I’ll never forget my first taste of Cinnabon frosting. I was a teenager at the mall with friends when that intoxicating cinnamon aroma pulled us toward the Cinnabon kiosk like a cartoon character floating on a scent cloud. The warm roll was divine, but it was that velvety cream cheese frosting that haunted my dessert dreams for weeks afterward. That perfect balance of tangy, sweet, and buttery goodness became my gold standard for frosting.
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Cinnabon frosting stands out
It is hard to beat cream cheese frosting, but Cinnabon’s frosting is irresistibly smooth and has a delightful creamy texture. The time they take to whip up their high-quality ingredients makes their frosting irresistible.
Sure, Cinnabon may sell its signature frosting in frosting pints, but that requires leaving home to get a pint of frosting. You can make this from scratch in less time than it takes to drive to the mall. We all know how long it takes to go to the mall during the holiday season.
Cinnabon cream cheese frosting
The magic of authentic Cinnabon frosting lies in two critical elements: the perfect balance of ingredients and the extended mixing time that creates that signature silky texture. The secret ingredient? A touch of lemon juice brightens the flavor and cuts through the richness with subtle citrus notes. Unlike many copycat recipes, this version captures the exact creamy consistency and tangy-sweet balance that makes Cinnabon’s frosting so irresistible.
The Secret to Perfect Cinnabon Frosting
The magic of this recipe lies in two critical elements: the perfect balance of ingredients and the extended mixing time that creates that signature silky texture. This is the perfect topping for cinnamon buns, cupcakes, and your favorite Red Velvet cake.
Ingredients for this Cinnamon Roll Icing
Dairy Components:
- Cream cheese – Provides the essential tangy foundation and creamy texture that makes this frosting special
- Margarine – Creates the smooth, spreadable consistency and adds buttery flavor notes
Flavor Elements:
- Confectioners’ Sugar – Sweetens the frosting while maintaining a silky-smooth texture without grittiness
- Lemon juice – The secret ingredient that brightens the flavor and cuts through richness with subtle citrus notes
- Vanilla extract – Adds aromatic warmth and depth that complements the tanginess of the cream cheese
Ingredient notes and substitutions
One of my favorite things about cooking at home is that you can modify recipes to your taste. Here are some ingredient substitutions:
- While Cinnabon may not use real butter, you can use it as an alternative to margarine.
- If you want your frosting to remain perfectly white, use clear vanilla. It is often found at stores that sell cake decorating supplies.
How to make this easy cinnamon roll icing
- Allow margarine and cream cheese to reach room temperature. Please place them in a large mixing bowl.
- Using the paddle attachment of an electric mixer, beat the cream cheese and margarine until combined and smooth.
- Slowly add powdered sugar, scraping down the sides of the bowl occasionally with a spatula.
- Once all of the sugar is added, mix for an additional 12 minutes.
- When almost done, add lemon juice and vanilla extract to the mixture.
You can turn this into a cinnamon roll glaze by adding whole milk to thin it out. It’s great to drizzle or pour over cinnamon rolls.
Other ways you can use this frosting
Who says you can’t use this frosting for other baked goods? Try these ideas out!
- Brownies. Smother some of the frosting on brownies to give them an instant upgrade. Just make sure to wait until they are fully cool before doing so.
- Waffles. How about a cinnamon-roll-inspired waffle in the morning? Put some of this cream cheese icing onto your Belgian waffle, followed by a dusting of cinnamon sugar.
- Cookies. Decorate cookies with it. For this method, I suggest putting the frosting into a piping bag and drizzling the icing over the cookies for an elegant presentation. You can also use it as a filling for sandwich cookies.
- Cakes and cupcakes. This frosting tastes phenomenal with cake. Try it with vanilla, lemon, strawberry, carrot cake, or even pound cakes. Rather than trying to coat the entire outside of a cake, you can slather it on top as a finishing touch. For cupcakes, it can create a simple coating that you can dress up with garnishes like chocolate shavings, fresh fruit, or cinnamon sugar.
- Dip. Serve it with fruit and graham crackers for a deliciously creamy dip.
Storage & Reheating Instructions
- Refrigerator Storage: Store in an airtight container for up to 7 days. Bring to room temperature before using.
- Reheating Method: Let frosting come to room temperature naturally, then re-whip briefly with a mixer to restore smooth texture.
- Freezing: Store in freezer for up to 3 months. Thaw overnight in refrigerator before use.
Need more frosting ideas? Check out these frosting recipes
Love cinnamon rolls? Try these recipes
- Bread Machine Cinnamon Rolls
- Cinnabon Cinnamon Rolls
- Cinnabon Twists
- Domino’s Cinnamon Twists
- Overnight Cinnamon Rolls Recipe
Cakes with cream cheese frosting
Be sure to check out my featured favorites and restaurant bread recipes.
Copycat Cinnabon Cream Cheese Frosting
Ingredients
- 1 pound cream cheese at room temperature
- 1 pound margarine or butter at room temperature
- 2 pounds powdered sugar
- 2 teaspoons lemon juice
- 2 teaspoons pure vanilla extract
Instructions
- Beat the cream cheese and margarine in the bowl of a stand mixer.
- Slowly add the powdered sugar, scraping down the sides of the bowl occasionally with a spatula. Once all the sugar has been added, mix for at least 12 minutes.
- Add the lemon juice and vanilla and briefly mix to incorporate.
Video
Notes
Chef’s Tips
- Room temperature ingredients are absolutely essential – cold cream cheese will result in lumps.
- Don’t skip the full 12 minutes of mixing time – this creates the ultra-smooth, whipped texture that makes Cinnabon frosting unique.
- Use clear vanilla extract if you want perfectly white frosting.
- For a pourable glaze consistency, add 1-2 tablespoons of milk to thin the frosting.
This is amazing! Super fluffy texture and not grainy at all. I made a much smaller batch and I still have extra icing. Definitely a keeper. 🙂 thanks
Doesn’t need cinnamon?
The frosting does not need cinnamon.
SUPER happy I tried this recipe! I’ve tried a lot of them and the lemon juice makes all the difference! It really helps tone down the sweetness. This makes a lot and seems enough to frost 2 – 3 dozen cinnamon rolls depending on how much you use. Perfect for what I needed. Thank you!
Can you freeze the frosting to use at a later time?
Thank you.
Margie
This was the best ever!
Recipe was not good for cupcakes. Only for things like cinnamon rolls or bread. Made a lot. Making half of the recipe would be enough. Very tasty though
Well it is Cinnabon frosting which is for cinnamon rolls, not cupcakes.
Looking forward to making this frostin. Thanks.
g