Screamin Cinnamon Rolls With Cream Cheese Frosting Food

CREAM CHEESE ICING FOR CINNAMON ROLLS

Steps:

• Blend ingredients together until smooth.
• Smooth onto cinnamon rolls.

CLASSIC CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• Warm the milk to 105-110ºF. Sprinkle the yeast over the warm milk and let it sit until it begins to get foamy. About 5 minutes.
• In the bowl of a stand mixer, stir together the butter, sugar, salt, and egg.
• Fit the mixing bowl onto the mixer with the dough hook. With the mixer on the lowest setting, pour in the milk/yeast mixture and the flour. Increase speed to medium and let the dough knead for about 5 minutes until it forms a soft sticky dough. The mixture will seem quite wet at first, but will form a smooth soft dough once kneaded in the mixer for the full time. If the mixture is too wet after kneading, add more flour 1 TBSP at a time until a soft but sticky dough forms.
• Place the dough in a clean bowl with a towel or loose plastic wrap over it and allow to rise to double in size. About 1 1/2 hours.
• Gently degas the dough by pressing the middle and bringing the sides up. Lightly flour a clean work surface and rolling pin and roll the dough out to a large rectangle. If the dough is snapping back and difficult to work with, place a piece of plastic wrap over the dough and let it rest for 5-10 minutes until it is easier to roll out.
• Using clean hands, spread the melted butter out evenly over all of the dough. Sprinkle on as much brown sugar and cinnamon as desired and use your hands to spread it out and mix it with the butter. With clean dry hands, roll the dough tightly into a large tube starting at the wide side. Pinch the dough shut to seal. Cut into individual rolls and place on a baking sheet or in a greased pie plate.
• Allow the rolls to rise for about 40 minutes. If you are making the dough a day ahead, cover the rolls in plastic wrap and place in the refrigerator. Remove from the refrigerator about 30 minutes prior to baking the next day. Preheat oven to 350ºF.
• Bake the rolls at 350ºF for 30 minutes, or until golden brown.
• Meanwhile, make the frosting by combining all of the ingredients in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), and mix until incorporated. Allow the rolls to cool slightly before frosting.

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.

PERFECT CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 180 Celsius/ 350 Fahrenheit.
• In a bowl with lukewarm water dissolve sugar then add yeast and leave for 5 minutes.
• Melt the butter.
• In a different bowl mix together milk, butter, egg, vanilla and egg and add the yeast mixture.
• Slowly add flour and mix with your hands to create a dough.
• Once the dough is homogenized, put it in a bowl and coat with a little bit of oil. Leave in the fridge for 1 hour.
• After 1 hour roll out the dough into a square. Spread dough with butter-cinnamon-sugar filling.
• Roll up dough and cut the tips.
• Cut into 12 equal size rolls and place them in a baking pan.
• Bake for 20 minutes or until golden.
• Combine together butter, cream cheese, powdered sugar and vanilla, mix well and put in the fridge.
• Once the rolls are baked leave them to cool and spread with frosting.

CINNAMON ROLLS WITH CREAM CHEESE FROSTING

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.

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.

JIFFY CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In a large mixing bowl, combine 3 cups flour, cake mix, yeast, salt, and warm water; mix until smooth.
• Add enough remaining flour to form a soft dough.
• Turn out onto a lightly floured surface and knead until smooth (6-8 minutes).
• Roll dough into a 9 X 18-inch rectangle.
• Spread with butter and sprinkle with sugar and cinnamon.
• Roll dough jelly-roll style, starting with the long end.
• Slice the roll into 1-inch circles with a piece of dental floss or heavy thread placed under roll.
• Bring ends of floss up and crisscross at top of roll and pull strings in opposite directions.
• Place rolls on a greased cookie sheet.
• Cover and let rise on a warm place until doubled, about 15 minutes.
• Bake at 350 for 15-18 minutes.
• While rolls are baking, beat together cream cheese, butter, confectioners sugar, vanilla extract, and salt.
• Spread frosting on warm rolls before serving.

SCREAMIN' CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In small bowl combine water, yeast& sugar.
• Stir until dissolved, set aside.
• In large bowl, mix pudding with milk.
• Add 1/2 C melted butter,egg& salt.
• Mix well, then add yeast mixture& blend well.
• Gradually add flour and knead until smooth, adding a little more flour if needed (this is a soft dough).
• Place in a very large greased bowl.
• Cover& let rise until double in size.
• Punch down& cover and let rise again.
• Roll dough out on a large floured surface to a rectangle, about 34x21" in size.
• Brush the 1 C melted butter over dough.
• Combine brown sugar& cinnamon and sprinkle over butter.
• Roll dough up& cut into about 20 rolls (use dental floss to cut rolls easily).
• Pat each roll as you place it into a large greased pan (this helps keep rolls in shape).
• Let rolls rise in a warm place about 20 minutes.
• Bake in a 350° oven for 20-30 minutes, or until done.
• Beat cream cheese& butter until smooth, beat in vanilla and milk.
• Add powdered sugar& beat until smooth.
• Frost rolls while still very warm.