Cinnamon Rolls...again!?

Cinnamon rolls, again? Wait--this time it's a new recipe! And they came out wonderful! The dough is sweet and soft, very light and fluffy! Because they don't feel quite so much like a lump in your stomach it's the perfect excuse to eat more than one!




The new recipe I tried was from Allrecipes.com The directions call for a bread machine, but I did it by hand since I don't have one.
Cinnamon Rolls II
(taken from allrecipes.com--recipe HERE)

• 1 cup milk
• 1 cup water
• 1/4 cup butter
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour
• 1 1/2 tablespoons active dry yeast (I used 1 Tbl. and 1 tsp. of instant yeast.)
  
• 1/2 cup white sugar
• 2 eggs

In a medium bowl, mix whisk together flour and salt, set aside. Place milk, water and butter in a sauce pan over medium heat. Bring the liquids to a warm (about 110-115 F) temperature, and swish the butter around to help it melt. Poor the mixture into a large bowl. Add the eggs, and whisk together. Add yeast and sugar, stir. If using active dry, the yeast should bubble. Then add the flour/salt. Using the dough hooks on a hand mixer (or other mixer) mix the dough together, and use the dough hooks to knead for about 5 minutes. Knead the dough on a floured counter for 2 minutes. You made need a bit extra flour.
Let the dough rise until doubled. Took me about 2 hours.
Precede as you would any other cinnamon roll.

Cream cheese frosting
innabon-ish Frosting Recipe

1 cup sugar
4 large egg whites
1 1/2 stick butter, room temperature
16 ounces cream cheese
1 tsp. vanilla extract

Bring a pot of water to a simmer on the stove. Add egg whites and sugar to a large heatproof bowl. Place the bowl over the pot of water and whisk constantly until sugar dissolves, and mixture feel hot , about 3 minutes. Remove from heat beat til cool for 4 minutes, or until mixture turns white like thick marshmallow cream and it's slightly bigger. Add butter and beat till smooth, then add cream cheese, 4 ounces at a time, and beat until smooth, adding the vanilla with the last 4 ounces of cream cheese.

Pecan Upside-down Cake & Cream Cheese Frosting &

I made a cake today! Pecan upside-down cake, with the best ever cream cheese frosting! Now, I love Cinnabon Cinnamon buns, and they have the best cream cheese frosting. It's light, fluffy, sweet but not too sweet, melts on top of the hot cinnabon and it's Oh so good!
So I wanted to duplicate that, and this time I've come the closest I've ever gotten, and it's delicious!


The upside down part stuck a bit to the bottom of the pan, so it turned out a bit like brown sugar crumbs! =3


Cinnabon-ish Frosting Recipe

1/2 cup sugar
2 large egg whites
1 stick butter, room tempature
6 ounces cream cheese
1 tsp. vanilla extract

Bring a pot of water to a simmer on the stove. Add egg whites and sugar to a large heatproof bowl. Place the bowl over the pot of water and whisk constantly until sugar dissolves, and mixture feel hot , about 2 minutes. Remove from heat beattil cool for 4 minutes, or until mixture turns white like thick marshmallow cream and it's slightly bigger. Add butter and beat till smooth, then add cream cheese and beat until smooth.
Recipe frosts the top of two 9 inch cakes.