My quick and easy cinnamon roll icing is anything but basic! It’s made without cream cheese and has a rich, but not too sweet flavor that’s perfect for topping rolls, sweet breads, and more.
The BEST Cinnamon Roll Icing
Today I’m sharing the absolute prettiest and tastiest crown for your cinnamon rolls! This easy cinnamon roll icing is simple, flavorful, and most importantly, cream cheese-free!
Most of my existing cinnamon rolls use cream cheese, but I’ve received enough requests for a cream cheese-free version that I thought it was about time I shared a more classic (and less tangy) version.
While many recipes use just sugar and milk, I find that combination alone can be a bit too sweet (though if you’re looking for something like that, try my vanilla glaze instead). My version adds a touch of vanilla and butter to enrich the flavor and simultaneously temper the sweetness. It’s the perfect complement to an already sweet roll.
Why Use this Cinnamon Roll Icing:
- Super simple to make. Starting with melted butter means you don’t even need a mixer for this recipe. I especially appreciate that after going through the effort of making homemade cinnamon rolls 😉
- Rich flavor from just the right amount of vanilla, butter, and cream.
- Customizable; add more cream/milk for a thinner consistency or less for a thicker more buttercream-esque one. I also include a few flavor variations in the FAQ section below, if you’d like to switch things up!
- Not just for cinnamon rolls! You can use this on star bread, chocolate rolls, orange rolls, hot cross buns, king cake, or even sweet bread.
Ingredients
Just four ingredients today, all of which should already be in your pantry/fridge.
- Heavy cream or milk. I prefer heavy cream because it makes a richer, thicker cinnamon roll frosting, but you can use milk (any kind works) instead if that’s what you have on hand. Just note that you may not need as much milk, since it is thinner.
- Butter. We’ll melt this before adding it to our frosting, it adds a great depth and glossy finish to the icing. Using melted vs. softened butter makes for a softer frosting (and it means you don’t need to whip out the mixer for this recipe!).
- Powdered sugar. It’s important that you measure your sugar properly (similar to measuring your flour properly!), as over-measuring can make your icing too thick. You can always add a splash more milk/cream if this happens to you, but it’s best to avoid it if you can.
- Vanilla extract. I’m usually a “measure vanilla with your heart” kind of person, but I found any more than ¾ teaspoon makes this frosting too sweet. ¾ teaspoon adds just the right amount of flavor without being overbearing. Also, I want to note that my homemade vanilla extract works so nicely here–you’ll get those gorgeous little flecks of vanilla beans throughout 😍
SAM’S TIP: If you don’t have a ¾ teaspoon measuring spoon, just use ½ teaspoon and ¼ teaspoon (or three ¼ teaspoons).
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cinnamon Roll Icing
Stir together all ingredients except for the cream/milk. This mixture will seem pretty dry, and that is totally normal. It will thin out once we add the cream!
Add the cream/milk a tablespoon at a time until your frosting reaches your desired consistency. I typically find I need three full tablespoons of cream for my favorite consistency.
Spread the frosting over your cinnamon rolls, being as generous (or not) as you like. I like to do this while the cinnamon rolls are still warm so it sort of melts over them. Give them about 10 minutes or so after you remove them from the oven though, otherwise the frosting can melt too much, but honestly that’s not even the worst thing in the world.
SAM’S TIP: If you prefer your icing to be thinner and more like a glaze, simply add more milk/cream a splash at a time until your reach the consistency you’re looking for.
Frequently Asked Questions
This recipe can cover as many as 15 rolls, depending on how generous you are with your icing. I typically make between 9-15 cinnamon rolls and use this recipe for anything in that range. If you make fewer rolls, you can be more generous, and if you make closer to 15, be a bit more sparing.
I recommend making the icing from my overnight cinnamon rolls (for 12 rolls) or my favorite homemade cinnamon rolls (for 9 rolls) instead. Both recipes are made with cream cheese and are delicious.
Sure! If you want to swap the vanilla extract for another flavor, go for it! Flavors like maple, butter, almond, lemon, orange, or even cake batter would be especially tasty.
Enjoy!
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Cinnamon Roll Icing
Ingredients
- 3 Tablespoons (42 g) salted butter melted
- 2 cups (250 g) powdered sugar
- ¾ teaspoon vanilla extract
- 1-3 Tablespoons heavy cream (preferred) or milk (any kind)
Recommended Equipment
Instructions
- Combine melted butter, powdered sugar, and vanilla extract and stir to combine (it’s OK if the mixture is too dry to completely combine, just move on to the next step!)3 Tablespoons (42 g) salted butter, 2 cups (250 g) powdered sugar, ¾ teaspoon vanilla extract
- Add 1-2 Tablespoons of cream or milk and stir. Add additional cream as needed, a splash at a time, until icing has reached desired consistency. I like my icing to drizzle smoothly off of my whisk, holding its shape only a brief second before it dissolves back into the bowl. I find I usually need the full 3 Tablespoons (hint: It’s OK if you like your frosting thinner and want to add a splash more!).1-3 Tablespoons heavy cream
- Drizzle or spread gently over cinnamon rolls. It’s best to add the frosting when they’re still somewhat warm (I wait about 10-15 minutes after the cinnamon rolls come out of the oven)
Notes
Heavy cream/milk
I prefer heavy cream because it creates a thicker frosting and has a richer flavor. However, milk will absolutely work and you can use any kind of milk you have on hand. Since milk is thinner than cream you may not need as much so start with less and add more as needed.Yield
This recipe makes a generous amount of icing for 12 cinnamon rolls and can cover up to 15 rolls with a thinner layer.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sally Badman
Hi could I use cooler, boiled water instead of milk please so they are shelf stable? Many thanks
Casey @ Sugar Spun Run
Hi Sally! We think using water would probably be fine, but the glaze will be thinner and you will probably need to use less.