Best Cinnamon Roll Icing
Tangy cream cheese icing with real vanilla—glossy, pourable perfection for warm cinnamon rolls. 5-minute bakery magic.
Ingredients
- For the Classic Cream Cheese Icing:
- 8 oz 225 g cream cheese, room temp
- ½ cup 113 g unsalted butter, room temp
- 2½ cups 300 g powdered sugar, sifted
- 2 tsp pure vanilla extract
- ⅛ tsp fine sea salt
- 2 –4 tbsp heavy cream
Instructions
- Beat cream cheese + butter 2 min until fluffy.
- Add sifted sugar gradually on low, then medium 2 min.
- Mix in vanilla + salt.
- Add cream 1 tbsp at a time until pourable.
- Beat high 30 sec for gloss.
- Pour over hot rolls immediately.
- Watch it melt into every swirl.
Notes
- Room-temp dairy + sifted sugar = zero lumps.
- Start with 2 tbsp cream for spreadable, 4 tbsp for pourable.
- Stores fridge 1 week; re-whip before use.
- Vegan: dairy-free cream cheese + butter.
- Salt cuts sweetness—don’t skip.
- Apply on hot rolls = signature bakery seep.