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.