The Perfect 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.

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.

THE PERFECT CINNAMON ROLLS

Steps:

• PROOF THE YEAST: Warm the milk and water to 110° to 115°. Mix in the sugar and yeast. Let sit for 10 minutes, it should be frothy after 10 minutes.
• BREAD MAKER: In a bread maker, add the proofed yeast first, then egg, then butter, then salt. Add the flour last. Set the bread maker the dough setting.
• DOUGH BY HAND: In a large bowl mix proofed yeast, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
• Once the dough is ready (from either bread maker or by hand), punch down dough. Roll out on a floured surface into an approximated 15 by 9-inch rectangle (1/2 inch in thickness).
• Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
• Sprinkle with toasted pecans, if using.
• Beginning at the 15-inch side, role up dough and pinch edge together to seal.
• Cut into 12 to 15 slices using a piece of string or floss and place in greased pan. (See picture posted with recipe) You can also use a really sharp knife, but in my experience the knife squishes the rolls.
• Cover rolls and let rise until nearly doubled, about 1 hour or so.
• Bake in a preheated 350°F oven for 25 to 30 minutes.
• For the icing: mix all the ingredients together and serve over warm rolls.
• REFRIGERATION METHOD: Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning. ENJOY!

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.