It took me more than a few overly sweet, weirdly thick batches to land on this cinnamon roll cream cheese frosting. The problem was always consistency. Too stiff and it just sits there. Too thin and it slides right off. This version hits the spot: soft enough to melt into warm rolls, creamy enough to feel indulgent, and tangy enough to balance sweet dough like my classic cinnamon rolls.
Prefer a sweeter frosting without the cream cheese tang? Try my easy vanilla buttercream frosting instead.
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The Backstory (Aka Why I Keep This On Repeat)
I've made way too many cinnamon rolls where the frosting just sat on top like a thick blob.
Not it.
What I wanted was that soft, melty frosting you get from a good bakery. The kind that seeps into every layer and makes the whole thing gooey. After a few tweaks and yes, a few batches that were way too sweet, this version stuck.
Now it's the only one I make. I also use it on my cheesy ensaymada when I want that soft, creamy topping with a little tang. It earns its spot fast.
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Ingredients
Here's what you'll need:
- Cream cheese – This is the base of the frosting and gives it that classic tangy flavor. Use full-fat block cream cheese, softened but not melted, for the best texture. Avoid cold cream cheese or whipped tub-style cream cheese here.
- Butter – Adds richness and helps make the frosting creamy and smooth. Use softened butter, not melted, so the texture stays fluffy instead of greasy.
- Powdered sugar – Sweetens the frosting and helps thicken it without making it grainy.
- Vanilla extract – Rounds out the flavor and makes everything taste a little warmer.
- Salt – Balances the sweetness and keeps the frosting from tasting flat.
- Heavy cream – Loosens the frosting just enough to make it soft, creamy, and spreadable.
See recipe card for quantities.
Substitution and Additions
- No heavy cream? Milk works. Add it one tablespoon at a time until you hit the consistency you want.
- Salted butter? Skip the added salt or reduce it to a small pinch.
- Want it less sweet? Pull back on the powdered sugar slightly and add a tiny extra pinch of salt. It balances everything out.
- Dairy-free? Use dairy-free cream cheese and vegan butter. The texture will be slightly different but it works.
How To Make It
- Add softened cream cheese and butter to a bowl. Beat until smooth.
- Add powdered sugar, vanilla, and salt. Mix until combined.
- Pour in heavy cream and beat until creamy and spreadable.
- Spread over warm cinnamon rolls and let it melt slightly.
Getting the Consistency Right
This is where most people run into trouble, so here's exactly what you're looking for.
- For cinnamon rolls (soft and melty): You want soft peaks. Easy to spread. Slightly loose but not runny. When you spread it over warm rolls, it should melt down into the layers just a little. If it looks like cake frosting, it's too thick. If it drips like a glaze, it's too thin.
- For cakes and cupcakes (thicker): Use less heavy cream, or skip it entirely. Beat a little longer for a stiffer consistency that holds its shape.
- For drizzling: Add more cream or swap to milk, one tablespoon at a time, until it's thin enough to drizzle from a spoon.
Common Mistakes
- Lumpy frosting: Cream cheese or butter wasn't soft enough. Let them sit out until fully room temperature before you start.
- Too thick: Add heavy cream one teaspoon at a time until you get there.
- Too runny: Add more powdered sugar one tablespoon at a time.
- Too sweet: Add a pinch more salt and taste again.
- Grainy texture: Beat the frosting longer after adding the heavy cream. The extra mixing helps dissolve the powdered sugar granules and smooth everything out.
Flavor Variations
The base recipe is great on its own, but here's how to take it in different directions.
- Cinnabon-style: Add a small squeeze of fresh lemon juice. It brightens the frosting and gets surprisingly close to that signature Cinnabon tang.
- Maple: Swap the vanilla for maple extract, or add a tablespoon of real maple syrup. Especially good on apple cinnamon rolls.
- Cinnamon: Whisk in half a teaspoon of cinnamon for a frosting that doubles down on the flavor of the rolls themselves.
- Brown butter: Brown your butter first, let it cool, then use it in place of regular butter. Adds a nutty, caramel-y depth that's worth the extra five minutes.
- Lemon: Add a teaspoon of lemon zest for a brighter, more citrusy version. Works well on sweeter rolls.
Rose's Top Tips (Don’t Skip These)
- Soften your cream cheese and butter fully before you start. Cold cream cheese is the number one cause of lumpy frosting.
- Beat the cream cheese and butter together first, before adding anything else. This is what keeps it smooth.
- Add the heavy cream slowly and beat well. A little goes a long way.
- Spread it on warm rolls, not hot ones. If the rolls just came out of the oven, give them 5 to 10 minutes first. Hot rolls will make the frosting pool at the bottom instead of melting into the layers.
- If you're making rolls ahead of time, make the frosting fresh the day of. It only takes 5 minutes and it's worth it.
Recipe FAQs
Yes. Use whole milk instead, added one tablespoon at a time. The texture will be slightly thinner and less rich, closer to a glaze. Still good, just a different result.
Warm. That's what gives you the melty, bakery-style finish. Let the rolls cool for about 5 to 10 minutes after they come out of the oven, then frost. If the rolls are fully cooled, the frosting will just sit on top instead of sinking in.
Yes. Up to 5 days in the fridge. Let it come to room temperature and re-beat before using.
You can, but the texture may change slightly after thawing. Best used fresh or refrigerated.
This recipe makes enough to generously frost 12 cinnamon rolls. If you're making a larger batch, it doubles easily.
Close. Add a small squeeze of fresh lemon juice to the base recipe. It gives you that signature bright, tangy flavor that Cinnabon is known for.
More Cinnamon Rolls Recipes
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Thank you!
Easy Cinnamon Roll Cream Cheese Frosting
Equipment
- MIxing Bowl
- hand mixer
Ingredients
- 1 ½ cups confectioners’ sugar
- ¼ cup butter softened, unsalted
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon heavy whipping cream add more if needed
Instructions
- Beat cream cheese and butter until smooth.8 oz cream cheese, ¼ cup butter
- Add sugar, vanilla, and salt. Mix well.1 ½ cups confectioners’ sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Add heavy cream and beat until creamy.2 tablespoon heavy whipping cream
- Spread over warm cinnamon rolls.
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Notes
- Add more cream for a softer texture
- Add more sugar for a thicker frosting
- Best used immediately on warm rolls
- Store leftovers in the fridge up to 5 days
Elaine says
Mine came out grainy, did i not beat it long enough after adding the sugar
Rose Sioson says
Hello Elaine! Grainy usually means the powdered sugar didn't fully dissolve, and cold weather doesn't help, cold cream cheese and butter beat up grainy no matter how long you mix. If your kitchen runs cold in winter like mine, let the ingredients sit out a bit longer before starting or beat a touch longer than you normally would.