Ingredients
Equipment
Method
- Leave your butter and cream cheese at room temperature for about 30 minutes before you begin. This helps them mix smoothly without lumps.
- In a mixing bowl, beat together the butter and cream cheese until creamy and smooth. Scrape down the sides of the bowl with a spatula as needed.
- Add in the powdered sugar and vanilla, and mix on low speed until combined. Usually just 2 to 3 minutes is enough. You might need to scrape the sides of the bowl down again to ensure all the cream cheese is incorporated.
- Then increase to medium speed and mix until fluffy and glossy for a few seconds. Taste and adjust sweetness to your liking. It should be rich, smooth, and just a touch sweet.
- Spread the frosting generously over warm cinnamon rolls or use it to top cakes, cupcakes, or cookies. It softens and melts slightly on warm bakes, creating that signature Cinnabon glaze effect.
Video
Notes
- If you prefer a thinner frosting that melts into your rolls, add a teaspoon of milk or cream.
- For a thicker spread (great for cupcakes or cakes), add an extra ¼ cup of powdered sugar.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- To reuse, let it sit at room temperature for 30 minutes and stir before spreading.
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Nutrition information is automatically calculated, so should only be used as an approximation.