Icing for Cinnamon Rolls?

Question

I know the ingredients..for the cream cheese,can I use Philadelphia Cream Cheese?

Answer 1

Hi !!!
The answer is "Yes", I always use Philadelphia Cream Cheese.
I have two recipes for you that I make, one without cream cheese and one with cream cheese. I hope that these recipes will help you out.
Cinnamon Roll "Icing"

1 Box Powder sugar
1/2 stick Real butter
2 tsp. Pure vanilla extract( not artifically flavored!)
1 Tblsp. Heavy cream

Put one box of the sugar into a bowl add a half stick of butter and two teaspoons of vanilla ,and a one tablespoon of cream. You should spread the icing on the warm buns. I make the yeast buns with nuts raisins, honey , brown sugar and then add an orange flavor frosting without the peels by squeezing in some fresh juice into the frosting but I make it thinner for that by adding more juice and vanilla (AND EXCLUDE THE CREAM FROM THE RECIPE).
Try just a little at a time to see if it is the correct consistency before glazing the buns.

-----------AND...

"Cinnamon Roll Glaze Icing"

1 stick margerine, softened
2 oz. cream cheese, softened
1/8 teaspoon salt
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla

Combine butter and cream cheese. Beat until fluffy. Add confectioners
sugar, salt, and vanilla. Beat again until fluffy. 2. As soon as rolls come
from oven, top with the icing. It will melt and blend.

Answer 2

Traditionally icing for Cinnamon rolls is powdered sugar with a little milk (do not need much) and then drizzled over the buns. I sometimes like to add a tiny bit of grated Orange or lemon rind to the powdered sugar or a drop of vanilla or almond. You can also put a wee tad of butter in the glaze but you want the glaze to harden and butter will not let it harden.

Variations: a bit or rum or brandy or bourbon in the icing - Frangelico or Amaretto in the icing is fantastic.

Here is the recipe for cream cheese frosting:
4 oz Cream Cheese (0.25 lb)
1/2 Cup Margarine or butter (0.25 lb, i.e. 1 stick)
1 3/4 Cup 10x Powdered Sugar (or Sugar Fondant) (1/2 lb)
1/2tsp Vanilla Flavor
1/8 tsp Lemon Flavor

If you want to be outrageous but these are so good make the glaze with three tablespoon of chocolate syrup or a couple of tablespoons of maple syrup.

Answer 3

Prep Time: 2 hours, 00 minutes Cook Time: 20 minutes Ingredients: 1/2 packages (about 3-1/4 teaspoons) dry yeast 1/4 cup warm water 1/2 cup shortening 1/3 cup sugar 1/2 teaspoon salt 1 cup milk 1 egg 4 1/2 cups sifted flour melted butter brown sugar cinnamon Vanilla Frosting 2 cups powdered sugar 1 tablespoon butter, melted 1 teaspoon vanilla 3 tablespoons of milk or cream Preparation: Add the warm water to the yeast and soak 10 minutes. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours. Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion. Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour. Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls. Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls. For the Frosting: In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency. Spread over warm rolls

Answer 4

No you cant use Philadelphia cream cheese, they're too expensive. Buy store brand cream cheese!

Answer 5

you can use any brand cream cheese, I also use the glaze recipe already given. I have also used canned frosting thinned with milk or straight from the can

Answer 6

yah of course...

my favourite icing is just confectioners (icing) sugar and milk, its easy, just make a paste, tastes awesome too

Answer 7

yes you can. you know what is nice on them too...water icing