Cinnabon Icing Recipe
Ingredients
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp lemon juice
Instructions
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing until well combined.
- Add heavy cream and beat until smooth and fluffy.
- Add vanilla extract, salt, and lemon juice.
- Beat for 2-3 minutes until light and airy.
- If icing is too thick, add more cream. If too thin, add more powdered sugar.
- Use immediately or store in refrigerator for up to 3 days.
- Let come to room temperature before using if refrigerated.
Special Notes
This copycat Cinnabon icing recipe creates the perfect creamy, sweet topping for cinnamon rolls. The combination of cream cheese and butter creates a rich, tangy flavor that balances the sweetness of the rolls. The heavy cream makes the icing light and spreadable, while the lemon juice adds a subtle brightness. This icing is perfect for drizzling over warm cinnamon rolls or spreading on cooled ones. The key is to beat the mixture long enough to achieve the right texture. This recipe can be doubled for larger batches and keeps well in the refrigerator. The icing is best served at room temperature for the perfect consistency.