There’s something that’s borderline magical about the pop of a can of cinnamon rolls. You carefully peel back the corner of the paper, tear along the perforated edge and then POP. A roll of gooey, cinnamon encrusted, calorie laden, terrible for you dough appears and you’re suddenly 13 minutes away from a hot, sweet breakfast (or snack. Or dinner. No judgment here).
As magical as that moment is, now that I’m masquerading as a fully domesticated adult human, I knew I could no longer get away with serving guests straight from a can. Not to mention the fact that Lee Epting would have a full on heart attack at that thought. So one day when we were cooking up a storm at The Hill, I spotted a beautiful, cut crystal bottle of bourbon on Lee’s antique bar and cooked up my own plan: instant cinnamon rolls topped with homemade, melt in your mouth buttermilk bourbon frosting.
This creamy concoction had us licking bowls, spoons, fingers, whisks… you name it, we licked it. It’s a great recipe to add a homemade spin to hectic mornings before school or when you’re in the mood for a spontaneous breakfast in bed without the 24 hours of waiting for the yeast to rise. Because an entire day of wait time takes out most of the spontaneity, no?
I love the easy nature of this recipe. But if you’re in the mood to go all out, I applaud you. Slather this frosting over my favorite overnight cinnamon roll recipe for a surefire crowd pleaser.
Buttermilk Bourbon Frosting:
Makes enough to liberally frost eight rolls
8 oz cream cheese
1 teaspoon vanilla extract
1 cup powdered sugar
½ cup unsalted butter
Pinch of salt
1 teaspoon buttermilk
2 teaspoons bourbon (Use more or less depending on preference. Ours was pretty strong, so dial it back if want less of a bourbon taste)
1. Combine cream cheese, vanilla extract, unsalted butter, salt and buttermilk.
2. Use a hand mixer to beat powdered sugar into the mixture little by little until the frosting is smooth and creamy. Our frosting didn’t smooth out completely because we opted to whisk in the sugar by hand for a more rustic feel. And because I forgot to bring a hand mixer and Lee doesn’t believe in keeping newfangled cooking instruments in his kitchen. But also because we’re rustic.
4. Frost warm cinnamon rolls and serve with a big cup of 1000 Faces.
These cinnamon rolls were gone almost as soon as they came out of the oven. And the three lone survivors didn’t last long after the Epting boys got home. Let us see your frosting making attempts by hashtagging #eptingevents! -Laura