The first time I was introduced to this icing, it was laced over Cinnamon Rolls and called Maple Glaze. We’ve been good friends ever since.
The last time I made it, I was plum out of Maple Flavoring so I substituted Vanilla Extract and it was equally delicious. It reminded me of the icing that comes with the tubes of refrigerated cinnamon rolls, the same icing my siblings and I would scrape off the bottom of the pan on Sunday mornings until every drop was gone.
|Perfect Cinnamon Roll Icing|
- 1 stick Butter, melted
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract or Maple Flavoring
- 2-3 T Heavy Cream or Milk, if desired
- Melt butter in a microwave safe bowl until melted and hot. Sprinkle in powdered sugar, half of a cup at a time, and whisk until smooth. You may not need 2 full cups.
- Stir in the vanilla extra or maple flavoring. If the icing is too thick to drizzle, add some heavy cream or milk until thinned. Drizzle over warm cinnamon rolls. Enjoy!
Melt butter in a microwave safe bowl until thoroughly melted and hot. Sprinkle in the powdered sugar, half a cup at a time, whisking until smooth.
If the butter is not hot enough, it will look lumpy and greasy. ICK. (If that happens, return to microwave to heat again, stirring immediately when hot.)
Add either vanilla extract or maple flavoring, whisking until smooth.
If the consistency is too thick to drizzle, add a few tablespoons of milk or heavy cream. Again, whisk until smooth.
The glaze should be smooth and thick, but still able to pour. This glaze reminds me of the frosting that comes with refrigerated tubes of cinnamon rolls. . . Yum!
Drizzle glaze over the rolls. Serve warm. Enjoy!