Cinnamon Roll Icing Food

HOMEMADE CINNAMON ROLL ICING

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!

CINNAMON ROLL ICING

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.

GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING

Steps:

• For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
• Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
• Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
• Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
• For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

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.

COPYCAT CINNABON ROLLS WITH ICING

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.

CINNAMON ROLLS WITH ICING

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.

CINNAMON ROLL CHRISTMAS TREES

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray a rimmed baking sheet with nonstick spray.
• Remove the cinnamon rolls from the tube and place on a large cutting board or a clean work surface; reserve the icing for later. Unravel 1 roll into a long strip of dough. Fold the strip in an accordion fashion, making each fold slightly wider than the last, to create a Christmas-tree shape. Transfer to the prepared baking sheet. Repeat with the remaining 4 rolls and space the Christmas trees apart on the baking sheet. Bake until golden brown and puffed up, 15 to 17 minutes.
• Meanwhile, stir the green food coloring directly into the container of frosting with a rubber spatula until the desired shade is achieved (we added about 30 drops).
• When the trees are ready, let them cool on a wire rack. Meanwhile, transfer the reserved cinnamon roll icing to a small resealable plastic bag and refrigerate until slightly chilled.
• When the trees are cool enough to touch, spread desired amount of green frosting onto each and spread evenly. Garnish with holiday-themed sprinkles. Snip a tiny corner from the bag of icing and pipe a garland onto each tree. Add a yellow candy to the tip of each tree to resemble a star.