Cinnamon Roll Icing
This Cinnamon Roll Icing is rich, creamy, and perfectly sweetened, making your cinnamon rolls irresistibly delicious and crowd-pleasing!
Servings: 8 servings
Ingredients
- 1 cup butter softened, unsalted
- 3 cups powdered sugar
- 4 ounces cream cheese softened, full-fat
- milk or half and half enough to achieve spreadable consistency
Instructions
- Take out your butter and cream cheese and let them come to room temperature for easy blending.
- In a large mixing bowl, combine the softened butter and cream cheese. Beat with a hand mixer or stand mixer until creamy and smooth, about 2-3 minutes.
- Gradually add powdered sugar while mixing on low speed to avoid sugar clouds. Increase speed and continue mixing until icing is fluffy and well combined.
- Add milk or half and half a tablespoon at a time, mixing until you reach a thick but spreadable consistency.
- Taste the icing and add more powdered sugar if you prefer it sweeter. Mix again until fully combined.
- Once cinnamon rolls are baked and slightly cooled, spread or drizzle the icing generously over the top and let it melt slightly.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Measuring Cups and Spoons
Notes
- Ensure butter and cream cheese are at room temperature to get a smooth, creamy icing.
- Store leftover icing in an airtight container in the refrigerator for up to one week; stir before use.
- For flavor variations, add a splash of vanilla extract or a pinch of cinnamon to the icing.
- To make a lighter version, reduce butter or substitute part of the cream cheese with Greek yogurt.
- If icing is too thick, gradually add milk or half and half to adjust consistency.