Cinnamon Roll Icing
A cream cheese icing that is naturally sweetened and the best way to enjoy homemade cinnamon rolls.
Servings: 12
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
- It is much easier to mix if your ingredients are at room temperature. I still prefer heating my ingredients slightly before mixing for the smoothest consistency. However, you could mix everything at room temperature.
- 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
Calories: 121kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 48mg | Potassium: 59mg | Sugar: 9g | Vitamin A: 336IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.04mg