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Classic Cream Cheese Icing for Cinnamon Buns - Smooth, Tangy, and Perfectly Sweet

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cream cheese: 4 ounces (half a standard block), softened to room temperature. Use full-fat for the best texture.
  • Unsalted butter: 3 tablespoons, softened. Adds richness and a smooth finish.
  • Powdered sugar: 1 to 1 1/4 cups, sifted. Adjust to taste and desired consistency.
  • Vanilla extract: 1 teaspoon for warmth and depth.
  • Pinch of fine salt: Brightens the flavors and cuts the sweetness.
  • Milk or heavy cream (optional): 1–2 tablespoons if you want a pourable glaze.
  • Fresh lemon juice (optional): 1/2 teaspoon for a light tangy lift.

Method
 

  1. Soften your base: Make sure the cream cheese and butter are truly at room temperature. They should press easily with a finger but not feel greasy.
  2. Beat until smooth: In a medium bowl, beat the cream cheese and butter with a hand mixer on medium speed until creamy and lump-free, about 1–2 minutes.
  3. Add flavor: Mix in the vanilla and a pinch of salt. If using lemon juice, add it here.
  4. Sweeten gradually: Add the powdered sugar in two additions, beating on low at first to avoid a sugar cloud, then increasing to medium until smooth and fluffy.
  5. Adjust consistency: For a thicker, spreadable icing, stop here. For a glaze that melts into the buns, beat in milk or cream 1 teaspoon at a time until it flows slowly off a spoon.
  6. Finish and use: Taste and tweak sweetness or salt as needed. Spread over warm (not hot) cinnamon buns so the icing softens and settles into the spirals.