That Ooohy Goohy Cream Cheese Iicng On Cinnamon Buns....

Decorating By Kiddiekakes Updated 15 Apr 2008 , 1:20am by HerBoudoir

Kiddiekakes Posted 12 Apr 2008 , 10:33pm
post #1 of 8

Does anyone have a recipe that is just like Cinnabon cream cheese icing they slather on their cinnamon buns??You know like a whipped cream cheese icing!!


Laurel thumbs_up.gif

7 replies
kelleym Posted 12 Apr 2008 , 10:51pm
post #2 of 8

Try the recipe at the bottom of this page:

http://www.gordonfamily.com/Recipes/cinnabon.htm

I've made the entire recipe for the rolls and icing several times. The icing really tastes just like Cinnabon! The key is whipping the holy h*ll out of it, and the tiny bit of lemon flavoring. Enjoy! icon_smile.gif

wgoat5 Posted 13 Apr 2008 , 1:18am
post #3 of 8

But it is just as good (I'm not a lemon fan, and I can taste it in the icing) without the lemon YUMMMMY

Oh those were the days... eating cinnabons like they were going out of style... and shopping afterwards in the mall!

Texas_Rose Posted 13 Apr 2008 , 5:56am
post #4 of 8

I found this recipe in an ebook called "Insider's Recipes for Brand Name Foods"

Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine ââ melted
2 eggs
1 teas. salt
6 cups flour

CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15â20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting

I made it the other day. I think I would halve the recipe if I did it again, except for the frosting...you can never have too much frosting. I ended up having to knead it by hand because it was too big for my bread machine and I told Sally (my KA) when I brought her home that she'd never have to knead bread dough.

Oh, and be sure to use a baking sheet with sides on it or you'll have a mess like I did.

Other than that, it was great. My family is already asking for it again.

Kiddiekakes Posted 13 Apr 2008 , 10:50pm
post #5 of 8

Thanks for the great response!!! I'll have to try these recipes!!!

kerri729 Posted 14 Apr 2008 , 4:14pm
post #6 of 8

Texas Rose:
Thanks a million for this- my hubby has been begging to have these some weekend. I do have a couple of questions- first, the pudding I assume is instant? Second, can I use butter rather than margarine (I don't buy or prefer not to use margarine).
Again Thanks!
Kerri icon_cool.gif

Texas_Rose Posted 14 Apr 2008 , 11:44pm
post #7 of 8
Quote:
Originally Posted by kerri729

Texas Rose:
Thanks a million for this- my hubby has been begging to have these some weekend. I do have a couple of questions- first, the pudding I assume is instant? Second, can I use butter rather than margarine (I don't buy or prefer not to use margarine).
Again Thanks!
Kerri icon_cool.gif




I used instant pudding. I think that's what they meant to use, because it talked about preparing the pudding in a bowl, and the cooked kind would have to be made in a pan. I actually used French Vanilla because that's what I keep on hand, and it was fine.

I think butter would work just fine. I used margarine because it wanted so much of it, but butter is always better icon_biggrin.gif

It took more flour than the recipe actually said. I think I probably had to put in a whole extra cup of flour while I was kneading it. I didn't add any wheat gluten to it (usually do when I make yeast breads) and still got a good texture.

It also would have been nicer if I had made a double recipe of icing. There was enough for all the rolls, but not as much as I would have liked to use.

HerBoudoir Posted 15 Apr 2008 , 1:20am
post #8 of 8

I make a simplified version - beat softened cream cheese with milk and 10x sugar until it's the right consistency. Works for me icon_smile.gif

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