Cinnabon Frosting can be made in your kitchen with this recipe. What could be better than rich and 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 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 terrific 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.
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.
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.
Ingredients
- 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
- Powdered 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 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
- Allow margarine and cream cheese to reach room temperature. Place them in a large mixing bowl.
- Using an electric mixer’s paddle attachment, beat 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.
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.
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 more of 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.
1lb is approximately 3 and 3/4 cups. It may be in lbs because powdered sugar is difficult to measure in measuring cups depending on how firmly you pack it. (A 1 lb bag has 15 quarter cup servings)
Does this frosting have to be refrigerated?
I prefer not to, but if it warm where you are, I would highly suggest you refrigerate this frosting.
Stephanie – I think this frosting sounds awesome and easy to follow and very easy to cut down. Can’t wait to make a pan of cinnamon rolls (my first ever) and top with this yummy frosting. Thanks for sharing!
I hope you enjoyed this recipe!
I used to work at cinnabon and this recipe is pretty spot on except for the lemon juice, they use lemon extract. Fresh lemon probably tastes better but using lemon extract would probably taste more like cinnabons frosting.
I have to make a red velvet for a Bday party. Do you think this frosting would taste good on it?
If this frosting is called Cinabon then why doesn’t it call for cinnamon in the ingredients? just sayin???????? I usually add cinnamon to mine & I use a touch of french vanilla creamer, it’s ‘really good& my Grandchildren love it????????????I make extra& we use it on french toast, it’s really tasty on Banana bread????????????try it u might like it????
This frosting is meant to emulate Cinnabon’s frosting. I do not believe they add cinnamon to their recipe, so I left it out of mine. Love your add.
Because it is used for frosting Cinnabon Cinnamon rolls!!!! ????????♀️
There’s cinnamon in the cinnabon itself, not in the frosting…?
Do you have a recipe for the cinnamon rolls themselves?
How much of this icing would it take just for the top of a breakfast bundt cake, so some would drop down the sides?
You have to use a glaze for that to happen this is frosting it is a thicker consistency so dripping down the sides would not happen
Soooo yummy! Came out great 1st time, used half the sugar. Prefect for family dessert tomorrow ????
Made it but it only came out very runny looking …. very upset 🙁
I am so sorry your frosting came out runny looking. When you say that, does it mean it was runny in the bowl, or was it runny when the frosting was put on cinnamon rolls.
If it was runny in the bowl, it sounds like the frosting may have gotten too warm. I bet if you refrigerate for 30 minutes or so, and whip is for 10 to 15 seconds it will be ok.
If it was runny on warm cinnamon rolls, that I can’t fix.
Cinnabon frosting actually has no cream cheese in it.
I substituted the cream cheese and vanilla
With nestle coffee mate French vanilla creamer.
It requires ‘less mixing’
And it taste so very yummy!!
I substituted the cream cheese and vanilla
With nestle coffee mate French vanilla creamer.
It requires ‘less mixing’
And it taste so very yummy!!
Thank you Stephanie:)
Actually it does..I worked there for 5 years
I worked there as well and it absolutely DOES have cream cheese! If you decide to change things to your liking great! But the original recipe does have cream cheese and is wonderful!!!
Is this recipe close to the original on your opinion ?
What would us lower folk who don’t have an electronic mixer use as a suitable substitute? Would it be possible to get instructions on the amount of time beating it with a good old whisk?
I really think you are going to need a mixer on this one, whipping the air into this is important. I am not sure this can be done by hand. Hand mixers are fairly inexpensive.
When you add the crisco to stabilize it, do you subtract that much from the butter, or is it in addition to the butter? If so, do I add more powdered sugar?
Just “whipped up” a quarter batch of this! Yummy! Now I’ll have to make rolls in the morning!
Does it need to be refrigerated if I frost cupcakes the night before consuming?
It’s not necessary for 1 night. Just make sure the rolls are cooled off completely before you frost them.
So nice to see you use Aldi ingredients!
How much vanilla? I used to be able to see the measurements but it’s gone now. 🙁 Thanks!
How much lemon juice?
I have used this recipe for years and everyone raves about it. My husband even puts it in his coffee instead of creamer and my niece ask me for a tub of it for Christmas to just eat by the spoonful. I do use less lemon juice and real butter. You are correct in mixing it for 12 minutes is key.
I don’t like cream cheese frosting of any kind. Don’t they make them with another frosting on them?
Put any icing you want on them really
I cannot wait to make your Cinnabon icing. From the comments I have read, “IT’S THE REAL DEAL”, like the original Cinnabon icing. We don’t have a Cinnabon shop, here in Richmond, Va anymore and when we did, I would buy 4 extra small containers of icing. I will use real butter; however, should I use SALTY BUTTER OR BUTTER WITHOUT SALT? I would blend for 2 hours, if I had to, just to get that WONDERFUL CINNABON ICING TASTE. I will let you know how it turns out. OOH, I can’t wait to make it.
You could use either salted or unsalted butter. I don’t think with that much sugar most people are going to notice. Personally, I would use the salted, as it may pick up the nuances of the vanilla.
I use salted in all of my baking !! It brings out the perfect sweetness in everything !
Don’t be scared to use it , it’s definitely not enough salt to make any baked good taste salty (: