The Best Ever Frosted Cinnamon Rolls are sooo versatile. Learn the secrets that will make these rolls stand out to other recipes.
If you havn’t read the Best Ever Caramel Rolls post yet go do that now! {Geesh bossy much Tandy}.
The top secret behind these rolls or any roll for that fact is in the dough! [wink, wink]
Even though I grew up with the caramel version of cinnamon rolls, I do like to stir things up a bit and make the frosted version 🙂 I pair these rolls with the most amazing creamy rich cream cheese frosting ever, that we also use on our banana or pumpkin bars too!
I’m all about versatility guys! Find a tried and true basic recipe, and then tweek it according to what you want to pair it with. Whenever you hear a recipe call for cream cheese frosting and the recipe looks fancy or boring. BOOM! No worries you use your tried and true recipe that never fails ya 🙂
Now go get dirty! Grab a few little ones to help with the dough- they love to get messy!
Best Ever Frosted Cinnamon Rolls
Yields approximately 5 dozen rolls
Ingredients:
- Best Ever Dough Recipe
- Cinnamon sugar
- Butter
- Cream cheese, softened- optional
- Powdered sugar
- Vanilla
- Milk or heavy cream
Instructions:
- Make your dough according to recipe
- Take your pans and smother the inside with butter. I like to use aluminum foil pans for easy clean up. Click HERE to see what I use. ( link to amazon store).
- Roll out dough about the size of a jelly roll pan
- Sprinkle with cinnamon sugar mixture
- Now start rolling up from the long side, keeping it as tight as you can
- Start slicing the “log” about ½ -1 inch wide or as thick as you like them
- Place in the pan, with the pinwheel facing up so you can see the pretty cinnamon swirl
- Cover and let rise one more time
- Bake at 400 until golden brown
- While rolls are cooling, let’s make the frosting
- Beat the butter and cream cheese until nice and fluffy
- Add in the vanilla and a splash of milk
- Slowly add in powdered sugar until light, fluffy, and spreadable.
- Once rolls have cooled, frost and serve.
Notes: You can freeze these rolls for a couple weeks prior to rising for that last time. Just make sure you cover them well. Then before baking, let defrost and rise until doubled in size, then bake. Or, you can bake, cool, and freeze up to a couple months. Don’t like cream cheese just leave out and use another stick of butter 🙂
- Best Ever Dough Recipe
- Cinnamon sugar
- Butter
- Cream cheese, softened- optional
- Powdered sugar
- Vanilla
- Milk or heavy cream
- Make your dough according to recipe
- Take your pans and smother the inside with butter. I like to use aluminum foil pans for easy clean up. Click HERE to see what I use. ( link to amazon store).
- Roll out dough about the size of a jelly roll pan
- Sprinkle with cinnamon sugar mixture
- Now start rolling up from the long side, keeping it as tight as you can
- Start slicing the “log” about ½ -1 inch wide or as thick as you like them
- Place in the pan, with the pinwheel facing up so you can see the pretty cinnamon swirl
- Cover and let rise one more time
- Bake at 400 until golden brown
- While rolls are cooling, let's make the frosting
- Beat the butter and cream cheese until nice and fluffy
- Add in the vanilla and a splash of milk
- Slowly add in powdered sugar until light, fluffy, and spreadable.
- Once rolls have cooled, frost and serve.
- Notes: You can freeze these rolls for a couple weeks prior to rising for that last time. Just make sure you cover them well. Then before baking, let defrost and rise until doubled in size, then bake. Or, you can bake, cool, and freeze up to a couple months. Don’t like cream cheese just leave out and use another stick of butter 🙂
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