How To Make Icing For Cinnamon Buns

Best Cinnamon Roll Icing

This creamy Cinnamon Roll Icing is produced 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.

In any case, they’re a fantastic way to start the day on a Sunday!

It’s the ideal accompaniment to a cinnamon bun of any variety.

They never seem to be able to provide you with enough frosting, do they?

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 created 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 may 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 simple dish into something exquisite!

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 ideal quantity of Cinnamon Roll Glaze for 10-12 big rolls or 24 tiny rolls (depending on the size of the rolls) (like my Easy Cinnamon Rolls recipe). I understand that not everyone enjoys drenching their cinnamon rolls with 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 them 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 frosting was because I had a small amount left over that I needed to utilize. 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 tasty it is.
• It resulted in a somewhat thicker frosting, which we like.
• 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.

1. It was a big hit with my family.
2. I didn’t make a single modification!
3. Perfect!
4. In the past, I’d used a recipe that called for more cream cheese, reasoning that I’d prefer it that way.
5. I was pleasantly delighted, and I now have a new go-to dish that I will make on a daily basis.

Best Cinnamon Roll Icing (No Cream Cheese!)

It was just as written in the recipe. The final product was flawless. Not 24 rolls, but it was enough for me to cover 12 rolls. Because I had a small amount of buttermilk left over, I decided to utilize it in the frosting. Cara, you’ve provided just what I needed. It is not necessary to sift the powdered sugar or confectioners sugar for this recipe. Honestly, I didn’t do anything to it but wisk it through to break up some of the larger lumps of sugar that had formed. Icing that is smoother is the result.

• Perhaps this was overlooked in the description.
• My family enjoys it, and I am confident that yours will as well!
• You could eat it all by yourself because it’s so simple to prepare.
• My husband’s half-and-half was a good choice because I only had skim milk on hand.
• My kitchen aid mixer was whirring away as I gently added the ingredients.
• Although these only cover 12 big rolls, I adore frosting and use them all the time!

It’s really delectable!

Our favorite part about it is that it makes the frosting thicker.

If I make cinnamon rolls again, I will use this frosting as a glaze.

• The frosting was being created while I was waiting for the rolls to rise, and I immediately began dipping raspberries into it.
• 🙂 Oh my goodness, it’s fantastic.
• You should give it a go.
• I love the combination of light and creamy.
• However, it has a consistency that is almost similar to gloss rather than creamy.

1. Everything about it was a big hit with my family.
2. Not a single thing was changed on my part.
3. Perfect!
4. Since I’ve usually made it with extra cream cheese, I felt it would be more to my liking.
5. I attempted this recipe because I didn’t have enough cream cheese left for my usual dish tonight.
6. I appreciate your help tremendously.

Cinnamon Roll Icing Recipe without Cream Cheese

Homemade cinnamon rolls are a delicious treat, breakfast, or snack on their own, but the cinnamon loaded core and fluffy breading are held together by a cinnamon roll frosting that is a must-have for every 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 frosting is the glue that keeps a decent 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 typical 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 uniformity. Using a large spoon, generously drizzle the frosting over freshly baked cinnamon buns. 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 anticipate 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 may use water as a replacement. 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 email 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 also referred to as “cinnamon bun icing.” With the sticky, creamy frosting sprinkled on top of the cinnamon rolls, this is one of those desserts that genuinely elevates the dish above and above.

It’s mouthwatering and delicious, and I have a feeling you’ll find yourself eating spoonfuls of this icing.

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

1. CakeWhiz posted an article on August 26, 2020. There may be affiliate links in this article. My disclosure policy may be found here. Cinnamon roll icing recipe that can be produced in 10 minutes with only a few simple ingredients. With vanilla and butter to top it all off, this dessert is smooth and creamy, yet it’s created without cream cheese. The term “cinnamon bun frosting” is also used to refer to this recipe. With the sticky, creamy frosting spread on top of the cinnamon rolls, this is one of those delicacies that absolutely takes the cake. It’s tantalizing and wonderful, and I have a feeling you’ll find yourself devouring spoonfuls of it.

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 may colour the icing whatever color you like by using liquid food coloring or gel colors.

You can 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 frosting 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 since it avoids the frosting from getting too salty when baked.

1. Don’t substitute margarine or shortening for butter – This is because butter has a lot of flavor and depth that the other two components don’t have.
2. Once the frosting has been scooped onto your spatula and held its form without spilling, you will know it is done.
3. Is it possible to make dairy-free icing without using milk?
4. Because they blend together smoothly and uniformly at room temperature, all of the components should be at room temperature.

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.

Review all I’ve said thus far. In a tightly sealed container, leftovers can be kept in the refrigerator for up to 3 days after they are prepared. Before putting it on your baked items, reheat it.

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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

• 1 cup of finished product Advertisement

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 Frosting

Recipe for quick 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 extra 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 prepare this recipe the night before. As a result, everything is knocked out and ready to go the next morning when you get 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

• This simple cinnamon roll frosting is rich and creamy, and it has just the right amount of sweetness to compliment the cake. Made in less than 5 minutes with only 5 easy ingredients and no cooking time! Preparation time: 5 minutes Time allotted: 5 minutes

• It’s easy to make this rich, creamy cinnamon roll frosting that’s just the right amount of sweet. Prepared in less than 5 minutes with only 5 easy ingredients! Minutes Required for Preparation Approximately 5 minutes in total

• This simple cinnamon roll frosting is thick and creamy, and it has just the right amount of sweetness to it. Made in less than 5 minutes with only 5 basic ingredients and no cooking time! Preparation Time: 5 minutes Time allotted: 5 minutes

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

Cinnamon Roll Icing

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• 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

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 buns in a few hours, or you can begin the process the night before by choosing 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.

Due to the popularity of cinnamon rolls as a breakfast option, I want to make certain that you have access to all of the tools you will need to prepare this traditional dish.

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 buns. In a household of only three people, it is now 10:55 a.m., and there are only two people left. “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 just 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. Whole milk: Whole milk is the best choice for the richest-tasting cinnamon buns possible. Buttermilk works just as well as regular milk without any modifications to the recipe. Nondairy milks have been effectively replaced by a large number of readers. To save time, you can substitute 2 percent or 1 percent milk
2. However, you should avoid using nonfat milk. Sugar: In order to make the dough, you’ll need 2/3 cup of white granulated sugar. Use 2 Tablespoons in step 1 (the proving stage) and the remaining amount in step 2 (the cooking step). Yeast: You may use either active dry yeast or quick yeast for this recipe. Regardless of the option you pick, make sure to follow the instructions precisely as instructed. Even if you use quick yeast, you’ll need to prove it in warm milk with a little sugar before using it. By doing this step, you can check that the yeast is active and has not expired. While the majority of yeast these days is already active, this brief 5-10 minute process avoids you from wasting your time if the yeast is no longer active. The rise times will take a little longer if you use active dry yeast instead of instant yeast. During the past ten years or more, Red Star Yeast has been my go-to brand. Platinum Yeast from Red Star is something I constantly suggest. Butter: Because this is a rich dough, it contains fat, which helps to ensure that the dough is supple. Use 1/2 cup of softened butter, which should be split into four pieces before adding to make it simpler to combine
3. Eggs: Eggs, like butter, promise a softer, richer dough texture. Salt: Dough is tasteless if it is not salted. Flour: Flour is the building block of the dough’s structure. Either all-purpose flour or bread flour can be used for this recipe. If you use bread flour, the rolls will be a little chewier than if you use all-purpose flour. It isn’t a significant difference, so don’t be concerned if you only have all-purpose flour on hand. (That’s the phrase I’m most familiar with!)

If you compare this recipe to my quick cinnamon rolls, you will see that it contains far 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 fluffy, which should take around 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. There are several alternatives!

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 offer 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 fully 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 around 15-20 minutes once 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, melted at 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 securely 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.

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 spices to your pie filling will give it the right autumnal touch.
• 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 components. To make the spruce / Bahareh Niati, combine the warm water and active dry yeast in a small mixing basin and let aside until frothy, 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 stiff 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 an oiled 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 rapidly
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 frosting over the heated buns 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.

Cinnamon Rolls with Cream Cheese Icing

Deliciously soft and sweet no-knead cinnamon buns with a rich vanilla cream cheese frosting make for a quick and delicious breakfast treat. Hello and welcome to the weekend. The movie seems like it’s going to be a terrific one. How did your week turn out? It was a particularly hectic week for me. After a job interview and meeting some lovely ladies in person who I had previously only known through Instagram, I tested lots of new recipes, went to Pure Barre a few times, had coffee with a dear friend and received SO MUCH positive feedback from you all about this little blog that my heart can hardly stand it.

1. Thank you very much.
2. This project has been a surreal experience for me, having worked on it for so long on my own and then putting it out there in the public and having others read it and respond to it.
3. As a result, this area is no longer simply mine; it is now also yours.
4. But there’s something more that can be yours in less time than you may expect: these incredibly soft, sweet, and indulgent cinnamon buns.
5. Because I’m afraid that anything and everything will go wrong – I’ll over-knead it, the yeast will die due to overheating, I’ll let it rise for too long, and everything will collapse and end up in the trash can along with my shattered hopes – I tend to avoid them whenever possible.
6. Regardless, I’ve concluded that I must just overcome my anxiety and begin attempting things because when items like these cinnamon buns are available, it is well worth it to push through your fear.

There is no mixer. There will be no kneading. There is no bread flour. A extremely malleable dough that does not adhere to whatever it comes into contact with. And the ultimate effect is HEAVENLY, to say the least. Grab a cup of coffee and let’s get this party started!

In the process of making cinnamon roll dough: heat milk, sugar and oil together, sprinkle in yeast, then fold in flour! I appreciate how straightforward this dish is. All you need is a large pot (I used my Dutch oven, which is the second love of my life) and a wooden spoon to make this dish. Making delectable baked products does not have to be difficult or time-consuming. The only thing you really need for these rolls is time and patience, because they will smell great long before you get the chance to bite into them.

1. STEP 1: In a small saucepan, heat the milk, a neutral oil of your choosing, such as canola or olive oil, and sugar until they are just about to boil.
2. This is due to the fact that we’re scalding the milk to denature the whey proteins, which will allow for improved gluten formation and moisture absorption throughout the dough.
3. Is it possible to simply use warmed milk and omit this step?
4. 2: Allow the milk mixture to cool until it is only slightly warm to the touch (around 105-110 degrees F – I tested this with a digital thermometer, but you can simply slide your finger in there to evaluate it as well).
5. Depending on the temperature in your kitchen, this should take around one hour to complete.
6. The next step is to whisk in the remaining 1/2 cup of flour as well as the remaining baking soda, baking powder, and salt until a cohesive dough is formed after the dough has gone through its first rise and become beautiful and fluffy.
7. This will aid in the relaxation of the gluten and the absorption of more moisture by the flour.

Half of the dough should be rolled out into a rectangular shape approximately 12 inches long, and it should be generously smeared with melted butter.

Brown sugar is sprinkled on top, followed by cinnamon.

STEP 6: Using a very sharp knife, wrap it up starting with the long edge that is furthest away from you, and cut it into 8 evenly sized rolls.

STEP 7: Repeat the same with the second half of the dough, and then wait for a horrible 15-20 minutes while they rise again, and an even more torturous 20 minutes while they bake in the oven, before cutting them into slices.

STEP 8: This is the most enjoyable part.

Sprinkle them with cream cheese frosting (if they’re still warm, the icing will melt a little!) and eat them up!

Unfortunately, we’ll have to cover them all with cream cheese, but it’ll be worth it in the end.

You’ll be the most popular person in their lives for the rest of the year. These rolls are soft, sweet, cinnamon-y, and the vanilla cream cheese glaze over the top is just outrageous enough to be repeated again and again. Good luck keeping these around longer than 24 hours. Have the best weekend!

Other Brunch Recipes:

Soft, sweet, no-knead cinnamon buns topped with a luscious vanilla cream cheese frosting make for a very memorable morning experience! Preparation time: 2 hours and 30 minutes Cooking Time: 25 minutes 2 hours and 55 minutes in total Breakfast and brunch are on the menu. Cuisine:American Cinnamon cakes with cream cheese frosting are the keywords here. Servings:16rolls

For the Cinnamon Rolls:

• I used whole milk for this recipe. 2 cups (473 mL)milk
• 1/2 cup (118 mL)canola oil (or olive or avocado oil)
• 1/2 cup (100g)granulated sugar
• 2 and 1/4 teaspoons instant or active dry yeast (one package)
• 4 and 1/2 cups (562g)all-purpose flour, divided (see below). 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 and 1/2 teaspoons salt
• 1/2 cup (113g) unsalted butter, melted
• 1 cup (150g) brown sugar, not packed
• 2 teaspoons cinnamon (or more to taste)

For the Cream Cheese Icing:

• 113g cream cheese, room temperature
• 4tablespoons (56g) unsalted butter, melted
• 1cup (113g) powdered (confectioner’s) sugar
• 1 teaspoon vanilla extract or vanilla bean paste
• Pinch of salt
• 1/4 cup (59 mL) milk of choice (add more if required)

For the Cinnamon Rolls:

• In a big saucepan (I used a Dutch oven), combine the milk, oil, and sugar and cook over medium heat until just before boiling (or microwave this mixture in a large bowl until just before boiling). Discontinue the heat and let the mixture to cool until it is just warm to the touch, around 105-110 degrees F. Sprinkle the yeast over the top of the milk mixture and let it to settle for 1-2 minutes before continuing. Toss in 4 cups (500g) of the flour and whisk with a wooden spoon until a dough has been formed that is uniformly incorporated
• Pour in the milk and cover the pan, setting it on the burner (with the oven on if your kitchen is cold) to rise for around 1 hour. After 30 minutes, check to see if the temperature has risen. If you wait an hour after starting, it should have doubled in size and begun to smell yeasty. Stir in the remaining 1/2 cup (62g) flour, as well as the baking powder, baking soda, and salt, until everything is well-combined and no flour remains. The dough should be simple to work with and not sticky to the touch. If the dough is too sticky, store it in the refrigerator for an hour, and it should become much more flexible. Divide the dough in half and spread out one half on a WELL-floured surface to about a 12 8-inch rectangle. Repeat with the other half. It is beneficial to dust flour over the dough and your rolling pin before rolling it out to ensure that the dough does not cling together. Half of the melted butter should be spread equally over the dough, followed by half of the brown sugar and half of the cinnamon
• Using your fingers, roll the dough in a clockwise direction towards you, starting with the long edge that is furthest away from you. Continue rolling until the dough is securely coiled with the seam down. Remove half of the dough and divide it into 8 equal rolls with a sharp knife or unflavored dental floss
• Set the rolls in a greased pie plate or 9-inch round cake pan
• Repeat steps 5 and 6 with remaining half of dough
• Preheat the oven to 375 degrees Fahrenheit. Allow the rolls to rest on the counter for 15-20 minutes while the oven is preheating, or until they are slightly puffed, before baking. Cook for 20-22 minutes, or until the top is golden brown. Preparing the cream cheese frosting while the rolls are baking is recommended.

For the Cream Cheese Icing:

• In a medium-sized mixing bowl, whisk together the cream cheese and butter until well blended and smooth. Whisk in the vanilla and salt until well combined. In a separate bowl, whisk together powdered sugar and salt until well combined. Pour in the milk, a spoonful at a time, until the mixture is pourable but still has a thick texture
• The frosting should be poured and distributed evenly over the heated cinnamon rolls in the pan, being careful to thoroughly cover the tops of the cinnamon rolls. Serve when still warm with coffee and watch as people’s faces light up with pure happiness

If you have any leftovers (which is unlikely), store them in the fridge for up to 5 days and reheat them in the microwave for 20-30 seconds. Instructions for making the cinnamon rolls the night before: Prepare the cinnamon rolls until step 6 the night before (shaping the rolls and placing in the pans). Wrap the pans in plastic wrap and leave them in the refrigerator overnight. Set the pans out on the counter while the oven is preheating in the morning to enable the rolls to come to room temperature before baking as recommended.

Baked and iced rolls can be frozen, wrapped individually in plastic wrap and stored in a freezer bag.

Freeze the dough: Shaped cinnamon roll dough may be frozen for up to 3 months if it is well-wrapped and stored in a pan or similar container.

Bake according to package guidelines.

If you use almond milk, you will need to add at least 1/4 cup additional flour to avoid a dough that is exceedingly sticky and unworkable.

You’ll only need one pie plate/cake pan for this recipe, and all of the stages are identical.

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