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.
Thank goodness there’s a vegan cream cheese I can substitute because I sure don’t want to miss making this recipe. It sounds so good! Beautiful too.
Ceylon cinnamon makes all the difference. Such a tasty recipe for the fall season!
Oh my! I want to throw my face in to this frosting. I love anything with cinnamon.
Thank you!! 🙂
Your photos look amazing!! I am sure that it tastes as good as it looks too 😋
Thank you so much! It did taste very delicious!! 🙂
Oh, My. Goodness! I would eat that entire bowl… and then be sad. I’ll have to make it when there’s a full house to keep me from eating it all myself! Love your photos too! 🙂
Thanks Catherine!!! I appreciate that!
I love cream cheese so this frosting sounds perfect to me. Nice photos 🙂
Thank you Stephanie!!
Oh my goodness! These photos are awesome. I love Ceylon cinnamon!
Ceylon is the best cinnamon. Thank you!
I’m finally getting into the fall mood and am excited to start baking. I’ll definitely have to give this a try on a few of my favorite cupcakes!
Yess they would go perfect with so many delicious flavors. thank you!
OMG! This sounds so amazing and I am thinking of all of the holiday and fall time goodies I can put it on!
Right! This is the perfect fall frosting! Thank you
Shashi at SavorySpin
Oh My word! These are one of those frostings that don’t need a cake – just hand me a spoon!
Thank you Shashi!
So if I make this and don’t have anything to put it on, can I just eat it off the spoon? This looks amazing! Love the flavor combos!
haha yes thank you!!
This looks so yummm that I wanna grab that whip out of the screen and thanks for that Cinnamon tip
Thank you Molly!! Hard to resist!
Cream cheese frosting is a fav of mine!!! That added cinnamon sound amazing, so many things I want to try it on!!!
Thank you Tisha!!
I could probably eat the entire bowl! I love cinnamon and cream cheese. This frosting would be amazing on all types of delicious desserts.
Thank you Marie!
This looks so good, is this nice to pipe on cupcakes, I don´t want it to be all droopy or wet, but I think this would pair great with some pumpkin spice cupcakes. AMAZING! I can´t wait to try this and thank you so much for the cinnamon tip I have to pay more attention..
Thank you so much, Evelyn!!!
what cake should i use with this frosting
currently the recipes on my blog featuring this frosting are: Cinnamon roll Cupcakes- https://www.piesandtacos.com/cinnamon-roll-cupcakes/
and Apple Crisp Cupcakes: https://www.piesandtacos.com/apple-crisp-cupcakes/
You can do an apple cake, honey cake, chai spice cake, pumpkin cake, banana cake, caramel cake, any of these flavors go great with cinnamon.
Thank you👏🏼 What an Excellent frosting recipe. I swirled it all over a fresh apple cake and it spreads like a dream and tastes like cinnamon clouds💕
Awe that’s awesome to hear! Thank you so much Cynthia!!!
Any replacement for powdered sugar
I think you can make it at home with regular sugar like this https://www.thespruceeats.com/how-to-make-powdered-sugar-1705431
I am not sure about the texture and if it’s optimal for frosting tho.
Made this yesterday, I didnt have Ricotta cheese so used this recipe, to fill Cannoli shells I made for a friends Bday. I added 3 tablespoons of cinnamon, I wanted it stronger to taste better. And added mini choc chips at the end. It was a Big Winner for my friends Birthday. He LOVED it. I put the mixture in 2 pastry bags so he can fill a shell when he wants to eat some. Hes been blowing my phone up every time he makes one and eats it to let me know how much he loves it. Thank you for sharing your recipe! I’ve added this to my recipes I keep.
that sounds really really amazing!!!!
This looks amazing! Nice work. I’ve never cooked with tamarind before.
Hi Camila, can I use this recipe to fill macarons? Looking for a new filling flavor 🙂
yes you can, i use it in these cinnamon roll macarons: https://www.piesandtacos.com/cinnamon-roll-macarons/