Cinnamon Bun Icing Recipes

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THE PERFECT CINNAMON ROLL ICING

After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!

Provided by Cara McGuire

Categories     Desserts     Frostings and Icings

Time 10m

Yield 24

Number Of Ingredients 6



The Perfect Cinnamon Roll Icing image

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.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 7.9 g, Cholesterol 11.6 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 55.7 mg, Sugar 7.8 g

2 ounces cream cheese, softened
7 tablespoons butter, softened
½ teaspoon vanilla extract
2 tablespoons milk
1 ½ cups confectioners' sugar, sifted
¼ teaspoon salt

CINNAMON BUN ICING

Really good icing for cinnamon buns. This recipes makes enough to cover 20 large rolls. You may want to divide it if you don't need so much.

Provided by ASILMARIE

Categories     Desserts     Frostings and Icings

Time 10m

Yield 20

Number Of Ingredients 5



Cinnamon Bun Icing image

Steps:

  • In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 19.1 g, Cholesterol 12.4 mg, Fat 8.4 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 18.6 g

1 (8 ounce) package cream cheese, softened
½ cup margarine, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon milk

OOEY-GOOEY CINNAMON BUNS

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15



Ooey-Gooey Cinnamon Buns image

Steps:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

CINNAMON BUN ICING

This is just like the sweet, gooey icing that comes inside tiny tins inside those tubes of refrigerated cinnamon bun doughs. By changing the extract flavor, you can make orange cinnamon buns, lemon cinnamon buns, whatever you like.

Provided by HeatherFeather

Categories     Dessert

Time 5m

Yield 2 cups icing

Number Of Ingredients 4



Cinnamon Bun Icing image

Steps:

  • Mix together sugar and enough cream to achieve a spreading consistency.
  • Add extract flavor of your choice and salt (if desired- I omit).
  • To use: Spread over warm biscuits or sweet bread still warm from the oven or drizzle over gingerbread cookies.
  • This also makes a nice icing for quick breads like banana bread or zucchini bread.

2 cups powdered sugar
1 -3 tablespoon half-and-half cream or 1 tablespoon cream, approximately
1 dash salt, optional
1 teaspoon lemon extract or 1 teaspoon orange extract

PERFECT CINNAMON BUN ICING

Not low fat, but a great treat for special occasions! Vanilla sugar must sit for 1 week before using so plan ahead. generously ices 18 large buns

Provided by Pamela

Categories     Breakfast

Time 15m

Yield 18 serving(s)

Number Of Ingredients 4



Perfect Cinnamon Bun Icing image

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.

Nutrition Facts : Calories 57.4, Fat 6.3, SaturatedFat 4, Cholesterol 17.4, Sodium 46.6, Carbohydrate 0.1, Protein 0.3

1 (62 1/2 g) package cream cheese, softened
1/2 cup room temperature butter (not margarine)
4 cups powdered vanilla sugar
1/2 teaspoon lemon juice

GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING

Provided by Nancy Fuller

Categories     dessert

Time 3h5m

Yield 12 servings

Number Of Ingredients 14



Gooey Cinnamon Buns with Thick Cream Cheese Icing image

Steps:

  • For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
  • Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
  • Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
  • Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
  • For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

1 package (2 1/4 teaspoons) active dry yeast
3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons butter, melted, plus more for buttering the bowl and baking dish
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups pecans, roughly chopped
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, melted
4 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup milk

QUICK CINNAMON BUNS WITH BUTTERMILK ICING

Another Cook's Illustrated recipe. Perfect for when you don't have time to make the traditional yeast cinnamon buns.

Provided by Galley Wench

Categories     Breakfast

Time 55m

Yield 8 Buns

Number Of Ingredients 17



Quick Cinnamon Buns With Buttermilk Icing image

Steps:

  • Adjust oven rack to upper-middle position and heat to 425 degrees.
  • Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan.
  • Spray wire rack with nonstick cooking spray; set aside.
  • To make cinnamon-sugar filling:
  • Combine sugars, spices, and salt in small bowl.
  • Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
  • To make biscuit dough:
  • Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
  • Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl.
  • Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.
  • Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
  • Arrange buns in buttered cake pan.
  • Brush with 2 tablespoons remaining melted butter.
  • Bake until edges are golden brown, 23 to 25 minutes.
  • Use metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack.
  • Cool about 5 minutes before icing.
  • To make icing and finish buns:
  • While buns are cooling, line rimmed baking sheet with wax paper(for easy cleanup); set rack with buns over baking sheet.
  • Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first).
  • Sift confectioners' sugar over cream cheese mixture.
  • Whisk until smooth glaze forms, about 30 seconds.
  • Spoon glaze evenly over buns and serve immediately.

Nutrition Facts : Calories 448.4, Fat 13.5, SaturatedFat 8.3, Cholesterol 36.2, Sodium 381.5, Carbohydrate 77.3, Fiber 1.4, Sugar 46.3, Protein 5.8

1 tablespoon unsalted butter, melted, for pan
3/4 cup dark brown sugar (packed, 5 1/4 ounces)
1/4 cup granulated sugar (1 3/4 ounces)
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon table salt
1 tablespoon unsalted butter, melted
2 1/2 cups unbleached all-purpose flour, plus additional flour for work surface (12 1/2 ounces)
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners' sugar (4 ounces)

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