Description
This rich and creamy homemade cinnamon roll icing recipe is the perfect complement to fresh, warm cinnamon rolls. Made with cream cheese, butter, and powdered sugar, it creates a smooth, fluffy topping with a hint of vanilla that melts beautifully over your rolls for a deliciously indulgent treat.
Ingredients
Scale
For the Icing
- 4 oz full-fat cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 to 2 tbsp milk or heavy cream (adjust to preferred texture)
Instructions
- Soften Cream Cheese and Butter: Let the cream cheese and butter sit at room temperature for 30 to 45 minutes until both are soft enough to blend smoothly.
- Beat Cream Cheese and Butter: In a medium bowl, use a mixer to beat the softened cream cheese and butter until the mixture becomes smooth and fluffy, about 2 to 3 minutes.
- Add Vanilla Extract: Pour in the vanilla extract and continue beating until it is fully incorporated into the mixture.
- Incorporate Powdered Sugar: Gradually add the sifted powdered sugar in batches, beating after each addition to ensure a smooth, lump-free icing.
- Adjust Consistency: Add 1 to 2 tablespoons of milk or heavy cream to achieve your desired icing consistency, whether you prefer it thicker or more pourable.
- Serve: Spread the icing generously over warm cinnamon rolls and serve immediately for the best melty, creamy topping experience.
Notes
- Make sure the cream cheese and butter are properly softened to avoid lumps in the icing.
- Sift the powdered sugar before adding to prevent graininess.
- Adjust milk or cream amount based on how thick or runny you prefer your icing.
- This icing is best used on warm cinnamon rolls so it melts slightly and distributes evenly.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and re-whip before serving.
