.
• Stir until dissolved; set aside.
• In large bowl, take pudding mix and prepare according to package directions.
• Add margarine, eggs and salt; mix well, then add yeast mixture; blend.
• Gradually add flour; knead until smooth.
• Place in a greased bowl.
• Cover and let rise until doubled.
• Punch down dough and let rise again.
• Next, roll out on floured board to 34 x 21-inch size.
• Take 1 cup soft butter and spread over surface.
• In bowl, mix 2 cups brown sugar and 4 tsp cinnamon; sprinkle over top.
• Roll up very tightly.
• With knife, put a notch every 2 inches; cut with thread or knife.
• Place on lightly greased cookie sheet 2 inches apart.
• Take hand and lightly press down on each roll.
• Cover and let rise until double again.
• Bake in a preheated 350F oven for 15-20 minutes.
• Remove when they start to turn golden.
• DON'T OVERBAKE.
• Frost warm rolls with Cream Cheese Frosting.
• Makes about 20 very large rolls.

CINNAMON ROLLS WITH VANILLA ICING

Steps:

• In a food processor, combine ingredients (flour, yeast, sugar, warmed milk, eggs, melted butter, vanilla extract, salt and cinnamon) pulsing until the flour is incorporated to the wet ingredients. (Turn out onto a floured working surface and continue with cinnamon rolls instructions)
• In the bowl of your stand mixer, combine warmed milk, yeast and 1 Tbsp of sugar (additional portion to ingredients above) to activate the yeast. Allow the yeast to proof until frothy in appearance, about 5 minutes.
• Add the sugar (1/2 c portion), eggs, melted butter, and vanilla extract and combine using your dough hook attachment.
• Add the flour (4 c portion), salt and cinnamon and stir using the dough hook attachment, on low speed, until combined.
• Continue on low speed (setting 2), kneading the cinnamon roll dough, for 3 minutes. The dough should begin to cling to the dough hook in a ball, pulling away from the sides of the bowl. *If your dough is too sticky, add 1 Tbsp portions of additional flour at a time and continue kneading on low speed. (Turn out onto a floured working surface and continue with cinnamon rolls instructions)
• Incorporate ingredients in a large mixing bowl. Combine the warmed milk, yeast and 1 Tbsp of sugar and allow the yeast to activate until frothy in appearance, about 5 minutes.
• Add the sugar (1/2 c portion), eggs, melted butter, vanilla extract and stir to combine.
• Add the salt and cinnamon, and the first 2 cups (of the 4 c) of flour. Stir until the flour is incorporated to the wet ingredients. You can add the next 2 cups flour in the bowl (this is hard to mix!) or turn out your dough into the remaining 2 - 2 1/2 cup portion of flour on your working surface (this is my preferred method).
• Work the flour into the dough until you have a somewhat tacky dough that is easy to handle. (Continue with cinnamon rolls instructions)
• Knead your cinnamon roll dough on a lightly floured surface for 5-10 minutes (dough that was started in a stand mixer does not need to be kneaded as long, about 3-5 minutes). Knead until the dough is smooth and elastic, formed into a ball.
• Place kneaded dough into a well greased bowl, turning to coat all sides. Cover with a damp cloth and set in a warm place to rise. Allow the dough to rise until doubled in size, about 1 hour. *If your house is not warm, or you are having difficulty getting the dough to rise, you can place your bowl with the dough in the oven with a pan of hot water below it. Turning on the oven light also helps the rising process.
• Once the dough has doubled in size, punch the center of the risen dough down and turn out to a lightly floured working surface. Roll the dough out into a (roughly) rectangular shape, approximately 12 x 24 inches in size and 1/4 inch in thickness. *Your dough edges can be trimmed, if desired, to a more rectangular shape before rolling up the dough.
• Spread melted butter (from the cinnamon roll filling) on the rolled out dough, leaving approximately a 1 inch border on the 24 inch long end (or side) to seal up the rolled cinnamon roll dough. In a small bowl, combine the brown sugar and cinnamon then sprinkle the mixture over the sheet of dough that was buttered.
• Beginning on the opposite 24 inch long end, roll the dough up tightly and pinch the un-buttered end to seal up the roll. Using a sharp knife, or unflavored plain dental floss, cut into approximately 2 inch portions, or 12-15 cinnamon rolls.
• Place cut cinnamon rolls into a buttered or non-stick cooking spray coated 9 x 13 baking dish (I place 8 of my rolls into my 9 x 13 and the remaining rolls into a smaller baking dish) and allow the rolls to double in size, about 45 minutes to an hour. *Or refrigerate overnight to bake in the morning. Allow refrigerated cinnamon rolls to come to room temperature before baking, about 45 minutes to an hour.
• Bake in preheated oven at 350 degrees F (175 degrees C) for 20-25 minutes, or until golden brown. Remove from oven and allow to cool slightly before frosting.
• In a small bowl, combine melted butter with confectioners sugar and clear vanilla until smooth and spreadable. More sugar, or a bit of warm water can be used to reach the desired icing consistency. Spread vanilla icing on slightly cooled cinnamon rolls and serve warm.
• In a small to medium sized bowl, beat together the cream cheese, softened butter, confectioners sugar, vanilla extract, and heavy cream (or milk) until smooth and creamy. A pinch of salt can be added to the icing, if desired. Spread cream cheese icing on slightly cooled cinnamon rolls and serve warm.

GIANT CINNAMON ROLL SNOWMAN

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray.
• Remove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you.
• Unravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere.
• Unravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes.
• Meanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet.
• When the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely.
• Once the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body.
• Use the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.

FROSTED CINNAMON ROLLS

Steps:

• In bread machine pan, place first nine ingredients in order suggested by manufacture. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto lightly floured surface. Roll into a 17x10-in. rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up, jelly-roll style, starting from a long side; pinch seam to seal. Cut into 21 slices. , Place 12 slices, cut side down, in a greased 13x9-in. baking pan and nine rolls in a 9-in. square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 10 minutes., In a large bowl, beat frosting ingredients until smooth. Frost warm rolls. Store in refrigerator.

CHOCOLATE CINNAMON ROLLS WITH ICING

Steps:

• In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add shortening, salt, 1/4 cup sugar, egg, cocoa and 1 cup flour; beat for 2 minutes. Stir in remaining flour and blend with a spoon until smooth. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down and turn onto a well-floured surface (dough will be soft). Roll out into a 12x9-in. rectangle. Carefully spread with butter. , Combine cinnamon and remaining sugar; sprinkle over butter. Roll up gently, beginning at a wide end. Cut into 12 pieces and place in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 25 minutes., Meanwhile, for icing, stir all ingredients together in a small bowl until mixture is desired spreading consistency. Drizzle icing onto warm rolls.