Maple Cream Cheese Frosting
Tangy cream cheese frosting sweetened with pure maple syrup for a cozy, autumnal finish that clings to warm rolls.
- Sweetness
- medium
- Tanginess
- high
- Consistency
- spreadable
- Prep time
- 5 min
- Makes
- ~1.25 cups
The quick answer
Beat softened cream cheese and butter smooth, then mix in pure maple syrup, powdered sugar, and a pinch of salt until silky. Spread on rolls that are warm but not hot so it melts into the swirls.
Pure maple syrup does something wonderful to cream cheese frosting: it deepens the sweetness into something caramel-like and woodsy while the tang keeps it from ever tasting cloying. This version swaps some of the powdered sugar for real maple, giving the frosting a soft amber tint and an unmistakable autumn flavor that suits spiced and nutty rolls especially well. It stays rich and spreadable, whips up in five minutes, and smells like a stack of pancakes the moment it hits a warm pan of cinnamon rolls.
Not sure which icing to use? See the complete cinnamon roll icing guide — the simple base recipe, the sugar-to-liquid ratio, and how to choose between glaze, cream cheese, maple, and dairy-free.
Ingredients
- cream cheese, softened4 oz (113 g)
- unsalted butter, softened0.25 cup (57 g)
- pure maple syrup3 tbsp (60 g)
- powdered sugar0.75 cup (90 g)
- fine saltpinch
Instructions
- 1Let the cream cheese and butter soften fully at room temperature so the frosting whips up smooth.
- 2Beat the cream cheese and butter together until completely smooth, scraping down the bowl once.
- 3Add the maple syrup, powdered sugar, and a pinch of salt. Beat on low to combine, then on medium until silky and spreadable — do not overbeat or the maple can loosen it.
- 4Spread over cinnamon rolls that are warm but not hot so the frosting melts gently into the swirls.
Apply, adjust & store
- Best applied when
- rolls are warm but not hot — about 10 minutes out of the oven
- Storage
- Keeps in an airtight container in the fridge up to 5 days. Bring to room temperature and re-whip before spreading. Frosted rolls should be refrigerated after a few hours at room temperature.
- Consistency adjustments
- The maple syrup makes this frosting softer than plain cream cheese frosting; for a firmer, pipeable texture add powdered sugar 2 tablespoons at a time. For a pourable maple glaze, thin with a little milk.
Food safety: this frosting contains dairy. Refrigerate leftover frosting, and refrigerate frosted rolls after a couple of hours at room temperature. Bring back to room temperature before serving.
Cinnamon rolls to pair
- Sweet Potato Cinnamon RollsUltra-soft cinnamon rolls enriched with mashed sweet potato, which keeps the crumb tender for days and adds a warm, earthy sweetness under a maple cream cheese frosting.
- Maple Bacon Cinnamon RollsSweet-and-savory cinnamon rolls with crispy bacon baked into the swirl and a maple glaze on top — the breakfast-plate classic of bacon and syrup in one roll.
- Maple Pecan Cinnamon RollsButtery cinnamon rolls packed with toasted pecans and finished with a glossy maple glaze for cozy, nutty sweetness.
- Apple Cinnamon RollsSoft cinnamon rolls stuffed with diced, cinnamon-spiced apples that bake down into little pockets of warm apple pie.
- Pumpkin Cinnamon RollsPillowy fall cinnamon rolls made with real pumpkin puree, warm spices, and a choice of maple or cream cheese frosting.
- Gingerbread Cinnamon RollsDark, spiced holiday cinnamon rolls with molasses, ginger, and cloves for deep gingerbread flavor and color.
- Sourdough Cinnamon RollsNaturally leavened cinnamon rolls raised with active starter and a long overnight ferment for tang and tender crumb.