Cream Cheese Frosting Cinnamon Rolls Recipe Recipe For Stuffed

MAKE-AHEAD CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• Warm the milk and butter on the stovetop or in the microwave until it is warm but not hot to the touch (it should be below 110°F). Add 1 tablespoon of sugar and the yeast to the milk, stirring to combine, then set it aside for 5 minutes.
• In a stand mixer fitted with the dough hook attachment, mix together the flour, cinnamon, salt and remaining 1/2 cup sugar. Add the yeast mixture and eggs and mix for 8 minutes until dough is smooth. (The dough will be slightly tacky.) Place the dough in a clean, greased bowl and cover it with plastic wrap. Place the bowl in a warm, dark place to proof until it has doubled in size, about 1 hour.
• Grease a 9x13-inch baking dish with butter.
• Lightly flour your work surface then scrape the dough out, and using a rolling pin, roll the dough into roughly a 12x20-inch rectangle that is 1/4-inch thick.
• Brush the melted butter generously over the dough.
• In a small bowl, whisk together the brown sugar, sugar and cinnamon then sprinkle it atop the melted butter. Starting at the long edge of the rectangle, roll the dough up into a tight log, then using a sharp knife, slice the log into 12 2-inch rounds.
• Arrange the rounds in the prepared baking dish (discarding any smaller ends). Cover the baking dish with plastic wrap and place it in a warm, dark place to allow the cinnamon rolls to rise a second time for 30 minutes. (Note: This is the point at which you can cover the pan securely with plastic wrap and refrigerate the rolls overnight. Continue with the recipe as directed on the day of baking.)
• Preheat the oven to 350°F.
• Bake the cinnamon rolls until they are pale golden, 22 to 25 minutes. (Note: If you are baking the cinnamon rolls directly from the fridge, add about 10 minutes to your bake time.)
• While the cinnamon rolls bake, make the cream cheese frosting.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese until smooth.
• Add the vanilla extract, buttermilk, salt and confectioners' sugar and beat until combined.
• Spread generously over completely cooled cinnamon rolls. Best served immediately.
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CREAM CHEESE ICING FOR CINNAMON ROLLS

Steps:

• Blend ingredients together until smooth.
• Smooth onto cinnamon rolls.

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.

CINNAMON ROLLS WITH CREAM CHEESE FROSTING

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.

CINNAMON CREAM CHEESE FROSTING

Steps:

• Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
• Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.