Thursday, October 16, 2008

#22_ Cinnamon Rolls

Heart-shaped Cinnamon Rolls with Cream Cheese Frosting

Mmmmmm!! Cinnamon Rolls

You can make these rolls the same way as the Sticky Buns, entry #21, omitting the caramel sauce. After sprinkling cinnamon/brown sugar mixture on the dough, you can add some chopped walnuts and raisins, then roll out the dough jelly-roll fashion and cut into 1 1/2 inch to 2 inches thick and arrange on greased pans. Pre-heat oven to 350 degrees and bake them for 18 to 20 minutes.
Let cool and drizzle icing on top. Icing or Frosting recipes below:

Egg-less Butter Cream Frosting :
2 cups powdered sugar
1/4 stick butter, very soft but not melted
2 Tbsp. warm milk or orange juice
2 tsp. vanilla extract

Stir together butter and powdered sugar. Add milk and vanilla.
Mix well and drizzle on top of rolls while they are still warm.
If frosting is too thick gradually add a little bit more liquid, (a little drop at a time) making sure the frosting is not too thin or it will be too runny to spread on the rolls.
(The original recipe for this calls for 1 egg, but because of salmonella and other bacteria issues caused by uncooked eggs, I omitted the egg and made some adjustment with the other ingredients).

Cream Cheese Frosting:
1/4 cup cream cheese, softened
1/4 cup butter (1/2 stick) very soft but not melted
4 cups powdered sugar
4 to 5 tbsp. warm milk or orange juice

Cream together butter and
cream cheese.
Add in powdered sugar and milk (or OJ)

Mix well and drizzle on the rolls while they are still hot.

Tips fom MaMely:
Before spreading the raisins on the dough, plump them up in warm water or juice for about 10 minutes. Dry them in paper towels.

Here is another dough recipe you can use to make a good cinnamon roll: click here.

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