My new cinnamon roll icing without cream cheese is ultra-smooth and tangy-sweet, thanks to browned butter’s nutty aroma, lemon juice, and a pinch of cornstarch. It pours over warm rolls and stays firm (no weeping!) after a busy bake.
This icing recipe tackles issues with runny glazes, blandness, and clinginess, offering smooth, stable texture and a bright flavor for cinnamon rolls.
I was tired of runny glazes and bland sweet syrups during a busy weeknight bake (thanks to a sticky pan mishap). It was a relief when this simple cinnamon icing recipe held its shape, cut clinginess and skipped too-sweet bite.
This icing works because you brown butter in just 4 minutes, stir in sugar and milk, then let it rest 3–5 minutes so it thickens enough to drizzle without running off. A quick tip: cool butter 1 minute for smoother pouring.
If you love gooey morning treats, try my Gluten Free Snickerdoodle Cookies for a quick cinnamon sugar fix that pairs well with a cup of coffee.
Table of contents
Dietary Considerations
- This recipe is gluten-free.
- This recipe is not dairy-free or vegan due to unsalted butter and milk.
- This recipe is vegetarian.
- This recipe does not meet keto or low-carb diets due to sugar and cornstarch.
- This recipe is nut-free.
Why You Will Love This Recipe
- Toasty brown butter flavor Brown 4 tablespoons of butter for 4–5 minutes until bits turn golden. The nutty note gives simple cinnamon icing more depth than plain butter.
- Stable non-weeping texture Two tablespoons of cornstarch lock moisture as icing sits 3–5 minutes. The glaze won’t bleed into rolls or turn runny.
- Balanced sweet-tang One teaspoon of lemon juice and a tablespoon of maple syrup cut cloying sweetness. Your cinnamon roll icing without cream cheese tastes lively.
- Under-ten-minute prep Browning butter, sifting the sugar-and-cornstarch mix, and whisking in milk and extracts takes under ten minutes. You’ll ice rolls while they’re still warm.
Cinnamon Roll Icing without Cream Cheese
- Prep Time: 5 minutes
- Cool Time: 3 minutes
- Cook Time: 5 minutes
- Total Time: 13 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Drizzling
- Cuisine: American
- Diet: Vegetarian
Description
A tangy-sweet cinnamon roll icing made without cream cheese, featuring browned butter and lemon juice.
Ingredients
- 2 cups powdered sugar, sifted
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 3 tablespoons milk (whole or plant-based)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup
Instructions
- Begin by melting the unsalted butter over medium-low heat in a small saucepan. Stir constantly until it foams, then turns golden brown and emits a nutty aroma, which should take about 4–5 minutes. Keep a close eye on it to prevent burning; remove from heat as soon as the foam subsides for that perfect brown butter flavor.
- While the butter cools for about 1–2 minutes, sift together the powdered sugar, cornstarch, and salt in a mixing bowl. This step is crucial as it prevents weeping and helps maintain a firm glaze on your warm cinnamon rolls.
- Introduce the browned butter (including any of the delicious browned bits) to the dry mixture. Pour in the milk, vanilla extract, lemon juice, and maple syrup. Whisk vigorously until the mixture is completely smooth. If you notice small lumps, switch over to a hand mixer on low speed for just 10–15 seconds to incorporate everything evenly.
- Allow the icing to rest for about 3 minutes, during which it will thicken slightly. If you prefer a thicker icing, add up to 1 tablespoon more powdered sugar. For a thinner glaze, introduce 1 teaspoon more milk at a time until you achieve the perfect consistency for drizzling over your rolls.
- With everything ready, you can drizzle the icing over warm cinnamon rolls in concentric circles. If you have leftover icing, scoop it into an airtight container and refrigerate it for up to 7 days. To use leftover icing, gently warm it in the microwave for 10–15 seconds and whisk to restore its silky texture.
Notes
- Use finely ground, clump-free powdered sugar. Sifting helps create a smoother icing and thickens without overmixing.
- This ingredient ensures your icing stays firm and prevents any weeping. You can substitute arrowroot powder in equal measure for a gluten-free version.
- A pinch of fine salt balances sweetness and enhances the flavors. Be sure to whisk it in with the dry ingredients for even distribution.
- Opt for higher-fat sticks for a richer brown butter flavor. If you’re looking for a dairy-free option, vegan butter can be used without sacrificing flavor.
- Using whole or oat milk will yield the best results; room-temperature milk helps to blend more quickly and prevent clumping. Add it gradually to reach your desired pourability.
- Fresh lemon juice provides the best flavor. Roll the lemon on the counter before juicing to maximize yield, and strain to remove any pulp.
- Choose pure Grade A maple syrup for subtle caramel undertones. Measure by eye and save the sweeter drips for a finishing touch or extra shine.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 20g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg
Ingredient Notes
- Powdered Sugar: choose finely ground, clump-free sugar; sift straight into the bowl for smoother icing and to help thicken without overworking the mix.
- Cornstarch: pure, powdery cornstarch keeps icing firm and stops weeping; swap in arrowroot powder equally for a gluten-free version.
- Salt: a pinch of fine salt cuts sweetness and sharpens the mix; whisk with dry ingredients so flavors blend evenly.
- Unsalted Butter: pick higher-fat sticks for richer brown butter flavor; brown gently until it smells nutty, then cool; for dairy-free, use vegan sticks.
- Milk: choose whole or oat milk; room-temperature milk blends faster, preventing clumps; add a splash at a time to hit your ideal pour.
- Vanilla Extract: pure vanilla warms up the sugar edge; measure it out carefully and whisk right in so its aroma comes through without overpowering.
- Lemon Juice: use fresh-squeezed lemon juice for a clean tang; roll it on the counter first to get more juice and strain out pith.
- Maple Syrup: pick pure Grade A syrup for subtle caramel notes; measure by eye, saving sweeter runs for drizzly finishes or extra sheen.
Recipe Baking Tips
- If small lumps remain after whisking for 1 minute, blend with a hand mixer on low for 15 seconds.
- When glaze drips off rolls too fast 3 minutes into resting, whisk in 1 tsp powdered sugar.
- If glaze tastes flat after whisking, add 1/2 tsp lemon juice 1 minute before drizzling.
- When icing bleeds into roll grooves 5 minutes after drizzling, stir in 1/4 tsp cornstarch dissolved in 1 tsp milk.
- For leftover glaze that thickens overnight, rewarm 10 seconds in microwave, then whisk 10 seconds before use.
Serving Suggestions
Serve cinnamon roll icing without cream cheese alongside gluten-free banana muffins and almond flour scones topped with toasted sugar-free granola.
Add glaze to diabetic-friendly buckwheat pancakes or coconut flour waffles with chopped pecans and toasted walnuts alongside roasted cinnamon apples.
Use cinnamon roll icing without cream cheese over cinnamon swirl donuts or churro waffles with almonds and raisins plus honey.
Add icing to oatmeal bars or granola clusters before refrigeration and serve warmed with cinnamon applesauce garnishes and chopped nuts.
Top warm cinnamon buns with extra cinnamon roll icing without cream cheese and sprinkle toasted pecans plus fresh orange zest.
Finish mini apple tarts with icing ribbons and dust cinnamon powder and add roasted pear slices on platter for guests.
Recipe variations
- You can use melted coconut oil in place of unsalted butter to create a dairy-free cinnamon roll icing without cream cheese and maintaining stable consistency.
- Add one teaspoon ground cinnamon and half teaspoon grated nutmeg with the foundation recipe’s lemon juice for extra warmth and sweet-tang on Amish Cinnamon Bread.
- Either almond milk or oat milk can replace dairy milk in cinnamon roll icing without cream cheese to suit vegan diets and retain smooth glaze.
- If using larger batch double powdered sugar to four cups, cornstarch to four tablespoons, milk to six tablespoons, lemon juice to two teaspoons and whisk.
Save This Recipe!
How to Store?
To keep your cinnamon roll icing without cream cheese fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at ambient temperature. Store up to 2 days. Stir vigorously before drizzling cinnamon roll icing.
Refrigeration: Transfer icing into an airtight container. Refrigerate up to 7 days. Microwave 10 seconds gently. Whisk before using stored icing.
Freezing: Portion icing into a freezer bag. Seal and freeze up to 3 months. Thaw at room temperature. Whisk before drizzling.
Other Recipes You’ll Love
- Gluten-Free Chocolate Peanut Butter Ice Cream
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Snickerdoodle Cookies
- Chocolate Filled Cookies
Instead of cream cheese for cinnamon rolls use buttercream, mascarpone cheese, or Greek yogurt.
Buttercream, mascarpone cheese, or Greek yogurt substitute for cream cheese in frosting.
A classic cinnamon roll icing combines 195 g powdered sugar, 42 g melted butter, 5 ml vanilla extract, and 30–60 ml milk or cream.
Sift sugar, add warm water drop by drop, stirring until it coats a spoon’s back; thin with extra drops.
Yes. You can use yogurt instead of cream cheese in piña colada cupcakes, buffalo chicken dip, or Cajun shrimp pasta.
If you enjoyed this cinnamon roll icing without cream cheese or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
