Cinnamon Roll Icing No Cream Cheese

Hey there, fellow baking enthusiasts! Ever had that moment when you’re craving homemade cinnamon rolls but realize you don’t have cream cheese for the icing? Been there, done that — more times than I’d like to admit! A few years back, I was hosting a Sunday brunch and promised my friends fresh cinnamon rolls. I had everything prepped the night before, but completely forgot to check if I had cream cheese. Spoiler alert: I didn’t.

But you know what? That happy accident led me to create what my family now calls “the better icing” — a delicious cinnamon roll icing no cream cheese required! This recipe has become my go-to, and honestly, I don’t even bother with cream cheese frosting anymore. There’s something about the simplicity of this glaze that lets the cinnamon flavor shine through without overpowering it.

Recipe Snapshot

• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Total Time: 7 minutes
• Servings: Enough for 12 cinnamon rolls
• Calories: 87 per serving
• Difficulty Level: BEGINNER

Why You’ll Love This Cinnamon Roll Icing No Cream Cheese

First off, this recipe is ridiculously simple. Like, “I can barely function before coffee but can still make this” simple. You probably have all the ingredients in your pantry right now — which means no emergency store runs in your pajamas (been there!).

The texture is absolutely perfect — it’s that ideal balance between a pourable glaze and a spreadable icing. When you drizzle it over warm cinnamon rolls, it melts just enough to seep into all those cinnamon swirls but still sets up with a sweet, slightly firm finish that doesn’t completely disappear.

And can we talk about versatility for a sec? This cinnamon roll icing without cream cheese works on EVERYTHING. Seriously. I’ve used it on coffee cake, apple fritters, and even drizzled over pancakes when I’m feeling extra. My kids actually ask for “cinnamon roll pancakes” now, which is just regular pancakes with this icing. Parent hack!

The best part? It doesn’t overpower the cinnamon flavor like some cream cheese frostings can. Don’t get me wrong, I love cream cheese, but sometimes it’s just… too much, you know? This icing complements rather than competes. It’s like finding the perfect backup singer for your cinnamon roll star — supportive, sweet, but knows when to let the main flavor shine.

Ingredients for Cinnamon Roll Icing No Cream Cheese

• 2 cups powdered sugar (I usually buy the Domino brand, but any will work — just make sure it’s fresh and not lumpy from humidity)
• 3-4 tablespoons milk (I use whole milk because that’s what we keep around, but 2% works fine too)
• 1 teaspoon pure vanilla extract (splurge on the real stuff here, trust me)
• 2 tablespoons melted butter (salted or unsalted both work, I tend to use salted cause I like that tiny bit of contrast)
• Pinch of salt (skip this if you used salted butter)
• Optional: ¼ teaspoon almond extract (this is my secret weapon, adds an amazing depth)

Look, powdered sugar quality matters more than you’d think. If it’s been sitting in your pantry since last Christmas, might be time for a fresh bag. The lumpy stuff just doesn’t dissolve well, and you’ll be whisking forever. Ask me how I know.

For the milk, I’ve tried pretty much everything from skim to half-and-half. Whole milk hits the sweet spot, but use what you’ve got. And if you’re out of milk completely? I’ve used coffee creamer in a pinch and it was actually pretty amazing.

The vanilla extract is where I refuse to compromise. The artificial stuff just doesn’t cut it. I pick up the good vanilla when it’s on sale and hoard it like a baking dragon. If you want to get fancy, Madagascar bourbon vanilla will take this from great to “what’s in this?!” territory.

Step-by-Step Instructions for How to Make Glaze for Cinnamon Rolls

Step 1: Prep Your Powdered Sugar

Start by sifting the powdered sugar into a medium bowl. Okay, real talk — sometimes I skip the sifting if I’m in a hurry, but it does help prevent lumps. If your sugar is really lumpy, take the extra minute. If not, just break up any obvious clumps with your whisk before adding the wet ingredients.

Step 2: Melt the Butter

Melt your butter in the microwave (about 20-30 seconds should do it). You want it melted but not scorching hot. One time I used butter that was too hot and it made weird little cooked bits in my icing — not the look I was going for! Let it cool for a minute if it’s bubbling.

Step 3: Combine Wet Ingredients

In a small bowl or measuring cup, combine the milk, vanilla extract, and melted butter. If you’re using the almond extract (and I really hope you do), add that too. Stir it together briefly.

Step 4: Mix It All Together

Pour about half of your milk mixture into the powdered sugar and start whisking. This is where patience pays off — start slow to avoid the dreaded sugar dust cloud! Been there, done that, looked like a ghost afterwards.

Add more liquid gradually while whisking until you reach your desired consistency. For a glaze that drizzles beautifully but still sets up, you want something that ribbons off the whisk and holds its shape for a second before dissolving back into the bowl.

So here’s the thing about consistency — it’s really about preference. Want something thicker that sits on top of your rolls? Use less milk. Prefer a thinner glaze that soaks in more? Add an extra splash. The perfect cinnamon roll icing no cream cheese is the one YOU like best.

Step 5: Taste and Adjust

Taste your icing (the best part of being the cook!). Need more vanilla? Add a splash. Too thick? A bit more milk. Too thin? Add a tablespoon of powdered sugar at a time. This recipe is super forgiving.

Step 6: Apply to Your Cinnamon Rolls

Now for the big decision — do you ice them hot or wait? If you pour this over hot-from-the-oven cinnamon rolls, it’ll melt into all the nooks and crannies. Heavenly, but messier. If you wait until they’re warm but not hot, you’ll get more defined icing on top. I usually can’t wait and go with the melty option, but you do you!

Use a spoon to drizzle your cinnamon roll icing over your rolls, or pour it all over for maximum coverage. There’s no wrong approach here, except maybe being stingy with it. Don’t be stingy.

Variations & Storage Tips for Your Cinnamon Roll Icing Without Cream Cheese

Flavor Variations:

• Maple Pecan: Substitute maple extract for the vanilla and sprinkle with chopped pecans. My brother-in-law LOVES this version and requests it every time he visits.
• Citrus Burst: Add 1 teaspoon of orange or lemon zest to the icing. I discovered this by accident when making orange rolls and used the same icing — game changer!
• Brown Butter: Take the time to brown the butter before adding it. The nutty flavor is absolutely worth the extra 5 minutes.
• Coffee Glaze: Replace 1 tablespoon of milk with strongly brewed coffee. Amazing for morning cinnamon rolls when you need that caffeine hit!

So about storage — if you somehow have leftover icing (how?), store it in an airtight container in the fridge for up to a week. It will harden, but 10-15 seconds in the microwave brings it back to life.

Funny story — last Christmas I stored some of this icing in what I thought was a sealed container. Turns out it wasn’t sealed at all, and my fridge ended up with a sweet, sticky shelf. Silver lining? Best smelling fridge clean-up ever.

For the finished frosted rolls, they’re best the day they’re made, but will keep at room temperature for about 2 days. After that, refrigerate them. Just pop a roll in the microwave for about 15 seconds to return it to its gooey glory. The icing will melt a bit, but in the best possible way.

FAQ About Cinnamon Roll Icing No Cream Cheese

What can I use instead of cream cheese for cinnamon rolls?

Well, that’s exactly what this recipe is all about! This powdered sugar glaze is the perfect substitute — simpler, faster, and some would argue (me, I would argue) even better than cream cheese frosting. The butter adds richness that mimics some of that cream cheese depth without the tanginess. If you’re specifically looking for that tangy quality, a tablespoon of sour cream or Greek yogurt in this recipe works surprisingly well.

What can you use instead of cream cheese for frosting?

Besides this butter glaze recipe, mascarpone is the closest substitute for cream cheese in frosting. But honestly, for cinnamon rolls, I think a simple glaze like this one actually complements the spicy cinnamon flavors better. Other options include butter-based frostings (like a basic buttercream) or even a whipped topping for a lighter feel.

What is cinnamon roll icing made of?

Traditional cinnamon roll icing generally comes in two varieties: cream cheese frosting or simple glaze. This recipe is obviously the latter! The basic ingredients for a great cinnamon roll icing no cream cheese are powdered sugar, butter, milk, and vanilla. Everything else is just bonus flavor. The proportions might vary, but those four ingredients are your foundation for perfect icing every time.

How to make homemade glaze for cinnamon rolls?

You’re looking at it! The key to a perfect homemade glaze is getting the consistency right. Start with less liquid than you think you need and add more gradually. Remember that the glaze will thin out slightly when it hits warm rolls. Also, sifting your powdered sugar makes a world of difference in achieving a smooth texture. I learned that the hard way after serving lumpy glaze at a brunch party!

What are the three basic ingredients in glaze?

At its most basic, glaze needs just three things: powdered sugar, a liquid (usually milk or water), and a flavoring (typically vanilla). That’s it! From there, you can fancy it up with butter for richness, different extracts for flavor variations, or even citrus juice in place of some of the milk. But those three core ingredients will get you a functional glaze every time.

Final Thoughts on Perfect Cinnamon Roll Icing No Cream Cheese

I honestly think this simple icing deserves way more credit in the baking world. There’s something so nostalgic about it — it reminds me of Saturday mornings watching cartoons while my mom made cinnamon rolls from those refrigerated tubes. The icing came in a tiny plastic container and was never enough, which is probably why I’m so generous with icing now!

Last Thanksgiving, I made three batches of cinnamon rolls with this icing for a big family breakfast. My cousin, who is usually a cream cheese frosting devotee, asked for the recipe. THAT’S how you know it’s good.

So give this cinnamon roll icing no cream cheese a try next time you’re making breakfast pastries. It might just become your new standard! And hey, if you come up with your own amazing variation, drop me a comment — I’m always looking for ways to make a good thing even better.

Happy baking, friends!