Cinnamon Bun Icing Recipe Without Cream Cheese: Sweet Glaze With Powdered Sugar Base

This powdered sugar-based glaze delivers the classic cinnamon bun topping without cream cheese. Simple ingredients come together quickly for a smooth, sweet finish.

Perfect for drizzling over warm buns, this icing sets slightly but stays soft. Store in an airtight container for up to a week.

Ingredients for Cinnamon Bun Icing Recipe Without Cream Cheese

Seven plant-based ingredients create this smooth, sweet glaze for your buns.

The powdered sugar is the foundation here—C&H or Domino brands dissolve beautifully without grit. Whole Foods carries organic options if that’s your preference. Vanilla extract makes a difference: pure vanilla from Nielsen-Massey has unmatched depth. For the almond milk, unsweetened Silk or Califia Farms won’t add unwanted sweetness or thin the glaze too much.

No almond milk? Any unsweetened plant milk works—soy, oat, or cashew are all solid. For a richer flavor, coconut cream at half the amount adds luxurious body. If you’re out of vanilla, vanilla bean paste gives a speckled look and intense flavor. The coconut oil can be swapped for vegan butter, but melted refined coconut oil keeps the flavor neutral.

This glaze keeps 5-7 days in an airtight container at room temperature. For longer storage, refrigerate for up to 2 weeks. If it thickens, a splash of milk brings it back to drizzling consistency.

Step-by-Step Instructions for Cinnamon Bun Icing Without Cream Cheese

This method ensures a smooth, glossy glaze with balanced sweetness and warm spice notes.

Step 1: Melt and Combine the Fat Base

Begin by gently melting the 2 tbsp Coconut Oil in a microwave-safe bowl or small saucepan over low heat. You want it just liquid, not hot—this prevents seizing when mixed with the powdered sugar. I use refined coconut oil for its neutral flavor, which lets the cinnamon and vanilla shine.

Once melted, let it cool for 1-2 minutes until it’s warm but not steaming. This temperature control is crucial for achieving that perfect silky texture without graininess. The oil should pool slightly when you tilt the bowl but not feel warm to the touch.

Step 2: Whisk in Powdered Sugar and Salt

Gradually add the 2 cups Powdered Sugar to the melted coconut oil, whisking constantly to prevent clumping. The sugar should dissolve completely into the fat, creating a thick paste. I always sift my powdered sugar first—this eliminates lumps and guarantees that velvety finish.

Add the 0.25 tsp Salt at this stage. The salt might seem like a small amount, but it’s essential for balancing the sweetness and enhancing the cinnamon flavor. Whisk vigorously for 30-45 seconds until the mixture is completely smooth and free of any sugar streaks.

Step 3: Incorporate Wet Ingredients and Flavorings

Pour in the 0.25 cup Almond Milk slowly, about 1 tablespoon at a time, whisking constantly. This gradual addition prevents the glaze from becoming too thin. I prefer unsweetened almond milk here—it adds creaminess without additional sweetness that could overwhelm the balance.

Add the 2 tsp Vanilla Extract and 1 tbsp Maple Syrup next. The vanilla should be pure extract for maximum flavor impact, and the maple syrup adds a subtle depth that complements the cinnamon beautifully. Whisk for another 30 seconds until everything is fully incorporated and the glaze has a consistent, pourable texture.

Step 4: Add Cinnamon and Adjust Consistency

Sprinkle in the 0.5 tsp Ground Cinnamon and whisk until fully dissolved. The cinnamon should be evenly distributed throughout the glaze, with no visible specks. I use Ceylon cinnamon for its delicate, citrusy notes, but cassia works equally well for a bolder flavor.

At this point, check the consistency. For a thick, spreadable icing, you’re done. For a thinner, drizzle-style glaze, add additional almond milk 1 teaspoon at a time until it reaches your desired texture. The ideal consistency should coat the back of a spoon but still drip slowly when lifted.

Step 5: Rest and Apply the Glaze

Let the icing rest for 5 minutes at room temperature. This allows any air bubbles to dissipate and the flavors to meld together. The surface should become smooth and slightly glossy, with a sheen that indicates it’s ready to use.

Drizzle or spread the glaze over warm cinnamon buns immediately. The heat from the buns will slightly thin the icing, allowing it to seep into the crevices. For best results, use within 1 hour—the glaze will begin to set and thicken as it cools, but can be gently reheated if needed.

Best Sauces and Condiments for This cinnamon bun icing recipe without cream cheese

Classic Vanilla Glaze

The simplest pairing for this icing is a classic vanilla bean glaze. Mix 1 cup powdered sugar with 1 tbsp almond milk and 1 tsp vanilla extract for a thin, elegant drizzle that complements the cinnamon perfectly. 💫

Caramel Drizzle

For a richer option, warm ½ cup store-bought caramel sauce (Smucker’s or Ghirardelli work well) with 1 tbsp coconut oil until pourable. The buttery depth pairs wonderfully with the spiced buns.

Citrus Infusion

Add a bright contrast with an orange glaze: whisk 1 cup powdered sugar with 2 tbsp orange juice and ½ tsp orange zest. The citrus lifts the sweetness and adds a refreshing note.

Chocolate Ganache

Melt ½ cup dairy-free chocolate chips (Enjoy Life brand) with ¼ cup coconut cream for a decadent topping. Let it cool slightly before drizzling over the buns for a rich, fudgy finish.

Spiced Honey Glaze

Combine ¼ cup maple syrup with 1 tsp cinnamon and a pinch of cayenne for a warm, slightly spicy kick. This works especially well with the cinnamon notes in the buns. 🔥

Nutty Crunch

Toast ¼ cup chopped pecans or walnuts in a dry pan until fragrant, then sprinkle over the icing while it’s still wet. The texture adds a delightful contrast to the soft, gooey topping.

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