ISO suggestion for cheese buns icing

Amarante

Fri, Sep 01 2023, 9:23 am

this is a clone of the Cinnabon buns - I will post the whole recipe but you just can use the icing part for the ones you have

Cinnabons Cinnamon Rolls

Cinnabons Cinnamon Rolls – A Cinnabon copycat recipe, adapted from Todd Wilbur’s “More Top Secret Recipes” cookbook. About the closest you’ll get to the real thing. Super easy to make.

Prep Time
20 minutes mins
Cook Time
20 minutes mins
Rising time
1 hour hr 30 minutes mins
Total Time
2 hours hrs 10 minutes mins
Servings: 12 Calories:
Equipment

KitchenAid Classic 4.5 Quart Stand Mixer
Glass Mixing Bowl Set (3 piece)
9x13-inch Baking Pan (set of 2)

Ingredients

Dough

2¼ teaspoon active dry yeast or instant yeast
1 cup milk lukewarm
½ cup granulated sugar
⅓ cup butter unsalted, softened, or margarine
1 teaspoon salt
2 eggs
4 cups all-purpose flour

Filling

1 cup brown sugar packed
3 tablespoons cinnamon ground
⅓ cup butter unsalted, softened, or margarine

Cream cheese icing

6 tablespoons butter unsalted, softened, or margarine
1½ cups powdered sugar also known as icing sugar, or confectioner's sugar
¼ cup cream cheese at room temperature
½ teaspoon vanilla extract
⅛ teaspoon salt

Instructions

For the rolls, dissolve the yeast in the warm milk with a teaspoon of sugar (you can take a teaspoon out of the ½ cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour. Next, pour in the yeast mixture and mix well until well incorporated and the dough comes clean from the side of the bowl.

Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Grease a 9x13 inch baking dish with cooking spray or butter. Combine the brown sugar and cinnamon in a bowl.

Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch in thickness. Spread the ⅓ cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom of the other edge tightly. It should look like a long log when you are done rolling.
Cut the roll into 1½ inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video.

Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.

Preheat oven to 350°F.

Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!

While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.

When the rolls are done, spread generously with icing.

Notes

Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.

To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.

Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all.

If after dissolving the yeast in the warm milk, the yeast didn't start to froth up, do not continue with the rolls, your dough will not rise.

To freeze unbaked rolls, complete everything up to and including step 7, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.