Cinnamon Bun Icing

Submitted by HeatherFeather

"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."

 

• Ready In: 5mins
• Ingredients: 4
• Yields: 2 cups icing

ingredients

• 2 cups powdered sugar
• 1 -3 tablespoon half-and-half cream or 1 tablespoon cream, approximately
• 1 dash salt, optional
• 1 1 teaspoon lemon extract or 1 teaspoon orange extract

directions

1. Mix together sugar and enough cream to achieve a spreading consistency.
2. Add extract flavor of your choice and salt (if desired- I omit).
3. To use: Spread over warm biscuits or sweet bread still warm from the oven or drizzle over gingerbread cookies.
4. This also makes a nice icing for quick breads like banana bread or zucchini bread.

Reviews

[Darlene Summers]

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

 

[Sharlene~W]

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.

 

[Sarah Lewis]

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.

 

[mommymakeit4u]

It was great on my cinnamon buns!

 

[Rob N.]

I'm giving this 3 stars because it tastes nothing like the cinnamon roll icing in the tubes, and it takes much more than 3 tablespoons of cream to get 2 cups of powdered sugar to a usable consistency. Taste and texture is good, just not the same buttery tasting icing as found in the tubes as you described. I will make it again, but I think I'm going to tweek it a little. I will say that once I got it to the right consistency, using cream, it was surprisingly not as tooth aching sweet as you'd think. A good recipe, just not a good copycat recipe.