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Cinnabon Cinnamon Roll Cake Icing - featured image

Copycat Cinnabon Cinnamon Roll Cake Icing

  • Author: caroline_hicks
  • Total Time: 10 minutes
  • Yield: Approximately 2 cups of icing 1x

Description

A creamy, tangy, and rich cream cheese icing designed to replicate the signature topping of Cinnabon cinnamon rolls. This quick, no-cook recipe uses simple ingredients to create a smooth, spreadable consistency that melts slightly into warm cake.

Ingredients

Scale
  • 4 ounces (113 grams) full-fat block-style cream cheese, softened to room temperature
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 cup (120 grams) powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch salt (about 1/16 teaspoon)
  • 1 to 2 teaspoons milk or heavy cream (for consistency adjustment)

Instructions

  1. Soften the cream cheese and butter by leaving them out of the refrigerator for at least 30 minutes. They should be soft enough to press a finger into without resistance.
  2. Sift the powdered sugar into a medium-sized mixing bowl using a fine-mesh sieve to remove lumps and aerate the sugar.
  3. Add the softened cream cheese and butter to the bowl. Using an electric hand mixer on medium speed, beat them together for about 2 minutes until smooth and pale yellow. Scrape down the sides of the bowl with a rubber spatula.
  4. Turn the mixer to low speed and slowly add the sifted powdered sugar, about half a cup at a time. Once all sugar is added, increase speed to medium-high and beat for another 2 minutes until fluffy and light.
  5. Add the vanilla extract and pinch of salt. Mix on low until combined.
  6. Check the consistency. If too thick, add milk or heavy cream one teaspoon at a time, beating after each addition. If too thin, add more powdered sugar. Aim for a thick, spreadable consistency.
  7. Beat the icing on high for 30 seconds to add air and ensure smoothness. Taste and adjust salt or vanilla if needed.
  8. Spread the icing over the warm cake using an offset spatula. If not using immediately, cover with plastic wrap pressed directly onto the surface and store at room temperature or refrigerate.

Notes

Ensure ingredients are at room temperature to prevent lumps. Do not use melted butter as it can make the icing oily. Sifting the powdered sugar is crucial for a smooth texture. For a Cinnabon-style look, apply the icing to the cake while it is still warm (cooled for 10-15 minutes) so it melts slightly into the cracks. Do not freeze the icing as it may become grainy.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 175
  • Sugar: 17
  • Sodium: 60
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 18
  • Protein: 2

Keywords: cinnabon icing, cream cheese icing, cinnamon roll cake, copycat recipe, easy icing, brunch recipe, dessert topping

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Find it online: https://eatlure.com/cinnabon-cinnamon-roll-cake-creamy-icing-perfection/