Prep 5 mins
Cook 0 mins
This is just like the sweet, gooey icing that comes inside tiny tins inside those tubes of refrigerated cinnamon bun doughs. By changing the extract flavor, you can make orange cinnamon buns, lemon cinnamon buns, whatever you like.
- 473.18 ml powdered sugar
- 14.79-44.37 ml half-and-half cream or 14.79 ml cream, approximately
- 0.25 ml salt, optional
- 4.92 ml vanilla extract or 4.92 ml lemon extract or 4.92 ml orange extract
- Mix together sugar and enough cream to achieve a spreading consistency.
- Add extract flavor of your choice and salt (if desired- I omit).
- To use: Spread over warm biscuits or sweet bread still warm from the oven or drizzle over gingerbread cookies.
- This also makes a nice icing for quick breads like banana bread or zucchini bread.
HeatherFeather, Great Icing,I Diluted it a little and used it to dip my Home made doughnuts in.YUMMY!!! Tastes like Krispy Kreme Icing,(wish the doughnuts did). Thanks So much,Good Recipe. Darlene Summers
This is the icing that melts when you put it on your cinnamon buns and has a nice "crispness" to it when it cools. It was the perfect amount to top off 8 large buns. It took at least 3 tablespoons of cream to get it the right consistency. I think I'll pass on the extracts next time though, my kids were too distracted by them--out of their comfort zone.
This recipe was exactly what I needed for my cranberry-white chocolate scones. :) I mixed all of the ingredients in a sandwich-size Ziploc bag, cut a corner off, and poof: quick and easy icing.