Description
A rich and creamy cinnamon‑flavored buttercream perfect for cupcakes, cakes, and cinnamon rolls.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 2–4 tbsp milk or heavy cream
- ¼ tsp salt (optional, adjust to taste)
Instructions
- In a large bowl, beat the softened butter on medium speed until creamy and smooth, about 2 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Add the ground cinnamon, vanilla extract, and salt; mix until combined.
- With the mixer on low, slowly add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once smooth, increase mixer speed to medium and beat for another 1–2 minutes until light and fluffy.
- Use immediately to frost cooled cakes, cupcakes, or spread over cinnamon rolls.
Notes
- For extra cinnamon flavor, toast the ground cinnamon lightly in a dry skillet over medium heat for 30 seconds.
- If frosting seems too thin, add a bit more powdered sugar; too thick, add more milk.
- Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Rewhip before using.
- Customize by adding a pinch of nutmeg or allspice.