Cinnamon (sc)rolls with cream cheese frosting

Cinnamon bun, cinnamon roll, cinnamon scroll...whatever you choose to call them, they're all permutations of one and the same -

This was my first time working with yeasted breads, and I was delighted with the results. The recipe I used was one which Bridget over at The Way the Cookie Crumbles "hobbled together" (her own words :D) from a variety of sources in addition to her own previous experiences. The dough was all Bridget's, but I modified the filling and the cream cheese frosting slightly to suit my own tastes.

I also inadvertantly made what I consider to be a "lucky" mistake. Bridget's instructions calls for the dough to be pressed down and rolled out immediately after the first rising, after which it is filled with the cinnamon mixture, then cut into individual cinnamon rolls and allowed to to rise, or proof, for the second time before baking. I, on the other hand, punched down my dough after the first rising and then kneaded it again, before following the rest of the instructions as written. Upon discovering my error, I did a second batch without kneading the dough again after the first rising, and saw that the rolls did not proof as much as the kneaded rolls, and that the baked rolls were not as fluffy or round-looking, for lack of a better adjective, as their kneaded counterparts.

The kneaded rolls are shown on the left, and the not kneaded ones on the right:

The baked products - kneaded (left) and unkneaded (right):

In my opinion, the slightly shrivelled ones on the right would be perfect for drowning in syrup and liquidy cream cheese frosting, to be eaten like pudding with a spoon. Am I inventive or what? :D

I ended up with more cinnamon sc(rolls) than I knew what do with. Good thing my family loved them as much as I did!