This Cinnamon Cream Cheese Frosting came to life when I was trying to think about the perfect frosting to put on top of my Cinnamon Roll Cupcakes.
I loved the results so much that I decided to make an exclusive post about this frosting.
This Cinnamon Cream Cheese Frosting was one of the best things I’ve ever tasted. Well, Cream Cheese Frosting itself is already one of my favorites. But when you add the cinnamon to it… mind blowing!
If you are a fan of those flavors, you will be enchanted with this Cinnamon Cream Cheese Frosting.
The process is very simple, just cream the cream cheese and butter, add sifted powdered sugar, vanilla, and cinnamon. There. Done.
By standard, whenever I make cream cheese frosting, I like to use more cream cheese than butter in the recipe. Because it tastes better to me.
However, butter does provide a better piping consistency to frostings than the cream cheese does.
So have that in mind depending on what kind of project you plan on using this Cinnamon Cream Cheese Frosting, or any other cream cheese frostings for that matter.
If you plan on frosting a cake with Cinnamon Cream Cheese frosting, or with regular cream cheese frosting, I suggest using the same ratio cream cheese:butter. Because you will have an easier time due to the smoother texture.
And if you don’t want to compromise taste, and you want your cream cheese frosting to have the best taste ever, just keep the ratio 2:1 cream cheese to butter.
Now, about the cinnamon amount. It depends on how cinnamony you would like your Cinnamon Cream Cheese Frosting to be.
I wrote on the recipe to put 1/2-1 tablespoons of cinnamon in the frosting. I left it open like that because some people might think the full tablespoon too strong.
First, add 1/2 tablespoon, mix, and taste. If you feel like your Cinnamon Cream Cheese Frosting could take an extra sprinkle of spice, just add the other 1/2 tablespoon of cinnamon in.
I like to use Ceylon Cinnamon!
This is the brand I use. It’s very important to use good quality Ceylon cinnamon in my recipes.
Avoid buying Cassia, which is the majority of the cinnamon you will find at the store. If the package doesn’t say: Ceylon, then it’s probably Cassia. You want to stay away from Cassia cinnamon if possible, because it doesn’t have as many health benefits as the Ceylon does. Ceylon is known as “real” cinnamon, while Cassia is known as “fake”. Also, Cassia cinnamon has a lot of coumarin, which is a toxic substance that can cause liver problems. Now, you’d have to consume a lot of cinnamon, everyday, for that to happen I believe. But still, Ceylon cinnamon is undeniably better.
Ceylon cinnamon tastes better too. I really like this article from Paleo Hacks about the differences between Cassia and Ceylon cinnamon.
Anyway, now that we’ve covered everything, you may go to the post about my Cinnamon Roll Cupcakes, where I put this delicious Cinnamon Cream Cheese Frosting to good use.
I also used this Cinnamon Cream Cheese Frosting in my Apple Crisp Cupcakes.
Check out some more recipes you might like:
- Nutella Frosting
- Balsamic Caramel Swiss Meringue Buttercream
- Nutella Gingerbread Cupcakes
- Churros Fudge Truffles
- Dulce de Leche Donuts
Thank you so much for reading!
Cinnamon Cream Cheese Frosting
softened (226 grams, 8 oz)
softened (113 grams, 4 oz)
510 grams, 18 oz
of ground Ceylon cinnamon
Start by sifting the powdered sugar with the cinnamon. Set it aside.
Now, cream the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.
Add vanilla extract. Mix to combine.
With the mixer off, add powdered sugar/cinnamon mixture to the bowl.
Turn mixer on low to incorporate the powdered sugar with the cream cheese and butter.
Once you see no streaks of dry powdered sugar, cream mixture on medium high for one minute.
This frosting will store well in the fridge for up to 5 days, covered.
Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, because otherwise, the surface will dry out and get hard.