Cinnabon Frosting

Cinnabon Frostin can be made in your kitchen with this recipe. What could be better than the rich and creamy Cinnabon Frosting?  Cream cheese, butter, along with vanilla make a delightful frosting.  Please note the key to this is whipping this up for at least 12 minutes. So be prepared to sign someone up for mixer duty, (not that it should be that hard!)

cinnabon icing made with cream cheese

Cinnabon Frosting

Cinnabon Frosting

  • Author:
  • Recipe Type: Bread Recipes, CopyKat Restaurant Recipes, CopyKat Recipes, favorite Recipes, Miscellanous
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 1
Cinnabon Frosting

This frosting is very tasty!


  • 1 pound Margarine
  • 1 pound cream cheese
  • 2 pound powdered sugar
  • 2 teaspoon lemon juice
  • 2 teaspoon vanilla extract


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

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  • Susu Caty

    How many dozens does this frosting makes and don’t you thinks 4 sticks of margarine is too much

  • kitchen love

    Hi was wondering if this can stat at room temperature like the original?

  • fran

    Oh how we love our cinnamon buns sunday mornings. I even have some on the counter for christmas morning. We always make the icing without margarine. Just 1 block of cream cheese (8 oz) 4 cups of icing sugar and 1 tsp. Of vanilla and. Whip it up for a few minutes. Yyum

  • Sharen

    it would much easier of you could put the measures not pounds and the serving shows 1…how much frosting does this make in cups and can it be frozen for later use

  • Sarah B

    The Kitchen Aid stand mixer is a gift from the gods for this recipe!

  • Ron Morisseau

    This is enough for 25 years

    • stephaniemanley

      You can always cut the recipe in half.

    • Stephanie

      You can cut the recipe in half, it also stores well in the fridge.

  • Maria

    Did the butter work out the same?

    • stephaniemanley

      Butter works out well for this recipe.

  • jerry

    margarine is actually alot more unhealthy for you then butter because it uses hydrogenated oils which means trans fats and butter doesnt have trans fats so i would stick with butter plus it taste better.

  • Emelie

    It was just like a cinnabon

  • Lyndi

    Why not butter instead of margarine?

    • Stephanie

      I believe they use margarine, butter would taste better.

    • stephaniemanley

      I believe they use margarine, and not butter.

  • Amanda

    This would make the perfect amount for The Pioneer woman cinnamon rolls that I am making tomorrow!

  • Maia

    I quartered this recipe and it worked out just fine! Consistency is nice and light, very fluffy, and not as heavy as the Cinnabon one, though it may become heavier after it’s been sitting in the fridge. The quartered recipe was more than enough for 1 dz whopper sized cinnamon buns! Thanks

  • sarah

    Having worked at Cinnabon for 6 years this recipe is very close although hugely scalled down from what we made at the bakery, Im gonna try it at home to see how it tastes. I dont see why it should be exactly the same though.

    • Stephanie

      Let us know if you think the recipe is close!

      • Lauri Foss

        too much lemon in this.

    • Prettynpink620

      whats the real recipe? I am dying to know!!!

      • stephaniemanley

        I don’t think this is their real recipe. It is my version of it.

    • Irma

      Please give us the recipe! :)

  • minivanz

    frosting is amazing however entirely too much maybe this recipe is for a huge batch for the day at Cinnabon!!!

  • http://Website(optional) sammy

    amazing! this made a lot but it tastes yummy!

  • Tom

    Without a doubt as good, if not better than the original.

  • hew

    hey mike, i made a dozen rolls (using 4 cups of flour) in a 15 x 9 pan and plan on using butter instead of margarine; and to cut this recipe in half. Tis my best educated guess anyhow.

  • mike

    is this correct?? 2 lbs powdered sugar?

    how much does this make? Enough for how many rolls

    • Jessica

      I cut the recipe in half and had enough for 3 dozen fairly large rolls

  • Robin

    This is the recipe you want for the icing! It is just like the REAL DEAL!

    • soosun

      I made this and cut the amounts in half…powdered sugar and butter are marked in lbs so easy to measure. I forgot to whip it for 12 minutes, just did it till it looked fluffy and it looks great on my pan of carrot cake cookie bars. Also had no lemon juice so just did the vanilla only and it worked out great. Hubby is celiac so when I make the bars with rice flour and xanthum gum to replace flour and frost with this icing he is in heaven and the whole pan is for him only! hahaha