My cinnamon roll icing is what you make when you want real butter flavor. It’s smooth, quick, and made from pantry staples. Think buttercream, but lighter, warmer, and made to melt into every swirl.
Why This Icing Beats the Usual Glaze
- Balanced Flavor: It uses less powdered sugar than standard buttercreams, so you can taste the butter and vanilla, not just sweetness.
- Fast and Foolproof: Zero special steps. Everything comes together in minutes and stays spreadable.
- Customizable: Add citrus zest, almond, maple, or cream cheese, and it still works. One base, endless variations.
Cinnamon Roll Icing Ingredients
- Softened Butter: Make sure the butter is fully softened before mixing so it blends smoothly with the powdered sugar.
- Thickness: Use milk, half and half, or cream to make it as thick or as thin as you want.
- Flavor Options: You can switch up the flavor with the extract of your choice (1/2-1 teaspoons) or fresh citrus zest, or replace half of the milk or cream called for with fresh citrus juice.
How to Make Cinnamon Roll Icing
This cinnamon roll icing mixes up in minutes and melts perfectly over warm rolls. Simple ingredients, smooth texture, and great on homemade or store bought cinnamon rolls.
- Combine: Add softened butter, powdered sugar, and vanilla extract in a large bowl, and blend until smooth.
- Make as Thick or as Thin as you like: Add milk or heavy cream until the frosting reaches your desired consistency. Spread evenly over warm cinnamon rolls.
Alyssa’s Pro Tip
Easy Glaze Trick: Warm up in the microwave for 15-30 seconds, then pour it over the baked cinnamon rolls and let it cool into a thick glaze.
Cinnamon Roll Icing
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Ingredients
- 4 tablespoons softened, salted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4-5 tablespoons milk or heavy cream
Instructions
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Use a hand mixer to beat 4 tablespoons softened, salted butter with half of the 2 cups powdered sugar in a large bowl until smooth.
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Add the remaining powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons of the 4-5 tablespoons milk or heavy cream until combined and smooth. Continue to add milk or cream 1 tablespoon at a time until the icing reaches your desired consistency. Spread evenly over warm cinnamon rolls.
Notes
- Make Ahead: Make up to 1 day ahead. Refrigerate, then let it sit out for about an hour before using. If needed, warm 5–10 seconds in the microwave and stir well. Avoid overheating, or it will melt.
- Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 7 days.
Nutrition
Recipes to Use This Icing With
Wondering how to use this icing? Here are some of my favorite cinnamon roll recipes that pair perfectly with.
This story originally appeared on TheRecipeCritic
