Description
This light and luscious Cinnamon Roll Icing recipe skips cream cheese, using a rich browned butter base for a nutty, smooth glaze that pairs perfectly with warm cinnamon rolls. The addition of cornstarch prevents weeping, ensuring a glossy finish that sets beautifully. Sweetened with maple syrup and brightened by lemon juice and vanilla, this icing is quick to make and adds a deliciously decadent touch to your baked treats.
Ingredients
Scale
Dry Ingredients
- 2 cups powdered sugar, sifted
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
Wet Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons milk (whole or plant-based)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup
Instructions
- Brown the Butter: 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.
- Sift Dry Ingredients: 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.
- Combine Ingredients: 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.
- Rest the Icing: 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.
- Serve or Store: 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 whole milk or plant-based milk depending on your dietary preferences.
- Sifting the powdered sugar and cornstarch mixture is essential to prevent weeping of the icing.
- If you want a thicker icing, add more powdered sugar a tablespoon at a time.
- For thinner icing suitable for drizzling, add milk a teaspoon at a time until desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Rewarm leftover icing gently and whisk well before using to restore texture.
