Morning, muchachos. Did somebody say cinnamon rolls?
I made some of those this morning, as a matter of fact. Icing provided by Pillsbury, thankfully.
I'm a cinnamon roll snob, so you say "Pillsbury" and I cringe. But I understand, you want cinnamon rolls, and waiting three hours for them isn't what you have in mind.
But I'll tell you this. Get yourself a package of cream cheese, a bag of powdered sugar, some unsalted butter, and some vanilla extract. Put one stick of butter, 2 oz of cream cheese, a scant pinch of salt, a splash of vanilla (more if you like vanilla) and cream that together. Then start adding powdered sugar until you get the texture you want. That's probably going to be about 3 cups or so. Then frost your Pillsbury rolls with that. You won't be sorry to leave Pillsbury's frosting safely in whatever plastic container they ship it in.
I make my cinnamon rolls with raisins and use cream cheese cake frosting similar to yours.
I don't prefer raisins in cinnamon rolls, which is weird because I like them in other contexts.
We're experimenting with almond extract, which is pretty good but we haven't got it perfected yet. Next on the list is working up maple frosting and rolling bacon crumbles into the rolls.