Go Back

Icing Recipe For Cinnamon Buns - Simple, Smooth, and Delicious

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For Classic Vanilla Icing: 1 1/2 cups powdered sugar (confectioners’ sugar), sifted
  • 2–3 tablespoons whole milk (or heavy cream for extra richness)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • Pinch of fine salt
  • For Cream Cheese Icing: 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 1/4 cups powdered sugar, sifted
  • 1–2 tablespoons milk or cream
  • 1 teaspoon pure vanilla extract
  • Pinch of fine salt
  • Optional Flavor Boosters: 1/4 teaspoon almond extract or maple extract
  • Fresh orange zest or lemon zest (about 1/2 teaspoon)
  • 1–2 teaspoons brewed coffee for a subtle depth
  • Ground cinnamon or cardamom (a pinch) to echo the buns

Method
 

  1. Prep Your Ingredients: Measure everything before starting. Sift the powdered sugar to avoid lumps. Ensure cream cheese and butter are truly soft if making the cream cheese version.
  2. Choose Your Base: Decide between classic vanilla or cream cheese icing. The method is similar, but the order matters for the cream cheese version.
  3. Make Classic Vanilla Icing: In a medium bowl, whisk powdered sugar, melted butter, vanilla, and salt. Add milk 1 tablespoon at a time until the icing is smooth and pourable but not watery. Aim for a consistency that ribbons off the whisk.
  4. Make Cream Cheese Icing: In a bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 1–2 minutes. Add the vanilla and salt. Mix in powdered sugar gradually, then add milk a teaspoon at a time until you reach a thick, spreadable glaze.
  5. Taste and Tweak: Adjust sweetness, salt, or vanilla. Add any flavor boosters now. A pinch of salt can transform a too-sweet icing into something balanced and bakery-like.
  6. Check the Texture: For drizzling, thin with a touch more milk. For spreading, keep it thicker. You want the icing to coat the back of a spoon and slowly run off, not puddle.
  7. Ice at the Right Time: Let cinnamon buns cool for 5–10 minutes out of the oven. They should be warm but not steaming hot. Warm buns help the icing melt into the swirls without sliding right off.
  8. Apply Generously: Spoon or drizzle the icing over the buns. For cream cheese icing, use an offset spatula to nudge it into the nooks and seams.
  9. Let It Set (Briefly): Give the icing a few minutes to settle and gloss over. If you like extra icing, add a second thin layer once the first has set slightly.
  10. Serve Fresh: Enjoy while the buns are still warm. The icing will be velvety and aromatic, just as it should be.