The warm Fall flavors of Cinnamon Cream Cheese Frosting are delicious in any season.
Who says you can only eat warm flavors in cold weather? No one I know! Although we associate cinnamon with autumn and the winter holidays, you’ll love how this Cinnamon Cream Cheese Frosting brightens up so many of your baked goods, making it perfect for any time of year.
Cakes, cupcakes, cookies and, of course, cinnamon rolls are all taken to a new level when topped or filled with Cinnamon Cream Cheese Frosting…and if you are a Cinnabon lover (and, really, who isn’t?), you can add a little lemon juice to this recipe and recreate a version of that iconic creaminess that comes on the side of every Cinnabon order.
The tang of cream cheese combined with sweet powdered sugar, rich vanilla, and earthy spicy cinnamon combines to produce the most marvelous flavor. And it all comes together in less than 10 minutes (I’ve done it in 5!). So easy, so good. I love it on Delicious Jewish Apple Cake or anything pumpkin, like Pumpkin Salted Caramel Blondies but, really, it is just as good on things you wouldn’t normally think to pair it with, like The Best Banana Bread Ever.
Go for the texture you like best
Some people like a thick frosting and some people like a thinner one–no judgement here. If your frosting is too thick, add about a tablespoon of milk to thin it out a bit. If you find it too thin, you can always add more sifted powdered sugar (start with a quarter of a cup). After all, no one knows better than you do how your desserts are supposed to be, so you do you when it comes to this frosting.
Ingredients
- 5 ounces cream cheese softened to room temperature
- 1/4 cup salted butter softened
- 2 cups powdered sugar sifted
- 1 to 2 teaspoons vanilla extract
- 1 to 2 teaspoons ground cinnamon
- Optional: 1 tablespoon milk only if needed to adjust consistency
- Optional: More powdered sugar if needed to thicken
How to Make Cinnamon Cream Cheese Frosting
Step 1: In a large mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat these together until they’re well-blended (about 2 to 3 minutes on medium speed).
Step 2: Gradually add in the sifted powdered sugar, vanilla extract, and ground cinnamon. Continue to mix on low speed initially to incorporate the sugar without causing a powdery snowstorm in your kitchen. Once the sugar begins to blend in, increase the speed to medium and beat until fluffy (another 2 to 3 minutes).
Step 3: Remember, taste as you go! You can adjust the cinnamon or the vanilla.
Step 4: If you find the frosting too thick, add a tablespoon of milk to loosen it up. If it’s too thin for your liking, gradually mix in a little more powdered sugar.
Step 5: Transfer your frosting into a piping bag fitted with your favorite tip, or simply use a spatula to spread it onto your baked goods.
FAQs & Tips
Cinnamon Cream Cheese Frosting can be made ahead of time and stored in a covered container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months; let it thaw overnight in the fridge and then give it a good stir so it’s nice and spreadable.
It’s lovely to be able to buy whipped cream cheese in a tub, but for this recipe it’s best to use the block cream cheese. And make sure that block, and the butter, are room-temperature soft before you begin.
Yes, you can…but be aware that it will change the flavor and texture a bit (because margarine is not butter!). It will still be delicious, though.
Yes, there are. If you want a slightly more savory frosting, you can add 1/2 teaspoon of ground ginger–I think you’ll love what ginger does to the taste here. Nutmeg and cloves also pair beautifully with cinnamon. I’ve even added almond extract (along with the vanilla) and that gives this frosting a nuttiness that takes it to a new level.
Absolutely. You can find vegan butter and vegan cream cheese in nearly any grocery store. I’ve made a vegan version and, truly, it was just as wonderful as the non-vegan version.
Serving Suggestions
You know how everyone loves apple pie a la mode? Well, when you try The Best Apple Pie with a cloud of Cinnamon Cream Cheese Frosting on top, you may never a la mode with ice cream again! I also love it with The Best Ginger Cookies Ever, either on top or in between 2, and the same with Almond Cafe Cookies (with these, I add that little bit of almond extract I told you about earlier). Something you might not think about that pairs beautifully with this frosting is Delicious Blueberry Muffins (I use it in place of butter): the magic of blueberries and cinnamon, who knew? Now you do!
Cinnamon Cream Cheese Frosting
Ingredients
- 5 ounces cream cheese softened to room temperature
- 1/4 cup salted butter softened
- 2 cups powdered sugar sifted
- 1 to 2 teaspoons vanilla extract
- 1 to 2 teaspoons ground cinnamon
- Optional: 1 tablespoon milk only if needed to adjust consistency
- Optional: More powdered sugar if needed to thicken
Instructions
- In a large mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat these together until they’re well-blended (about 2 to 3 minutes on medium speed).
- Gradually add in the sifted powdered sugar, vanilla extract, and ground cinnamon. Continue to mix on low speed initially to incorporate the sugar without causing a powdery snowstorm in your kitchen. Once the sugar begins to blend in, increase the speed to medium and beat until fluffy (another 2 to 3 minutes).
- Remember, taste as you go! You can adjust the cinnamon or the vanilla.
- If you find the frosting too thick, add a tablespoon of milk to loosen it up. If it’s too thin for your liking, gradually mix in a little more powdered sugar.
- Transfer your frosting into a piping bag fitted with your favorite tip, or simply use a spatula to spread it onto your baked goods.
