Ahhh, cinnomon rolls…
In my mind, they conjure thoughts of fuzzy slippers, Sunday newspapers and sticky, icing-covered fingers. Of course, before I found this recipe, my thoughts ran more along the lines of “Yeast? 2-hour rise time? No thanks.”
I HAVE made homemade cinnamon rolls previously, including one of those Cinnabon knock-off recipes– amazingly tasty but very time-intensive for breakfast. And since I’m not a morning person, the words “time-intensive” and “breakfast” do not go together very well. It was time for another solution.
Enter the 90-minute Cinnamon Roll recipe…yet another Allrecipes wonder. I made these exactly as the recipe instructed (without raisins), except I increased the cinnamon to 2 Tbs, because they just didn’t seem cinnamony enough. Next time, I might increase the entire filling quantity slightly (with a bit more butter and brown sugar as well). Otherwise, they were fantastic.
Now, don’t get me wrong: An hour-and-a-half is still a labor of love in my book, but for Mother’s Day or another such worthy occasion, its certainly doable. It doesn’t require a 3am wakeup call (I woke up at 8:30 and had these on the table by 10:45), or an attempt to make them the night before, keeping your fingers crossed that they’ll bake properly in the morning…something that always makes me nervous…but I’m still a yeast bread newbie.
Anyway, I’m not copying the recipe here since I didn’t change anything from the original, BUT I will include the frosting recipe…..YOU MUST MAKE THE FROSTING. You might as well skip the whole thing without the frosting (and this is pretty much a Cinnabon knock off). Which seems fitting since we’ll all need to go walk laps around the mall (such a weird old person activity) just to work of the calories. And on that note…Enjoy!
Cream Cheese Icing for Cinnamon Rolls
Ices 12 rolls w/plenty of extra to serve on the side
1 (3 ounce) package cream cheese (or neufachel cheese), softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Combine ingredients in a mixing bowl and beat until combined. Texture will be smooth and creamy. Spread on warm cinnamon rolls and serve any leftovers on the side…people always want more.
Those look so yummy! I may just go to Cinnabon and buy a box later in the week. š
Hi Stephanie…yes the original Cinnabon is very appealling (theres a store in my building…resistance is occasionnally futile). But if you’ve ever got the time…I suggest giving this recipe a try. They are SOO good right out of the oven…and people are always impressed that they’re homemade ; )
I had my stolen cinnamon roll for breakfast this morning. Oh my goodnight…they are CARMELIZED on the bottom!! SO SO GOOD!!! Thank you for bringing them over/laying your Saturday afternoon on the alter of girlchatter!
Jessi told me these were amazing and I HAD to check them out on your blog. Definitely will be making these for my next brunch gathering!