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This Cinnamon Roll Icing is made in MILLIONS of kitchens every single year. It is easy to make, slicks perfectly into the rolls, and has the best sweet flavor.
Cinnamon Roll Icing Recipe
This Cinnamon Roll Icing is a staple in my kitchen and literal millions of other kitchens WORLD WIDE. It is a quick, super easy-to-follow recipe with zero cream cheese in the mix. (But hey, if that is a deal breaker for you, try my Cream Cheese Frosting recipe instead).
I use this cinnamon roll icing on my homemade cinnamon rolls, frozen cinnamon rolls, canned cinnamon rolls, and even monkey bread! 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! This icing slinks into every nook and cranny of your treat (especially cinnamon rolls) in the most perfect, icing-on-the-top sorta way.
Why you’ll love Cinnamon Roll Icing without cream cheese
Okay, I feel like some of you might need convincing. So here we go.
Cinnamon roll icing without cream cheese is lighter and smoother, helping it cocoon nicely in the roll without being overbearing. The absence of cream cheese allows the other flavors (like cinnamon, brown sugar, and vanilla) to shine through, making this icing for cinnamon rolls the ultimate complement.
Please, just give it a try at least once. I can pretty much guarantee it’s going to be a keeper.
Icing Ingredients
Exact measurements can be found in the printable recipe card below. This recipe is perfect for doubling or even tripling!
- 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.
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 Icing for Cinnamon Rolls
You’ll want to store any leftover cinnamon roll frosting in an airtight 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 because it can cause them to dry out. They either go in my belly or into the freezer! They will stay fresh at room temp for about 24 hours.
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.
Always ice your cinnamon rolls after baking.
Heating up this icing is not necessary, because it is meant to be spread on warm cinnamon rolls. The warm cinnamon rolls will slightly heat the icing to make it easier to spread. 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! You definitely want to allow cinnamon rolls to cool slightly before spreading on the icing. Adding the icing immediately after taking the rolls out of the oven will cause it to melt right off of the roll. Instead, 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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Cinnamon Roll Icing
Ingredients
- 1/2 cup (111g) salted butter, room temperature
- 3 cups (321g) powdered sugar
- 2-3 tsp vanilla extract, use clear vanilla if you want your icing to stay bright white!
- up to 1/2 cup (120mL) 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.1/2 cup (111g) salted butter
- Mixing on low, add in one cup of powdered sugar and just enough heavy whipping cream to bring the powdered sugar and butter together.3 cups (321g) powdered sugar, up to 1/2 cup (120mL) Heavy Whipping cream
- Repeat this step until all of the powdered sugar has been added.
- Add the vanilla extract and mix thoroughly.2-3 tsp vanilla extract
- 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.
Video
Nutrition
The best icing I’ve had! I made it for my cinnamon rolls tomorrow, and I added a few shakes of cinnamon to it. Very delicious!
Great idea with the cinnamon Sarah, I’m glad it worked out.
What kind of butter.
Thanks for the question Nicole. I used salted butter. Happy Baking!
Turned out amazing, i put it on my cinnamon rolls since i wasn’t fancy enough to use cheese , but i would even sit down and just eat it alone because it was that delicious! (note: don’t do that unless you want diabetes loll, but it was amazinggg)
haha Just laughed out loud! Best comment ever! I am so glad you enjoyed this recipe as much as I do. ❤️
Can this be made in larger quantities and frozen for later use?
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.
isn’t 3 cups of powdered sugar a bit too much? I’m making cinnamon rolls for the first time and I’m a little skeptical
Hi Shreya- I make this icing all the time and 3 cups of powdered sugar to the 1 stick of butter is what I always do. 🙂
Is it one stick or 1/2 stick (4 ounces) as in the recipe or 1 whole stick (8 ounces)? Curious.
1/2 cup of butter is the same as one 4 oz stick of butter.
I think three cups is a bit too sweet and completely overwhelmed the sugar in the cinnamon rolls I made, so the second time I made this frosting, I only used two cups and it was much better, I also added cinnamon. Great recipe accept for the amount of sugar.👍🏽🙂
I am glad that you adjusted the recipe too your liking. 🙂
Same here! Great recipe
love your vanilla buttercream icing recipe, thanks for sharing
Thanks for the comment!! 🙂
Where should I preserve the cinnamon rolls after I put the icing over them?
You can store your cinnamon rolls at room temperature in an air tight container.
Thank you for sharing! Very easy and fast recipe. Big hit at family breakst
Made this morning for a easy Christmas Breakfast. I cut the recipe for the glaze way down as my rolls were small and I would have been wasteful to make all that icing. Enjoyed.
Merry Christmas.
I’m glad that you enjoyed it Petra. I hope you had a Merry Christmas!
You have great taste!!