Anonymous wrote:What about the kind of topping/glazed use for schnecken.

For the sugar-pecan topping
¾ cup (170 grams) unsalted butter
¾ cup (128 grams) packed brown sugar
¼ cup (85 grams) light corn syrup
¾ cup (85 grams) chopped pecans

melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine

We do this but omit the pecans and use honey instead of corn syrup.

Honey caramel sweet rolls. My poor mother in law has to make a quadruple batch on holidays now that the family has grown.

You might consider monkey bread as an alternative:

Monkey bread
4 cans biscuits - the traditional kind, not Grands, not layers (40 biscuits total).
1 1/3 cups sugar
2 tsp. cinnamon
1 stick margarine
1 tsp. vanilla

Cut (or tear) biscuits into fourths. Mix together 2/3 cups sugar and 1 tsp cinnamon. Roll each piece in mixture. Drop biscuits into greased 12-cup Bundt pan. Combine remaining sugar, cinnamon, margarine, and vanilla. Boil. Pour over biscuits. Bake in 350 degree oven 40 minutes. Turn immediately out onto a plate and serve. Can be wrapped in foil and reheated.

Anonymous wrote:The recipe in this video at 5:53 for toasted almond sticky buns is amazing. And it has a very easy icing (13:14) made out of just a bit of powdered sugar and milk (and she adds some almond extract, you could use vanilla, or nothing). Took her like 30 seconds to make.

Sorry ... here is the link: https://www.youtube.com/watch?v=ifzJypLqQo8&t=1562s

The recipe in this video at 5:53 for toasted almond sticky buns is amazing. And it has a very easy icing (13:14) made out of just a bit of powdered sugar and milk (and she adds some almond extract, you could use vanilla, or nothing). Took her like 30 seconds to make.

Can you flavor it with orange and make orange cinnamon buns?

Smear half the batch with the kind of icing you like and the other half with the one your kid likes.

You could go with sticky buns - which are basically cinnamon rolls with a brown sugary topping.

What about the kind of topping/glazed use for schnecken.

For the sugar-pecan topping
¾ cup (170 grams) unsalted butter
¾ cup (128 grams) packed brown sugar
¼ cup (85 grams) light corn syrup
¾ cup (85 grams) chopped pecans

melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine

I don’t really like cream cheese or buttercream for cinnamon rolls, so I’d stick with normal powdered sugar based glaze. You can put some cinnamon into the glaze to make it pop a bit more.

For every cup of powdered sugar, use 2 tablespoons of butter and a tsp of vanilla. Beat, then drizzle in whole milk or cream until you have the consistency you want

Sour cream and powdered sugar.

Swedish cinnamon rolls perhaps? The glaze is an egg glaze and pearl sugar that is baked onto the rolls
https://sweden.se/culture/food/cinnamon-buns

Regular old buttercream?

My child doesn't like cream cheese icing. I'm desperate to find a good cinnamon roll icing recipe for Christmas this year that isn't just powered sugar and milk - which I hate. Is there something out there I'm missing that is really good?