Cinnabon Cinnamon Rolls with Whipped Cream Cheese Frosting

 

I thought I had the whole cinnamon roll thing figured out. I had a recipe that was no-fail and tasted great. And THAT is the reason why you should always be trying new recipes. You never know what you're going to miss!! For some reason I wondered if there was a better recipe out there for cinnamon rolls. I found this one and I will NEVER go back. They're absolutely perfect!

  

 I mean look at them! Have you ever seen a yummier cinnamon roll, besides Cinnabon?! They're so soft, buttery and the perfect ratio of bun to cinnamon gooeyness.

 

 Don't pass up this opportunity to make and eat amazing cinnamon rolls at home!

For the dough:
3/4 cup warm water
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup buttermilk, room temperature
1 egg
1/3 cup oil
4 and 1/2 - 5 cups all-purpose flour

For the filling:
1 and 1/4 cups light brown sugar
2 and 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch
1/2 cup (8 tablespoons) unsalted butter, room temperature

For the whipped cream cheese frosting:
1 8oz cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
1 t vanilla
1 and 1/4 cups powdered sugar, sifted

1/2 cup heavy whipping cream 

1T powdered sugar

Directions:

In the bowl of a stand mixer fitted with a dough hook, add water, yeast, and 1 tablespoon of the granulated sugar ( I measure the 1/2 cup sugar then take 1T from that.) Stir together, then let the yeast rise for about 5-10 minutes. In a small bowl, whisk together buttermilk, egg, and oil until well-combined. After 10 minutes, the yeast should look frothy and bubbly. At this point, pour in the buttermilk mixture, remaining sugar, and salt, and stir together for 10-15 seconds.

Pour in 2 cups of the measured flour, and stir on low speed until incorporated. Continue to pour in flour, 1/4 cup at a time, until the dough pulls away from the bowl and bowl starts to look clean. Increase speed to medium and knead for 5 minutes. The dough should be slightly sticky, but not sticky enough to stick to your fingers when touched.

Transfer dough to a greased bowl, cover with plastic wrap, then set aside in a warm place to rise for 1-2 hours, or until dough has doubled in size. I usually heat my oven up to 100 degrees then turn it off.

Meanwhile, prepare the filling. In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined. 

Butter an 11x15 inch glass baking dish (or 1 9x13 and an 8x8 square pan or pie dish).

Once dough has risen, liberally flour a large, clean work surface. Punch down the dough to remove air bubbles, then transfer it to the work surface. Roll the dough out into a large rectangle, roughly 20x30 inches wide. Spread softened butter over the surface of the dough, leaving a 1-inch strip on the edge of the dough farthest from you untouched. Spread the room temperature butter evenly over the dough. Evenly sprinkle cinnamon sugar mixture over the butter, then use a rolling pin to gently roll over the mixture and slightly press it into the butter. This can get the rolling pin really messy, but necessary for the filling not to fall out after you've rolled it up.

Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, sealing it with the strip of dough you left untouched. Cut off any uneven ends. Score dough every two inches, then use those marks to evenly slice your dough into rolls.

Place rolls into parchment paper lined baking dish. Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other. Bake in preheated 350 degree oven for 15-17 minutes, or until tops start to brown. Do not overbake!

While rolls are baking, prepare your frosting. In a bowl, using an electric hand mixer, beat together butter and cream cheese until smooth and creamy. Add vanilla and beat until combined. Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for an additional 5 minutes, or until frosting turns white. In a separate bowl, whip the cream and 1T powdered sugar until stiff peaks form. Fold it into the cream cheese mixture.

Once you remove the rolls from the oven, spread half of the frosting on top of them. This layer will melt into the rolls. Once they've cooled down, spread on the remaining frosting. Serve warm or reheat before serving.ENJOY!!

 

*Adapted from Culinary Couture

Cinnamon Bun Popcorn

This popcorn has been a staple in our house this summer. There’s something about a crunchy, portable popcorn that makes me feel like it’s a must for all summer activities. Ha!

This popcorn is SO addicting. Plan on having a lot of people around when you make it or you might just eat it all yourself.

This recipe is from one of my most favorite sites, Our Best Bites. You know it’s good if they’ve made it. It’s also great to package up in clear bags and give as gifts. So versatile and delicious! 

12 cups air popped popcorn (about 1/2 cup kernels)
1 cup roughly chopped pecans (these can easily be omitted)
1 cup brown sugar
3/4t cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1/2t baking soda
1t vanilla
3 squares almond bark

Preheat oven to 250 degrees. Place popcorn and chopped pecans in a very large bowl. I usually need to use 2 bowls to make less of a mess when mixing.

Combine brown sugar and cinnamon in a big, microwave safe bowl. Make sure you mix these two ingredients before adding anything else, otherwise it won’t turn out. Also, use a bowl larger than you think you’ll need because the ingredients will bubble up.

Chop butter into chinks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to the microwave and heat for 2 minutes. Remove, stir and microwave for another 2 minutes.
Remove from the microwave and add vanilla and baking soda. Mixture will foam up a little. When combined, pour over popcorn and pecans and stir until it’s evenly coated. Spread popcorn mixture onto a foil-lines jelly roll pan. Place in the oven and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool. Sample it. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and dump in onto clean parchment paper. Using a fork, drizzle the melted almond bark over the popcorn. Don’t use white chocolate chips for this because it melts in your hands too easily. Almond bark or any sort of melting chocolate works best so it stays on the popcorn without getting all over your hands.

When it has all cooked, break it into chunks and enjoy!

*From Our Best Bites

Cinnamon Roll Cake

Oh wow. This cake is delicious. If you’re in the mood for cinnamon rolls, but don’t want to wait for them to rise, make this!! It only takes about 30 minutes and it tastes like a hot, fresh cinnamon roll. I’ve already made this several times and the pan is licked clean almost immediately. YUMMY!

Cake:
3 cups flour
1/2 t salt
1 cup sugar
4 t baking powder
1 1/2 cup milk
2 eggs
2 t vanilla
1/2 cup butter, melted

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan., Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Topping:
1 cup butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon

Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
1 (8oz) package cream cheese
1 cup powdered sugar
1/4 cup milk

Cream together until smooth and a little runny. If it’s too runny, add more powdered sugar. If it’s too thick (like a frosting) add more milk. Pour over hot cake. Serve warm. YUM!

* Adapted from cookinupnorth.blogspot.com

No Rise Cinnamon Rolls

I definitely was skeptical about trying this recipe. Come on, cinnamon rolls with NO yeast?! It did intrigue me though, so I just had to try it. I was very pleasantly surprised! Now don’t get me wrong, they don’t have the same texture as yeast cinnamon rolls, but they were absolutely delicious. They kind of reminded me of what the Pillsbury cinnamon rolls taste like. For being so fast, they were to die for. They were tender and satisfied my Sunday morning cinnamon roll craving. I will definitely make these again – especially when I’m craving cinnamon rolls, but don’t want to wait all day.

For the Dough

3/4 cup part skim ricotta cheese (or cottage cheese)

1/3 cup low fat buttermilk

1/4 cup sugar

2 oz. Butter (½ stick)

1 t vanilla

9 oz. all purpose flour (about 2 cups)

1 T baking powder

1/2 t salt

1/4 t baking soda

For the Filling

½ stick butter

2/3 cup packed brown sugar

2 teaspoon cinnamon

For the Glaze

2 ounces cream cheese, room temperature

1/2 cup powdered sugar, or to taste

1 tablespoons buttermilk

1 t vanilla

Instructions

Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9″ baking pan with shortening.

Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds (I did this in my kitchen aid.) Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.

Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it.

Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and cinnamon. Sprinkle the mixture over the buttered area of the dough and press gently into the surface.

Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.

With a sharp knife, cut the roll into equal pieces (I got about 12). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly.

Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.

In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. I chose for it to be a little thinner and whipped. It was delicious with the buttermilk, so I definitely suggest using that. Spread or drizzle onto warm rolls. Let stand 10 minutes and serve.

*From dontforgetdelicious.com

Cinnamon Bun Pancakes

So I'm not going to pretend that this is my picture...I was just too lazy, hungry and pregnant to take a picture of my own. I first saw this on The Pioneer Woman and I have since seen them on several other cooking blogs that I follow. I wasn't going to make them, but gave in. Now this is a bad thing because they possibly could be the best things I've ever eaten! And...you MUST eat them with the Maple-Butter icing. They are TO DIE FOR!!!

1 1/2 cups flour
3 T white sugar
1/2 t salt
4 t baking powder
1 T cinnamon
2 whole eggs, beaten
1 cup milk
2 T corn syrup ( I didn't have corn syrup, so I used honey and it was FABULOUS!)
1/4 cup melted butter

In a bowl, combine flour, sugar, salt, baking powder, and cinnamon and whisk together until well combined.

In a separate bowl (I used the Kitchen Aid) mix eggs, milk, corn syrup and butter. Stir in flour mixture.

Heat a lightly oiled griddle to medium/low heat. Pour 1/4 cup batter onto griddle and brown on both sides. Serve immediately with Maple-butter icing.

Maple-Butter Icing: (Definitely double the recipe)
1 cup powdered sugar
1/4 cup butter, melted
dash of salt
1 T maple syrup
1/4 cup milk (more if needed)

Combine all ingredients in a bowl and whisk until well combined. Serve over warm Cinnamon Bun Pancakes...or any other pancakes, waffles or french toast.

*Picture and recipe from The Pioneer Woman.

Cinnamon Roll Sugar Cookies

OK folks!!!! These are THE BEST!!! Aren't they the cutest things you've ever seen?!?! Don't lie. And let me just tell you that they are SOOOO GOOOOOD!! I saw them on Picky Palate and made them the second I saw it...such a clever idea if you ask me. It also gives you your cinnamon roll fix without having to slave all afternoon on actual cinnamon rolls. They were so easy and they are so good! The best thing too is that you top them with cream cheese frosting...can't beat it. Definitely make these...you won't be disappointed!

1 recipe sugar cookies AND
1 recipe cream cheese frosting (both found here)

12 T butter, softened
1 1/2 cups packed brown sugar, divided
1 1/2 T cinnamon, divided

Make sugar cookies according to directions. After the dough has chilled in the fridge, remove 1 disk and cut into thirds and roll into a 1/8 inch thick oval, about 12 inches x 5 inches. Spread 2 T softened butter, 1/4 cup brown sugar, and 1/4 t cinnamon. Start rolling from the longest end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough and placing it on a cookie sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for a few minutes on the baking sheet before transfering to a cooling rack.

Prepare cream cheese frosting according to recipe and spread over top of the cookies and then die on the spot because they are that good.

* From Picky Palate

Valentines Day Cinnamon Rolls

How cute are these?!?! It's just a cute, fun way to serve up a classic for Valentines Day. You've got to try it!

1 Recipe Cinnamon Rolls (found here)
1 Recipe Cream Cheese frosting (found here)
Pink food coloring (or any other Valentines Day color you like)

Make dough according to directions. Roll out to a large rectangle. Brush with butter and sprinkle with cinnamon and sugar. Instead of rolling up from one side all the way to the other...find the middle and roll both sides inward until they meet each other. Pinch the seam together. Cut 1 1/2 inch thick. Pinch the bottom of each to make a heart. Place on greased cookie sheet. Cover with plastic wrap and let rise 1 hour. Bake at 375 degrees for 13-15 minutes (I cooked them for exactly 13 minutes and they were perfection.) Cool and top with delicious cream cheese frosting. INDULGE!!

*Idea from Gourmet Mom on the Go.

Monkey Muffins

These are extremely delicious! They are a great holiday dessert, breakfast or brunch idea. I know I'm going to make them several times during the holidays! My dough raised A LOT and therefore were coming out of the pan. This is not how The Pioneer Womans looked and I was a worried that they weren't going to be as good, but BOY was I wrong!! I forgot to take a picture before serving them and had to wrestle the pan away from the guests to take this one before it got devoured. I will DEFINITELY be making these again!!!

Bread Dough (I used Rhodes dough...or you can use refrigerator biscuit dough)
Butter
Sugar
Cinnamon
Sweetened Condensed Milk

Preheat oven to 375 degrees. Put 1/2 teaspoon of butter in each muffin tin cup. Sprinkle with sugar and cinnamon. Roll dough into walnut size balls (or cut refrigerator biscuit dough into thirds) and place three into each muffin tin.

Top with 1/2 teaspoon butter and a generous sprinkle of sugar and cinnamon. Allow dough to rise or just bake for 15 minutes until golden brown and bubbly.

Remove from oven and immediately drizzle a generous dose of sweetened condensed milk over top of each one. Allow rolls to sit and absorb drizzle before serving.

*From The Pioneer Woman.

Cinnamon Rolls

These are perfect to give away to your neighbors and friends for the holidays and boy are they delicious!!! So give them a try...they don't disappoint!

1 quart (4 cups) whole milk (I used what I had in the fridge)
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast
8 cups (plus 1 cup extra, separated) flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 T salt
3 cups (to 4 cups) melted butter
2 cups sugar
Generous sprinkle of cinnamon

Procedure:

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

Use one of the following for the frosting: Maple frosting* or Cream Cheese Frosting.

For the maple frosting, I substituted syrup for the coffee and didn't add maple flavoring.

From The Pioneer Woman.

Vanilla Pudding Cinnamon Rolls with Homemade Cream Cheese Frosting

Rolls:

½ cup warm water

2 tablespoons active dry yeast

2 tablespoons sugar

3 ½ ounce package instant vanilla pudding

½ cup butter, melted

2 eggs

1 teaspoon salt

6+ cups flour

Filling:

1 cup butter, softened to room temperature

2 cups brown sugar

4 teaspoons cinnamon

Frosting:

8 ounces cream cheese, softened

1/4 cup butter, softened to room temperature

2 teaspoons vanilla

2-3 cups powdered sugar

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 VERY large rolls.

Now hit the treadmill...cause you're going to need it!

*These are the most AMAZING cinnamon rolls I've ever tasted! They are INCREDIBLY moist and no need to warm them up in the microwave several days after you make them because they stay super moist and soft. And don't even get me started on the frosting!!! The dough is VERY soft and kind of hard to work with, but don't give up because they are SOOOO worth it!

*Adapted from My Kitchen Cafe.

Mini Cinnamon Rolls

2 packages Pillsbury Crescent Rolls (preferable the packages where it is one rolled sheet of pastry per package)

1 8oz packages softened cream cheese

1/2 Cup sugar

1 T cinnamon

2-3 T melted butter
1 Cups powdered sugar

2-3 Tablespoons heavy cream (do not substitute)
Preheat oven to 350 degrees . Remove rolls from packaging. Unroll entire package so it's a huge rectangle. Roll to an even thinness. Place cream cheese, sugar and cinnamon into a medium bowl. Stir until well combined. Spread half of the cheese mixture onto one sheet of dough and half onto the other spreading evenly across dough leaving about ¼ inch border on one long edge (don't spread too thick.) Roll dough as if you were making cinnamon rolls, ending with seam side down. Cut 1/2 inch pieces and place all into a mini muffin. Bake for 15-20 minutes or until slightly golden around edges and cooked through. Brush with melted butter. Transfer rolls to a cooling rack and cool completely. While cooling combine powdered sugar and heavy cream until thick and drizzle ready. With a spoon, drizzle icing over each roll.

*Instead of using the powdered sugar and cream drizzle, I usually use the rest of the remaining cream cheese mixture, add milk till thin, and add powdered sugar until it becomes the right drizzling mixture...just another option. Sometimes I think that powdered sugar and heavy cream creates too sweet of a topping and I like it more rich.