Cinnamon Roll Icing Recipe

A cinnamon roll isn’t complete without a cinnamon roll icing on top! And today I’ll show you how to make an easy cinnamon roll icing with just four ingredients.

 

I’m pretty sure there’s not better than a warm, ooey gooey cinnamon roll fresh from the oven on Christmas morning. With the soft dough, brown sugar cinnamon mixture on the inside, and we can’t forget about the cinnamon roll glaze slathered on top.

Personally I think the cinnamon roll icing is the best part. Because a naked cinnamon roll is just no way to eat one.

I do love a cream cheese icing like on my classic cinnamon roll recipe but I adore this super easy cinnamon roll icing when I’m short on time.

I use this version on my sourdough cinnamon rolls or my quick 1 hour cinnamon rolls. Just in case you don’t have any on hand or don’t prefer it. 

Both are made with simple ingredients and absolutely delicious! You can this cinnamon roll icing on a pound cake, a quick bread like my walnut bread or apple bread, or try on other yeast-based doughs like my monkey bread recipe or my glazed yeasted donuts!

Ingredients Needed

Here are the ingredients (for the full recipe and amounts scroll to the bottom for the recipe card).

• Butter – I like to use unsalted butter, but salted butter can also be used. This recipe will use melted butter. 
• Confectioners sugar – Or known as powdered sugar or icing sugar. You an always make your own powdered sugar in a food processor!
• Vanilla – I recommend using pure vanilla since this is a no bake recipe and you will taste it, but imitation will work in a pinch.
• Milk – You can use any type of milk for this recipe. You will add just enough to thin out the consistency. The amount of milk you use will vary based on preference. (not shown in picture below and can be an optional ingredient based on preference of thickness). For a really decadent frosting you can swap out the milk and use heavy whipping cream.

How To Make Cinnamon Roll Icing

 In a small bowl, whisk together the powdered sugar, melted butter, and vanilla. Then add in the milk a tablespoon at a time. 

You can adjust the consistency by adding a little more milk if it’s too thin, or a bit more powdered sugar if it’s too thin. 

Then spread the glaze on top of the warm cinnamon rolls (I like to do this while they are still a bit warm). you can make up to 2 days ahead of time and store in an airtight container in the fridge. You will want to stir it before using and let come to room temperature. You may need to thin it back out with a little bit more milk. 

More Recipes To Try

• Self Rising Flour Biscuits
• Lemon Cookies
• Brown Sugar Chocolate Chip Cookies
• 20 Self Rising Flour Recipes
• 10 Reasons Why Your Cookies Are Flat
• Healthy Cinnamon Rolls