Cinnamon Roll Icing
A creamy, spreadable cream cheese and butter icing for cinnamon rolls.
Servings: 12 servings
Ingredients
Ingredients
- 1/4 cupbutter softened
- 3 cupspowdered sugar
- 4 ouncescream cheese softened
- milk or half and half: enough to make it a spreadable consistency.
Instructions
Instructions
- Make sure the ΒΌ cup butter and 4 ounces cream cheese are softened to room temperature.
- Put the butter and cream cheese in a medium bowl. Beat with an electric mixer or whisk until smooth and fully combined, scraping down the sides as needed.
- Add the 3 cups powdered sugar in two or three additions, mixing until smooth after each addition.
- Add milk or half-and-half a little at a time, stirring until the icing reaches a spreadable consistency.
- Spread the icing over warm (not piping-hot) cinnamon rolls. If the icing firms up while standing, stir briefly before spreading.
Equipment
- Medium Bowl
- Electric Mixer or Whisk
- Spatula
Notes
Notes
Texture.
For thinner icing add more milk, for thicker icing add powdered sugar.
Store the icing.
Keep it covered in the fridge for a couple of weeks until ready to use, or freeze it for 3-4 months. Let it sit on the counter to soften before spreading it over your cinnamon rolls.
Store frosted cinnamon rolls.
Due to the cream cheese, the frosted cinnamon rolls can be kept at room temperature overnight but should be refrigerated for longer storage or frozen for up to 8 weeks.
Texture.
For thinner icing add more milk, for thicker icing add powdered sugar.
Store the icing.
Keep it covered in the fridge for a couple of weeks until ready to use, or freeze it for 3-4 months. Let it sit on the counter to soften before spreading it over your cinnamon rolls.
Store frosted cinnamon rolls.
Due to the cream cheese, the frosted cinnamon rolls can be kept at room temperature overnight but should be refrigerated for longer storage or frozen for up to 8 weeks.