\u003cstrong\u003eWhat can I use instead of cream cheese for cinnamon rolls?\u003c/strong\u003e

Instead of cream cheese for cinnamon rolls use buttercream, mascarpone cheese, or Greek yogurt.

\u003cstrong\u003eWhat is a substitute for cream cheese in frosting?\u003c/strong\u003e

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.

A tangy-sweet cinnamon roll icing made without cream cheese, featuring browned butter and lemon juice.

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Cook Mode

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.

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.