Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting

Indulge in a continuous swirl of cinnamon and brown sugar encased with tender, homemade dough.  Creamy cinnamon frosting seeping down into every cinnamon crevice.  

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com v

This Cinnamon Roll Ring is a totally different take on your typical everyday cinnamon roll

It is one continuous spiral of buttery cinnamon filling that is in every single layer of made-from-scratch dough.  Then it’s all drenched with whipped Cinnamon Cream Cheese Frosting!

Oh, and this frosting… is so cinnamon-y delicious!  If you’re a frosting lover like I am, you’ll be licking this frosting bowl clean.  It’s really THAT good!

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com #frosting

I’ve created a way for you (and me!) to have homemade cinnamon action without having to wait all day from start to finish.  All of this deliciousness could be done from start to finish in your mouth in about an hour.

So, making this amazing ring of cinnamon is seriously simple!  .

It’s all made with tender, melt in your mouth, homemade dough.  But don’t let the homemade part scare you.  You can do this!  I’ll take you through the steps.    

If this is your first time working with yeast, no need to feel intimidated.  Trust me, it’ll be your best friend– not your enemy.  I LOVE baking with yeast so much and I STILL jump with excitement when the shining star (i.e. YEAST) has puffed up my recipes!  It’s so rewarding.  

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The dough comes together quickly.

This isn’t an all day adventure of letting the dough rise a hundred different times before you get to do something with it.  By adding the dry active yeast to sugar and warm water… it drifts off into it’s own little zone.  The proofing zone.  Just sit and watch the science project do it’s thing (foam).  All while you get your flour and other ingredients ready, of course.  And within minutes, you’ll have proofed yeast that has bubbled up and ready to add to the flour. 

Allow the dough to rest for a few minutes after kneading it.  Because resting the dough relaxes the gluten and allows it to become tender after baked.  It also relaxes the gluten enough to spread out and not retract.  It’s always lovely when a relaxed ball of dough can cooperate.  

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While the ball of dough is resting it’s gluten, prepare the melted buttery cinnamon filling.  Smell the cinnamon goodness!

Roll out the dough to about half an inch thick and spread on the {amazing} filling.

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Cut into 1 inch strips all the way across.  If you’ve got a pizza slicer, use it!

There’s really no specific number of how many strips you come up with.  Just go until there’s no more cutting.

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com5Start with the first strip of covered dough and place in the middle of the round baking dish with the cinnamon side going in towards the center.

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com6Continue with all the strips of dough until you’ve reached to the outer edges.  Be sure to keep them tucked down to the bottom of the pan.  

Sometimes, I have a few extra pieces of strips that don’t quite fit into the pan with the others.  You can discard them OR use a small baking dish and make a teeny weeny individual Cinnamon Roll Ring!

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com #cinnamonrolls

Bake and watch it puff right up into magical decadence!  

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com #homemade

Now it’s time to make the Cinnamon Cream Cheese Frosting!

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com8

Spin all the ingredients together…

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com9

Now you’ve got ribbons of creamy cinnamon frosting ready to drizzle all over the warm (and puffy) baked goodness!

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Or you could do what I always do… 

And forget the drizzle business.  

Drench it.

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com viii

Into every crevice. 

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Dive in.

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Select any size of piece that you wish…

Enjoy!

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com iiv

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting
Indulge in a continuous swirl of cinnamon and brown sugar encased with tender, homemade dough. Creamy cinnamon frosting seeping down into every cinnamon crevice. This Cinnamon Roll Ring has one continuous spiral of buttery cinnamon filling that is in every single layer of made-from-scratch dough. Then it's all drenched in a creamy cinnamon frosting.
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Ingredients
  1. 2 1/4 teaspoons (or one 1/4 ounce envelope package) active dry yeast
  2. 2 1/2 teaspoons granulated sugar
  3. 1/2 cup warm water (100-110 degrees)
  4. 2 tablespoons honey
  5. 1/4 cup milk, scalded
  6. 3 tablespoons butter
  7. 1 large egg, beaten
  8. 2 1/2-3/4 cups bread flour (extra for dusting under the rolled out dough)
  9. 1 teaspoon salt
cinnamon filling
  1. 1/2 cup butter, melted
  2. 2/3 cup brown sugar
  3. 3 tablespoons cinnamon
frosting
  1. 8 ounce cream cheese, room temperature
  2. 1 teaspoon vanilla extract
  3. 1/4 cup heavy whipping cream (or 2 tablespoons of milk)
  4. 2 1/2-3 cups powdered sugar (depending on how you like the consistency.)
  5. 3 teaspoons cinnamon
Instructions
  1. Combine yeast, granulated sugar and warm water in a small mixing bowl. Set aside in a warm place for about ten minutes. (A draft-free warm place is your microwave! Sit it in with a cup or bowl of hot water and just shut the door.) Once the yeast mixture has proofed (doubled in foam), stir in honey.
  2. Scald milk and add cold butter to it. Butter will melt and cool down the milk at the same time. Set aside.
  3. Add yeast mixture to a large mixing bowl with the 2 cups of the flour and salt. Also add beaten egg and milk/butter mixture. Gently stir with a wooden spoon. If using your mixer, use the dough hook and mix on low.
  4. Once the flour mixture has incorporated in with the wet ingredients, slowly add in the rest of the flour, a little at a time. (You may not need all of the measured flour.) Continue to mix on low speed (or take out and knead by hand) for about 4-6 minutes. Add a tablespoon of flour at a time, if needed. As to make sure the dough is completely pulled away from the bottom of the bowl and no longer sticky.
  5. Take the dough out of the bowl and place on a lightly floured surface. Let the dough rest for about 5 minutes, uncovered or you can set your empty bowl upside down onto the dough.
  6. For the filling, combine the melted butter, brown sugar and cinnamon together in a small bowl. Set aside.
  7. Preheat oven to 350 degrees.
  8. Roll out the rested ball of dough on the lightly floured surface to about half an inch thick. Spread the filling evenly all across the rolled dough, to the edges. Cut into 1 inch strips all the way across.
  9. In a prepared (sprayed with non-stick) 9 inch round baking dish, start with the first strip of covered dough and place in the middle of the baking dish with the cinnamon side going in towards the center. Continue with all the strips of dough until you’ve reached to the outer edges. Be sure to keep them tucked down to the bottom of the pan. (If you end up with a few extra strips that won't fit, put in a smaller baking dish and prepare the same way.)
  10. Bake for 20-25 minutes or until golden brown on top.
frosting
  1. Beat the softened cream cheese and vanilla for about 1 minute on medium high speed. Alternate the heavy whipping cream and powdered sugar until the right consistency. Add cinnamon.You may want to add more powdered sugar to make it thicker or to your liking.
  2. Spread on the icing as soon as the cinnamon roll ring comes out of the oven. By doing this, the frosting starts to melt in between all of the swirling crevices.
  3. Slice into individual servings.
Notes
  1. Cover and store in refrigerator for up to 2 days. Reheat or serve at room temperature.
  2. May prepare this the day before. Cover with plastic wrap and refrigerate right away. Before baking the next day, take off plastic wrap and bring to room temperature. Bake for the same amount of time suggested above. Frosting may be made the day before, as well.
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How to make Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com

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Comments

  1. Kayre says

    Oh my goodness…I must try that giant cinnamon roll. I’ve never used yeast…but, you are motivating me to try! Thx for sharing the recipe. I pinned it!

  2. MaryB says

    This looks fantastic. I’ve never used yeast in a recipe that did not require a rising time. I’m intrigued and looking forward to trying this.

    • says

      Mary, you are going to love this part about making the recipe. The initial *rising* is the yeast proofing (with the mixture of warm water and sugar). And, then it just takes off from there. When you start working with the dough, you’ll begin to quickly notice it rising as you’re working with it. (Notice the image when I was starting to line up the strips of dough in the center of the cast iron… the middle piece, which is my first strip laid down, is already starting to rise.) So, as soon as you set it in the hot oven, the active yeast (in the dough) will go crazy and puff right up the moment it goes in there.
      Hope you are enjoying your weekend! xo

    • says

      Medeja, definitely admitting it quietly over here that it’s been succeeded in being devoured all in one sitting… by one person! (LOL) 😉

    • says

      Thanks so much, Medha! I’m so in love with my skillets/cast irons! The cinnamon doesn’t even get saturated in the iron… love that part. 😉

    • says

      You’ll especially love this in YOUR cast iron! 😉 Thanks so much, Doug and have a great weekend using the trusty Kitchenaid. (I’ve had mine for 15 years now… and it’s used A LOT.)

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