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If you love the frosting on the cinnamon rolls at Cinnabon, then you'll love this copycat recipe. It uses margarine, cream cheese, powdered sugar, lemon juice, and vanilla extract to get that delicious Cinnabon flavor.
serves/makes:
ready in:
under 30 minutes
14 reviews
2 comments
ingredients
2 cups margarine, softened
2 cups cream cheese, softened
4 cups powdered sugar
2 teaspoons lemon juice
2 teaspoons vanilla extract
directions
Combine the margarine and cream cheese in a mixing bowl. Beat on medium speed with an electric mixer until combined.
With the mixer running, slowly add the powdered sugar. Once added, mix on medium speed for 10 minutes. Add the vanilla and lemon juice and beat until incorporated.
Frost cinnamon rolls, cake, or cupcakes. Refrigerate any leftover frosting.
recipe tips
Make sure the margarine and cream cheese are at room temperature for a smoother frosting.
For a lighter frosting, whip the cream cheese and margarine for a few minutes before adding sugar.
Sift the powdered sugar before adding to avoid lumps.
For a creamier texture, add a tablespoon of milk or heavy cream.
If the frosting is too thick, add a little more lemon juice or milk to thin it out.
Taste the frosting as you make it and adjust the lemon juice and vanilla to taste.
This frosting can also be used as a dip for fruit or cookies.
Try adding a pinch of cinnamon, nutmeg, or pumpkin pie spice for a different flavor.
Let the frosting chill in the refrigerator for a bit before using for easier spreading.
common recipe questions
Can I use butter instead of margarine?
Yes, butter can be used for a richer flavor.
What can I use instead of cream cheese?
There's no direct substitute for cream cheese in this recipe if you want to maintain the original taste and consistency.
Is there a substitute for powdered sugar?
Powdered sugar is essential for the texture and sweetness of this frosting.
Can I make this frosting without lemon juice?
Yes, but lemon juice adds a slight tang that balances the sweetness.
What can I use instead of vanilla extract?
Almond extract can be used for a different flavor, but use it sparingly as it's stronger.
How do I store and keep the frosting?
Store in an airtight container in the refrigerator for up to a week.
Can this frosting be frozen?
Yes, it can be frozen for up to 3 months. Thaw in the refrigerator before using.
nutrition data for cinnabon frosting
53 calories, 4 grams fat, 4 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments for cinnabon frosting
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Jimzan June 16, 2020
Cinnabon employee said they used lemon "extract" instead of lemon juice (only use 1/4-1/2 teaspoon) lemon extract is strong stuff.
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Vivian REVIEW:
April 6, 2020I made this for the first time last evening. As a die hard Cinnabon fan, I must say, this recipe is spot on and even better. Spot on for taste, but better because it tastes lighter than the original.I I was a bit hesitant about the lemon juice (I used fresh squeezed) but think it played a major role in getting the Cinnabon flavor just right. I will cut it in half next time because it made far more than I needed to go with my recipe.
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Grammie REVIEW:
February 17, 2019Definitely a keeper recipe. I made homemade cinnamon rolls and this frosting. My daughter and granddaughter love Cinnabon's and both loved this. So much so, that my granddaughter requested them for her upcoming 9th birthday, instead of cake!
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Guest REVIEW:
July 30, 2018WOW!!! I am so glad I chose this frosting for my cinnamon rolls. Smooth cream cheese taste, but not too rich. Definitely a keeper!!
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7thdaughter REVIEW:
October 26, 2014outstanding frosting recipe, just like Cinnabon's
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Wild Child REVIEW:
November 1, 2013Excellent texture and flavor. I have made this twice now, once on cinnamon rolls and once on cupcakes. I will be making it again since it's so simple. The second time I made it I used butter since I didn't have any margarine and there was no notable difference so you can use either I believe with the same results.
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Guest Foodie REVIEW:
August 11, 2013I love this frosting, it works great on cinnamon rolls of course but I have used it on other desserts as well (just made a pound cake with it as the frosting). I love how simple it is to make. I've used low fat cream cheese in it with good results too.
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Nora, WA REVIEW:
June 30, 2013Used this on carrot cake cupcakes and it was delicious. One question though, it says "add in the extracts" (plural). Is there supposed to be something else added?
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guestbaker123 REVIEW:
April 10, 2012LOVE this recipe! I have tried 2 other cinnamon roll frostings in the past and by far this is the BEST! Definitely a keeper!
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Italian_Chef REVIEW:
January 21, 2012I've made this recipe 10 times and every time it is perfect! I use it on monkey bread and cinnamon rolls. It tastes better than Cinnabons!
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Guest Foodie REVIEW:
September 3, 2009I added another 8oz cream cheese to give more of cream cheese taste
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homesweetidahome REVIEW:
May 16, 2008This is wonderful on my homemade cinnamon rolls. It makes a LOT of frosting, freezes well.
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Rachel November 30, 2007
I used to work at a Cinnabon. It was a few years back so I don't remember the recipie exactly but I know that they actually use fondant sugar as opposed to powdered sugar. I don't know if that is regularly available in the grocery store, but it makes the frosting a little bit thicker if you use the fondant.
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King John REVIEW:
November 22, 2007This has to be the best frosting I have ever had! I bought some cinnabon rolls, and used this frosting because it tastes better then the original.
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Chris REVIEW:
February 6, 2007I have to say that this is the best frosting for cinnamon I've found. Almost better than the original too!
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Nikki REVIEW:
August 28, 2006I must say this is the closest youll get by far. I should know I work at Cinnabon!!
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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