Cream Cheese Frosting for Cinnamon Rolls Recipe
Beating the cream cheese and butter together before adding any sugar knocks out lumps early, so the frosting turns out smooth instead of grainy, and building the powdered sugar in gradually keeps the texture thick enough to hold its shape on a warm roll without turning into a puddle.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 12
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1/8 tsp fine salt
Nutrition per serving
- Calories
- 218
- Protein
- 1g
- Carbs
- 31g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Set the cream cheese and butter out at room temperature for 30-45 minutes, until both give easily when pressed with a finger.
- 2In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed for about 2 minutes, until completely smooth with no visible lumps.
- 3Add the vanilla extract and salt and mix on low speed just until combined.
- 4Reduce the mixer to low speed and add the powdered sugar one cup at a time, beating after each addition until fully incorporated before adding the next, and scraping down the sides of the bowl as needed.
- 5Once all the sugar is in, increase the speed to medium-high and beat for 1-2 minutes, until the frosting is light and fluffy.
- 6Spread over cinnamon rolls while they're still slightly warm for a glossy, half-melted finish, or wait until they're fully cooled for a thicker, more defined layer of frosting.
Tips & variations
- For a thinner, pourable glaze instead of a spreadable frosting, beat in 1-2 tablespoons of milk or heavy cream at the end.
- Swap the vanilla extract for maple syrup (start with 2 tablespoons) for a maple cream cheese frosting that pairs well with pecan-studded rolls.
- Browning the butter first and letting it cool back to room temperature before creaming adds a nutty depth that plain butter doesn't have.
- Full-fat brick-style cream cheese gives the best texture; the whipped tub kind is too soft and won't hold its shape once spread.
Storage & reheating
Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Let it sit at room temperature for 20-30 minutes and rewhip briefly with a spoon or mixer before using again, since it firms up and separates slightly when chilled. It also freezes well for up to 2 months; thaw overnight in the fridge and rewhip before spreading.
Tips from the Tulo kitchen
- If the frosting looks slightly curdled after adding the sugar, keep beating on medium speed for another minute; it almost always smooths back out once fully mixed.
- Frosted rolls that will sit out longer than 2 hours (a brunch spread, for instance) should go back in the fridge afterward, since cream cheese frosting isn't shelf-stable at room temperature.
FAQ
Why is my cream cheese frosting runny?
Cream cheese or butter that's too warm, or a tub-style whipped cream cheese instead of a brick, are the two most common causes. Chill the frosting for 15-20 minutes and rewhip, or beat in an extra 1/4 cup of powdered sugar to firm it up.
Can I make this frosting ahead of time?
Yes. Make it up to a week ahead and store it airtight in the refrigerator, or freeze it for up to 2 months. Bring it to room temperature and rewhip with a spoon before spreading.
Should frosted cinnamon rolls be refrigerated?
Once frosted, cinnamon rolls should be refrigerated if they won't be eaten within about 2 hours, since cream cheese frosting isn't safe to leave out long-term. Bring rolls back to room temperature or warm briefly before serving.
Can I use this frosting on things other than cinnamon rolls?
Yes, it's the same base used for carrot cake and red velvet cake, and it also works well on banana bread, spice cookies, or as a dip for fruit if thinned slightly with milk.