The Perfect Cinnamon Roll Icing

The Perfect Cinnamon Roll Icing

Cara M. 11

"After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!"

Ingredients 10 m {{adjustedServings}} servings 69 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.
Tips & Tricks
Jiffy Cinnamon Rolls

Watch how to make super quick cinnamon rolls.

Carrot Cupcakes with White Chocolate Icing

Moist carrot cupcakes with a cream cheese and white chocolate frosting.


  • Cook's Note:
  • If your cream cheese and butter are cold, it won't cream well. Microwave each separately for about 10 seconds and they will be soft enough to work with.
Rate recipe

Your rating


Reviews 150

  1. 198 Ratings

Sarah Jo

I made the recipe exactly as stated. It came out perfect. For me, it covered 12 rolls, not 24. I did use buttermilk in the icing only because I had a touch left that I had to use. This was just what I needed--thanks Cara! NOTE: This recipe does not say to sift the powdered/confectioners sugar. I really didn't mess with that but I did run a wisk through it to break down the bigger lumps in the sugar. It just makes for a smoother icing. For those like me who forget to let the cream cheese sit out before using, I let the cream cheese sit in a small bowl on my heating pad (the same one I used to help my rolls rise) on low/medium for 20 minutes or so to soften it up.


Wonderful cinnamon roll icing! It's easy to make and so good you could eat it all by itself. I used a 3 oz. pkg. of cream cheese and decreased the amount of butter a bit. Since I only had skim milk on hand I opted to my husband's half and half. Definitely make sure your butter and cream cheese are softened. I gradually put everything into my kitchen aid mixer and gave it a whirl. This came out so smooth and creamy -perfect for Sunday morning cinnamon rolls. These frost about 12 large rolls, but then again I LOVE icing! Thanks for a great recipe, Cara M.!

Cara M.

This is my recipe - just a note, it will cover 24 tiny rolls or 12 large (like the ones frome the mall). I guess that got left out of the description! Thanks for all who try this - it took a lot of trial and error before I came up with this one. My family loves it and I hope your's will too!