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Six homemade cinnamon rolls with glossy cinnamon icing on a white plate, seen from above

Cinnamon Icing

A smooth powdered-sugar icing with cinnamon bloomed in warm butter — adjustable from a thick spread for cakes to a pourable drizzle for warm cinnamon rolls.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 cup (enough for 12 cinnamon rolls)
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups powdered sugar (240 g), sifted
  • 1 tablespoon unsalted butter melted and warm
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract
  • Pinch fine salt about ⅛ teaspoon
  • 3 to 4 tablespoons milk or heavy cream room temperature

Method
 

  1. Sift the powdered sugar into a medium bowl.
  2. Whisk the cinnamon into the warm melted butter for 30 seconds to bloom the spice.
  3. Add the cinnamon butter, vanilla and salt to the sugar and whisk.
  4. Whisk in the milk 1 tablespoon at a time: 3 tablespoons for a spreadable icing, up to 4 for a pourable drizzle.
  5. For rolls, ice after the pan has cooled 5 minutes; for cooled cakes, spread with an offset spatula.
  6. Let set 10–15 minutes before serving.

Notes

Sifting is non-negotiable for a lump-free finish; add liquid gradually to avoid seizing.
Too thin? Whisk in sifted sugar 2 tablespoons at a time. Too thick? Add milk by the teaspoon.
Maple variation: swap the milk for maple syrup and omit the vanilla.
Store leftover icing refrigerated up to 1 week; rewarm gently and re-whisk with a few drops of milk.