Copycat Cinnabon Frosting – Learn the secret to recreating the amazing taste of Cinnabon icing in your own kitchen! Hint: there are 2 key things to keep in mind…
When it comes to cinnamon buns it has long been my opinion that Cinnabon’s frosting is to die for. Every Christmas while I was growing up my family would buy Cinnabons for indulging in (and fighting over) after all the presents had been opened. With the cinnamon buns would come little containers filled with creamy clouds of frosting. The containers were so small, and growing up in a home with three girls, this was a problem for us all.
After I grew up, left home, and started my own family, I continued the Christmas morning cinnamon bun tradition. Unfortunately we don’t have a local Cinnabon. After experimenting over a few Christmas seasons, I finally figured out the secret to making amazing Copycat Cinnabon Frosting. Firstly, take it easy on the sugar. Cinnamon buns are often eaten in the morning, and almost no one wants something too sweet too early. Second, and most importantly, add a touch of lemon juice.
To the delight of my family, I now make this recipe twice a year. Once when we take a trip with the whole family to the beach, and a second time on Christmas morning. If they (particularly my adult sisters) had anything to do with it, I’d make it more often, but then it wouldn’t be quite as special!
If you’re looking for the perfect accompaniment to this frosting, my Mini Monkey Breads are hard to beat!
- 1 stick softened butter (4 oz)
- ½ pack softened cream cheese (4 oz)
- 1 cup sifted powdered sugar
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- Bring the butter and cream cheese to room temperature so that they are soft. Cream together using an electric mixer.
- Intermittently sift in 1 cup of powdered sugar while beating with the electric mixer. Beat for 10 minutes, or until the frosting is light and fluffy. Next add the vanilla and lemon juice and beat until incorporated.
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