Vanilla Cream Glaze.
Yesterday I attempted my first batch of cinnamon rolls.
They came out fabulously. I used the Pioneer Woman’s recipe. It was simple and foolproof. And left me licking the pan. That says a lot for someone who doesn’t love cinnamon rolls.
We are not huge maple fans, so I had planned on making a simple powdered-sugar glaze first thing Christmas morning. And when morning came, I reached for the milk hidden in the back of the fridge. Luckily I spied the heavy cream and grabbed that instead. Best decision I’ve made in 2010.
I had no intentions of sharing the recipe or photos, but then it was just so delicious that I couldn’t help myself. I grabbed the camera before digging in face first.
Vanilla Cream Glaze
for one pan of cinnamon rolls
1 heaping cup of powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons milk
Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together.
Pour over hot cinnamon rolls. Devour. Buy new (bigger) pants.
If you do one thing before 2010 ends, make this glaze. You can even eat it with a spoon. I won’t judge.
91 Comments on “Vanilla Cream Glaze.”
Yum! I used the SmittenKitchen Bun recipe but my hubs “doesn’t like” cream cheese frosting. This one is perfect!! As a minor guidance, sifting the sugar first will result in a glaze that only needs to be stirred for a few seconds instead of several minutes!
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Did you leave them sitting over night? Like to rise? I was thinking about making cinnamon rolls tomorrow but I’m not sure I want to wake up super early to do it.
There are a few recipes on other sites that have comments with directions on how to leave cinnamon rolls that are basically ready to bake in the refrigerator all night and you put in a cold oven and turn it on and bake them a little slower like at 350 degrees F for say 20 to 25 minutes instead of 400 degrees F for 15 minutes. It’s worth a try.
Hi Jessica! How long can you keep these in the fridge until baking (I am taking the overnight cinnamon roll approach)? I am planning to make these late Friday night and then bake an serve Sunday morning. Do you think this would be okay? i have made these and baked the next day, but I am wondering if you think the rolls would be fine on Sunday. Thanks!
Yep they will definitely be good!
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Delicious! I just made these for my cinnamon rolls, I doubled the recipe since I had two big pans of rolls, and the only change I made was I added a hint more vanilla and a little drab of almond extract along with some cinnamon. This will now be my go-to glaze recipe, thanks!
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I wish I liked this as much as everyone else. I followed to recipe exact and it was WAY too much vanilla. I was trying to figure out how your icing actually looked white! I had to add so much more powdered sugar and a bit more milk just to try and save it. Great combination of ingredients but the specific amount of vanilla was not good to me. I would use maybe 1/2 tsp. next time
Great recipe! I have been using a cream cheese base frosting lately when I make cinnamon rolls, but your recipe was the one I started with! (I use Pioneer Woman’s cinnamon roll recipe, too!)
It’s always a hit when I share the cinnamon rolls with people! Everyone LOVES your icing recipe! I do make one big change though… I cut it WAY down! I think I must be the only person in the world who DOESN’T want my cinnamon rolls completely covered in icing….
Tried these this morning!!! Have made many pans in my life of these but these were verry good!! I didnt have any yeast so I looked up ‘yeastless’ buns and well…here I am!!! Merry Christmas to all!!!
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I LOVE this! The vanilla really stands out in the best way possible. Almost as strong as using the seeds of a whole vanilla bean, but much more cost effective and just as delicious, if you are a true vanilla fan. I doubled the recipe, omitting the milk for more of a frosting rather than glaze. Made enough to frost 12 cinnamon rolls.
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