AMAZINGLY DELICIOUS PILLSBURY CINNAMON ROLL FROSTING RECIPE
For many sweet-tooth enthusiasts, there is no such thing as too much frosting. Many of us love the sweet taste of cinnamon rolls, that ooze with delicious frosting. Luckily, one of these rolls, the Pillsbury cinnamon rolls frosting recipe is easy to make. This simple recipe will take your breakfast skills to another level.
Provided by Cake Decorist
Number Of Ingredients 5
Steps:
- First you will want to beat the butter and cream cheese in a bowl with an electric mixer on an average speed, until it is blended.
- Once that is done, add the vanilla, half and half and powdered sugar. Mix all the ingredients together until it is smooth. After doing that, add the frosting to warm cinnamon rolls.
- For best results, add the frosting to the cinnamon roll while it is still warm to allow the frosting to melt a bit, before making a delicious snack.
- If you want to take your cinnamon rolls to another level, you can add orange juice and orange zest to your frosting. This is a simple change to the classic frosting that will take your taste buds for a step up in flavor. This is a great choice if you love a bit of a citrus flavor, as the orange is not too overpowering.
HOMEMADE CINNAMON ROLLS
Gram Irene's Homemade Cinnamon Rolls with Caramel-Pecan Sauce or Vanilla Icing. Treat your family with warm, gooey cinnamon rolls, fresh from the oven
Provided by Laurie Neverman
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm milk.
- Add the eggs, butter (or lard or poultry fat), sugar, salt and 3 cups flour.
- Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- While the dough is rising, prep your caramel sauce or icing.
- Melt butter in a large saucepan.
- Stir in brown sugar and corn syrup (or honey).
- Bring to a boil over medium heat for 2 minutes, stirring constantly.
- Pour into a greased 13-in. x 9-in. baking dish.
- Sprinkle with pecans; set aside.
- In a small bowl, blend together powdered sugar, butter and vanilla.
- Add cream or milk to thin as much as you like.
- Cover bowl with a lid, damp cloth or plastic wrap to keep it from getting crusty while you finish the rolls.
- If you are using frosting and skipping the caramel sauce, grease a 13-in. x 9-in. baking dish and set aside.
- Punch the dough down. Turn onto a floured surface.
- Roll into a 17-in. x 15-in. rectangle.
- Spread butter to within 1/2 in. of edges.
- Combine sugar and cinnamon; sprinkle over dough.
- Roll up jelly-roll style, starting with a long side; inch seams to seal.
- Cut into 16 slices. Place cut side down over caramel sauce (or in greased pan).
- Cover; let rise until doubled, about 30 minutes.
- Bake at 350° for 30-35 minutes or until golden brown.
- Glass pans will take longer to bake, metal pans will go a little faster.
- For caramel rolls, let stand 5 minutes; invert onto a serving platter.
- For iced rolls, allow to cool slightly in pan, then pour icing over rolls.
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
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 BEST CINNAMON BUTTERCREAM FROSTING
Spice up your frosted desserts with this delicious The Best Cinnamon Buttercream Frosting. It is so easy to make and tastes sweet, spicy and amazing!
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 8
Steps:
- Add powdered sugar to mixing bowl.Add softened sticks of butter
- Add vanilla.
- Add 1 tbsp of milk.
- Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often.
- When completely mixed the frosting may appear dry.
- Add more milk, a little bit at a time until frosting is the proper consistency.
- Add Cinnamon.
BEST CINNAMON ROLLS RECIPE (BETTER THAN CINNABON)!
This is the Best Homemade Cinnamon Rolls Recipe EVER! These gooey cinnamon rolls are even better than Cinnabon cinnamon rolls, and are topped with the best cream cheese frosting! They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.
Provided by Laura
Time 2h40m
Number Of Ingredients 17
Steps:
- Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
- Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
- Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
- Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
- Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
- Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
- Grease a large bowl and place the dough inside.
- Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
- Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
- While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
- Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
- Assemble Cinnamon Rolls
- Sprinkle a large work surface with flour.
- Gently press the gas out of the dough and form it into a rectangle.
- Roll the dough into a 24x12" rectangle, about 1/4 inch thick.
- Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
- Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2" long).
- Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
- Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
- Bake Cinnamon Rolls
- Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).
- While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
- Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
- Cool & Serve!
- Let cool and serve warm.
Nutrition Facts : ServingSize 0.5 cinnamon roll, Calories 295 kcal, Carbohydrate 44 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 211 mg, Fiber 1 g, Sugar 25 g, TransFat 0.3 g, UnsaturatedFat 4 g
HOMEMADE CINNAMON ROLLS
If you like your Cinnamon Rolls gooey, rich, and drowning in cream cheese icing, this is the recipe for you! The dough is made with yeast because: There are no shortcuts to any place worth going.
Provided by Meggan Hill
Categories Breakfast
Time 3h10m
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the milk to a scalding temperature (when a skin forms on top of the milk, about 170 degrees), stirring frequently. Remove immediately from heat after scalding.
- Meanwhile, combine 1/3 cup butter, sugar, and salt in a medium bowl. Pour scalded milk over the top and cool to 110 degrees to 115 degrees, stirring occasionally. Whisk in the eggs.
- While the scalded milk mixture is cooling, add the yeast to the warm water (110 degrees) and let it "bloom" for 5 minutes (see note 7).
- In an electric mixer fitted with the dough hook attachment, combine 4 1/2 cups flour, yeast, and water. With the motor running on low, slowly drizzle in the scalded milk mixture.
- Increase the mixer speed to medium and mix until shiny and smooth, 6 to 10 minutes. If the dough is sticky after 3 minutes, add the remaining ½ cup flour, 1 tablespoon at a time, until the dough comes together. Using a small, microwave-safe dish, melt the remaining butter for 15 to 20 seconds.
- Turn out the dough onto a heavily floured surface and shape into a ball. Place in a greased bowl and brush with 1 teaspoon melted butter. Cover the bowl with plastic wrap and let proof (rise) in a warm place (80 degrees to 85 degrees) until doubled in volume, about 1 1/2 to 2 hours (see note 8).
- While the dough is rising, mix the filling. In a medium bowl, whisk together brown sugar, cinnamon, and salt until combined.
- Coat a 9-inch by 13-inch cake pan with nonstick spray. Turn out the dough onto a lightly floured surface. Roll into a 12-inch by 18-inch rectangle and brush with the remaining melted butter.
- Sprinkle filling to within 1/2 inch of the edge of the dough and press into an even layer. Using a bench scraper or metal spatula, loosen the dough from the counter if necessary.
- Starting at a long edge of the rectangle, roll the dough to form a tight cylinder. Pinch seam to seal. Arrange cylinder seam side down and cut into 12 equal pieces. Using your hand, slightly flatten each piece of dough to seal open edges and keep the filling in place.
- Arrange rolls in prepared cake pan. Cover the rolls with plastic wrap and let proof in a warm place (80 degrees to 85 degrees) until doubled in size, about 30 to 45 minutes (see note 3). Pour heavy cream evenly over the rolls after this second proofing.
- While the rolls are proofing the 2nd time, make the icing. In a medium bowl, combine cream cheese, buttermilk, and powdered sugar and stir until smooth.
- Preheat the oven to 325 degrees. Bake until the rolls are golden brown, about 25 to 30 minutes. Switch the positions and rotate the orientation of the sheets halfway through baking time. Remove from the oven and immediately drizzle with icing.
Nutrition Facts : Calories 485 kcal, ServingSize 1 piece, Carbohydrate 74 g, Protein 7 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 46 mg, Sodium 488 mg, Fiber 2 g, Sugar 37 g
CINNAMON ROLL ICING RECIPE
You cannot have a fluffy cinnamon roll without its trusty companion, the icing! This icing recipe is perfection-the best texture and just the right amount of sweetness.
Provided by Lil' Luna
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Mix together in a medium bowl and beat until smooth. Spread over warm cinnamon rolls.
Nutrition Facts : Calories 183 kcal, Carbohydrate 30 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 65 mg, Sugar 30 g, ServingSize 1 serving
CINNAMON ROLLS WITH ICING
Provided by Nick Malgieri
Categories Dairy Breakfast Brunch Bake Christmas Vegetarian Kid-Friendly Mother's Day Family Reunion Edible Gift Cinnamon Butter Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cinnamon rolls
Number Of Ingredients 18
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.
BEST CINNAMON ROLL ICING
This is the BEST cinnamon roll icing, made with only five ingredients including vanilla and cream cheese. This perfectly creamy and rich frosting is easy, ready in 10 minutes, and will turn ordinary cinnamon rolls into the ULTIMATE breakfast.
Provided by Tiffany
Categories Sauce / Condiment
Time 10m
Number Of Ingredients 5
Steps:
- Melt butter in a medium sauce pan over medium heat. Once butter is melted, continue to whisk over medium heat until butter turns from yellow to a golden color. Remove from heat.
- In a medium bowl cream together butter, cream cheese for 2-3 minutes until very fluffy and creamy.
- Mix in powdered sugar, one cup at a time, adding 1-2 tablespoons of milk after each addition of powdered sugar. Once all of the powdered sugar is incorporated, mix in vanilla and more milk (1 tablespoon at a time) until icing is a smooth spreadable consistency.
- Spread immediately on cinnamon rolls, or store chilled in airtight container up to five days.
Nutrition Facts : Calories 275 kcal, Carbohydrate 61 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 42 mg, Sugar 60 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
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