Cinnamon Bun Icing
photo by DeeBee
- Ready In:
2 cups icing
- 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
- 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.
Questions & Replies
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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.
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.
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Nice icing. I drizzled this over Cinnamon Rolls Using Cakemix #93231 last night. Very sweet, easy to pour, this was just the right icing to use; I wasn't looking for a thick cream cheese icing at the time. I used 3 Tbs of milk instead of cream; worked just fine. I also liked the flavor better after adding the vanilla extract; did not use the salt.