Cream Cheese Frosting For Cinnamon Rolls Recipe Recipe For Meatloaf

HOMEMADE CINNAMON ROLLS WITH CREAM CHEESE FROSTING

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**

CLASSIC CINNAMON ROLLS WITH CREAM CHEESE FROSTING

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.

CREAM CHEESE ICING FOR CINNAMON ROLLS

Steps:

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

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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SCREAMIN' CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In small bowl combine water, yeast& sugar.
• Stir until dissolved, set aside.
• In large bowl, mix pudding with milk.
• Add 1/2 C melted butter,egg& salt.
• Mix well, then add yeast mixture& blend well.
• Gradually add flour and knead until smooth, adding a little more flour if needed (this is a soft dough).
• Place in a very large greased bowl.
• Cover& let rise until double in size.
• Punch down& cover and let rise again.
• Roll dough out on a large floured surface to a rectangle, about 34x21" in size.
• Brush the 1 C melted butter over dough.
• Combine brown sugar& cinnamon and sprinkle over butter.
• Roll dough up& cut into about 20 rolls (use dental floss to cut rolls easily).
• Pat each roll as you place it into a large greased pan (this helps keep rolls in shape).
• Let rolls rise in a warm place about 20 minutes.
• Bake in a 350° oven for 20-30 minutes, or until done.
• Beat cream cheese& butter until smooth, beat in vanilla and milk.
• Add powdered sugar& beat until smooth.
• Frost rolls while still very warm.

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

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.