These Creamsicle Crumb Topped Cinnamon Rolls are topped with crumb topping and drizzled with a creamsicle ice cream glaze.
These Creamsicle Crumb Topped Cinnamon Rolls combine so many foods I love.
I mean who doesn’t love cinnamon rolls?
Probably someone…but clearly they just haven’t had the right cinnamon roll then.
So if you have a cinnamon roll hater in your life maybe make these and win them over.
Or ask yourself why are you friends with someone who doesn’t like cinnamon rolls? 🙂
The base of these rolls is fairly standard.
A buttermilk based bun that I like to use with some orange zest added.
As usual, I used Red Star Yeast Platinum.
This isn’t a sponsored post, I just love their yeast, the Platinum especially.
I then take these cinnamon rolls to a whole new level by adding crumb cake crumbs.
I love crumb cake.
Love.
I make it a lot.
Crumb cake crumbs should be added to so many more foods.
And of course, because of my creamsicle kick as of late, I added the same creamsicle glaze that I used for the Creamsicle Crumb Cake.
So as you can see these are a perfect cinnamon roll for me.
Hopefully for you as well.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Like Cinnamon Rolls? Try these:
Apple Cider Cinnamon Roll Loaf
Chocolate-Cinnamon Cinnamon Rolls
Cinnamon Toast Crunch Sticky Buns
Snickerdoodle Cookie Dough Cinnamon Rolls
Oatmeal Raisin Cookie Stuffed Cinnamon Rolls with Caramel Glaze
Creamsicle Crumb Topped Cinnamon Rolls
Ingredients
- Crumb Topping:
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- ¼ tsp. salt
- 8 TBSP unsalted butter, melted and then slightly cooled
- 1 ¾ cup cake flour
- For the rolls:
- 1/2 cup warm water, 110 – 115F
- 1 TBSP active dry yeast (I used Red Star Yeast Platinum)
- 1/2 cup whole fat buttermilk, at room temperature
- 2 large eggs
- 1/2 cup plus 1/2 tsp granulated sugar, divided
- 1 tsp. salt
- 1 tsp. vanilla extract
- zest of one orange
- 6 Tbsp unsalted butter, melted and slightly cooled
- 3 1/2 – 4 cups bread flour
- For the filling:
- 6 TBSP unsalted butter, super soft but not quite melted
- 1 cup packed brown sugar
- 2 TBSP cinnamon
- Icing:
- 6 TBSP orange juice, fresh squeezed
- 6 TBSP melted vanilla bean ice cream
- 4 TBSP melted butter
- 3 cups powdered sugar
Instructions
- For the Crumb Topping:
- In a medium sized bowl, put sugars, and salt, and stir until combined.
- Add the melted butter and then cake flour and mix (hands work best for this). Set aside.
- Using a stand mixer with the paddle attachment add the yeast, warm water, and 1/2 tsp. granulated sugar.
- Let rest for 5-10 minutes to proof…the batter will puff up. If it does not then your yeast is bad and rolls won’t rise so best to throw out and start again with different yeast.
- Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla, orange zest, and melted butter and mix until fully combined.
- Add in 2 1/2 cups of the flour and mix until fully combined.
- Switch to a hook attachment then add another 1 cup flour.
- Knead mixture until combined.
- Continue to knead on low speed about 5 - 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn't stick to the sides of the bowl but does stick to the bottom).
- Transfer dough to an oiled bowl, cover with plastic wrap (I find press and seal works best) and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Prepare two greased 9-x-13-inch pans.
- Punch dough down the dough.
- Dust a working surface lightly with flour and turn dough out onto surface.
- Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
- Spread the softened butter evenly over entire surface (hands work best).
- In a small mixing bowl whisk together brown sugar and cinnamon.
- Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges).
- Beginning on an 18-inch side tightly roll dough into a cylinder.
- Pinch the seam to seal (brushing a little egg white underneath helps if needed or I just use a toothpick).
- Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each).
- Arrange rolls, spacing evenly apart and divide among the two pans.
- Divide the crumb topping among the two pans of rolls.
- Cover with plastic wrap loosely.
- Let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Preheat oven to 350F near the last 20 minutes of rolls rising.
- Bake rolls in preheated oven until centers are no longer doughy, about 25-30 minutes.
- For the glaze:
- Simply whisk together the orange juice, melted ice cream, butter, and powdered sugar in a medium bowl.
- When rolls are slightly cool pour glaze over the top of them.
Stephanie says
Do you have a cookbook? I mean, DO YOU!?!?!?
Peabody says
I do not. Anytime a publisher has contacted me it was to do a book I wasn’t interested in.
K says
Do you always make directly before serving or is there a point in the recipe you can keep the rolls before baking off?
Peabody says
After you roll them out and put the crumb topping on you can put them in the fridge to stop the process. But would have to be baked off in 24 hours or less. And when you take out of fridge you need to let the dough get to room temperature and rise for about 45-60 minutes depending how warm your kitchen is.