Cinnamon Frosting Recipes

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THE BEST CINNAMON BUTTERCREAM FROSTING



The Best Cinnamon Buttercream Frosting image

Spice up your frosted desserts with this delicious The Best Cinnamon Buttercream Frosting. It is so easy to make and tastes sweet, spicy and amazing!

Provided by Two Sisters Crafting

Categories     Frosting

Time 10m

Number Of Ingredients 8

1 pound (4 cups) of Powdered Sugar
1 cup Butter (We use Salted Sweet Cream Butter)
2-3 teaspoons of Vanilla
1-2 tablespoons of Milk
1 teaspoon of Ground Cinnamon
Decorating Bags
Wilton 2D Decorating Tip
Mixer

Steps:

  • Add powdered sugar to mixing bowl.Add softened sticks of butter
  • Add vanilla.
  • Add 1 tbsp of milk.
  • Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often.
  • When completely mixed the frosting may appear dry.
  • Add more milk, a little bit at a time until frosting is the proper consistency.
  • Add Cinnamon.

CINNAMON CREAM CHEESE FROSTING



Cinnamon Cream Cheese Frosting image

Creamy, delicious cinnamon cream cheese frosting! This recipe isn't overly sweet and has just the right amount of cinnamon- yum!

Provided by Melissa Diamond

Categories     Frostings and Glazes

Number Of Ingredients 6

2 sticks (or 1 cup/226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
2 teaspoons (8 g) vanilla extract
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 1/2 cups (690g to 747g) powdered sugar
1 teaspoon (3g) cinnamon

Steps:

  • Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  • Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
  • Add the vanilla. Gradually add the powdered sugar and cinnamon beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
  • Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
  • **If you are making a dark brown swirl of frosting on top of the cake as we did, reserve 1/4 cup of frosting as set aside.
  • This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
  • Will frost a 3 layer 8 or 9 inch cake.

CINNAMON BUTTERCREAM FROSTING



Cinnamon Buttercream Frosting image

This is from The Cake Mix Doctor. Posted to go with Tomato Soup Spice Cake, but I think it'd be good with any spice cake recipe. Very simple to make. If you want plain buttercream frosting, omit cinnamon and replace it with another teaspoon of vanilla.

Provided by Jamia Motsinger

Categories     Dessert

Time 10m

Yield 4 cups

Number Of Ingredients 5

1/2 cup butter, room temperature
3 3/4 cups powdered sugar, sifted
3 -4 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

  • Place butter in large bowl.
  • Beat on low 30 seconds.
  • Add sugar about a cup at a time, beating on low between each addition.
  • Add 3 tablespoons milk, vanilla and cinnamon.
  • Beat on medium 1 minute.
  • Blend in up to 1 tablespoons of milk if frosting is too thick.

CINNAMON ROLL WITH VANILLA FROSTING



Cinnamon Roll With Vanilla Frosting image

I got this recipe from aunt in 1959. She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.

Provided by CHEF GRPA

Categories     Breads

Time 2h20m

Yield 8-10 Rolls, 8-10 serving(s)

Number Of Ingredients 16

1.5 (3 1/4 teaspoon) packages dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1 1/2 teaspoons salt
1 cup milk
1 egg
4 -5 cups sifted flour
melted butter
brown sugar
cinnamon
raisins (optional) or nuts (optional)
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk (2 to 4 tablespoons) or cream (2 to 4 tablespoons)

Steps:

  • Add the warm water to the yeast and soak 10 minutes.
  • Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
  • Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
  • Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
  • Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously -- about another hour.
  • Bake in a 350*F. oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
  • Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
  • For the Frosting:.
  • In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
  • Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
  • My Notes: I was pretty generous with both the brown sugar and cinnamon. I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon.
  • I made a few changes to the recipe for personal preference: I used 3/4 Silk almond milk and 1/4 sweetened condensed milk (I still added the 1/3 cup white sugar). I used 4 cups of bread flour and I kneaded the dough for about 45 mins by hand. I let the dough rise in the sunlight with plastic wrap tightly covering the bowl. This extra heat helped the dough rise much faster. Then I punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. I pat down the brown sugar / cinnamon mix and then began to roll it tightly. I placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). Baked in the oven for 20 mins at 350*F and as soon as they came out, I brushed melted butter on top. I also used store bought Pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. This recipe is well worth the time and effort required to make this dessert. You'll be glad you did.
  • I am a seasoned baker and have been making Cinnamon Rolls for at least 25 years. Thought I had a great recipe for my bread machine (zojurushi) but it always was a little on the light and dry side. I have been looking for a dense gooey recipe where the dough has some substance to it.found it! These were wonderful! I made them in the bread machine and it took just 4 cups of flour.as a matter of fact I added an extra 1/4 cup scalded milk as it seemed a little stiff to me once it started mixing. Rolled them out and cut into 8 large rolls.Let rise again. Baked in a 9x13 for 26 minutes @ 350*F. Frosted lightly immediately and then a little heavier when they cooled off with cream cheese frosting.They were gone before dinner! Dangerously good warm or cold.
  • With one batch I added apples, raisins, and nuts -- the other batch I did plain with just the brown sugar. I also did a cream cheese frosting for both batches instead of the plain sugar frosting suggested. I think this has to be the easiest, tastiest recipe for cinnamon rolls I have ever had the pleasure of baking!

Nutrition Facts : Calories 540.3, Fat 16.8, SaturatedFat 5.1, Cholesterol 31.3, Sodium 476, Carbohydrate 88.5, Fiber 2.3, Sugar 37.9, Protein 9.2

CINNAMON CREAM CHEESE FROSTING



Cinnamon Cream Cheese Frosting image

Cinnamon cream cheese frosting is wonderful on so many different cakes and cupcakes. Cream cheese frosting in general is a favorite around here, but once you add cinnamon to it, it becomes even more special.

Provided by Stefani

Categories     Dessert

Time 10m

Number Of Ingredients 4

1/2 cup unsalted butter (room temperature)
16 ounces cream cheese (room temperature)
1 tablespoon ground cinnamon (add more to taste)
6 cups powdered sugar (add more or less to make the frosting a stiffness that you like)

Steps:

  • Beat butter in the bowl of an electric mixer until light and fluffy, about three minutes on high speed. Scrape down the side of the bowl as needed.
  • Mix in cream cheese until just combined.
  • Mix in powdered sugar a little bit at a time until just combined.
  • Mix in cinnamon.

Nutrition Facts : Calories 216 kcal, Carbohydrate 31 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 62 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

THE PERFECT CINNAMON ROLL ICING



The Perfect Cinnamon Roll Icing image

After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!

Provided by Cara McGuire

Categories     Desserts     Frostings and Icings

Time 10m

Yield 24

Number Of Ingredients 6

2 ounces cream cheese, softened
7 tablespoons butter, softened
½ teaspoon vanilla extract
2 tablespoons milk
1 ½ cups confectioners' sugar, sifted
¼ teaspoon salt

Steps:

  • Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 7.9 g, Cholesterol 11.6 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 55.7 mg, Sugar 7.8 g

HONEY-CINNAMON FROSTING



Honey-Cinnamon Frosting image

Use this Honey-Cinnamon Frosting recipe when making our Banana Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

Steps:

  • In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

Nutrition Facts : Calories 121 g, Fat 8 g

CINNAMON COFFEE FROSTING



Cinnamon Coffee Frosting image

My Mom has made this cake frosting for as long as I can remember; she has no idea where she got it but it is very unique and absolutely delicious on a chocolate cake. I now make it for my family and they love it, too.

Provided by Caffeinated2733

Categories     Desserts     Frostings and Icings

Time 10m

Yield 16

Number Of Ingredients 7

1 teaspoon instant coffee granules
½ teaspoon ground cinnamon
1 pinch salt
1 teaspoon vanilla extract
½ cup butter, softened
3 cups confectioners' sugar
⅓ cup milk

Steps:

  • In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 23.8 g, Cholesterol 15.7 mg, Fat 5.9 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 43.2 mg, Sugar 23.3 g

HOMEMADE CINNAMON ROLL ICING



Homemade Cinnamon Roll Icing image

Quick and easy cinnamon roll icing recipe, homemade with simple ingredients in 10 minutes. It's made without cream cheese and loaded with vanilla & butter.

Provided by Abeer Rizvi

Categories     Dessert

Time 10m

Number Of Ingredients 4

3 cups Powdered sugar
1/2 cup Butter (Unsalted, Room temperature)
2 tsp Vanilla extract (Use clear extract to prevent discoloration)
2-3 tbsp Whole milk (Or heavy cream)

Steps:

  • In a medium-size mixing bowl, add powdered sugar, butter, vanilla extract, milk and mix until smooth and creamy.
  • Pour over warm rolls and spread. Some of the glaze with get absorbed and some of it will set on top. Enjoy!

Nutrition Facts : Calories 1128 kcal, Carbohydrate 181 g, Protein 1 g, Fat 47 g, SaturatedFat 29 g, Cholesterol 124 mg, Sodium 416 mg, Sugar 177 g, ServingSize 1 serving

CINNAMON ROLL ICING



Cinnamon Roll Icing image

Cinnamon Roll Icing is what makes or breaks your Cinnamon Roll. This vanilla buttercream Cinnamon Roll Icing Recipe is the best you'll ever have!

Provided by Karli Bitner

Number Of Ingredients 4

1/2 cup butter
3 cups powdered sugar
1-2 tsp vanilla
1 1/2 tbsp milk

Steps:

  • Cream the butter until smooth.
  • Add in the powdered sugar one cup at a time, alternating with a liquid. (1 cup powdered sugar, vanilla, 1 cup powdered sugar, milk, 1 cup powdered sugar)
  • Ice warm cinnamon rolls generously.
  • Will keep in the fridge for 2 weeks.

Nutrition Facts : Calories 186 kcal, Carbohydrate 30 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 68 mg, Sugar 29 g, ServingSize 1 serving

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