Copycat Cinnabon Frosting (See My Cinnabon Recipe)

READY IN: 15mins
Recipe by paulamatt

a must for the authentic cinnabon... not lo cal but OHHHHH it is tooo good

Top Review by DeboraHarv614

I have been using this recipe for years...the only change I've ever made was to use butter instead of margarine and it always gets rave reviews. I only make half a batch at a time ~ that amount is enough to generously frost my cinnabons and a 9x13 carrot cake! If I'm not baking a cake right away I store the leftover in the fridge...just warm to room temp and rebeat before using. It keeps very well. I recently moved and lost my copy and couldn't locate this recipe on copycat...thank you RecipeZaar for "saving the day" for me!


  1. Allow margarine and cream cheese to reach room temperature.
  2. Beat cream cheese and margarine together in a bowl with a mixer.
  3. Slowly add in all powdered sugar.
  4. Once all of the sugar is in the bowl mix for at least an additional 12 minutes.
  5. When almost done, add in the extracts.
  6. Enjoy!

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