Cinnamon Rolls with Orange Cream Cheese Frosting Recipe
My earliest memory of solo baking was to make cinnamon rolls. They came in a tube that you whack on the edge of the counter, the dough pops out, you bake them, and then top with the frosting in a little plastic container that came in the tube with the dough. I am sure you know the very cinnamon rolls I am talking about!
Not exactly from scratch baking but not bad for a 6 year old either. I was so proud to be able to prepare something delicious for my family.
I have since had to give up the quick convenience of using that tube of dough, but have not given up my love for cinnamon rolls.
I can make a pretty darn good gluten free cinnamon rolls from scratch – if I have several hours to devote to the project. But what’s a gal to do when she gets an overwhelming urge for cinnamon rolls and hasn’t got hours to spend baking?
Cheat a little, that’s what! I made some cinnamon rolls using Chebe Cinnamon Roll Mix recently. They make pretty darn good gluten free cinnamon rolls as they are, but what I really wanted was frosted cinnamon rolls. So while the rolls were baking I whipped up an orange cream cheese frosting – this turned pretty darn good cinnamon rolls into really darn fantastic cinnamon rolls!
In less than half an hour, my house smelled like heaven and once again I felt the pride of preparing something delicious for my family.
- 1 (7.5 ounce) package Chebe Cinnamon Roll Mix
- 3 tablespoons grapeseed or other neutral flavored oil
- 2 large eggs
- 4 tablespoons milk or dairy free milk substitute - divided use
- 2 tablespoons butter or dairy free butter plus more for the pan softened - divided use
- ¼ cup brown sugar packed
- 2 teaspoons ground cinnamon
- ¼ cup chopped walnuts or pecans
- ¼ cup cream cheese at room temperature
- 2 tablespoons orange zest grated
- 2 tablespoons powdered sugar
Preheat oven to 375 degrees. Grease a standard muffin tin with butter.
Combine the Cinnamon Roll Mix, oil, eggs, and 2 tablespoons of milk in a mixing bowl. Stir to combine. Dump the mixture out onto a clean work surface and knead until smooth, about 1 minute.
Lay a piece of wax or parchment paper on a work surface, top with the dough, and another piece of paper. Roll into a 12 by 8 inch rectangle. Spread with 1 tablespoon of softened butter.
In a small bowl, combine the brown sugar, cinnamon, nuts and remaining tablespoon of butter until crumbly. Sprinkle evenly over dough. Starting with the long side, roll the dough into a log. Slice into 1 inch pieces and place in the prepared pan, cut side down. Bake 16-18 minutes or until light golden brown. Remove from pan immediately and let cool.
Combine the cream cheese, orange zest, and powdered sugar. Add milk, 1 tablespoon at a time, until the mixture is spreadable. Frost the cooled cinnamon rolls.
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