Sprinkles Cinnamon Cream Cheese Frosting Recipes

CINNAMON CREAM CHEESE FROSTING

Steps:

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar and cinnamon beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• **If you are making a dark brown swirl of frosting on top of the cake as we did, reserve 1/4 cup of frosting as set aside.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.

CINNAMON CRINKLES

Steps:

• Preheat oven to 375 degrees F. Combine sugar and cinnamon in small bowl. Set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.
• Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Beat at low speed with electric mixer until blended. Roll 1 rounded teaspoon of dough into ball. Dip half the ball into egg white mixture then into cinnamon-sugar mixture. Place ball sugar side up on ungreased baking sheet. Press nut on top. Repeat with remaining dough, placing balls 2-inches apart.
• Bake at 375 degrees F for 9 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.

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.

SPRINKLES CINNAMON CREAM CHEESE FROSTING

Steps:

• Using the flat beater in your electric mixer, beat cream cheese, unsalted butter, salt, and cinnamon on medium low speed until smooth and creamy (approximately 2 or 3 minutes).
• Reduce speed to low and gradually add the confectioners' sugar, beating until incorporated.
• Add the vanilla; beat just until mixed.
• Do not overbeat or the frosting will incorporate too much air. It should be creamy and dense like ice cream.
• Add milk, 1 teaspoon at a time, if frosting is not of a spreadable consistency.

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.

RAINBOW SPRINKLE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Pour yeast evenly over the warm water and let it bloom for 5 minutes.
• In a bowl, combine cake mix and 2 cups (255 g) of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.
• Cover with a towel and let the dough rise for 1 hour in a warm place.
• Place dough on a floured surface and sprinkle with remaining ¼ cup (30 g) of flour. Knead until it is no longer sticky (some extra flour may be needed).
• Roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.
• Preheat oven to 350˚F (180˚C).
• Starting at the bottom of the widest end, roll dough and cut into 1½ to 2-inch (4 to 5 cm) pieces and place in a baking dish. Cover with plastic wrap, and rest for 30 minutes. Bake for 15 minutes, or until golden brown.
• To make the frosting, mix powdered sugar and milk in a bowl until smooth.
• Drizzle rolls with frosting and extra sprinkles.
• Enjoy!