Saturday, January 7, 2012

How to make the BEST rolls you've ever made: Cinnamon Rolls with Cream Cheese Frosting

Cinnamon Rolls with Cream Cheese Frosting 

There's nothing like a bad cinnamon roll. Actually, there is nothing like a good cinnamon roll topped with bad frosting. Just so we are clear here, let's get all the crimes against a cinnamon roll out on the table:
  1. A roll that tastes like you are eating a pile of cinnamon with some roll on top.
  2. A bad glaze.
  3. Dry rolls.
  4. Overcooked edges and undercooked centers.
  5. A monstrous pile of cinnamon in the center. Bad.
  6. Burnt bottoms!
Now that we have the "What not to do" list covered, lets move on to the cinnamon roll that will change your life, or should I say the cinnamon roll FROSTING that will change your life. I consider myself somewhat of a "connoisseur" of breakfast foods. I love a good brunch and truly have an appreciation for that amazing breakfast buffet you encounter at least once in your life. And lets give a round of applause for eggs. So much potential, versatility, a great contribution.

My point is that when I tell you, "Make this frosting," I would never steer you wrong. I believe very strongly in the code of food ethics: 

You Need:
  • 1 Pillsbury Hot Roll Mix (I use this or make a recipe for dough in my bread machine. If you have some secret family roll recipe to use, more power to you! But I do love the speed of the Pillsbury Rolls Mix, it only requires 30 mins to rise. You will follow the directions on the box and will need an egg and some water.
  • OR if you have a bread machine you can use the recipe at the bottom of this post. Keep in mind for the bread machine, the ingredients go into the machine in the exact order listed.
  • 1 1/2 c brown sugar
  • 2-3 TBSP cinnamon
  • 2 sticks of butter softened-not melted (not margarine, not pretend butter. REAL BUTTER)
  • 4 oz cream cheese softened (Philly all the way)
  • 1 3/4c to 2 c of powdered sugar (Start with 1 3/4 c and if you want it sweeter, add some more sugar!)
  • 1 1/2 TBSP Vanilla
  1. To make frosting, Mix on high speed cream cheese and ONE STICK of butter for a good 10 mins. Yes 10. If you have a hand mixer, plan your day while you are mixing, if you have a standing mixer like a Kitchen Aid, you are probably smiling. The mixture should be very light and fluffy, and lighter in color. (But if you aren't in the mood to stand there for 10 mins, we can compromise at 5mins and call it a day and still have a decent frosting! It will still be fluffy, just not ultra, ultra fluffy.)
  2. Add powdered sugar and mix until well blended.
  3. Slowly add the vanilla and blend for a minute.
  4. Done! Put directly on rolls or keep refrigerated.
  5. For rolls: Follow instructions on the roll mix. Try to roll the dough into a rectangle. Once you have rolled out your dough, spread the other one stick of butter on top. Mix brown sugar and cinnamon. Sprinkle mixture on top of dough. You can always add more cinnamon, but you can't take it away! You can also add more brown sugar for extrastickiness!
  6. Starting at the end closest to you, roll the dough away from you into a roll. Pinch the outer edge to itself to seal the roll.
  7. Now cut the rolls, about an inch thick. Lay them on a greased pan with a little space in between. Let rise according to the box instructions and bake.
  8. Top warm rolls with yummy frosting and eat!
Helpful tip: Sometimes I will bake the rolls the night before I want to have them, and then just warm them in the oven and top with frosting the next day!

This is another one of those recipes that will increase your likability. When you make fresh baked cinnamon rolls with "better than cinnabon frosting" for whatever occasion people will "Oooo" and "Awww" And just because the Pillsbury Dough Boy helped with the roll making does not take away from the domesticity. Any dough that has to rise is considered "made from scratch" in my book! So-Make. Eat. Serve. Enjoy. Become known for your cinnamon rolls :-)
Cinnamon roll Dough for bread machine:

Large batch:
2/3 cup lowfat milk, room temperature
3 large eggs, room temperature
6 tablespoons unsalted butter, room temperature, cut into small cubes
1/2 cup granulated sugar
1 teaspoon salt
1.5 teaspoon pure vanilla extract
4 cups bread flour
2/3 cup cornstarch
2-1/4 teaspoons yeast, active dry, instant or bread machine (this is how much is in one of the yeast packets from the store)

Medium batch:
½ cup lowfat milk, room temperature
2 large eggs, room temperature
4 tablespoons unsalted butter, room temperature, cut into small cubes
1/3 cup granulated sugar
¾ teaspoon salt
1 teaspoon pure vanilla extract
3 cups bread flour
1/3 cup cornstarch
1-3/4 teaspoons yeast, active dry, instant or bread machine

Small batch:
1/3 cup lowfat milk, room temperature
1 large eggs, room temperature
3 tablespoons unsalted butter, room temperature, cut into small cubes
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 teaspoon pure vanilla extract
2 cups bread flour
1/3 cup cornstarch
1-1/8 teaspoons yeast, active dry, instant or bread machine


Marie said...

Def will try. I love the quick roll mix. Never thought of that!

Katie said...

Saw these on Pinterest. Next time I have company I'm going for it.

Suzy said...

Oh my goodness! I tried this yesterday and they were sooo good. Thanks for sharing.