The Perfect Cinnamon Roll Icing Recipes

Steps:

• Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Steps:

• Heat milk to 105-110°F Place 1/4 cup of warm milk, 1 tsp of the sugar, and yeast into a small bowl. Stir well to combine. Set in a warm place for 5min. (If yeast doesn't proof, start this step over. Yeast should rise to roughly 3 times its previous depth. I like to use an instant-read thermometer for this step to make sure the milk isn't too hot or too cold.).
• Sift four cups of the flour into a large bowl. Mix in the salt. In a separate bowl, mix the yeast, remaining milk, eggs, vanilla, and slowly pour in the melted margarine. Combine wet ingredients into the flour. Let rest 5min. Turn out onto lightly floured surface. Knead dough 8-10min, adding more flour as needed. As this is a brioche dough, the dough should still be slightly sticky but shouldn't stick to your hands or work surface. (Flour is very sensitive to humidity: if it's a humid day, you'll need 5 or even 5 1/2 cups flour; on a dry day, you might get away with as little as 4.).
• Place dough into a clean, greased bowl, rolling around so that surface is slightly greased (I use extra virgin olive oil baking spray; you can also use melted butter or margarine, or any baking spray). Cover top of bowl with a clean cloth and set in a warm (65-75 F), draft-free place for 1 hour.
• Meanwhile, assemble the filling. Combine all ingredients and mix well.
• Assemble the frosting. Again, combine all ingredients and mix well. (You can choose to use a mixer for this step.).
• When dough has risen for 1 hour and doubled in size, punch down and knead gently. Roll out on a lightly floured surface to a rectangle roughly 1/2" thick, 18" x 9". Spread FILLING over the dough, leaving a bare 1" strip at the top. Roll dough up into a log, being sure to tighten it well as you go along. End with the bare strip facing down. Let sit 2min.
• Grease two baking dishes (I use 9"x9" square pyrex or 9" pyrex pie dishes).
• Cut rolls to 1/2" rounds. Arrange in baking dishes. Cover surfaces with clean dish towels, set in warm place to rise 45min.
• Preheat oven to 400°F.
• Bake 15-20min until golden brown all over. Let cool in baking dishes. Frost. Delicious with cold milk or good coffee. :).

Steps:

• PROOF THE YEAST: Warm the milk and water to 110° to 115°. Mix in the sugar and yeast. Let sit for 10 minutes, it should be frothy after 10 minutes.
• BREAD MAKER: In a bread maker, add the proofed yeast first, then egg, then butter, then salt. Add the flour last. Set the bread maker the dough setting.
• DOUGH BY HAND: In a large bowl mix proofed yeast, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
• Once the dough is ready (from either bread maker or by hand), punch down dough. Roll out on a floured surface into an approximated 15 by 9-inch rectangle (1/2 inch in thickness).
• Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
• Sprinkle with toasted pecans, if using.
• Beginning at the 15-inch side, role up dough and pinch edge together to seal.
• Cut into 12 to 15 slices using a piece of string or floss and place in greased pan. (See picture posted with recipe) You can also use a really sharp knife, but in my experience the knife squishes the rolls.
• Cover rolls and let rise until nearly doubled, about 1 hour or so.
• Bake in a preheated 350°F oven for 25 to 30 minutes.
• For the icing: mix all the ingredients together and serve over warm rolls.
• REFRIGERATION METHOD: Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning. ENJOY!

Steps:

• Preheat oven to 180 Celsius/ 350 Fahrenheit.
• In a bowl with lukewarm water dissolve sugar then add yeast and leave for 5 minutes.
• Melt the butter.
• In a different bowl mix together milk, butter, egg, vanilla and egg and add the yeast mixture.
• Slowly add flour and mix with your hands to create a dough.
• Once the dough is homogenized, put it in a bowl and coat with a little bit of oil. Leave in the fridge for 1 hour.
• After 1 hour roll out the dough into a square. Spread dough with butter-cinnamon-sugar filling.
• Roll up dough and cut the tips.
• Cut into 12 equal size rolls and place them in a baking pan.
• Bake for 20 minutes or until golden.
• Combine together butter, cream cheese, powdered sugar and vanilla, mix well and put in the fridge.
• Once the rolls are baked leave them to cool and spread with frosting.

Steps:

• **you can make your own powdered vanilla sugar by blending white powdered sugar in your blender.**
• Add 1 whole vanilla bean to the powdered and store in a air proof container for at least 1 week.
• This sugar is also great for baking, using in coffee or tea, and on cereal.
• Blend first 2 ingredients together with an electric mixer.
• Add sugar in slowly and continue to blend for at least 10 minutes.
• This freezes well.
• I scoop it into a ziploc bag before I freeze it.
• Then just snip off the end and have an instant icing bag.

Steps:

• Heat cream cheese and butter in a small microwavable bowl for about 30 seconds *Watch closely*. Once softened, stir to combine.
• Add powdered sugar about 1/4 cup at a time. Add vanilla, milk, and last bit of powdered sugar and stir to combine well.
• Add more milk for a thinner consistency and more sugar for a thicker consistency. Spread/pour over hot rolls.