I made (yeast) cinnamon buns with a cream cheese icing.  They were very good but I didn’t particularly care for the icing.  I want to make them again this weekend and thinking of a caramel icing.  Yes? No?  Too much?  If I don’t use cream cheese, what would you suggest?

I think the caramel icing would work since it plays on the ingredients that the cinnamon buns already have - which is sugar. When I make cinnamon buns I usually don’t put any icing since it is already sweet enough for me, but it all depends on your preference.

J, my favorite cinnamon buns are Rose’s sticky buns, which are made from brioche and have a brown sugar/pecan caramel topping.  They are sublime.  The recipe is in all three of her Bibles, Cake Bible, Pie & Pastry Bible, and the Bread Bible.

Ok have to admit the cinnamon buns I’ve tried is not Rose’s. I have tried her brioche though (from the Bread Bible) and it is the best brioche I’ve had. Will have to make her cinnamon buns soon.
Julie, I have so many recipes that I want to try. For the April Bake-Off I have 3 pastries I want to make! Decision, decision, decision.

I love Rose’s recipes, too, but I have to admit these days I cheat and my new go to recipe is from King Arthur Flour (which is adapted from “Artisan Bread in Five Minutes a Day”) http://www.kingarthurflour.com/recipes/ridiculously-easy-no-knead-sticky-buns-recipe All you have to do is throw all the ingredients in a bowl, mix by hand (literally stir it around), cover and throw it in the refidgerator and it’s ready to use in a few hours. Nothing to clean up except 1 wooden spoon. The dough is ready to use when you pull it out of the frige and you don’t have to knead it!