A smooth, sweet icing for cinnamon rolls made without cream cheese, offering a rich and velvety texture that perfectly complements warm rolls.

1/2 cup powdered sugar

2 tablespoons unsalted butter, melted

2 tablespoons milk (or dairy-free alternative)

1/2 teaspoon vanilla extract

Pinch of salt

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In a small bowl, whisk together the powdered sugar and melted butter until smooth.
Gradually add in the milk, a little at a time, whisking until the icing reaches your desired consistency.
Stir in the vanilla extract and a pinch of salt for extra flavor.
Drizzle the icing over freshly baked cinnamon rolls while they are still warm, allowing the icing to melt and soak in.

This icing is best used fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

For a dairy-free version, substitute butter with dairy-free margarine or coconut oil, and use a non-dairy milk like almond milk or oat milk.

Add a tablespoon of maple syrup instead of vanilla extract for a maple flavor.

For a cinnamon-flavored glaze, add a pinch of ground cinnamon to the icing.