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

This silky glaze delivers the perfect finish for your cinnamon buns without dairy. Powdered sugar creates a smooth, spreadable texture that hardens just enough to stay put.

With just a few pantry staples and 5 minutes, you’ll have a plant-based icing that’s sweet, creamy, and impossible to resist. No cream cheese required.

Ingredients for Cinnamon Bun Icing Recipe Without Cream Cheese

Six simple ingredients transform into a dreamy, dairy-free glaze for your buns.

Powdered sugar is the base here—Domino or C&H brands are reliable and fine enough for that silky texture without clumps. The almond milk should be unsweetened (vanilla-flavored can overpower), and I usually grab Silk or Califia Farms from the grocery store. Coconut oil adds the richness you’d miss without cream cheese—refined is best so it doesn’t taste like coconut.

No almond milk? Any plant milk works—oat or soy are closest in creaminess. Out of coconut oil? Vegan butter or even neutral oil (like avocado) will do in a pinch. Skip the lemon juice if you must, but it adds a brightness that balances all that sweetness. For extra shine, a splash of maple syrup deepens the flavor without thinning it out.

This comes together in 5 minutes and sets up fast—use it right away. Store leftovers in a jar for up to 5 days (stir before using). Freezes for 1 month, but it’s so quick to make fresh, I never bother.

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

This simple method delivers a silky glaze that’s ready in minutes—no dairy required.

Step 1: Melt and Combine the Coconut Oil

Start by melting the 2 tbsp Coconut Oil in a small saucepan over low heat or in the microwave in 15-second bursts. You want it just melted, not hot—this prevents the oil from separating when mixed with the other ingredients.

Pour the melted coconut oil into a medium bowl. The oil should be completely liquid but cool enough that you can touch the bowl without it feeling warm. This is your base for building the smooth, glossy texture of the icing.

Step 2: Whisk in the Powdered Sugar and Salt

Add the 2 cups Powdered Sugar and 0.25 tsp Salt to the bowl with the coconut oil. Use a whisk to combine everything, starting slowly to avoid a powdered sugar cloud. The mixture will look crumbly at first, but keep whisking until it starts to come together.

I like to press any remaining lumps against the side of the bowl with the back of a spoon to break them up. The salt might seem like a small amount, but it balances the sweetness perfectly—don’t skip it.

Step 3: Incorporate the Almond Milk and Vanilla

Pour in the 0.25 cup Almond Milk and 2 tsp Vanilla Extract. Whisk vigorously for 1-2 minutes until the mixture is completely smooth and free of lumps. The almond milk thins the icing to the right consistency, while the vanilla adds depth of flavor.

If the icing seems too thick, add almond milk 1 teaspoon at a time until it reaches a pourable but still slightly thick consistency. It should ribbon off the whisk and pool slowly when drizzled.

Step 4: Finish with Lemon Juice for Brightness

Stir in the 1 tsp Lemon Juice and whisk for another 30 seconds to fully incorporate. The lemon juice cuts through the richness and adds a subtle brightness that makes the icing taste more complex.

Taste the icing and adjust if needed—if it’s too sweet, a tiny pinch more salt or a drop more lemon juice can help. The final texture should be smooth, glossy, and just thin enough to drizzle but thick enough to cling to the buns.

Step 5: Drizzle Over Warm Cinnamon Buns

Use the icing immediately while it’s still fresh and fluid. Pour it into a small pitcher or a zip-top bag with a tiny corner snipped off for easy drizzling. The warmth of the buns will help the icing set slightly but still stay gooey.

For best results, drizzle the icing in a zigzag pattern over the buns, allowing some to pool in the crevices. Let it sit for 5 minutes to set before serving. This gives the flavors a chance to meld and the icing to thicken just a bit.

Troubleshooting This Dish

Too Thin or Runny

If your icing runs right off the buns, you’ve likely added too much almond milk. Start with 1 tbsp less than the recipe calls for next time. To fix it now, whisk in ¼ cup powdered sugar at a time until it thickens to a drizzling consistency. 💡

Lumpy Texture

Lumps usually mean the powdered sugar wasn’t fully dissolved. Press them against the bowl with a spoon, or strain through a fine mesh sieve. Always sift your sugar first for that silky-smooth finish.

Icing Separates

If the coconut oil separates out, it was probably too hot when mixed. Gently rewarm the entire mixture in 10-second microwave bursts, stirring between each, until it re-emulsifies. Use room temperature ingredients next time.

Overly Sweet

Balance the sweetness with a pinch more salt or an extra ½ tsp lemon juice. These small additions make a surprising difference without thinning the icing. I always taste before drizzling.

Sets Too Hard

If the icing hardens completely, you may have used too much powdered sugar. Next batch, add 1-2 tsp more almond milk for a softer set. For a quick fix, warm the buns slightly before drizzling.

Grainy Appearance

This often happens with coarse sugar or under-mixing. Use superfine powdered sugar like Domino and whisk for a full 2 minutes to dissolve completely. The result should be glossy, not dull. ✨

Frequently Asked Questions