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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
This is such a wonderful light and perfectly sweet icing on cinnamon rolls.
I like it so much better than the typical cream cheese frosting
THIS is PERFECT! Thank you so much! I have always loved this taste!
God bless people who share their recipes online! This is how I make everything…with a tiny tweaking for my specific taste buds. This was great! I halved it and add a tiny bit of cinnamon at the end. Thank you for sharing this recipe with the world.
This recipe was so good on our cinnamon rolls! I ended up having a TON of leftover. Could I freeze the rest to save at a later date?
Yes! You can absolutely freeze the frosting. I recommend placing it in a ziplock bag and using within 3 months.
This icing recipe is perfection! First thing I made in my new kitchen aid mixer
How long should you mix it after you add all ingredients? At what speed on a kitchen aid? Stir? 2?
I typically mix this on speed 2 after I have added all of the ingredients. You will want to mix until everything is combined and the texture is smooth and to the consistency you’d like.
My frosting tastes good but looks kind of wonky, almost curdled like. Any thoughts?
Hmm, that’s strange. Was your heavy whipping cream fresh? That’s the only thing I can think of that might cause that issue.
I’m a secret cinnamon roll addict! I’d first like to say that I’m loving your app! I’d like to share my icing recipe. I generally don’t measure. Put salted butter & brown sugar in a bowl & microwave to melt butter. Mix together well then add orange extract. I add sour cream & continue hand mixing with a whisk or fork. I then use whipped cream cheese to adjust thickness. I am about to make my 1st carrot cake ever. I’m using mini loaf pans. This adventure is so I can use more of your perfect cream cheese icing!
Thank you for the recipes.
I’m making the Cinnamon buns with icing.
I’m making this for the holidays and out of all the recipes out there on the web,
Yours is the best.
Thank you
Nikki