I seem to be running out of words lately. And I’m not really sure why.
Ok, I kindof know why.
I am still completely fogged in on new baby bliss.
My sweet little Maren simply captivates me and every time I look at her, I get all mushy inside and just want to stop what I’m doing and make her smile!
She’s so distracting!
And goodness… she’s over 5 months old already! Where did that time go?!
I do still occasionally find my way out of the fog long enough to bake or cook something yummy… like gooey cinnamon rolls with maple cream cheese frosting.
(Yes, I am still in love with my cast iron skillet. Silly, I know… but I just love it!)
Anyways, I’m not sure if you are quite as fond of frosting on your cinnamon rolls as my family is, so here’s what a normal roll looks like after being frosted…
And this is a double-frosted sensation. Just how my family likes them! :o)
If you don’t like much frosting, you could definitely make a half batch. Or better yet, make a full batch and freeze half of it for the next time you want to make cinnamon rolls!
- your favorite recipe (or my favorite!)
- 1/2 cup butter, softened
- 1 (8oz) package cream cheese, softened
- 3 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla (or maple!) extract
Make the cinnamon rolls (use this recipe for my favorite rolls!).
While they are baking, make the frosting.
In a large bowl, beat together the butter and cream cheese until smooth. Beat in the powdered sugar and then the maple syrup and vanilla until smooth and fluffy. Add a bit more maple syrup if the frosting is too thick for your liking.
Spread generously on the warm cinnamon rolls as soon as they come out of the oven!