Best Frosted Cinnamon Rolls Recipes

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FROSTED CINNAMON ICEBOX ROLLS



Frosted Cinnamon Icebox Rolls image

This recipe is wonderful because you can prepare the rolls the night before and bake them in the morning. My mom's friend Inge shared this with our family over 30 years ago and it is still a family favorite. Enjoy!

Provided by Acerast

Categories     Yeast Breads

Time 14h35m

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 17

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water
2 cups milk
1/3 cup sugar
1/3 cup vegetable shortening
3 teaspoons baking powder
2 teaspoons salt
1 egg
5 -6 cups flour
4 tablespoons butter, softened
1/2 cup sugar
1 tablespoon cinnamon, plus
1 teaspoon cinnamon
2 teaspoons vanilla
2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • In a saucepan, heat 2 cups milk to scalding, remove from heat and cool to lukewarm.
  • In a mixing bowl, dissolve yeast in warm water.
  • Stir in cooled/scalded milk, 1/3 cup sugar, vegetable shortening, baking powder, salt, egg and 2 to 3 cups of flour.
  • Beat until smooth.
  • Mix in enough remaining flour to make a dough easy enough to handle.
  • Turn dough out onto a floured board; knead 8-10 minutes.
  • Place in a greased bowl, cover and let rise until doubled in size (about 1 1/2 hours).
  • Grease two 9x13x2-inch pans.
  • Punch down dough and divide into two equal portions.
  • On a lightly floured surface roll one half into a 12"x10" rectangle.
  • Spread rectangle with 2 Tablespoons of the softened butter, leaving 1/2 inch edge for sealing.
  • In a small bowl combine 1/2 cup sugar and the cinnamon (both the 1 Tablespoon plus the 1 teaspoon).
  • Sprinkle half of the sugar/cinnamon mixture over the buttered portion of the dough.
  • Roll up jelly-roll style, beginning at the wider side.
  • Pinch edges of the dough to seal in the filling.
  • Carefully cut the roll into 12 equal slices.
  • Place the slices in one of the prepared pans.
  • Repeat the process with the other portion of the dough.
  • Wrap both pans in aluminum foil.
  • Refrigerate at least 12 hours but no longer than 48.
  • (To bake immediately, don't wrap in foil but cover and let rise in a warm place until double - 30 minutes - then bake as directed.
  • Heat oven to 350°F
  • Remove foil from pans and bake for 30-35 minutes.
  • For icing: Combine the powdered sugar, 2 Tablespoons milk and vanilla until smoot and of a spreading consistency.
  • Spread over rolls while warm.

FAVORITE FROSTED CINNAMON ROLLS



Favorite Frosted Cinnamon Rolls image

I serve these yummy frosted rolls warm from the oven as a Christmas morning treat at our house. Even if you are not accustomed to working with yeast dough, you'll find this dough is easy to handle. -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

5 to 6 cups all-purpose flour
1 package yellow cake mix (regular size)
2 packages (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water (120° to 130°)
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, combine 4 cups flour, cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. , Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13x9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes., Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a large bowl, cream the butter, confectioners' sugar and vanilla and enough milk to achieve desired consistency. Frost warm rolls.

Nutrition Facts :

FROSTED CINNAMON ROLLS



Frosted Cinnamon Rolls image

These pretty cinnamon rolls are absolutely marvelous and taste just like the ones sold at the mall. Topped with a sweet cream cheese frosting, they are best served warm with coffee. Or reheat leftover rolls in the microwave and enjoy any time of day. -Velma Horton, LaGrange, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 55m

Yield 21 rolls.

Number Of Ingredients 19

1 cup warm milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup butter, softened
1 large egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tablespoon sugar
1 tablespoon active dry yeast
FILLING:
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons milk
1/2 teaspoon vanilla extract

Steps:

  • In bread machine pan, place first nine ingredients in order suggested by manufacture. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto lightly floured surface. Roll into a 17x10-in. rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up, jelly-roll style, starting from a long side; pinch seam to seal. Cut into 21 slices. , Place 12 slices, cut side down, in a greased 13x9-in. baking pan and nine rolls in a 9-in. square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 10 minutes., In a large bowl, beat frosting ingredients until smooth. Frost warm rolls. Store in refrigerator.

Nutrition Facts : Calories 266 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 208mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

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