Cinnabon Frosting can be made in your kitchen with this recipe. What could be better than the rich and creamy Cinnabon Frosting? Cream cheese, butter, along with vanilla make a delightful frosting. Please note the key to this is whipping this up for at least 12 minutes. So be prepared to sign someone up for mixer duty, (not that it should be that hard!)
I think there a few things that are as wonderful in life as cream cheese frosting. Hands down this is one of my favorite recipes. This cream cheese delight tastes wonderful topped on a cake, on cupcakes, and so much more.
Even if you aren’t a super experienced cook you can prepare this simple to make the frosting. While Cinnabon may not use real butter, you can. One of my favorite things about cooking at home is you can modify recipes to your own personal taste. If you want your frosting to remain perfectly white you may want to use clear vanilla it is oven sold where cake decorating supplies are sold.
This recipe makes a great deal so you can save some of this in an air-tight container for about seven days and use it later if you want to make something should you have some extra left over.
I know you will enjoy the amazing flavor of this buttery and creamy frosting.
Need more frosting ideas? Check out these frosting recipes
Cinnabon frosting can be used on cinnamon rolls, cakes, cinnamon bread, and so much more.
- 1 pound Margarine or butter
- 1 pound cream cheese
- 2 pound powdered sugar
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!