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Cinnamon Cream Cheese Frosting

This cinnamon cream cheese frosting is sweet and tangy with the warm flavor of cinnamon! Easy to make with a smooth and creamy texture, it elevates any fall dessert from cakes to cupcakes and cookies.

Other homemade frostings we love on baked goods include maple cream cheese frosting, caramel cream cheese frosting and this cream cheese glaze.

frosted cinnamon cream cheese frosting
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Best Cinnamon Cream Cheese Frosting

If you’re looking for a change from the classic version of cream cheese frosting, then this recipe is for you. This version is made in the same way as the traditional one by creaming butter, sugar, and cream cheese together, but you’ll add a pinch of cinnamon which adds a comforting warmth to the sweetness.

This has quickly become one of my go-to frostings. It’s simple to make, with a creamy smooth texture and it’s easy to spread. The flavor is so good that I’ve been known to eat right off the spoon! It pairs well with many fall treats like pumpkin cookies and apple pie cupcakes.

Recipe Ingredients

One of the great things about this frosting is that you only need 5 baking staples to make it.

Find the full printable recipe with specific measurements below.

  • Cream cheese: The full-fat block-style kind works the best.  
  • Salted butter: The salt in the butter works well with the sweetness of the powdered sugar. If you only have unsalted butter, adding a pinch of salt to the butter while creaming will also do the trick.
  • Powdered sugar: Works well in this frosting as it incorporates easily with the butter and the cream cheese.
  • Vanilla extract: Use this to taste. Keep in mind that the more you use, the thinner the frosting will become.
  • Ground cinnamon: Adds a warm spice to the frosting.

How to Make Cinnamon Cream Cheese Frosting

  • Mix cream cheese and butter. Mix the cream cheese and butter in a medium bowl with an electric hand mixer (or stand mixer with the paddle attachment) at low speed until smooth. This will take a minute or two. You can do this step by hand using a wooden spoon, it will just take you longer.
  • Add remaining ingredients. Mix in the powdered sugar, vanilla, and cinnamon with the cheese mixture and keep mixing everything until you’ve reached a creamy texture.
  • Taste test. Taste the frosting, (this is the best part!), and add more cinnamon or vanilla depending on your preferences.

Expert Tips

  • Make sure the cream cheese and butter are at room temperature before you begin to mix. Cold cream cheese will create lumps in your frosting and you’re aiming for a super smooth and creamy consistency. Check out tips for how to soften cream cheese and how to soften butter.
  • Sifting or whisking the confectioners’ sugar before adding it to the mixing bowl will help to get rid of any lumps that might have formed in the sugar in storage.
  • Adjust the consistency with either milk (to loosen), or powdered sugar (to thicken).
  • Cakes and cupcakes that are frosted with cream cheese frosting should be refrigerated within 2 hours. I like to remove my cupcakes or cakes 30 minutes before serving to let the cream cheese soften.

Great Ways to Use This Frosting

You can use this frosting recipe on so many cakes, cupcakes, and cookies. Some of my favorite ways to pipe it or slather it on include:


Why is my cream cheese frosting runny?

Cream cheese frosting can become runny if there is the higher water content in the cheese. Typically, low-fat cream cheese contains more water than full fat. Cream cheese spread, like the kind you usually find in tubs, also has higher water content. For best results, use brick-style cream cheese.

Can I also add cinnamon to buttercream frosting?

Yes! If you’d prefer to leave out the cream cheese and make a buttercream frosting instead, a touch of cinnamon added to the buttercream is delicious as well! Check out my recipe for cinnamon buttercream.

Do I need to refrigerate this frosting?

Due to the cream cheese in it it will need to be refrigerated. It is okay to stay at room temperature for a few hours max but then needs to be stored in the fridge. I would also be careful with it outside on a warm day.

How do I store leftover frosting?

The frosting is best stored in an airtight container for up to 3 days in the refrigerator. While I have not tried it, you should be able to store it in the freezer tightly wrapped to prevent freezer burn up to 1-3 months.

Try these other cream cheese homemade frosting recipes, strawberry cream cheese frosting and lemon cream cheese frosting.

More Homemade Frosting Recipes to Try

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Cinnamon Cream Cheese Frosting

5 from 3 votes
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Author: Jamielyn Nye
Sweet and tangy with the warmth of cinnamon, this cinnamon cream cheese frosting will take your Fall desserts to the next level. It's easy to make with minimal ingredients and perfect to use on cakes, cookies and cupcakes!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24


  • 5 ounces cream cheese , softened
  • ¼ cup salted butter , softened
  • 2 cups powdered sugar
  • 1 to 2 teaspoons vanilla extract , more as needed
  • 1 to 2 teaspoon ground cinnamon , more to taste


  • Combine the cream cheese and butter in a bowl and mix with an electric beater until smooth. Then add the powdered sugar, vanilla and cinnamon. Mix until creamy. Taste and add more cinnamon or vanilla, if desired. If it's too thick, add a Tablespoon of milk. If it's too thin, add more powdered sugar.
  • Place in a frosting bag and frost on cupcakes as desired. Store in a covered container for up to 3 days in the refrigerator.


Softening: Make sure the cream cheese and butter are at room temperature before you begin to mix. Using them cold will create lumps in your frosting. Check out these tips for how to soften cream cheese and how to soften butter.
Butter: If you only have unsalted butter, adding a pinch of salt to the butter while creaming will also do the trick.
Cinnamon buttercream: You can omit the cream cheese and double the butter to make a cinnamon buttercream instead. 


Serving: 1cupcake | Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 10mg | Fiber: 1g | Sugar: 10g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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