Copycat Cinnabon Frosting Recipe

Cinnabon Frosting can be made in your kitchen with this recipe. What could be better than rich and creamy Cinnabon icing? This cream cheese frosting doesn’t have to be used on homemade cinnamon rolls. Enjoy it on cupcakes and your favorite cake, or other homemade treats.

Homemade Cinnabon cream cheese frosting in a bowl.


This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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 their 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 will take you 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

I think there are few things as wonderful in life as cream cheese frosting. Hands down, this is one of my favorite recipes. This cream cheese delight tastes wonderful and is the perfect topping on cakes, cupcakes, and so much more.

Even if you aren’t a super experienced cook, you can prepare this simple cream cheese frosting.

I know you will enjoy the amazing flavor of this buttery and creamy frosting.

A bowl of copycat Cinnabon cream cheese frosting

What makes Cinnabon frosting so good?

Cinnabon icing has the perfect balance of creaminess and richness, with a subtle hint of citrus and aromatic vanilla extract. The cream cheese adds a slight tanginess, ensuring that the icing is not overly sweet. 

That’s why when it comes to the famous Cinnabon cinnamon rolls, the frosting is one of the essential components that makes them so delicious. The buns would not be the same without it.

Some might think that the frosting itself contains cinnamon, but it doesn’t. When the icing is combined with the fluffy roll containing cinnamon and sugar, the flavors blend harmoniously because the icing enhances the cinnamony essence.

Use this recipe to replicate the original Cinnabon frosting so your homemade rolls come out as decadent as Cinnabon’s.

Why you’ll love this recipe

Some recipes for Cinnabon cinnamon roll icing don’t contain lemon juice, which I believe is one of the secrets to the frosting’s ideal taste. You don’t need much, but it makes all the difference. I know you will find this easy cream cheese frosting a new favorite of yours.

This recipe is as simple as it gets, but it’s all about using the correct ratios and mixing the frosting to the right consistency. Lucky for you, this is extremely easy to do since you just need to follow the steps below. You’ll have this silky frosting done in just 15 minutes.

Not to mention, if you’re looking to impress your friends and family, then this frosting recipe is perfect for you. With this recipe, you can create the best cinnamon buns you’ve ever made, thanks to the divine icing. Additionally, you can use the frosting in different ways to make other sweet treats that are equally impressive.

Cinnabon frosting recipe ingredients

Here’s a list of what you need for this easy cinnamon roll frosting recipe:

  • Cream cheese
  • Margarine – you can use butter if you prefer
  • Powdered sugar
  • Lemon juice
  • Vanilla extract
Cinnabon cream cheese frosting ingredients in bowls.

Ingredient notes and substitutions

One of my favorite things about cooking at home is you can modify recipes to your own personal taste. Here are some ingredient substitutions:

  • While Cinnabon may not use real butter, you can use it instead of margarine.
  • If you want your frosting to remain perfectly white, use clear vanilla. It is often found where cake decorating supplies are sold.

How to make cream cheese frosting

  1. Allow margarine and cream cheese to reach room temperature. Place them in a large mixing bowl.
  2. Using an electric mixer’s paddle attachment, beat cream cheese and margarine until combined and smooth.
  3. Slowly add powdered sugar, scraping down the sides of the bowl occasionally with a spatula.
  4. Once all of the sugar is added, mix for an additional 12 minutes.
  5. When almost done, add lemon juice and vanilla extract to the mixture.
Collage of making copycat Cinnabon cream cheese frosting.

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.

Homemade Cinnabon cream cheese frosting on 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.
Cinnabon cream cheese frosting dip, strawberries, and graham crackers.

How to store this cream cheese frosting

When stored correctly, this frosting lasts for about seven days in the fridge when stored in an airtight container, and three months in the freezer. If frozen, thaw it in the fridge overnight before using it.

How long does it last?

When stored correctly, this frosting lasts for about seven days in the fridge and three months in the freezer. If frozen, thaw it in the fridge overnight before using it.

Copycat Cinnamon cream cheese frosting on a spatula and in a bowl.

Need more frosting ideas? Check out these frosting recipes

Love cinnamon rolls? Try these recipes

Cakes with cream cheese frosting

Be sure to check out more of my featured favorites and restaurant bread recipes.

Homemade Cinnabon cream cheese frosting in a bowl.

Cinnabon Frosting

Cinnabon frosting can be used on cinnamon rolls, cakes, cinnamon bread, and so much more. 
4.97 from 27 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Cinnabon Frosting, Cream Cheese Frosting
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 96 2 tablespoon servings
Calories: 87kcal

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

Nutrition

Calories: 87kcal | Carbohydrates: 9g | Protein: 0g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 7mg | Sugar: 9g | Vitamin A: 180IU | Vitamin C: 0mg | Calcium: 6mg | Iron: 0mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

REVEALED: Copycat Secrets for 2023

free email bonus

Yes, you CAN make it at home! I'll show you how.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. fran

    Oh how we love our cinnamon buns sunday mornings. I even have some on the counter for christmas morning. We always make the icing without margarine. Just 1 block of cream cheese (8 oz) 4 cups of icing sugar and 1 tsp. Of vanilla and. Whip it up for a few minutes. Yyum

  2. Sharen

    it would much easier of you could put the measures not pounds and the serving shows 1…how much frosting does this make in cups and can it be frozen for later use

    • Bren

      Well the measurements are super easy which is why she wrote it in pounds as there is no need to measure or weigh those ingredients. One pound of butter is one full (16 ounce) box of 4 regular sticks. One pound of cream cheese is two 8 ounce packages (ya know because 16 oz=one pound) and two pounds of icing sugar/confectionery sugar is one regular size bag…. Most people that have ever baked anything know this….

      Can’t wait to try. And I think the butter am ount is spot on….if anyone has ever made a pure butter butter cream (without shortening that is), they would know this is a normal amount to even a touch shy (which us what the cream cheese will pick up on). Thank you so much for sharing!!!

      • Bren

        Or its the perfect amount to bakery pipe (with your 1M tip!) 2 dozen carrot cupcakes and have a small amount left over for some cinnamon buns…..

        I truly believe that cupcakes are just an edible spoon for frosting….

      • Jen

        “I truly believe that cupcakes are just an edible spoon for frosting….”

        So refreshing to know there are people in this world that know the truth, like me!

  3. jerry

    margarine is actually alot more unhealthy for you then butter because it uses hydrogenated oils which means trans fats and butter doesnt have trans fats so i would stick with butter plus it taste better.

    • Kaitlin

      This is exactly what I use this recipe for! Pioneer woman’s cinnamon rolls are the absolute best, and the freeze really well. I thaw a few overnight on the counter and whip up the icing in the morning. Winner!

  4. Maia

    I quartered this recipe and it worked out just fine! Consistency is nice and light, very fluffy, and not as heavy as the Cinnabon one, though it may become heavier after it’s been sitting in the fridge. The quartered recipe was more than enough for 1 dz whopper sized cinnamon buns! Thanks

  5. sarah

    Having worked at Cinnabon for 6 years this recipe is very close although hugely scalled down from what we made at the bakery, Im gonna try it at home to see how it tastes. I dont see why it should be exactly the same though.

  6. minivanz

    frosting is amazing however entirely too much maybe this recipe is for a huge batch for the day at Cinnabon!!!

  7. hew

    hey mike, i made a dozen rolls (using 4 cups of flour) in a 15 x 9 pan and plan on using butter instead of margarine; and to cut this recipe in half. Tis my best educated guess anyhow.

    • Bren

      I’m not sure how many rolls this would frost. But it would cover 3-4 dozen cupcakes with a bakery pipe (a 1M tip). The only thing ‘extra’ from my normal cupcake butter cream frosting is the cream cheese and swap the lemon for heavy whipping cream. If it needs to stand against warm weather, I toss a 1/4 to a 1/3 cup crisco in with it to stabilize it). That is considered a ‘double batch’. I never make a single batch (really who does that? Who wants to measure or eyeball 1 pound of sugar when you can just dump the whole bag.) Extras? Freeze it. That in the fridge and whip again to use. You’re welcome…

      • Stephanie

        This makes a lot, but I should test this out. I love your idea of stabilizing this with a little Crisco. You sound like a real pastry chef, I appreciate you dropping by and sharing your knowledge.

    • soosun

      I made this and cut the amounts in half…powdered sugar and butter are marked in lbs so easy to measure. I forgot to whip it for 12 minutes, just did it till it looked fluffy and it looks great on my pan of carrot cake cookie bars. Also had no lemon juice so just did the vanilla only and it worked out great. Hubby is celiac so when I make the bars with rice flour and xanthum gum to replace flour and frost with this icing he is in heaven and the whole pan is for him only! hahaha

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




homemade Olive Garden Asiago Torgelloni Alfredo with chicken on a plate

Copycat Recipe Secrets for 2024

REVEALED:

Yes, you CAN make it at home! 
I'll show you how.

FREE EMAIL BONUS