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Marshmallow Frosting

A fluffy, cloud-like marshmallow frosting that whips up glossy and light, melting into warm rolls like toasted campfire sweetness.

A cinnamon roll piled with fluffy white marshmallow frosting.
Sweetness
high
Tanginess
none
Consistency
spreadable
Prep time
8 min
Makes
~1.75 cups

The quick answer

Whip softened butter until pale, then beat in marshmallow creme, powdered sugar, vanilla, and a pinch of salt until glossy and fluffy. Spread thickly over warm cinnamon rolls so it softens into the swirls.

This frosting turns a pan of cinnamon rolls into something that tastes like a campfire treat. Marshmallow creme folded into whipped butter and a little powdered sugar makes a topping that is impossibly light, glossy, and stretchy — spread it thick and it holds soft peaks, or warm it slightly and it slumps into the swirls. It is sweet and vanilla-forward with that unmistakable toasted-marshmallow pull, and it comes together in one bowl with a hand mixer. Kids adore it, and so does anyone with a sweet tooth.

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

  • unsalted butter, softened0.5 cup (113 g)
  • marshmallow creme1 cup (200 g)
  • powdered sugar1 cup (120 g)
  • vanilla extract1 tsp
  • fine saltpinch

Instructions

  1. 1Beat the softened butter on medium-high until pale and fluffy, about 2 minutes, scraping down the bowl once.
  2. 2Add the marshmallow creme and beat until fully combined and smooth.
  3. 3Add the powdered sugar, vanilla, and a pinch of salt. Beat on low to incorporate, then on medium-high until glossy, light, and holding soft peaks.
  4. 4Spread generously over warm cinnamon rolls; for a toasted flavor, briefly pass a kitchen torch over the peaks.

Apply, adjust & store

Best applied when
rolls are warm but not hot, so the frosting stays fluffy without fully melting
Storage
Keeps in an airtight container in the fridge up to 4 days; bring to room temperature and re-whip briefly to restore its fluff. Frosted rolls are best within a day and should be refrigerated after a few hours out.
Consistency adjustments
For a pourable marshmallow glaze, warm the finished frosting gently and stir in a splash of milk. For a stiffer, pipeable frosting, beat in more powdered sugar 2 tablespoons at a time.

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