Banana Bread Cupcakes with Brown Sugar Cream Cheese Frosting

I was going to make these the other day but was thwarted by the stomach flu. I'm glad I waited though- the idea I had for the frosting was worth the wait!

I just used the basic Betty Crocker recipe for Banana Bread. To make these more like cupcakes, I use a little more banana and I add cinnamon. So they are softer and a bit more satisfying.

I wish I would have measured the ingredients for the frosting- but it was basically: 1 glob of shortening, an equal glob of butter and a bigger glob of cream cheese. I mixed this with a pinch of cinnamon, maybe a 1/4 of brown sugar and of white sugar. I beat it in the mixer for quite awhile, maybe 3-5 minutes, until it got very airy.
Oh My Goodness, it is so good. I licked out the bowl, licked the spoons, and ate the extra. I never ever do that!!

Cinnamon Buns

I had some brown sugar frosting left over from Zucchini Bread Cake the other day (the recipe for the frosting is with Pumpkin cookies). I kept meaning to make cinnamon rolls to use up the frosting with so this morning I got up a little early to make them before Solstice went to school.
To make the dough- heat 3/4 cup milk and 1/4 cup margarine in a little sauce pan. Don't let the milk scold, just heat and let the margarine melt.
In the mixer put 2 1/4 cups flour, 1 pack of yeast, 1/4 cup sugar and 1/4 tsp salt. Add 1/4 cup water and 1 egg (I love my fresh eggs!)/ Then slowly add the cooled down milk and margarine mixture. This will be a pretty wet dough. Add another cup or 1 1/2 cups flour in small batches until the dough starts to form, then kneed it on a floured board for a few minutes. Let rise. Then roll out into a rectangle. The middle is 1/2 cup margarine melted with 1 TBSP cinnamon and 1 cup brown sugar. Roll it up, seal the end and cut it into 12 buns. Let them rise again. I cooked them in greased muffin tins- 20 minutes at 375.