Why You’ll Love this Recipe
If you think cinnamon rolls aren’t complete without cream cheese frosting, think again! This Quick Cinnamon Roll Frosting (or icing, if you prefer) is rich, creamy, and the perfect accompaniment to homemade cinnamon rolls and other sweet breads.
- Uses pantry ingredients: I love cream cheese frosting, but I don’t always have cream cheese on hand. I do always have the ingredients for this recipe on hand though, which makes it the perfect solution any time I want to whip up a basic frosting in a hurry.
- Use it as a frosting or a glaze: I like to make this frosting thick and spreadable for cinnamon rolls, so it melts into the rolls a bit, but doesn’t disappear completely. If you prefer more of a glaze (which works great for completely cooled cinnamon rolls) just add more cream, or use milk in place of the cream. It’s super easy to adjust this recipe to suit your tastes and preferences.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Quick Cinnamon Roll Frosting (No Cream Cheese)
Looking for a rich, creamy frosting for your cinnamon rolls that doesn't have cream cheese? This simple recipe is the perfect solution! Made with just a few basic ingredients—softened butter, vanilla, powdered sugar, and heavy cream—it delivers a smooth, fluffy texture that spreads beautifully over warm rolls.
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Servings: 12
Calories: 195kcal
Ingredients
- 1/2 cup butter softened
- 2 teaspoons vanilla
- 3 cups powdered sugar
- 2-4 tablespoons heavy cream
Instructions
- In a large bowl, combine the 1/2 cup butter and 2 teaspoons vanilla and beat with an electric mixer until smooth.
- Gradually beat in the 3 cups powdered sugar, one cup at a time. Mix on high until smooth and fluffy.
- Gradually add the2-4 tablespoons heavy cream, one tablespoon at a time, until frosting reaches desired consistency. Spread over warm cinnamon rolls.
Nutrition
Calories: 195kcal | Carbohydrates: 30g | Protein: 0.2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 62mg | Potassium: 6mg | Sugar: 30g | Vitamin A: 273IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.02mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes & Substitutions
- Salted or Unsalted Butter? I always use unsalted butter for better control of salt levels. If you only have salted butter, that’s okay–it shouldn’t make the frosting too salty. Make sure the butter is softened for smooth mixin6. I like to leave it at room temperature for 30–60 minutes before starting.
- Heavy Cream Substitutes: Heavy cream makes the frosting extra rich and decadent. But you can substitute with whole milk, half-and-half, or even non-dairy milk (such as almond or oat milk) if needed, though the consistency may be slightly thinner. Add any liquids a bit at a time and adjust to your desired thickness.
Recipe Tips
- Softened butter is key to achieving a smooth, creamy texture in your frosting. Make sure to leave the butter out at room temperature for about 30 minutes before starting. If you’re in a hurry, you can soften it in the microwave using the defrost setting, but be careful not to melt it!
- Don’t skimp on the vanilla! A good quality pure vanilla extract makes all the difference in this recipe. You can also use almond extract (or a combination of almond and vanilla) for a slightly different flavor profile.
- Don’t add all the powdered sugar in at once! This helps the frosting reach the right consistency without making a mess or overworking the butter.
- Start with 2 tablespoons of cream and add more as needed. If you want a thicker frosting that holds up well on the rolls, use less cream. For a smoother, more spreadable consistency, add a little more cream, one tablespoon at a time, until it’s just the way you like it.
- This frosting isn’t just for cinnamon rolls! I use this recipe often (with a bit more cream added) to glaze quick breads and bundt cakes. It’s really a perfect recipe for almost any occasion that calls for frosting. Which of course includes eating frosting straight from the mixing bowl with a spoon.
Storage and Freezing
- Refrigerator: Since the frosting contains dairy, you’ll want to store leftovers in the refrigerator. Keep it in in an airtight container in the refrigerator for up to 1 week. Before using, let it sit at room temperature for about 30 minutes, then re-whip with a hand mixer or spatula, if needed, to restore its fluffy texture.
- Freezer: Place the frosting in a freezer-safe airtight container or zip-top bag and freeze for up to 3 months. Before using, thaw in the refrigerator overnight. Once thawed, let the frosting come to room temperature and beat it briefly to restore the creamy texture.
Variations & Fun Twists
- Cinnamon Vanilla Frosting: Add up to a teaspoon of ground cinnamon along with the vanilla for a tasty twist that pairs beautifully with fall desserts.
- Maple Frosting: Substitute the vanilla extract with pure maple extract and add a tablespoon of maple syrup.
- Citrus Frosting: Add a teaspoon or two of grated orange, lemon, or lime zest for a fresh, bright flavor–perfect for summer cakes and cookies!
Pairings
Obviously, this frosting is perfect for cinnamon rolls. We also love using it on cinnamon roll bites, sweet breakfast casseroles and monkey bread.
These are some of our favorite things to top with Cinnamon Roll Frosting
5 comments
Katie
This was fantastic! I didn’t have heavy cream on hand so I subbed in soy milk. No issues at all. My family LOVED it with homemade cinnamon rolls. Thank you.
Ella Mansell
I didn’t have cream cheese and I love cream cheese frosting. I tried this recipe and I LOVE IT!! Made the cinnamon rolls I made even better.
Danelle
Thank you!
PEB
I recently made homemade cinnamon rolls and I used this recipe for the icing. It was easy to make and tasted delicious. Thanks