Ingredients
Equipment
Method
Instructions
- Put the ΒΌ cup softened butter and 4 ounces softened cream cheese in a medium bowl. Beat with an electric mixer or whisk until smooth and fully combined.
- Add the 3 cups powdered sugar in batches, mixing after each addition until the sugar is fully incorporated and the mixture is smooth. Scrape down the sides and bottom of the bowl as needed.
- Add milk or half and half a small amount at a time, mixing after each addition, until the icing reaches a spreadable (soft but not runny) consistency.
- Spread the icing evenly over warm cinnamon rolls. Use immediately; give the icing a quick stir if it thickens before spreading.
Notes
Notes
Texture.
For thinner icing add more milk, for thicker icing add powdered sugar.
Store the icing.
Keep it covered in the fridge for a couple of weeks until ready to use, or freeze it for 3-4 months. Let it sit on the counter to soften before spreading it over your cinnamon rolls.
Store frosted cinnamon rolls.
Due to the cream cheese, the frosted cinnamon rolls can be kept at room temperature overnight but should be refrigerated for longer storage or frozen for up to 8 weeks.
Texture.
For thinner icing add more milk, for thicker icing add powdered sugar.
Store the icing.
Keep it covered in the fridge for a couple of weeks until ready to use, or freeze it for 3-4 months. Let it sit on the counter to soften before spreading it over your cinnamon rolls.
Store frosted cinnamon rolls.
Due to the cream cheese, the frosted cinnamon rolls can be kept at room temperature overnight but should be refrigerated for longer storage or frozen for up to 8 weeks.