Cinnamon Rolls with Cream Cheese Frosting!!. To make the cream cheese frosting: Beat icing sugar, cream cheese, softened butter and vanilla extract together in a bowl until frosting is smooth. Top warm cinnamon rolls with cream cheese frosting. Cinnamon Rolls With Cream Cheese Frosting.
A great recipe for deliciously soft, sweet and totally moreish cinnamon rolls. The dough is made in the breadmaker, rolled with cinnamon, sugar and pecans, sliced, baked and topped with a cream cheese icing. Enjoy with a big mug of tea or coffee.
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To make the cream cheese frosting: Beat icing sugar, cream cheese, softened butter and vanilla extract together in a bowl until frosting is smooth. Top warm cinnamon rolls with cream cheese frosting. Cinnamon Rolls With Cream Cheese Frosting.
To get started with this recipe, we have to first prepare a few ingredients. You can have cinnamon rolls with cream cheese frosting!! using 19 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Cinnamon Rolls with Cream Cheese Frosting!!:
- Get of Rolls.
- Make ready 1 cup of WARM milk.
- Get 1 envelope of yeast.
- Make ready 1/4 cup of + 1/4 tsp granulated sugar.
- Prepare 1 of egg (room temperature).
- Get 1/4 cup of melted unsalted butter.
- Take 1 tsp of salt.
- Prepare 2 3/4 cup of AP flour.
- Prepare 1/4 tsp of granulated sugar.
- It’s of Cinnamon sugar filling.
- It’s 1/2 cup of brown sugar.
- Make ready 2 tbsp of ground cinnamon.
- You need 1/2 cup of softened unsalted butter.
- It’s of Cream Cheese frosting.
- Get 4 oz of cream cheese.
- Prepare 1/4 cup of unsalted butter (softened).
- It’s of confectioners sugar.
- Make ready 1/2 tsp of vanilla extract.
- Get pinch of salt.
These cinnamon rolls, raised doughnuts, liege waffles, soft dinner rolls, monkey bread… and the list goes on and on. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy. Big, fluffy Cinnamon Rolls made from scratch Just like Cinnabon's famous Cinnamon Rolls, these gorgeous cinnamon buns are filled with buttery brown sugar cinnamon and covered in gooey cream cheese frosting. A truly sumptuous way to start the day.
Steps to make Cinnamon Rolls with Cream Cheese Frosting!!:
- Mix WARM (not too hot or too cold)milk, yeast and 1/4 tsp granulated sugar. Let it sit for 10 min until a foam forms on top..
- Add the egg and melted butter and stir well..
- In another bowl mix together flour, granulated sugar and salt. Make a well in the middle and add the yeast and egg mixture and mix all together..
- Put a little of flour on the table and transfer the dough. Add just a little of flour if need it until is not steaky anymore..
- Knead by hand for 8 minutes. Form a ball..
- Put the ball in a greased pan and cover with plastic wrap. Let it double size. Put it in a warm place..
- Mix together the brown sugar and Cinnamon and set aside. Once the dough doble in size, roll it flat with a rolling pin and make a rectangule 12 x 14 in. Spread the softened butter and then pour the Cinnamon mixture pressing it..
- Roll the dough tighly starting with the long side and cut it in 10 pieces. Put them in a baking pan lined with wax paper.Let them rise covered with plastic in a WARM place 30 minutes..
- Once the rolls have double in size bake them for 30 min at 350° until golden brown..
- Meanwhile, Cream together the cream cheese, butter vanilla and pinch of salt until incorporated. Then add a little bit of confectioners sugar about 1/3 of a cup..
- Finallyyyy spread the frosting over the warm rolls. Enjoy!!!.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter. Add the vanilla extract, buttermilk, salt and confectioners' sugar and beat until combined. Spread the frosting atop the cinnamon rolls and serve. For the Cinnamon Rolls: Combine the milk, oil, and sugar in a large pot (I used a Dutch oven) and place over medium heat until just before boiling. This Cream Cheese Icing for cinnamon rolls adds a subtle tang to balance the sweetness of the roll.
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