How To Make Cinnamon Buns Icing

This creamy Cinnamon Roll Icing is made in 3 minutes with only 4 common ingredients and is delicious. It transforms cinnamon buns, whether handmade or purchased, into the ideal breakfast delight! Because the Cinnamon Roll Glaze permeates into the cinnamon rolls, each mouthful is simply delectable! After learning how to create Cinnamon Roll Icing from scratch, you’ll never go back to buying it! We enjoy making Easy Cinnamon Rolls on the weekends, which are one of our favorite weekend snacks. While Chris and I frequently love our Cinnamon Roll Icing with cream cheese, the girls prefer their Cinnamon Roll Icing without cream cheese.

The recipe for this easy Cinnamon Roll Glaze has been in our family for years.

Using this glaze to dress up store-bought cinnamon buns is a fantastic idea.

Easy Cinnamon Roll Glaze

Only four ingredients are needed to make this Cinnamon Roll Icing, which takes less than three minutes to prepare. It’s made with pantry staples, making it simple to whip up on the spur of the moment. Powdered sugar (also known as confectioner’s sugar), butter, milk, and vanilla extract are among the ingredients. Cinnamon Roll Glaze, on the other hand, isn’t only for cinnamon rolls; it’s also fantastic for dipping muffins into! You can use it to drizzle over cakes, pound cakes, breads, and a variety of other baked goods.

It has the ability to transform even the most basic treat into something decadent!

How to Make Cinnamon Roll Icing

1. Pour milk into a large mixing bowl and add powdered sugar, butter, vanilla and milk
2. Stir until well combined. Make a smooth sauce and pour it over the heated rolls.

It spreads easily on your rolls and seeps down into them, enhancing the flavor of each and every mouthful. This recipe yields the perfect amount of Cinnamon Roll Glaze for 10-12 large rolls or 24 miniature rolls (depending on the size of the rolls) (like my Easy Cinnamon Rolls recipe). I understand that not everyone enjoys drenching their cinnamon rolls in Cinnamon Roll Glaze the way I do. Fill a ziplock bag with your glaze/icing and sprinkle it on top of the cupcakes. To make a drizzle, cut a corner of the paper.

I use these for glazes, sour cream on tacos, and a variety of other things.

If you like your Cinnamon Roll Icing to be a bit less sweet, simply add powdered sugar one tablespoon at a time until the desired sweetness is reached.

If you enjoy this simple dish, please consider leaving a five-star rating in the comments section.

You’ll Also Love these Amazing Glaze Recipes

• Cream Cheese Glaze, Lemon Glaze Recipe, Orange Glaze Recipe, and a Basic Glaze Recipe are all included.

Is this something you created? Leave a rating for the recipe and tag me on social media (@julieblanner)!

• 2 cups powdered sugar (also known as confectioner’s sugar)
• 2 tablespoons melted butter
• 2 teaspoons vanilla extract
• 4 tablespoons milk (you may use heavy cream or half and half for the milk)

• In a large mixing bowl, whisk together the powdered sugar, melted butter, vanilla extract, and milk until smooth. Pour the sauce over the heated buns and distribute evenly

You may prepare ahead of time and reheat before serving. Spread the mixture onto your favorite pastries or use it to dip them into. Caloric intake is 99 kcal (5%), carbohydrates are 20g (7%), fat is 2g (3%), and saturated fat is 1g (1%).

(5 percent ), The following values are for cholesterol: 5mg (2 percent), sodium: 19mg (1 percent), potassium: 6mg, sugar: 19g (21%), vitamin A: 65IU (1 percent), calcium: 6mg (1 percent ) Nutritious values are approximate and are not guaranteed; nonetheless, they are offered for your convenience.

Reader Interactions

503 user reviews

• 5star values total 443
• 4star values total 42
• 3star values total 10
• 2star values total 3
• 1star values total 5.

I followed the recipe precisely as it was written. Everything turned out perfectly. For me, it was enough to cover 12 rolls, not 24. The only reason I used buttermilk in the icing was because I had a small amount left over that I needed to use. This was exactly what I was looking for—thank you, Cara! NOTE: There is no instruction in this recipe to sift the powdered/confectioners sugar. Honestly, I didn’t do anything to it but wisk it through to break down some of the larger lumps of sugar that had formed.

• When I forget to set the cream cheese out before using it, I put it in a small bowl on my heating pad (the same one I used to make my rolls rise) on low/medium heat for about 20 minutes to soften it up before using it.
• It appears that this was missed out of the description!
• My family enjoys it, and I am confident that yours will as well.
• It’s simple to make and so delicious that you could eat it all by yourself.
• package of cream cheese and reduced the amount of butter somewhat in this recipe.
• Make certain that your butter and cream cheese are melted before using them.
• This turned up very smooth and creamy, making it the ideal topping for cinnamon buns on Sunday mornings.
• Cara M., thank you so much for this delicious recipe!
• I can’t describe how delicious it is.
• It resulted in a slightly thicker icing, which we preferred.
• I will never make cinnamon rolls again without include this frosting in the recipe!

1. I created the frosting as the rolls were rising, and I began to consume it by dipping raspberries into it as the rolls rose.
2. It’s INCREDIBLY GOOD!
3. Give it a go!
4. Mmm, it’s light and creamy.
5. This icinig is not creamy, but has a consistency that is similar to gloss.

• It was a big hit with my family.
• I didn’t make a single change!
• Perfect!
• In the past, I’d used a recipe that called for more cream cheese, reasoning that I’d prefer it that way.
• I was pleasantly surprised, and I now have a new go-to recipe that I will make on a regular basis.

Best Cinnamon Roll Icing (No Cream Cheese!)

Cinnamon Roll Icing is the key to whether or not your Cinnamon Roll is successful. This Cinnamon Roll Icing Recipe with vanilla buttercream is the best you’ll ever have!

Cinnamon Roll Icing Recipe without Cream Cheese

Homemade cinnamon rolls are a delicious dessert, breakfast, or snack on their own, but the cinnamon filled center and fluffy breading are held together by a cinnamon roll icing that is a must-have for any cinnamon roll fan. The topping for a cinnamon roll may be made up of many different ingredients, but buttercream icing and powdered sugar glaze are two of the most popular choices. I believe we can all agree that the cinnamon roll icing is the glue that holds a good roll of cinnamon rolls together.

With only four basic ingredients required for this recipe, there is no longer any justification for eating a cinnamon roll without frosting.

This cinnamon roll frosting may even become so popular that you will find yourself straying away from the traditional cinnamon roll application and inventing entirely new applications for it.

Ingredients in Cinnamon Roll Frosting

Exact measurements may be found on the recipe card that can be printed off below. This recipe is ideal for doubling, if not tripling in quantity!

How to make Cinnamon Roll Icing

Butter should be creamed until it is smooth and creamy in a large mixing dish. Alternately add the powdered sugar and the liquid ingredients. 1 cup of powdered sugar, followed by a little amount of liquid, repeated several times. This aids in the achievement of the ideal consistency. Using a large spoon, generously drizzle the icing over freshly baked cinnamon rolls. Allowing my cinnamon rolls to cool for about 5 minutes before frosting them helps to ensure that the icing stays on top and does not run down the edges of the rolls.

How long will the icing last?

It is possible to expect this frosting to last up to 2 weeks if it is stored properly in an airtight container in the refrigerator.

Can you make this icing without milk?

If you don’t have any milk on hand, you can use water as a substitute. Alternatively, liquid coffee creamer, half-and-half, or any comparable liquid might be used, however any flavoring would likely alter the flavor of the frosting. If you liked what you saw here, you can find much more onFacebook, Instagram, and Pinterest! I’d love to get in touch with you! Sign up for my weekly newsletter using the form below to ensure that you never miss a new recipe!

Pair your Cinnamon Roll Icing with:

• Recipes for Cinnamon Rolls, Homemade Donuts, Monkey Bread, and Apple Pull Apart Bread

• 1/2 cup butter
• 3 cups powdered sugar
• 1 to 2 teaspoons vanilla
• 1 1/2 tablespoons milk

• Using an electric mixer, cream the butter until it is creamy. Add the powdered sugar one cup at a time, alternating with a liquid, until the mixture is smooth. a mixture of 1 cup powdered sugar and vanilla extract, 1 cup powdered sugar and milk, and 1 cup powdered sugar Make a liberal amount of icing for warm cinnamon buns. It will keep in the refrigerator for up to 2 weeks.

Every Tuesday, a new recipe video is released—subscribe now! 186 calories|30 grams of carbohydrates|1 gram of protein|8 grams of fat|5 grams of saturated fat|20 milligrams of cholesterol|68 milligrams of sodium|29 grams of sugar|236 international units of vitamin A|2 milligrams of calcium|1 milligram of iron

Reader Interactions

This entry was posted on August 26, 2020 byCakeWhiz— It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Cinnamon roll icing recipe that is quick and easy to make with only a few simple ingredients in 10 minutes. Made without the use of cream cheese, this dessert is smooth, creamy, and bursting with vanilla and butter. It is sometimes referred to as “cinnamon bun frosting.” With the sticky, creamy icing drizzled on top of the cinnamon rolls, this is one of those pastries that truly elevates the dish above and beyond.

It’s scrumptious and wonderful, and I have a feeling you’ll find yourself devouring spoonfuls of this frosting.

How to make cinnamon roll icing recipe from scratch without cream cheese?

1. Powdered sugar, butter, vanilla essence, and milk should all be mixed together before baking a cake. They should be combined until they are smooth and creamy in texture. Preparation – Using a spatula, spread the glaze onto the warmed rolls.

How do you make icing without butter (Cinnamon roll glaze)?

Anything produced without butter is referred to be a glaze, and it’s as simple as mixing together milk, powdered sugar, and extract until it’s thick enough to be poured over the rolls rather than spread on top of them. It should have a consistency that is similar to corn syrup.

Variations for cinnamon roll frosting

Cream cheese frosting for cinnamon rolls—instead of the recipe below, use myBest Cream Cheese Frosting. Spread it on heated rolls, allowing it to melt a little bit. Incorporate sprinkles – This will result in a bright and cheery funfetti frosting that is perfect for children’s birthday parties. Use it on other baked items – such as other rolls, muffins, cookies, brownies, bars, cakes, and cupcakes – to give them a different flavor profile. Add food coloring-You can tint the icing any color you want by using liquid food coloring or gel colors.

You may also use the zests of oranges, lemons, and limes in this recipe.

Stir in some Oreos — Crush up a few Oreos and mix them into the frosting to give it a cookie and cream taste.

Storage

Refrigerate – Store in the refrigerator for up to 1 week in a tightly sealed container. Freeze for up to one month in a tightly sealed container. When you’re ready to eat it, defrost it in the refrigerator overnight or at room temperature for 30-40 minutes before serving.

Tips and Techniques

Do you want to reheat this icing? No. Simply spread it on heated bread and enjoy. The icing will become ooey gooey as a result of the heat from the rolls. What is the best way to make icing thicker? Increase the amount of powdered sugar and decrease the amount of milk in the recipe. What is the best way to make frosting thinner? More milk can be added if necessary to get the required consistency. Unsalted butter should be used because it prevents the icing from becoming too salty when baked. Use full-fat milk – Even though only a small amount is required, using full-fat milk ensures that the icing has the maximum amount of richness and creaminess possible.

What is the best way to tell when the frosting is ready?

Clear vanilla extract should be used because it ensures that the icing remains pure white rather than turning a “off-white” color.

Yes, you can use any dairy-free vegan milk of your choice, such as almond milk, cashew milk, coconut milk, or oat milk, in place of the regular milk.

Powdered sugar should be sifted – This step is optional, but I highly recommend it since it eliminates any lumps and clumps from the icing, resulting in the smoothest icing you’ve ever had.

More Frosting Recipes

• Cake with sugar cookie frosting
• Cake with blackberry buttercream frosting
• Cake with strawberry buttercream frosting
• Cake with marshmallow frosting
• Cake with peanut butter frosting
• Cake with chocolate cream cheese frosting

Homemade Cinnamon Roll Icing

Preparation time: 10 minutes Time allotted: 10 minutes Cinnamon roll icing recipe that is quick and easy to make with only a few simple ingredients in 10 minutes. It is created without the use of cream cheese and is heavily flavored with vanilla butter. Yield:2cups

• 3 cups powdered sugar
• 1/2 cup unsalted butter at room temperature
• 3 cups flour 2 teaspoons vanilla extract, preferably clear extract to avoid discoloration
• 2 to 3 tablespoons whole milk or heavy cream

• Mix together the powdered sugar, butter, vanilla extract, and milk in a medium-sized mixing bowl until smooth and creamy
• (Optional) Pour the sauce over the heated buns and spread evenly. Some of the glaze will be absorbed by the clay, while other portions will be left to set on top. Enjoy

• Take a look at all of my suggestions above
• Leftovers can be kept in the fridge for up to 3 days if they are placed in an airtight container. Prior to applying it on your baked products, reheat it first.

The following are the calories: 1128kcal, the carbohydrates: 181g, the protein 1g, the fat 47g, the saturated fat 29g, the cholesterol 124mg, the sodium 416mg, the potassium 20mg, the sugar 177g, the vitamin A 1418IU, the calcium 31mg, and the iron 1mg. Course:Dessert Cuisine:American Calories:1128 written byCakeWhiz/on August 26, 2020 / 1 comment

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Vanilla Glaze for Cinnamon-Bun Bites (recipe below). Jennifer Causey is credited with this image.

Recipe Summary test

Makes 1 cup of finished product. Advertisement

Ingredients

• 2 tablespoons unsalted butter, melted
• 2 tablespoons whole milk
• 1 teaspoon pure vanilla extract

Directions

• The first step is to combine the sugar and salt in a small bowl. In the second step, whisk together the butter, milk and vanilla extracts before stirring into the sugar until it forms a homogeneous paste. Advertisement Refrigerate the glaze until you’re ready to sprinkle it over the cinnamon-bun bits (about 30 minutes). Before using, mix the ingredients together until smooth.

Cinnamon Roll Icing

Sauces, dressings, and dips

Hamburger Dip

• A period of 20 minutes a little about the author Kristyn Merkley is a model and actress. My name is Kristyn, and I’m the mother of SIX stinkin’ gorgeous children as well as the wife of my smokin’ hot husband, Lo, who I met on the internet. My mother’s maiden name is Luna, and I’m one of the many “Lil’ Lunas” (little Lunas) in the family that enjoy making things. All things creative – from recipes to home design to presents and gift ideas – are welcome on my blog, and I welcome your comments and suggestions. Welcome

Cinnamon Roll Frosting

Recipe for easy cinnamon roll frosting that is rich and creamy with just the right amount of sweetness. Made in less than 5 minutes with only 5 easy ingredients and no cooking time!

Cream Cheese Frosting for Rolls

This is my go-to recipe for handmade cinnamon rolls, and it has become a family favorite. It’s a mashup of two of my favorite frostings: buttercream and cream cheese whipped cream. Everything about it is rich and creamy, with just the proper amount of sweetness. It has a very sweet flavor and is smooth and creamy to the touch. It is really simple to make and gives the ideal amount of richness to baked products. Only 5 simple ingredients are required, and the dish may be prepared in less than 5 minutes.

And, let’s be honest, you can eat it by the spoonful if you want to.

5 Simple Ingredients

• Make certain that the cream cheese is softened before using it. Butter: The finest butter to use is unsalted, softened butter. If you’re in a hurry, you’ll want to know how to fast soften butter. Use more powdered sugar for a thicker consistency and less powdered sugar for a thinner consistency. The flavoring agent pure vanilla extract gives a pleasant boost to the dish. Milk: Add as much as you need to get a thinner or drippier consistency. It is also possible to use cream.

How to Make Cinnamon Roll Frosting

1. MIX. Combine the softened cream cheese and softened butter in a mixing bowl until smooth. In a separate bowl, whisk together the powdered sugar and vanilla until well blended and fluffy
2. ADVANCED Taste and adjust seasonings with more salt or vanilla if necessary. If the mixture is excessively thick, a tablespoon or two of milk or cream can be added to thin it down. Add 1/2 cup extra powdered sugar if you want it thicker or more sweet
3. Then spread it out. Once the frosting is finished, use a spatula to apply it on top of the heated cinnamon buns.

Tip: If you like a runnier consistency, add extra milk to make the glaze more of a cream cheese glaze consistency.

Make Ahead + Storage

It goes without saying that whenever I make overnight cinnamon rolls, I also make this recipe the night before. As a result, everything is knocked out and ready to go the next morning when you wake up. Once you’ve finished making the cinnamon roll frosting, it will keep in the refrigerator for 3 to 5 days at room temperature. You could even prepare it a couple of days ahead of time if you wanted to!

A Versatile Frosting

You don’t have to use this icing only for cinnamon buns! Some of my favorite ways to use it are on top of ricotta cookies, raspberry sweet rolls, red velvet brownies, and pumpkin bars. Any sweet bread, buns, or dessert will benefit from this delicious finishing touch!

More Recipes You’ll Love:

• Cinnamon Roll Monkey Bread
• Orange Sweet Rolls
• Churro Cupcakes with Cream Cheese Frosting
• Cinnamon Sugar Crescent Rolls
• Cinnamon Roll Monkey Bread

Cinnamon Roll Frosting Recipe

• The Cinnamon Roll Monkey Bread, the Orange Sweet Rolls, the Churro Cupcakes with Cream Cheese Frosting, and the Cinnamon Sugar Crescent Rolls are just a few of the delicious desserts you can make with this recipe.

• Softened cream cheese (2-4 ounces)
• Softened butter (about 6 tablespoons)
• 1 1/2 to 2 cups powdered sugar, plus more sugar if necessary
• 1 tablespoon of vanilla extract Use as much milk or cream as you need

• Cream the cream cheese and butter together in a large mixing bowl until smooth. Then, using an electric mixer, beat in the powdered sugar and vanilla until combined and fluffy. Don’t overwork the mixture. To adjust the consistency, add a tablespoon or two of milk or heavy cream as needed
• Season with a pinch of salt and additional vanilla if desired. For a slightly sweeter or more dense texture, you can also add 1/2 cup more powdered sugar at this point. Alternatively, if you prefer a more glaze-like consistency, you can add more milk or cream. Refrigerate for up to 3-5 days before serving. Then spread the mixture on top of the warm cinnamon rolls.

The following are the calories: 134kcal|carbohydrates: 15g|protein:1g|fat: 8g| saturated fat: 5g|cholesterol:23mg|sodium:74mg|potassium:10mg|sugar: 15g|vitamin A: 272IU|calcium: 9mg|iron: 1 mg

Best Cinnamon Roll Icing

It is possible that this content contains affiliate links. Please review our disclosure policy. Cinnamon roll frosting made with only five ingredients (including vanilla and cream cheese) is the best you will ever taste. This deliciously creamy and rich frosting is simple to make and can be completed in 10 minutes, transforming regular cinnamon rolls into the ultimate morning treat. Are you looking for another dessert to impress your friends and family? Make Red Velvet Cheesecake Bites, Cream Cheese Lemon Crumb Cake, and Salted Caramel Stuffed Double Chocolate Cookies, among other things, to satisfy your sweet need.

• This is it!
• This is the ultimate, best-ever, perfect-in-every-way cinnamon roll frosting that puts a stop to all other cinnamon roll icings on the market.
• Cinnabon.
• As a result, I’m making amends now.
• To be honest, it’s so good that I’ve used it for everything from cakes to cookies to brownies to bars, as well as for dipping just about everything.
• Due to the popularity of this frosting, I’ve had folks cook cinnamon rolls and place a special order for the icing over the phone.

So I’ve made a batch, or even a double or triple batch, to bring with me to brunches, where I’ll be able to spread it on someone else’s freshly baked cinnamon rolls straight from the oven.

How do you Make Icing for Cinnamon Rolls?

The greatest cinnamon roll frosting does not require a large number of ingredients or a significant amount of time. Everything is ready in only ten minutes with only five ingredients!

1. Cook the butter in a medium saucepan over medium heat on the stovetop until it has melted completely. Once the butter has completely melted, continue whisking it over medium heat until the butter begins to change color from yellow to golden. Once it has turned golden, you can remove it from the heat source completely.

Using an electric mixer, cream together the browned butter and cream cheese for 2-3 minutes, until the mixture is very fluffy and creamy. Starting with 1 cup of powdered sugar at a time, alternately adding 1 to 2 tablespoons of milk, and repeating this process until both quantities are used up. The vanilla and additional milk (1 tablespoon at a time) should be added after all of the powdered sugar has been incorporated. Continue mixing until the icing is smooth and spreadable.

Expert Tips and Tricks

I’ve been making this cinnamon roll icing for years and have received so many requests for the recipe that I’m pretty sure I know what I’m talking about. Allow me to share all of my favorite techniques with you!

• So what is it about this frosting that makes it superior to other cinnamon roll icing recipes? It’s all because of the browned butter! The only thing you have to do is melt the butter on the stove (I know a lot of recipes ask for softened butter, but I’m telling you, melting the butter is critical here) and then whisk it for a few more minutes over medium heat until the color darkens from light yellow to a golden yellow. It is not necessary to wait for the browned butter to congeal before mixing it with the remaining ingredients. You want the icing to have a smooth texture to it. As you combine it with the softened cream cheese and milk, it will have cooled down sufficiently. Keep a close eye on the butter as it begins to brown. You want to whisk it often, and you want to avoid burning it. I recommend spreading the icing on the cinnamon rolls as soon as they are baked, while they are still warm, to ensure that it is a nice dark golden color. You may keep it in the fridge for up to five days before using it if you’re taking it to brunch or if you’re planning to eat it later. If you prefer a glaze rather than icing on your cinnamon rolls, add more milk to thin it out before pouring it over the rolls just before serving.

Can you use Water instead of Milk for Cinnamon Rolls?

Yes, if you choose, you may use water for the milk in these rolls as well. It’s possible that the butter and cream cheese are sufficient amounts of dairy for you. Simply replace the water with milk in a one-to-one ratio to achieve the desired result. Remember that your icing may be thinner and less creamy as a result of the water you’ve added; thus, properly mix between each spoonful of water you add to ensure you haven’t added too much. You can always add more, but you won’t be able to take anything away.

• 3 cups powdered sugar, 6 tablespoons melted butter, 4 ounces softened cream cheese, 12 teaspoon vanilla essence, 4-10 tablespoons milk (as necessary)

• Melt the butter in a medium sauce pan over medium heat until it is melted. Once the butter has been melted, continue to whisk over medium heat until the butter has changed color from yellow to golden. Remove the pan from the heat
• For the frosting, in a medium-sized mixing bowl, combine the butter and cream cheese for 2-3 minutes, or until extremely frothy and creamy
• Powdered sugar should be incorporated one cup at a time, with 1-2 teaspoons of milk added after each addition of powdered sugar. As soon as all of the powdered sugar has been mixed, add in the vanilla and more milk (1 tablespoon at a time) until the icing is a smooth, spreadable consistency
• Spread immediately over cinnamon rolls, or store refrigerated in an airtight container for up to five days in the refrigerator.

This recipe yields enough icing to generously top approximately 12-16 cinnamon rolls. Pro tip: for a unique taste combination, use almond extract for the vanilla extract – you’ll be delighted, I promise! 275 calories, 61 grams of carbohydrates, 1 gram of protein, 4 grams of fat, 2 grams of saturated fat, 12 milligrams of cholesterol, 42 milligrams of sodium, 32 milligrams of potassium, 60 grams of sugar, 147 international units of vitamin A, 24 milligrams of calcium, and 1 milligram of iron

Make the Perfect Cinnamon Rolls With Vanilla Frosting

Nutrition Facts(per serving)
413	Calories
16g	Fat
63g	Carbs
5g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 14
Amount per serving
Calories	413
% Daily Value*
Total Fat16g	20%
Saturated Fat 8g	40%
Cholesterol39mg	13%
Sodium157mg	7%
Total Carbohydrate63g	23%
Dietary Fiber 2g	6%
Total Sugars 34g
Protein5g
Vitamin C 0mg	0%
Calcium 58mg	4%
Iron 2mg	11%
Potassium 108mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Although cinnamon rolls appear to be the same on the exterior, they are available in a number of distinct variations. A simple vanilla glaze is applied to some, while a sour cream cheese icing is applied to other desserts. Some feature raisins, while others just demonstrate that butter, cinnamon, and sugar are the appropriate filling ingredients when combined. Additionally, two cinnamon buns may include the same ingredients but have completely distinct textures—one mushy, the other crumbly—despite the fact that they contain the same components.

This recipe provides a traditional and delectable cinnamon bun with vanilla icing that is sure to please.

If you like, you may substitute any sort of chopped nut in lieu of the raisins.

Adding nutmeg, cloves, and allspice to your pie filling will give it the perfect autumnal twist. In no time, no matter how you modify this recipe, your kitchen will smell exactly like your favorite bakery. Coffee or hot chocolate should be served with the cinnamon buns.

Click Play to See These Classic Cinnamon Rolls Come Together

“Cinnamon rolls are time-consuming to prepare, but the rewards are well worth the effort. If this is your first time making something like this, this recipe is a fantastic place to start. The cinnamon-sugar flavor of the cooked buns is pleasant, and the icing is just the right thickness. When preparing the dough, you’ll have a lot of dishes to clean up, but cleaning is quick during the first rise.” Colleen Graham is the author of this piece. Colleen Graham’s novel The Spruce “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ class=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”636w” src=”636w”” Rolls are used in the following situations:

• 3 a quarter teaspoon of active dry yeast
• 1/4 cup warm water (about 105 degrees Fahrenheit)
• 1/2 cup shortening or unsalted butter, melted 1/2 teaspoonkosher salt
• 1 big egg, beaten
• 4 cups sifted all-purpose flour (adjust to taste)
• 1 cup milk
• 1/3 cup granulated sugar
• 1 1/2 teaspoons kosher salt Cooking spray, which is used for frying

To be filled out:

• Unsalted butter, melted, to taste
• 1/2 cup (4 ounces) sugar, as much or as little as desired
• 1/2-cup lightly toasted light brown sugar, packed (adjust amount as needed)
• 1 to 2 teaspoons ground cinnamon
• Optional: raisin topping

For Vanilla Icing, use the following ingredients:

• 3 to 4 tablespoons milk or cream
• 2 cups confectioners’ sugar
• 1 tablespoon unsalted butter, melted
• 1 teaspoon pure vanilla extract

Make the Dough

1. Gather all of the necessary ingredients. To make the spruce / Bahareh Niati, combine the warm water and active dry yeast in a small mixing bowl and set aside until foamy, about 10 minutes. A big heatproof basin should be used to mix the shortening and Bahareh Niati together. Using a heavy-bottomed pan, bring the milk to a boil over medium-high heat. Shortening / Bahareh Niati
2. Pour the scalded milk over the shortening and mix thoroughly. Stir in the sugar and salt with a wooden spoon until the mixture is smooth and creamy. Allow the sauce to cool for a few minutes before serving. Combine the Bahareh Niati and the dissolved yeast in a mixing bowl until well combined. Bahareh Niati / Spruce
3. Add the flour cup by cup, mixing thoroughly after each addition, until the mixture is smooth. The dough should be soft to the touch but firm enough to be handled easily. The Spruce / Bahareh Niati
4. Knead the dough on a lightly floured board or surface until it is elastic and smooth, about 10 minutes. Do not use more than a few tablespoons of flour at a time. To make the Spruce / Bahareh Niati, pour the dough in a greased mixing basin, cover with plastic wrap, and let aside for 90 minutes or until doubled in size. The Spruce / Bahareh Niati (The Spruce)

Fill, Roll, and Bake the Rolls

1. Shortening, butter, or nonstick cooking spray should be used to grease two 9-inch spring form pans or one 9-by-13-inch baking pan before baking. The Spruce / Bahareh Niati: Turn the dough out onto a lightly floured surface or board and knead for another minute or two. Shape the dough into a 16 × 10-inch rectangle by patting or rolling it out. Brown sugar should be sprinkled on top after the butter has been brushed on generously. In a large mixing bowl, combine the spruce / Bahareh Niati, cinnamon, and raisins, if using, and spread evenly over the butter and brown sugar mixture. Making the Spruce: Begin by rolling the dough into a tight spiral, starting from one of the long ends. Use a sharp knife or dental floss to cut the log into roughly 14 pieces, each one 1 to 1 1/2 inches thick. The Spruce / Bahareh Niati: Using the Spruce / Bahareh Niati, arrange the slices in a greased baking dish. Remove from oven and cover with plastic wrap, allowing it to rise for another hour or until the rolls have doubled in size. Preheat the oven at 350 degrees Fahrenheit while the dough is rising for the second time. Bake the Spruce / Bahareh Niati for 25 to 30 minutes, depending on how large it is. After 15 minutes, check on the rolls to see if they are browning too quickly
2. If they are, cover with a piece of foil. Allow the rolls to cool for 5 minutes before transferring them to a serving tray before icing them. The Spruce / Bahareh Niati The Spruce / Bahareh Niati (The Spruce)

Make the Icing

1. Gather all of the necessary components. The Spruce / Bahareh Niati (The Spruce) In a medium-sized mixing bowl, combine the confectioner’s sugar, butter, and vanilla extract. In a small bowl, whisk together the flour, baking powder, and salt until the mixture is thick and yogurt-like in consistency. The Spruce / Bahareh Niati (The Spruce)

Finish the Rolls

1. Spread the icing over the warm rolls and serve immediately. The Spruce / Bahareh Niati (The Spruce)

Tips

• Make certain that your milk cools down once it has been scalded. Liquids that reach temperatures above 110 degrees Fahrenheit can kill the yeast
• If you’d like to spread out the processes of this recipe over several days, you may chill the dough overnight during its first or second rise. It’s possible that this will even improve the flavor of your cinnamon buns. Frosting the cinnamon buns while they are still warm is the finest way to enjoy them. As you can see, this is a pretty thick frosting, and the heat will help the icing to spread evenly
• To give the filling a more prominent cinnamon taste, add 2 teaspoons ground cinnamon (instead of 1) in the mixture

How to Store Cinnamon Rolls

• If you want to keep your cinnamon buns moist, you should store them in an airtight container to prevent them from drying out. When stored at ambient temperature for two to three days and in the refrigerator for approximately a week, they retain their freshness. Cinnamon buns may be frozen for a longer period of time. In order to prevent them from sticking together, wrap each roll separately in plastic wrap and then store them in a zip-top bag
• If you want to keep them in the pan, you should cover them in two layers—plastic wrap first, then foil—before freezing. The rolls will remain delicious when frozen for approximately four months.

Why Are My Cinnamon Rolls Tough?

Making homemade cinnamon buns that are soft and moist is all about using the appropriate quantity of flour. Excessive flour may result in dry and rough cooked buns when you use too much. Make certain to measure the flour for this recipe after it has been sifted (4 cups weigh about 560 grams if you prefer to use a scale). Then, following the recipe’s guidelines, add just enough flour to make a soft dough that can be kneaded easily. Finally, sprinkle the board with just enough flour to keep the dough from clinging to it while you work with it to finish.

How To Make Cinnamon Roll Icing Without Powdered Sugar – The Kitchen Community

An oven-warm batch of handmade cinnamon buns is hard to top; all of those lovely swirls of tempting sweetness make for a delectable treat that’s ideal for any occasion. Take a look at this. They’re fantastic for breakfast, may be served for brunch, and can be enjoyed as a delectable treat at any time of the day or night. There’s nothing quite like a warm cinnamon bun in the morning. However, it is the wonderful glaze poured across the top of the rolls, in addition to the freshly made cinnamon-infused dough, that holds the rolls together and gives them their signature sweet flavor.

Some chefs have usedbuttercreamfrosting (though I believe the vanillalabuttercream was the best), brown sugar, maple syrup, melted butter, cream cheese frosting, and yes, even whipped cream on their cinnamon buns.

Why should you make icing without any powdered sugar?

There are a variety of reasons why you would want to create cinnamon roll frosting without using any powdered sugar. Here are a few of them. Powdered sugar and granulated sugar are the two most frequent varieties of sugar used to make icing for cakes and cupcakes. Despite the fact that they’re quite similar, because powdered sugar is so fine, it’s very simple to accidentally add too much to the mixture. This makes it more difficult to correctly measure the ingredients. As a result, many beginning bakers choose to learn the basics of preparing roll icing with granulated sugar (the sort you use to sweeten tea), which is much easier to deal with than powdered sugar.

Due to the fact that many individuals are allergic to cornstarch, cinnamon rollicing prepared with powdered sugar will be undesirable for those who are unable to consume cornstarch as well as those who are intolerant to wheat gluten.

I’ve even heard of individuals using graham crackers as a replacement to powdered sugar.

How do you make cinnamon roll icing without powdered sugar?

The dish that we’re going to share with you today is simple to prepare and takes only a few minutes. We must emphasize that this recipe will not taste exactly like the powdered sugar coating that many people are familiar with. However, we believe it’s excellent even if it’s a touch less sweet and you’ll likely be able to taste more butter. This is a recipe that will necessitate a significant amount of stirring! It’s really simple: just heat the milk and flour together on the stovetop for a few minutes until it melts into a thick paste, then stir in the buttery-sugar combination to produce the frosting.

• The recipe is also rather forgiving, so don’t be concerned about having to start over if you make a mistake with the proportions.
• Once you’ve achieved a smooth ‘paste,’ take the flour-milk mixture from the heat and stir in some vanilla extract.
• Due to the fact that you will be blending the paste with butter, you will need to wait until the paste has cooled down completely.
• You may proceed to thoroughly cream together the butter and sugar with a stirring spoon or a whisk while you’re waiting for your mixture to cool completely.
• You have appropriately combined them together if the mixture is light in color, which shows that the sugar has thoroughly dissolved into the butter.
• As long as it’s at room temperature, you may proceed with adding your butter-sugar mixture to it in small increments, making sure to fully stir after each addition.
• Following the mixing process, your icing should be frothy and light, making it ready to consume!
• Who knows, you might even want to use part of the frosting to decorate some cupcakes!

This will give your icing a more pourable consistency, or you can just use less flour to make it less starchy and thick, which will also make it more pourable. So, here’s how to create icing without using powdered sugar:

Cinnamon Roll Icing Without Powdered Sugar: Step-by-Step

Ingredients: 12 cup whole milk 2 tablespoons unbleached all-purpose flour a quarter cup of sugar and a half cup of soft butter 1-2 tablespoons of vanilla extract (optional). Step 1: In a medium-sized saucepan, carefully mix together the milk and the flour. Stir well in amixingbowlorbakingdishuntil you find it has thickened and become a smooth paste on your stovetop over medium heat, stirring constantly. To finish the recipe, add a few drops of vanilla essence to the mixture and stir well while the liquid is still warm over low heat in a double boiler.

Remove the flour-milk mixture from the heat of the stove immediately and set it aside to cool for a few minutes.

Step 5: Once the flour-milk-vanilla combination has cooled, continue to add the sugar-butter mixture, making care to fully mix together after each addition to reduce the likelihood of any clumps forming in the batter.

Step 6:Spread the mixture onto the cinnamon buns and serve immediately.

What’s the best way to serve cinnamon roll icing?

Your icing will, of course, look beautiful when it is spread on the tops of your freshly made cinnamon rolls, but you can also use it for a number of other things. It is possible to use this frosting recipe to decorate cookies, cakes, and even muffins because it is so versatile. Furthermore, it has a whipped, creamy consistency that we are confident will be enjoyed by both adults and children alike. In the event that you plan on storing leftover frosting, it’s important to be aware that it will only last you about one week before it needs to be thrown out.

This will help to keep the frosting fresh for as long as possible while also ensuring that the texture and taste remain consistent.

As previously stated, if you prefer a thinner consistency, simply increase the amount of milk you use and decrease the amount of flour you use to achieve a more pourable, ‘drizzly’ consistency.

Wrapping Up

If you enjoyed reading this tutorial on how to create icing without using powdered sugar, we hope you loved writing it as much as we enjoyed researching and writing it. While the recipe is not much different from the classic one that uses powdered sugar, it does have less ingredients and will still taste just as sugary-sweet and delectable when served on top of your cinnamon buns. Remember that you can always go back and re-read this tutorial if you forget something, and, most importantly, remember to have fun while doing it!

Just take it from us: your customers are going to want more of what you’re offering.

Sugar free powdered sugar can be used in place of regular powdered sugar in your favorite powdered sugar frosting recipe.

You can also use coconut milk, tapiocastarch, or coconut cream to suit your preference. That being said, you now know how to prepare frosting without the use of powdered sugar. Please let us know if you require any modifications.

Glazed Cinnamon Rolls

Who doesn’t enjoy the smell of a freshly baked cinnamon bun baking in the oven in the morning? Make a batch of these easy-to-make morning goodies for your family and surprise them.

Ingredients

• 3 eggs, 2 teaspoons granulated sugar, 1 teaspoon powdered cinnamon, 2 1/2 cups BisquickTM mix, 1/3 cup milk, 2 tablespoons granulated sugar, 2 tablespoons melted butter or margarine, 1 tablespoon chopped walnuts
• 1/4 cup raisins

Glaze

• 1Preheat the oven to 375 degrees Fahrenheit. Prepare a 13×9-inch baking pan by greasing the bottom and sides. 2 tablespoons sugar and the cinnamon should be combined in a small bowl and put aside
• 2 tablespoons sugar and the cinnamon should be combined in a small bowl and set aside
• Stir the Bisquick mix, 2/3 cup milk, and 2 tablespoons sugar together in a medium-sized mixing basin until a dough forms. If the mixture is too sticky, gradually include enough Bisquick mix (up to 1/4 cup) to make the dough easier to handle and form into a ball. Spread a generous layer of Bisquick mix on a work surface and gently roll the dough in the Bisquick mix to coat. Form into a ball and knead it 10 times
• 3 Using your hands, roll the dough into a 15×9-inch rectangle and smear with butter. Sprinkle the sugar mixture and raisins on top in an equal layer. Begin by rolling up the 15-inch side in a tight ball. Pinch the edge of the dough into the roll to ensure a good seal. Cut into 1 1/4-inch slices and arrange on a skillet with the cut sides down
• 4 Bake for 23 to 25 minutes, or until the topping is golden brown. Allow 5 minutes to elapse. 5 Remove the pan from the heat. In a medium-sized mixing bowl, whisk together the powdered sugar and 2 tablespoons milk until smooth. Using a pastry brush, glaze the heated rolls.

Tips from the Betty Crocker Kitchens

• The first suggestion is to cover the warm cinnamon rolls with Betty Crocker® RichCreamy vanilla frosting
• The second tip is to drizzle the cinnamon rolls with melted butter. Alternatively, dried sweetened cranberries or blueberries can be used in place of the raisins in these classic breakfast rolls
• Dental floss isn’t just for your teeth, either! It may be used to quickly cut the dough into pieces. Using a 12-inch piece of floss, tuck the roll below where you wish to make the cutting. Afterwards, bring the floss ends together at the top so that they form a crisscross pattern
• Then, continue dragging the floss to cut through the dough

Nutrition

200 calories, 6 grams of total fat, 2 grams of protein, and 36 grams of total carbohydrate

Nutrition Facts

Calories200 Calories from fat55Calories in total 6 g of fat 0 mg of cholesterol 390 milligrams of sodium Total Carbohydrates: 36 g Potassium: 80 mg 2 g of protein Vitamin A2 is present in 2% of the population. Vitamin C is 0 percent of the total. Calcium is 6 percent of the total. Iron is 4 percent of the total.

Exchanges:

A 2,000 calorie diet contains one starch, one and a half fruits, and one fat. *Percent Daily Values are based on a 2,000 calorie diet. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Homemade Soft Cinnamon Rolls

This recipe makes a pan of buttery soft, gooey cinnamon sweet, and extra fluffy handmade cinnamon rolls, which are topped with tangy cream cheese frosting and sprinkled with ground cinnamon and sugar. It’s been a reader favorite recipe for years, and I like it so much that I’ve converted this rich dough into apple cinnamon rolls, pecan sticky buns, and maple cinnamon rolls to name a few variations. It is possible to complete the cinnamon rolls in a few hours, or you can begin the process the night before by using the overnight preparation option.

After creating numerous additional batches over the course of seven years, as well as responding to readers’ comments and queries, I decided it would be advantageous to update the post with more useful information and success strategies to aid others.

Tell Me About These Cinnamon Rolls

• Texture:Because this is one of my richest handmade doughs, you can expect a soft, springy, and fluffy texture from the outset of your baking experience. The optional bread flour will make your rolls a bit chewier than they would be if you used all-purpose flour
• I normally use all-purpose flour. Flavor: The aroma of freshly baked cinnamon buns is seductive and welcoming on its own. Once you take that first bite, you’ll be greeted by a freshly baked dough swirling with limitless pockets of delicious and gooey cinnamon (in the manner of Cinnabon!) Ease: Homemade dough and shaped loaves take attention to detail and perseverance. The dough is rather uncomplicated and simple to form, as long as you have plenty of flour on hand to coat your hands, work area, and rolling pin before you begin. Time: This dough will need to rise twice. Once you’ve figured out the assembling procedure, the preparation should go rather quickly. Preparation time should be at least 4-5 hours from start to finish, or it may be spread over two days if you choose the overnight option. Whatever method you pick, bear in mind that the majority of the time will be spent with your hands off while the dough rises.

What Readers are Saying:

“I HAD to come here and post such a glowing review. At 9:05 a.m., I finished baking and icing these cinnamon rolls. In a home of only three individuals, it is now 10:55 a.m., and there are only two people remaining. “This is the finest dish I’ve ever attempted,” says the cook. – Chelsea et al. “Delicious and straightforward to prepare! Cooking with yeast and baking handmade cinnamon buns were both new experiences for me, and this was an excellent recipe to begin with. “Everyone at breakfast was really taken aback.” Hannah is a young woman who lives in the United States.

I’ve experimented with a variety of cinnamon roll recipes and this is my new favorite.

“This was exactly what I was looking for!” – Brice Brice Brice Brice Brice

Are You a Yeast Beginner? Use My Guide.

A lot of new bakers are intimidated by the prospect of working with yeast. But consider this: yeast is merely another element in the dough that has to be added to the mix.

• Before beginning any yeast bread recipe, make sure you go through our Baking with Yeast Guide. I provide realistic responses to several often asked yeast questions.

7 Crucial Ingredients in the Cinnamon Rolls Dough

You are welcome to proceed directly to the recipe.

However, if you’re new to baking bread, the following explanations are based on lessons I’ve acquired over the years and will be quite beneficial to you. 1.

1. You may proceed directly to the recipe if you so choose. The following explanations, on the other hand, are things I’ve learnt over the years and will be quite useful to you if you’re new to bread-making.

If you compare this recipe to my easy cinnamon rolls, you will notice that it contains significantly more yeast. Why? These are far fluffier and larger–approximately double the size of the original.

Step-By-Step Photos

You should be able to see something like to this after allowing the heated milk, some of the sugar, and yeast to settle for 5-10 minutes. The top will have a little frothy appearance: It’s typical for the dough to be a little mushy and sticky after it’s been mixed together for awhile. Step 3: Knead the dough on a lightly floured surface or in the mixer for a few minutes until it is smooth and elastic. What Happens If I Don’t Have a Stand Mixer on Hand? If you don’t have a mixer, you may use a big wooden spoon or rubber spatula to combine the dough ingredients together.

• A hand mixer can be used, although the sticky dough tends to get trapped in the beaters on a regular basis.
• Allow the dough to rise until it has more than doubled in size: Roll out the dough once it has been punched down.
• Baker’s Tip: When you return to the dough, it should have stretched out far more easily.
• It’s time to roll it up: Print Cut the roll into 12 rolls, each measuring approximately 1.5 inches in diameter, with a very sharp knife.
• Allow the rolls to rise until doubled in size and puffy, which should take about 1 hour.
• For those who don’t care for cream cheese frosting, you may use vanilla icing, brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even caramel icing fromapple cinnamon buns to decorate the rolls.

5 Success Tips

1. In the filling, you may use either brown sugar or granulated sugar: I used to use granulated sugar in the cinnamon sugar filling, but I recently converted to brown sugar to give it a little more taste. Brown sugar does not necessary make the filling more wet
2. Because there is so much butter in the filling, it is moist and gooey regardless of the sugar used. You can use whatever type of sugar you choose
3. The best pan to use is: I recommend using a glass or aluminum pan with a 913 inch diameter. Ceramic frying pans should be avoided. If you are forced to use ceramic, bear in mind that the rolls may likely take longer to bake all the way through. Cinnamon buns that are evenly baked: Because they are extra-large and fluffy cinnamon rolls, tenting them with aluminum foil after about 15 minutes in the oven will assist to ensure that both the centers and the tops cook evenly during the baking process. Using this method, you can prevent the tops from browning too rapidly before the middle have time to cook. Want to work on this dough but don’t have time for it all morning? You are welcome to prepare the dough the night before if you choose. This is a fantastic technique to save time in the morning so that you can get out of bed and have breakfast more quickly. Make sure to read the complete recipe below for my make-ahead/overnight instructions.

How to Freeze Cinnamon Rolls So They Still Taste Fresh

Allow me to share a tip I’ve picked up over the course of several years of working with this dough. Rolls can be prepared in advance and frozen to ensure that they retain their freshness when needed.

• Here’s how it’s done: Step 9 involves baking the buns for only around 10 minutes. Allow to cool completely before covering and freezing. To prepare the rolls for serving, remove them from the freezer and set them in the refrigerator overnight to defrost. Finish baking them for about 15-20 minutes after they have been thawed.

When I give cinnamon rolls as gifts to people, I frequently utilize this approach. Simply copy and paste or write down the directions for freezing the cinnamon rolls. Using this strategy is especially beneficial if you have guests coming over, want to save time, or are entertaining around the holidays. Print

Description

This recipe makes a pan of buttery soft, gooey cinnamon sweet, and extra fluffy handmade cinnamon rolls, which are topped with tangy cream cheese frosting and sprinkled with ground cinnamon and sugar.

It is possible to complete the cinnamon buns in a few hours, or you can begin the process the night before by choosing the overnight preparation option.

Dough

• 3 cups (135g) granulated sugar, divided
• 1 cup (240ml) whole milk, warmed to approximately 100°F (38°C)
• 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
• 1 and 1/2 Tablespoons (14g) active dry or instantyeast (2 standard size packets)*
• 1 and 1/2 Tablespoons (14g) active dry or instantyeast 2 big eggs, at room temperature
• 1/2 cup (115g) unsalted butter, melted at room temperature and sliced into 4 pieces
• 1/2 teaspoon salt
• 4 1/2 cups (563g) all-purpose flour or bread flour (spoonleveled), plus additional flour as needed for hands or work surface
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda To prepare the bowl, combine 2 tablespoons canola, vegetable, or olive oil (or use nonstick spray)

Filling

• Unsalted butter, melted to room temperature (6 tablespoons/90 g)
• A half cup (100 g) of packed light or dark brown sugar OR granulated sugar (I like brown sugar)
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves

Cream Cheese Icing

• 3/4 cup (56g) full-fat block cream cheese, softened to room temperature
• 1 and 1/4 cups (150g) confectioners’ sugar
• 3 Tablespoons (45ml) heavy cream or milk
• 1/2 teaspoon pure vanilla extract

1. Prepare the dough as follows: In the bowl of your stand mixer set with the dough hook or paddle attachment, whisk together the warm milk, 2 tablespoons sugar, and the yeast until well combined. Allow the mixture to sit for approximately 5 minutes, or until it becomes frothy on top. If you do not have access to a mixer, you can complete this step in a big mixing bowl and then combine the dough using a large wooden spoon or rubber spatula in the following step. It will need a little arm muscle to complete the task. A hand mixer can be used, although the sticky dough tends to get trapped in the beaters on a regular basis. Hand mixing with a wooden spoon or rubber spatula is a preferable method.*
2. Toss in the remaining sugar (which should be 1/2 cup) and the softened butter, beating on medium speed until the butter is somewhat crumbled and combined. Add the eggs and salt and mix on a medium speed until everything is well blended. Because the butter will not be fully incorporated into the mixture, don’t be concerned if it remains in chunks. Slowly add the flour, one cup at a time, while the mixer is still running, making sure each cup is well integrated before adding the next. When you’ve added 4 cups of flour, add the remaining 1/2 cup and continue to mix until the dough comes together and pulls away from the edges of the basin, about 3 minutes. The dough will be pliable. Make the dough by kneading it: To finish, either leave the dough in the mixer and beat on low speed for a further 3 minutes, or knead by hand for 3 minutes on a lightly floured surface. First thing in the morning, lightly lubricate a big mixing bowl with oil or spray it with nonstick spray. Place the dough in the basin and swirl it around to coat it with oil on both sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel to keep the bacteria from growing. Allow the dough to rise in a generally warm place for 2 hours, or until it has doubled in size, before shaping. The baking time is around 2 hours if I let it on the counter to rise. (See my response to the question Where Should Dough Rise? in myBaking with Yeast Guide for a little reduction in rise time.)
3. Grease and coat the bottom and sides of a 9×13 inch metal or glass baking dish with cooking spray or parchment paper
4. The dough should be rolled out as follows: To release the air from the dough, punch it down. Prepare a lightly floured work surface and, using a lightly floured rolling pin, form the dough into a rectangle measuring 12-18 inches in length. Make certain that the dough is smooth and uniformly thick. If the dough continues to shrink as you roll it out, stop what you’re doing, cover it gently with a clean kitchen towel, and set it aside for 10 minutes to allow the gluten to relax. When you return to the dough, it should be much simpler to stretch out. For the filling: Spread the softened butter evenly over the surface of the dough. The softer the butter is, the simpler it will be to distribute it throughout this stage of the process. (You may soften it by microwaving it for a few seconds if necessary.) To make the sugar and cinnamon mixture, combine them in a small mixing dish. Sprinkle over the butter in an equal layer. Roll the dough into a log that is 18 inches long and tightly rolled. If some of the filling leaks out, sprinkle it on top of the roll before rolling it up. Cut the dough into 12 even rolls, each about 1.5 inches in diameter, using an extremely sharp knife. Place the rolls in the baking pan that has been prepared
5. 2nd Rise: Cover the rolls tightly and allow them to rise until they have doubled in size, about 1 hour. (Alternatively, see the nightly option below.)
6. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Bake for approximately 25-28 minutes, or until the tops are gently browned and crispy. After about 15 minutes, tent the top of the pan with a piece of aluminum foil to prevent the tops from browning too rapidly and baking unevenly on the bottom. Remove the pan from the oven and set it on a wire rack to cool for approximately 10 minutes while you prepare the frosting. Make the frosting by following these steps: A handheld or stand mixer with with the paddle or whisk attachment may be used to cream the cream cheese in a medium-sized mixing basin until it is smooth and creamy. Combine the confectioners’ sugar, milk, and vanilla extract in a mixing bowl. 30 seconds on low speed, then switch to high speed and continue beating for 1 minute. Spread the frosting on the heated buns and serve them right away
7. Leftover frosted or unfrosted rolls should be carefully wrapped and stored at room temperature for up to 2 days or in the refrigerated for up to 5 days

Notes

1. Instructions for Making Ahead – Overnight: To create the rolls the night before serving, follow the recipe through step 7. Refrigerate the rolls for 8-12 hours once they have been firmly wrapped. (16 hours maximum
2. 8-12 hours is preferable, but 16 hours is acceptable if absolutely necessary). (Do not work more than 16 hours each day.) Remove the mixture from the refrigerator the next morning and let it to stand on the counter for 1-2 hours before proceeding with step 9
3. Instructions for Making Ahead – Freezing: Baked rolls may be stored for up to 2-3 months in advance. To prepare, thaw overnight in the refrigerator and then reheat before serving. You may also freeze the unbaked buns in the following manner: Step 9 involves baking the buns for only around 10 minutes. Allow it cool fully before covering firmly and freezing. To prepare the rolls for serving, remove them from the freezer and set them in the refrigerator overnight to defrost. Finish baking them for around 15-20 minutes once they have been thawed. The nicest and richest tasting dough may be made with whole milk, which we recommend. You may also use buttermilk in this recipe. In a pinch, 2 percent, 1 percent, or nondairy milk will do as a substitute. Nonfat milk should not be used. When it comes to yeast, you may use either active dry or quick yeast in this recipe. All of the instructions are the same as before. When active dried yeast is used, the rise periods are normally a little longer than when using fresh yeast. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide. Other Icing Alternatives: As an alternative to cream cheese frosting, you may use vanilla icing, brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even caramel icing from apple cinnamon rolls to decorate the warm rolls. Gluten Free: Because we have not tested this recipe using gluten-free flour, we are unable to guarantee the outcome.

Overnight cinnamon rolls, homemade cinnamon rolls are some of the terms used to describe this recipe.