Cinnamon Rolls & Icing

Now, I know we've had lots of conversations about homemade vs. storebought items. (Well, they've been mainly one-sided, but that's OK.) Homemade cinnamon rolls are another one of those things that are about 1000x better when homemade. I've been known to buy my share of canned cinnamon rolls, but they seriously cannot compare to homemade. 

And I know, I know--who has the time to make cinnamon rolls from scratch, every time they want cinnamon rolls? Not this mama. That's what's great about these-- make 1 batch, eat a pan, and have 2 more in the freezer for another day. (Or give them away, that works too.) 
Note: you can freeze the rolls at any point. Unrisen in the pan: cover tightly with plastic wrap & aluminum foil. Remove them, allow them to thaw and rise, and continue the baking and icing process. Baked but unfrosted: thaw, warm for a few minutes in the oven, and ice while warm.

Don't be deterred by the number of steps! These do take some time to make, but I promise you--they are worth it! You'll know it when you bite into the cinnamon, creamy-covered goodness. 

Speaking of creamy-covered goodness... Originally, I made this with a heavy cream based icing. (And that's the only one I've ever remembered to take a picture with.) Not really my thing, to be honest. I get rave reviews when I share it, but Nate and I both prefer cream cheese bases for an icing like this. Not just the consistency; you can make either to whatever consistency you prefer. The cream cheese taste really hits the spot with cinnamon rolls. However, I wanted to include both--take your pick, or use whatever icing recipe you prefer! 

Printable Recipe (all)

Printable Recipe (cinnamon rolls)

Cinnamon Rolls

Ingredients

• 1 1/3 cups Milk
• 1/3 cup Vegetable Oil
• 1/3 cup Sugar
• 1 1/2 teaspoons Active Dry Yeast
• 3 cups All-purpose Flour, separated
• 1/3 heaping teaspoon Baking Powder
• 1/3 teaspoon Baking Soda
• 1/3 heaping tablespoon Salt
• 8 - 10 2/3 tablespoons Melted Butter
• 2/3 cup cinnamon/sugar mix
• Desired icing recipe

Directions

1. Heat the milk, oil, and sugar in a saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
2. Add 2 2/3 cups flour. Stir until combined, then cover and set in a warm place for 1 hour. In the meantime, coat 3 cake pans (disposable or regular) with cooking spray.
3. Remove the cover and add the baking powder, soda, salt, and remaining flour. Stir thoroughly to combine. (At this stage, may refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.)
4. On a floured surface, roll the dough into a large rectangle, about 30”x10”. The dough should be thin.
5. To make the filling, pour melted butter over the surface of the dough, then spread evenly. Generously sprinkle cinnamon/sugar mix over the butter.
6. Roll the rectangle tightly. Work slowly, being careful to keep the roll tight. (The filling will ooze.) Pinch the seam together and flip the roll so that the seam is face down.
7. Slip a cutting board underneath the roll and cut into 1/2” slices. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7-9; 3rd pan is for end pieces.)
8. Cover all the pans and let rise for at least 20 minutes before baking.
9. Preheat the oven to 375°F.
10. Remove the cover and bake for 15 to 18 minutes, until golden brown.
11. While the rolls are baking, prepare desired recipe for icing.
12. Remove pans from the oven. Immediately drizzle icing over the top.

Yield/Time

Servings: 11 (2 rolls each)

Prep Time: 2 Hours Cook Time: 30 Minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

173/roll without icing

213/roll with heavy cream icing

241/roll with cream cheese icing

Printable Recipe (cream cheese icing)

Cream Cheese Icing for Cinnamon Rolls

Note: this makes icing for just over 1 pan! Multiply by 2 if doing all pans at once.

Ingredients (per pan of rolls)

• 4 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 2-3 tablespoons milk

Directions

1. In a large mixing bowl, mix together the cream cheese, powdered sugar, and milk to desired consistency.
2. Drizzle over prepared cinnamon rolls.

Yield/Time

5 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

68 per roll

Printable Recipe (cream icing)

Vanilla Cream Glaze for Cinnamon Rolls

Note: this makes icing for just over 1 pan! Multiply by 2 if doing all pans at once.

Ingredients (per pan of rolls)

• 1/2 heaping cup of powdered sugar
• 1/4 teaspoons vanilla extract
• 1/4 cup heavy cream
• milk

Directions

1. In a large mixing bowl, combine sugar, heavy cream, and vanilla until mixture resembles a thick batter.
2. If needed, add milk one tablespoon at a time, stirring until smooth – about 3-5 minutes.

Yield/Time

5 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

40 per roll

Source (for original): Cinnamon Rolls: The Pioneer Woman; Heavy cream frosting: How Sweet It Is; Cream Cheese Icing: Love Grows Wild

Remember, comments are loved!

What is your favorite way to have cinnamon rolls?