This cinnamon roll icing is thickened with tangy cream cheese, naturally sweetened with your choice of honey or maple syrup, and the best way to enjoy homemade cinnamon rolls.
If you’re a fan of iced cinnamon rolls, you’ve come to the right place. This easy recipe is my favorite for spreading over sourdough cinnamon rolls, brioche cinnamon rolls, and pumpkin cinnamon rolls. It would also be dreamy piped across my sourdough lemon pound cake or double chocolate sweet rolls.
On those special occasions — Thanksgiving, Christmas morning, birthdays, or even weekends — when only gooey cinnamon rolls will do, this great recipe is my go-to.
It has the tangy flavor of cream cheese, a silky smooth texture, and cozy hints of vanilla. It’s so easy to make and takes very little time to whip up.
While I still use sugar in my cooking and baking, I particularly love the raw flavor that honey and maple syrup add to recipes. Each provides mildly floral notes, and maple syrup can also add some butterscotch and caramel undertones.
They add a glossy texture to this icing, and maybe the best part is that these natural sweeteners are healthier, less processed, and provide nutrients and antioxidants, whereas regular cane sugar and powdered sugar do not.
The tanginess of cream cheese provides a perfect balance for honey and maple syrup, as they can sometimes be overly sweet on their own.
I also like to make homemade cream cheese because it’s extremely simple, tastes really fresh, and it’s another great way to stay free of additives.
Didn’t know that you could make cream cheese at home? Don’t worry; most people assume that it’s more complicated than it is. Just like making your own cottage cheese, ricotta cheese, sour cream, sweetened condensed milk, and homemade yogurt. All of these are great things to make at home with minimal time and ingredients!
Why You’ll Love This Recipe
Delicious and creamy – With rich cream cheese, heavy cream, and lots of sweetness, this pourable icing is glorious over warm cinnamon rolls.
Natural sweeteners – Honey and maple syrup replace typical cane sugars in this favorite recipe, providing a delicious alternative.
Simple ingredients – With only four basic ingredients, this icing recipe is quick, easy, and as wholesome as icing can get.
Ingredients
Cream cheese — Use full-fat cream cheese for the best texture, and you want the kind that comes in a block. Cream cheese spread in a tub will not have the same results as they are very different products.
Heavy cream — You could also use heavy whipping cream as they have a similar fat content.
Maple syrup — Add such a delightful flavor to this recipe. Honey can also be substituted.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Immersion blender or mixer — A powerful blending tool is necessary for a smooth, creamy consistency.
How to Make the Best Cinnamon Roll Icing
Step 1: Add cream cheese, heavy cream, maple syrup or honey, and vanilla extract to a medium saucepan over medium heat. Whisk constantly until well combined, then remove from heat.
Step 2: Use an immersion blender to make the icing extra smooth, then pour over freshly baked fluffy cinnamon rolls to enjoy.
How to Serve
- Serve beside sourdough soft pretzels as a dip.
- Spread over sourdough pumpkin bread, chocolate chip bread, or double chocolate bread.
- Drizzled on top of cinnamon maple apple cobbler, blueberry cobbler, or sourdough pumpkin cobbler.
- As a perfect topping for sourdough waffles or French toast, blueberry pancakes, or homemade crepes.
Tips
- Room-temperature cream cheese is a great idea for making the mixing process much easier on the stovetop.
- If you don’t have an immersion blender, use an electric hand mixer or the bowl of a stand mixer, or pour into a blender and pulse.
- Add 1/2 teaspoon of cinnamon or pumpkin spice for a seasonal spin, or try lemon or orange zest for a bright twist.
- Use vanilla bean paste in place of vanilla extract if you have it!
- Add a pinch of salt to cut the sweetness a bit, if desired.
- Leftover cream cheese icing may be refrigerated in an airtight container for up to a week. Freezing is not recommended.
Recipe FAQs
Frosted rolls should be stored in an airtight container in the refrigerator. They will last around four days and can be gently reheated to soften them back up. Unfrosted cinnamon rolls are safe at room temperature for several days, with the icing stored airtight in the refrigerator.
While there are different recipes and methods for making each of these, their consistencies set them apart. Frosting is the thickest, fluffy and spreadable, and it is used to spread over cakes or cupcakes.
Icing is a bit thinner than frosting yet sets up when poured or piped over sweets like rolls, buns, donuts, or coffee cakes.
Glaze is very thin, almost watery, and is often used to drizzle or spoon over pound cakes or quick breads — a small amount of sugar glaze goes a long way.
Yes, cool those rolls a bit before adding the icing, or it will slide right off the top of the rolls. They can be a little warm, but you don’t want them hot from the oven.
Icings without dairy products can safely be kept at room temperature when stored in an airtight container. When butter, cream cheese, and milk are involved, I like to keep leftovers in the refrigerator.
Many bakery icings and frostings use vegetable oil, sugar or corn syrup, and numerous stabilizers and additives for a very predictable, shelf-stable product. It’s pretty to look at, but not nutritious, and homemade will always be best!
More Sourdough Recipes from the Farmhouse
- Sourdough Swedish Cinnamon Buns
- Sourdough Coffee Cake
- Pumpkin Sourdough Muffins with Oat Crumble
- Sourdough Discard Cinnamon Bread
- Sourdough Carrot Muffins
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Cinnamon Roll Icing
Equipment
Ingredients
- 6 ounces cream cheese
- 1/2 cup heavy cream, 120 grams
- 1/2 cup maple syrup or honey, 168 grams for honey
- 2 teaspoons vanilla extract
Instructions
- Add cream cheese, heavy cream, maple syrup or honey, and vanilla extract to a medium saucepan over medium heat.
- Stir constantly just until well combined, then remove from heat.
- Use an immersion blender to make the icing extra smooth, then pour over warm cinnamon rolls to enjoy.
Notes
- Room-temperature cream cheese is a great idea for making the mixing process much easier on the stovetop.
- If you don’t have an immersion blender, use an electric hand mixer or the bowl of a stand mixer, or pour into a blender and pulse.
- Add 1/2 teaspoon of cinnamon or pumpkin spice for a seasonal spin, or try lemon or orange zest for a bright twist.
- Use vanilla bean paste in place of vanilla extract if you have it!
- Add a pinch of salt to cut the sweetness a bit, if desired.
- Leftover cinnamon roll icing may be refrigerated in an airtight container for up to a week. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
