Cinnamon Rolls With Icing Food

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CINNAMON ROLLS WITH ICING



Cinnamon Rolls with Icing image

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

For the dough:
2/3 cup whole milk
2 (1/4-ounce) envelopes instant yeast (4 teaspoons total)
1/2 cup sugar
2 large eggs, at room temperature
3 cups unbleached bread flour
1 teaspoon fine sea salt or table salt
4 tablespoons (1/2 stick) unsalted butter, cut into 6 pieces and softened at room temperature
For the cinnamon butter:
8 tablespoons (1 stick) unsalted butter, cut into small pieces and softened at room temperature, plus additional butter for greasing the pan and plastic wrap
3/4 cup packed light brown sugar
1 tablespoon ground cinnamon
2 teaspoons pure vanilla extract
For the icing:
2 tablespoons unsalted butter
1 cup confectioners' sugar, sifted after measuring
Special Equipment
Instant-read thermometer, stand mixer fitted with a dough hook, 13- by 9-inch metal baking pan, parchment paper or foil

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.

THE PERFECT CINNAMON ROLL ICING



The Perfect Cinnamon Roll Icing image

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

2 ounces cream cheese, softened
7 tablespoons butter, softened
½ teaspoon vanilla extract
2 tablespoons milk
1 ½ cups confectioners' sugar, sifted
¼ teaspoon salt

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

CINNAMON ROLL WITH VANILLA FROSTING



Cinnamon Roll With Vanilla Frosting image

I got this recipe from aunt in 1959. She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.

Provided by CHEF GRPA

Categories     Breads

Time 2h20m

Yield 8-10 Rolls, 8-10 serving(s)

Number Of Ingredients 16

1.5 (3 1/4 teaspoon) packages dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1 1/2 teaspoons salt
1 cup milk
1 egg
4 -5 cups sifted flour
melted butter
brown sugar
cinnamon
raisins (optional) or nuts (optional)
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk (2 to 4 tablespoons) or cream (2 to 4 tablespoons)

Steps:

  • Add the warm water to the yeast and soak 10 minutes.
  • Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
  • Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
  • Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
  • Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously -- about another hour.
  • Bake in a 350*F. oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
  • Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
  • For the Frosting:.
  • In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
  • Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
  • My Notes: I was pretty generous with both the brown sugar and cinnamon. I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon.
  • I made a few changes to the recipe for personal preference: I used 3/4 Silk almond milk and 1/4 sweetened condensed milk (I still added the 1/3 cup white sugar). I used 4 cups of bread flour and I kneaded the dough for about 45 mins by hand. I let the dough rise in the sunlight with plastic wrap tightly covering the bowl. This extra heat helped the dough rise much faster. Then I punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. I pat down the brown sugar / cinnamon mix and then began to roll it tightly. I placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). Baked in the oven for 20 mins at 350*F and as soon as they came out, I brushed melted butter on top. I also used store bought Pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. This recipe is well worth the time and effort required to make this dessert. You'll be glad you did.
  • I am a seasoned baker and have been making Cinnamon Rolls for at least 25 years. Thought I had a great recipe for my bread machine (zojurushi) but it always was a little on the light and dry side. I have been looking for a dense gooey recipe where the dough has some substance to it.found it! These were wonderful! I made them in the bread machine and it took just 4 cups of flour.as a matter of fact I added an extra 1/4 cup scalded milk as it seemed a little stiff to me once it started mixing. Rolled them out and cut into 8 large rolls.Let rise again. Baked in a 9x13 for 26 minutes @ 350*F. Frosted lightly immediately and then a little heavier when they cooled off with cream cheese frosting.They were gone before dinner! Dangerously good warm or cold.
  • With one batch I added apples, raisins, and nuts -- the other batch I did plain with just the brown sugar. I also did a cream cheese frosting for both batches instead of the plain sugar frosting suggested. I think this has to be the easiest, tastiest recipe for cinnamon rolls I have ever had the pleasure of baking!

Nutrition Facts : Calories 540.3, Fat 16.8, SaturatedFat 5.1, Cholesterol 31.3, Sodium 476, Carbohydrate 88.5, Fiber 2.3, Sugar 37.9, Protein 9.2

CINNAMON ROLLS WITH LEMON CREAM CHEESE ICING PUC



Cinnamon Rolls With Lemon Cream Cheese Icing Puc image

I have a resturant that serves Coffees and Pastries, the cinnamon rolls we were serving were good, but not exceptional. I have been working on making a cinnamon roll that would keep customers coming back for more. This is it.... give it a try.

Provided by Timbo2469

Categories     Breakfast

Time 3h6m

Yield 12 Rolls, 12 serving(s)

Number Of Ingredients 21

1 cup of warm milk (110 to 115 degrees)
2 large eggs
1/3 cup of melted margarine
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
2 1/2 teaspoons of bakers yeast
1 egg
1 tablespoon water
1/2 cup dark brown sugar
1/2 cup light brown sugar
2 1/2 tablespoons ground cinnamon
1/3 cup softed butter
3 ounces cream cheese
1/4 cup of softed butter
1 cup confectioners' sugar
1/2 teaspoon lemon, extra
1 pinch salt
1/2 teaspoon vanilla extract

Steps:

  • 1. Add Yeast to Warm Milk, Stir and wait 5 minutes.In a mixer with a dough hook, add eggs , vanilla extract, almond extract, melted margarine, sugar and salt. Let mix for 2 minutes then add bread flour. Mix for 3 to 5 miutes or until dough ball is well mixed and smooth. Remove ball form mixer and place in a lightly greased (spray) bowl or bucket and allow to double in size.
  • 2. Mix dark and light brown sugar with the cinnamon.
  • 3. After the dough has doubled in size place on a lightly floured surface and roll out with a rolling pin to around a 16 x21 inch rectangle. Spread 1/3 cup of softened butter over the entire dough leaving leaving a 2 inch ribbon on the top side.
  • 4. Spread the Cinnamon and Sugar mixture on the dough covering the butter completely, leaving the the 2 inch ribbon clean and ready for the egg wash.
  • 5. Egg wash the ribbon and start rolling the dough tightly from the bottom to the top of the dough to the eggwashed ribbon. When you reach the top, stretch the dough to seal the roll. Take a sharp knife and cut the dough, 1 to 1.5 inches, place dough on a greased sheet panand cover with a lightly greased (spray) plastic wrap. Let proof until the dough more than doubles in size.
  • 6. Preheat oven to 400 degrees and let bake until light golden brown.
  • 7. Use a mixer - add cream cheese, softened butter, lemon extract, vanilla extract, salt and confectioners sugar until well whipped and spread on the warm cinnamon rolls and enjoy!

Nutrition Facts : Calories 501.9, Fat 19, SaturatedFat 9, Cholesterol 87.2, Sodium 386.9, Carbohydrate 74.8, Fiber 2.2, Sugar 36.2, Protein 8.1

COPYCAT CINNABON ROLLS WITH ICING



Copycat Cinnabon Rolls With Icing image

Make and share this Copycat Cinnabon Rolls With Icing recipe from Food.com.

Provided by Lennie

Categories     Breads

Time 2h20m

Yield 20 rolls

Number Of Ingredients 16

1/2 cup warm water
2 (1/2 ounce) packages dry yeast
1 1/2-2 tablespoons sugar
1 (3 1/2 ounce) package instant vegetarian vanilla pudding
1/2 cup margarine, melted
2 eggs
1 teaspoon salt
6 cups flour
1 cup butter, softened
2 cups brown sugar
4 teaspoons cinnamon
8 ounces cream cheese, softened
1/2 cup margarine, softened
1 teaspoon vanilla
3 cups confectioners' sugar
1 tablespoon milk

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.

Nutrition Facts : Calories 515.7, Fat 23.4, SaturatedFat 10.2, Cholesterol 55.6, Sodium 362.9, Carbohydrate 71.9, Fiber 1.7, Sugar 41.3, Protein 6.1

CINNAMON ROLLS WITH CREAM CHEESE FROSTING



Cinnamon Rolls With Cream Cheese Frosting image

These delicious rolls are very easy to make because your bread machine does all of the hard work. They are best when served warm, and reheat well (if they last that long). Preparation time is approximate as "dough" cycle times vary with different bread machines.

Provided by Bayhill

Categories     Yeast Breads

Time 3h20m

Yield 20 rolls

Number Of Ingredients 17

1 cup milk (80 to 90 degrees)
1/4 cup water (80 to 90 degrees)
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup vanilla instant pudding mix
1 tablespoon sugar
1 tablespoon active dry yeast
3 tablespoons butter, softened
1 cup brown sugar, packed
2 teaspoons ground cinnamon
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 258.9, Fat 9.2, SaturatedFat 5.5, Cholesterol 34.1, Sodium 203.9, Carbohydrate 40.6, Fiber 0.9, Sugar 20.4, Protein 3.8

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