When I make cinnamon rolls, I usually make my grandmother’s recipe, which is more like a sticky bun/cinnamon roll. This weekend I tried a new recipe…one with frosting. It was a hit. Everyone loved the frosting! How could you not love a cinnamon roll with frosting?!?!?!
I lightened the recipe up by using Country Crock Light spread in place of the butter for both the cinnamon rolls and frosting, and it worked very well.
Recipe adapted from Temp-Tations.
- 2 large eggs
- 1 (1/4-oz.) packet active dry yeast
- 1 cup milk, heated until warm
- 5 TBSP butter or Country Crock Light, melted
- 3 1/2 c. all-purpose flour
- 1/2 c. Bisquick baking mix
- 1/2 c. sugar
- 3/4 tsp. salt
- 5 TBSP butter or Country Crock Light, softened
- 1 c. dark brown sugar
- 1 TBSP ground cinnamon
- 3 TBSP butter or Country Crock Light, softened
- 1 c. powdered sugar
- In a large mixing bowl, whisk eggs until frothy. Whisk in yeast, milk, and melted butter and let sit for 10 minutes.
- Add the remaining Dough ingredients to the mixing bowl, and mix into a sticky dough. Transfer to a well-floured surface and knead, adding additional flour, just until no longer sticky. Return ball of dough to the mixing bowl, cover, and put in a warm place to rise for 1 hour.
- On a well-floured surface, use a rolling pin to roll out dough, until it is a large, 1/4-inch thick rectangle. Spread the softened butter on the surface of the dough to start the filling. Combine brown sugar and cinnamon, and sprinkle evenly over the buttered dough. Roll the rolling pin over the brown sugar and cinnamon to press all of the filling into the dough (and it makes it easier to roll).
- Line two jelly roll sheets with parchment paper and spray the parchment paper with nonstick cooking spray.
- Grab the short side of the dough, and roll entire length of dough into a pinwheel, pressing firmly as you go. Slice rolled pinwheel into 1 1/4 inch thick rounds and evenly spread about 9 (3 rows of 3) onto the jelly roll sheet. You may need to pinch the ends so the roll doesn’t unroll. One sheet may have fewer rolls, but that’s ok. Cover and let rise in a warm place for another 30 minutes.
- Preheat oven to 400* and bake cinnamon rolls 18-22 minutes, or until the tops are golden brown.
- Combine melted butter and powdered sugar to create the frosting. If frosting is hard, microwave 10-15 seconds to soften. Spoon frosting over cinnamon rolls while still hot, and serve.
- The next day, microwave your rolls for 15-30 seconds, and it tastes like it’s right out of the oven.