Cinnabon Frosting: A Step-by-Step Recipe with Photos for Making at Home

Delicious Cinnabon creamWith its vibrant flavor and delicate texture, this is the key element in every step-by-step recipe for this traditional American pastry. Today, we'll offer several ideas for making excellent cinnamon roll cream at home.

Nutritional value per serving

405.3 kcal

Proteins: 3.8 g
Fats: 34.4 g
Carbohydrates: 20.2 g

*Nutritional value is calculated per 100g of ingredients

Total time: 10 min
Time in the kitchen: 10 min
Complexity:

A simple recipe.
Number of servings: 1

The rights to the original recipe for fluffy yeast buns called "cinnabons" with corem and a bright cinnamon flavor belong to the American bakery of the same name, Cinnabon.

At the brand's first bakery, which opened in a Seattle shopping center back in 1985, visitors were offered only one type of signature baked goods: original buns made from rolled yeast dough, covered with a delicate cream cheese-based cream.

Fun fact! The original recipe calls for a special variety of cinnamon called Makara, grown on Indonesian plantations specifically for Cinnabon.

The pastry quickly gained popularity, and today, cafe-bakery chains are present in virtually every capital city. Naturally, many chefs have attempted to replicate the original recipe and create their own signature rolls, modernizing the cinnamon roll cream recipe.

We've already covered how to make the perfect yeast dough for buns. Today, we'll discuss in more detail the different types of fillings for cinabons. For this purpose, you can use:

simple sour cream;
classic custard (with milk and butter);
fillings based on natural or vegetable cream (fondant);
ice cream;
cream cheese based on cream or cottage cheese;
sweet creams based on condensed milk;
icing based on powdered sugar;
chocolate glaze.

Today we'll be making a classic cream cheese filling for cinnabon buns. Any soft cream cheese will work for this recipe. You can make the filling with any cream cheese, but pastry chefs recommend using Mascarpone (or Violette, Almette, or Hochland cheeses), as the filling is very tasty, smooth, and stable. Ricotta-based filling, on the other hand, is more grainy and less stable, and can sometimes even be watery, which isn't ideal for baking.

Classic Cinnabon Cream Cheese Frosting

Cheese Fudge for Cinnabons – a simple step-by-step recipe with step-by-step photos

Ingredients

Servings

Creamy cottage cheese

140 G
Butter

60 G
Powdered sugar

2 tbsp
Milk

3 tbsp

Preparation

Step 1

Place cream cheese and softened butter in a bowl for preparing the cream.

You can make the cream without adding butter, then the taste will be more curd-like, and the calorie content will be slightly lower.

Step 2

Add 1.5-2.5 tablespoons of powdered sugar (vary the amount according to your own taste).

It is not recommended to replace powdered sugar with regular sugar, since the sugar will not dissolve completely in the curd mass and will be felt in the finished cream (crunching on the teeth).

Step 3

Beat the mixture with a mixer until smooth.

Step 4

Add 2-3 tablespoons of milk to the mixture. It's best to do this in several stages, adding the milk 1 tablespoon at a time, monitoring the consistency and achieving the desired creamy consistency.

If you didn't use butter in the recipe, you can thin the mixture with cream instead of milk.

Step 5

The finished cream cheese filling should be liquid enough to soak the buns, but thick enough to remain on the surface of the buns.

If you prefer sweeter flavors, without the characteristic cheesy tartness, try making a delicious condensed milk cinnabon cream. The step-by-step recipe is presented in this video:

We also offer another delicious recipe for a cream based on sour cream and condensed milk, which can also be used to spread on cinnabons or other pastries: