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Cinnamon Cream Cheese Frosting 

This Cinnamon Cream Cheese Frosting is perfect for piping or spreading onto baked goods for a flavor that is rich, indulgent and not too sweet. Give it a try to instantly elevate your favorite desserts!

Cinnamon Cream Cheese Frosting piped on top of a chocolate cupcake.

A little spice, a little tang and a whole lot of deliciousness. That’s how I would describe this Cinnamon Cream Cheese Frosting. 

This frosting is the perfect addition for banana cake, spice cake, applesauce cookies, chocolate cupcakes, or ginger cookies. It is creamy, smooth and flavorful, but also not too sugary sweet.

Cream cheese is such a versatile ingredient. It adds a beautiful creamy texture and a tangy flavor that instantly elevates any dessert it is added too. Add in some cinnamon and you’ve got a match made in heaven!

This beautiful frosting comes together super quick and can be piped onto cupcakes, cakes or cookies, or simply enjoyed with a spoon. Yum!

If you are looking for a way to elevate all your favorite fall flavors, this is a frosting recipe you will come back to again and again. Enjoy!

Why Make This Recipe?

  1. Easy: While you may be tempted to reach for canned frosting, homemade frosting (like this Quick and Easy Homemade Buttercream Frosting) really isn’t difficult to make and the flavor is simply much better than anything you can buy in the baking aisle. This recipe calls for just six ingredients!
  2. Flavorful: Cream cheese is a welcome addition to many different desserts and cinnamon is a natural companion to it. The creamy, tangy flavor with just a hint of warm spices is sure to bring a new level of flavor to anything you add it to. 
  3. Versatile: With the perfect, fluffy and smooth texture this frosting is delicious on cakes, cupcakes, cookies and more!

Ingredients to make cinnamon cream cheese frosting

Labeled ingredient shot.
  1. Unsalted Butter: You could use salted but you run the risk of too much salt in your recipe. Make sure your butter is softened to room temperature before using it in this recipe. 
  2. Cream Cheese: For the best results I recommend full-fat cream cheese that comes in a block. If you use reduced fat cream cheese or whipped cream cheese, your frosting may turn out too soft. Also allow your cream cheese to soften to room temperature.
  3. Vanilla: A hint of vanilla extract will help balance out all the flavors.
  4. Cinnamon: Feel free to add more or less cinnamon to your preference. 
  5. Salt: If you use salted butter, do not add additional salt 
  6. Powdered Sugar: Confectioners sugar brings the frosting together.

Tools

  1. Large Mixing bowl
  2. Electric Mixer
  3. Piping bag and tips (optional)

How to Make This Recipe

Step One: Cream the Butter and Cream Cheese

Butter and cream cheese in a large bowl, waiting to be mixed together.

In a large bowl, use an electric mixer to cream together the butter and softened cream cheese on high speed until smooth and creamy 

Step Two: Add the Other Ingredients

Blended butter and cream cheese with vanilla added.
Cream cheese frosting with cinnamon added.

Add in the powdered sugar about 1 cup at a time, mixing between each addition until just combined.

Add in the vanilla extract and salt and mix again.

Add the cinnamon into the cream cheese frosting. Beat on low speed for 30 seconds to combine, then switch to high speed and beat for 2 minutes

Step Three: Enjoy!

Once your cake or cupcakes are cooled, pipe/spread the frosting on top or between the cake layers. Enjoy! 

Expert Tips

Cinnamon Cream Cheese Frosting in a glass jar surrounded by flowers and cinnamon sticks.
  • For the best results, use the best cinnamon. You want to make sure your cinnamon smells aromatic as soon as you open it. If it’s difficult to smell, it may have lost some of its flavor and needs to be replaced.
  • Feel free to adjust the amount of cinnamon to your liking. Some people like a lot and some people prefer just a hint. Taste as you go!
  • Tasting as you go is one of the best things about making homemade frosting. You can stop at any time and take a small taste to adjust the flavors as necessary.
  • Always use room temperature ingredients. This allows them to mix seamlessly and gives you a truly smooth and beautiful frosting.
  • I don’t usually sift my powdered sugar but if your frosting turns out lumpy, try sifting your powdered sugar next time.
  • Be careful when you mix in your powdered sugar. If you try to add it too fast you may end up with a mess around your mixing bowl. I recommend putting a clean towel around the base of your mixing bowl and adding powdered sugar just a half a cup at a time to keep it from flying out of the bowl. Mix it in at a low speed at first.
  • If you plan to pipe the frosting it may be a good idea to let it rest in the refrigerator for a bit before piping. This will give it a chance to solidify so it doesn’t melt off your cupcakes.

Why is My Frosting Runny?

If your frosting is runny, try not to panic. You probably melted or softened your butter or cream cheese just a bit too much. There are some causes and solutions that can help: 

  1. Chill It: To fix it, I would first try putting it in the refrigerator for about an hour to allow the fats in your butter and cream cheese to solidify. After an hour, try mixing with your mixer again.
  2. Add Cornstarch: If it is still too runny for your liking you can add a tablespoon of cornstarch or a ½ cup of powdered sugar. Choose one option first–do not do both at the same time! Continue to add more powdered sugar until it reaches the right consistency. Be careful not to overmix as you may accidentally warm up your butter too much again!
  3. Change Ingredients Next Time: Your frosting may also be runny if you use the wrong ingredients. If you use a whipped cream cheese, spreadable cream cheese or reduced fat cream cheese your frosting may end up on the softer side.

Uses for this frosting

Chocolate cupcake piped with Cinnamon Cream Cheese Frosting with a bite taken out of it.

This Cinnamon Cream Cheese Frosting is amazing on cakes, cookies, brownies, muffins or cookies. You could even enjoy it on graham crackers or on a spoon!

I like to use this frosting on:

  • Cinnamon buns
  • Banana bars
  • Applesauce cookies
  • Spice cake
  • Carrot cake
  • Brownies
  • Gingerbread cookies
  • And more!

FAQs

How to Store Cinnamon Cream Cheese Frosting

Cream cheese frosting does need to be refrigerated, but it is OK to leave at room temperature for a few hours.

When you are ready to store, put any leftover frosting in an airtight container in the refrigerator for three to five days. Allow it to soften a bit at room temperature before you use it to give it the best consistency.

You can also freeze this frosting for up to three months.

Why Did My Frosting Become Gummy?

Not all brands of cream cheese are created equal and some may be susceptible to turning gummy if they are over mixed. To prevent this be sure and whip your butter well, then add the cream cheese and combine, then sift in your powdered sugar and whip until just combined.

Did you enjoy this recipe for Cinnamon Cream Cheese Frosting? If so, make sure to check out these other recipes I picked out just for you: 

Cinnamon Cream Cheese Frosting piped on top of a chocolate cupcake and surrounded by cinnamon sticks.

Cinnamon Cream Cheese Frosting

This Cinnamon Cream Cheese Frosting is perfect for piping or spreading onto baked goods for a flavor that is rich, indulgent and not too sweet. Give it a try to instantly elevate your favorite desserts!
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Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3 cups
Calories: 1169kcal

Equipment

  • Large Mixing Bowl
  • Electric Mixer
  • Piping bag and tips optional

Ingredients

  • ½ cup unsalted butter, softened to room temperature
  • 8 oz cream cheese, softened to room temperature
  • 1 ½ tsp vanilla
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 4 cups powdered sugar

Instructions

  • In a large bowl, use an electric mixer to cream together the butter and softened cream cheese on high speed until smooth and creamy
  • Add in the powdered sugar about 1 cup at a time, mixing between each addition until just combined.
  • Add in the vanilla extract and salt and mix again.
  • Add the cinnamon into the cream cheese frosting. Beat on low speed for 30 seconds to combine, then switch to high speed and beat for 2 minutes.
  • Once your cake or cupcakes are cooled, pipe/spread the frosting on top or between the cake layers. Enjoy!

Notes

Recipe copyright The Domestic Spoon. For educational or personal use only: 
  • Unsalted Butter: You could use salted but you run the risk of too much salt in your recipe. Make sure your butter is softened to room temperature before using it in this recipe. 
  • Cream Cheese: For the best results I recommend full-fat cream cheese that comes in a block. If you use reduced fat cream cheese or whipped cream cheese, your frosting may turn out too soft. Also allow your cream cheese to soften to room temperature.
  • Salt: If you use salted butter, do not add additional salt. 
  • For the best results, use the best cinnamon. You want to make sure your cinnamon smells aromatic as soon as you open it. If it’s difficult to smell, it may have lost some of its flavor and needs to be replaced.
  • Feel free to adjust the amount of cinnamon to your liking. Some people like a lot and some people prefer just a hint. Taste as you go!
  • Always use room temperature ingredients. This allows them to mix seamlessly and gives you a truly smooth and beautiful frosting.

Nutrition

Calories: 1169kcal | Carbohydrates: 165g | Protein: 5g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 274mg | Potassium: 127mg | Fiber: 1g | Sugar: 160g | Vitamin A: 1965IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 0.3mg
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