Cinnamon Roll Icing

Cinnamon Roll Icing is a sweet, creamy topping that adds the perfect finishing touch to freshly baked Sourdough Cinnamon Rolls. Furthermore, this mixture creates a smooth, glossy icing that can be drizzled or spread over the warm rolls, allowing it to melt slightly and seep into the crevices for extra flavor. Finally, the icing enhances the taste and gives a visually appealing finish.

The Sweet Ingredients

• Cream Cheese, Room Temperature
• Powdered Sugar, Sifted
• Mexican Vanilla
• Salt

Crafting the Sweet Spread

1. First, whip the cream cheese and vanilla in a Kitchen Aid Stand Mixer until light and fluffy.
2. Next, add the salt and one cup of sifted powdered sugar.
3. Then, mix until just combined.
4. Next, add the other two cups of sifted powdered sugar and mix until combined and smooth.
5. Finally, it is ready!

Whip the Cream Cheese and Vanilla Until Light and Fluffy

Add the Salt and Powdered Sugar; Mix to Combine

It is Ready!

Using and Storing the Cinnamon Roll Icing

This sweet spread can be used immediately once made, refrigerated for up to 3 days before using, or frozen for 1 month before using. If you are freezing it, it is best to let it thaw in the refrigerator the night before using it.

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Cinnamon Roll Icing

Yield: 1 Quart of Icing

Prep Time: 5 minutes

Additional Time: 3 minutes

Total Time: 8 minutes

Cinnamon Roll Icing is a sweet, creamy topping that adds the perfect finishing touch to freshly baked Sourdough Cinnamon Rolls.

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Ingredients

• 8 oz. Cream Cheese, Room Temperature
• 3 c. Powdered Sugar, Sifted
• 1 tsp. Mexican Vanilla
• 1/8 tsp. Salt

Instructions

Crafting the Cinnamon Roll Icing

1. First, whip the cream cheese and vanilla in a Kitchen Aid Stand Mixer until light and fluffy.
2. Next, add the salt and one cup of sifted powdered sugar.
3. Then, mix until just combined.
4. Next, add the other two cups of sifted powdered sugar and mix until combined and smooth.
5. Finally, the Cinnamon Roll Icing is ready!

Notes

Using and Storing the Cinnamon Roll Icing

The Cinnamon Roll Icing can be used immediately once made, refrigerated for up to 3 days before using, or frozen for 1 month before using. If you are freezing the icing, it is best to let it thaw in the refrigerator the night before using it.

Nutrition Information:

Yield: 12 Serving Size: 1/4 c.
Amount Per Serving: Calories: 181Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 83mgCarbohydrates: 30gFiber: 0gSugar: 29gProtein: 1g