Eleanor R.

The Best Cinnamon Roll Icing

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Josie and I were having so much fun in the kitchen, making our very first homemade cinnamon rolls, when we realized we had forgotten the best part… the icing!

I hollared for Emma’s help and told her we needed a good icing ASAP. She grabbed some milk, some confectioners sugar and started doing her thing ~ before I could ask questions, she was giving me a taste from the end of the spreader…

Holy moly was it ever delicious and I mean the most perfect consistency! If you are looking to whip something up to amaze your people ~ you are gonna wanna try this recipe!

Also, my Josie and I got fancy but not too homemade… we grabbed a couple tubes of crescent rolls, rolled them out and sprinkled with cinnamon and sugar. After that, we cut long rows about one inch apart and began rolling, connecting one end to the next until we had used up all of our cinnamon sugar coated strips of dough. We placed it neatly in a pie plate and baked according to the crescent roll instructions. While cooking, we would press down the oversized cinnamon roll with the back of a spatula to keep an overall height.

I had all intentions of capturing our delicious masterpiece but I never had a chance! My crew grabbed it up as soon as it was iced.

Such a fun and simple way to make any morning extra special!

Vanilla Buttercream Cinnamon Roll Icing
1/2 cup butter
3 cups powdered sugar
2 tsp vanilla
1 1/2 tsp milk
cream butter until smooth, add in confectioners sugar slowly, followed by vanilla & milk
ice warm cinnamon rolls generously
be happy ~ this will keep in fridge for up to 2 weeks!

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