This cinnamon Roll Icing is made in literally MILLIONS of kitchens every single year. Creamy and perfectly sweet, my cinnamon roll glaze is the perfect topper to any cinnamon roll.
This homemade Icing for Cinnamon Rolls is the best
This Cinnamon Roll Icing is not only a staple at my house but the same is true for kitchens WORLD WIDE! This icing recipe is quick, easy to follow and has zero cream cheese in sight. (if that is a deal breaker for you, try my Cream Cheese Frosting recipe on your cinnamon rolls!)
Use this with homemade cinnamon rolls, frozen cinnamon rolls or even the kind from the can that is pretty much an adult jack in the box- you know what I’m talking about. No matter the cinnamon roll, this frosting is sure to make them an irresistible treat.
This cinnamon roll icing is incredibly easy to make and super delicious, to boot. Before you know it, you’ll be making this on a weekly basis as a donut glaze, fruit dip, or to drizzle over apple crisp. I won’t judge, I’m already doing it myself.
Why you’ll love Cinnamon Roll Icing without cream cheese
Cinnamon roll icing without cream cheese offers a delightful alternative for those who prefer a lighter and smoother topping. Unlike traditional cream cheese-based icings, this version boasts a velvety texture and a balanced sweetness that perfectly complements the warm, cinnamon-spiced rolls. The absence of cream cheese allows other flavors like vanilla to shine through, making it an excellent choice for those looking to enhance the natural cinnamon and pastry taste.
Cinnamon Roll Icing Recipe Ingredients
- Butter– I always use salted butter because that is what I keep on hand. If you only have unsalted butter, add a pinch of salt to the icing.
- Powdered sugar
- Vanilla extract– If you want your icing to stay bright white, use clear vanilla extract!
- Heavy whipping cream– I use heavy whipping cream because I LOVE the richness it brings to the icing, however you can sub for regular milk. You just won’t use nearly as much.
Exact measurements can be found in the printable recipe card below. This recipe is perfect for doubling or even tripling!
How to make Cinnamon Roll Icing
- Cream the butter until smooth in a bowl using an electric hand mixer or a stand mixer. (I always use my stand mixer)
- Add in 1 cup of powdered sugar and enough heavy cream to bring the powdered sugar and butter together.
- Repeat adding 1 cup of powdered sugar and then some heavy cream, going back and forth until all of the powdered sugar has been added.
- Add in the vanilla extract and then you can adjust the consistency of the icing by adding more heavy cream. I prefer mine pretty thick, but you can thin it as much as you’d like.
- Generously pour the icing over fresh warm cinnamon rolls. I like to allow my cinnamon rolls to cool for 5 minutes or so before icing them, that way the icing stays on top and doesn’t just melt down the sides.
How to store Cinnamon Roll Frosting
You’ll want to store any leftover cinnamon roll frosting in an air tight container. You can store it on the counter for up to 2 days, in the fridge for up to 7 days or in the freezer for up to 3 months.
Allow the frosting to come to room temperature and then whip it again before using the remaining frosting.
Should you refrigerate cinnamon rolls?
No, I don’t typically refrigerate my cinnamon rolls. They either go in my belly or into the freezer. They will stay fresh at room temp for about 24 hours.
Should iced cinnamon rolls be hot or cold?
When served, iced cinnamon rolls are typically best enjoyed while still warm. The contrast between the warm, soft cinnamon roll and the cool, sweet icing creates a delightful experience for your taste buds. The icing will slightly melt and drizzle over the rolls, enhancing the overall indulgence. However, you can also enjoy iced cinnamon rolls at room temperature if you prefer a more balanced eating experience.
How to use this Cinnamon Roll Frosting Recipe
Cinnamon Roll Icing Recipe
Ingredients
- 1/2 cup salted butter room temperature
- 3 cups powdered sugar
- 2-3 tsp vanilla extract use clear vanilla if you want your icing to stay bright white!
- up to 1/2 cup Heavy Whipping cream as needed
Instructions
- With either a stand mixer or in a bowl with an electric hand mixer, cream the butter until smooth.
- Mixing on low, add in one cup of powdered sugar and just enough heavy whipping cream to bring the powdered sugar and butter together.
- Repeat this step until all of the powdered sugar has been added.
- Add the vanilla extract and mix thoroughly.
- Slowly add in more heavy cream to adjust the consistency to your liking.
- Ice warm cinnamon rolls generously.
- Will keep in the fridge for 2 weeks.
Nutrition
Frosting for Cinnamon Rolls FAQs
If stored correctly in an airtight container in the fridge, you can expect this frosting to last up to 2 weeks.
If you don’t have any milk handy, you can substitute for water. You could even use liquid coffee creamer, half and half, or another similar liquid, although anything flavored will undoubtedly change the flavor of this icing.
Letting the cinnamon rolls cool for about 5 minutes is what I like to do. I like my icing to melt and get into all of the crevices, but if you prefer yours to stay thicker and sit on top of the roll, I’d wait 10-15 minutes before icing.
Always ice your cinnamon rolls after baking.
Heating up the icing for cinnamon rolls is not necessary, as it is meant to be spread as is on warm cinnamon rolls. The icing will warm from the cinnamon rolls to make it easy for spreading. If the icing has been refrigerated and thickened, you can let it sit at room temperature for a few minutes to soften before using it.
Yes, it’s essential to allow cinnamon rolls to cool slightly before applying the icing. If you apply the icing immediately after taking the rolls out of the oven, it may melt excessively and lose its desired texture. Let the cinnamon rolls cool for about 5 to 10 minutes on a wire rack before generously drizzling or spreading the icing on top.
Yes, it’s essential to allow cinnamon rolls to cool slightly before applying the icing. If you apply the icing immediately after taking the rolls out of the oven, it may melt excessively and lose its desired texture. Let the cinnamon rolls cool for about 5 to 10 minutes on a wire rack before generously drizzling or spreading the icing on top.
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Cathryn Choate says
Can this be made in larger quantities and frozen for later use?
Stacg says
What is the best way to store the pre-made icing until the following day? Room temp? Fridge? Plastic wrap right across top of container? Or plastic wrap pushed against it to keep it as moist as possible? (I’m a beginner!) So far I have just placed it on my counter in a glass storage container with the lid snapped on top. But I imagine it won’t last too long unless I refrigerate it? Thanks for the recipe!
Karli Bitner says
Sure! Just double or triple whatever you’d like. You can store it in the fridge for a few weeks or freeze it for a few months! Just pull it out when your cinnamon rolls are baking to bring it to room temperature.
Karli Bitner says
Hi there! Any of those will work great! If it is just for a few days, the counter is fine in an air tight container. It can be stored in an airtight container in the fridge for a few weeks!
Rynn GirlDad Young says
Same here! Great recipe
Debbie says
I love it, but I had to use more then 1&1/2 tb of milk but as I did it turned out wonderful,maybe too much sugar,but either way my first time making any kinda frosting lol so proud of my self thank you so much.
Julie Freeman says
Should the butter be cold or softened before using?
Thanks!
Julie Freeman says
Should the butter be room temp before starting?
thanks!
makayla says
i tried this chef’s kiss💋
Cooking with Karli says
Softened butter
Cooking with Karli says
Yes, or softened
Katie says
Love this recipe. I make it with dairy free butter/ milk and turns out wonderful!
L says
Unless I missed it, there is no serving amount in the nutrition label. Will you please say how much makes up a serving? It’s important for those of us on dietary restrictions.Thank so much!
Linda Denison says
This was so easy and sooo good!!