By paula&matt on January 15, 2003
"a must for the authentic cinnabon... not lo cal but OHHHHH it is tooo good"
Serving Size: 1 (1833 g)
Servings Per Recipe: 1
"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!"
"Wow! This is simply amazing! I cut all ingredients in half because it makes so much more than we could use! My family drools over this one!"
"In thw words of Homer Simpson..... "gggggrrrrrrlllllllllgllglllgghhhhhhhhhhaaaaaaaaa""
"As we are not cream cheese lovers, I cut back the cream cheese by half and add fluff. It makes this icing so creamy and gooey!"
"This was SOOOOOO good! Used it to spread over cinnamon rolls made with left over dough. I did half the recipe and I used salted butter instead of margarine....STILL AMAZING!"
"Great - exactly like cinnabon frosting. Put it on a cinnamon cake for a dessert and then used it for breakfast the new few mornings as well. Yum!"
"Best cinnamon bun frosting I have ever made! Even though it takes 12 minutes to beat, it is quite easy. My whole family LOVES it. "
"Not sure what happened. I mixed it for the whole 12 minutes as suggested was still a little runny and not to flavorful tasted too much like the margarine. I will try it again. Sorry for the three stars, could be my error. ChefRaylene"