Cream Cheese Icing for Cinnamon Rolls

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Cream cheese icing a memorable icing lathered on cinnamon rolls for a sweet treat.

Cinnamon roll icing is made with butter, powdered sugar, salt, and vanilla extract.

Cream cheese is added to buttercream icing to make cream cheese icing for cinnamon rolls.

cream cheese icing for cinnamon rolls

Do cinnamon rolls with cream cheese frosting need to be refrigerated

Cinnamon rolls with cream cheese frosting need to be refrigerated. Any frosting made with cream cheese needs to be refrigerated to stay at a safe temperature. Thaw your cinnamon rolls out from the refrigerator for 20 minutes before serving. Alternatively, you can microwave your cinnamon rolls for 20-30 seconds to warm them up before serving.

The fridge will slow down the aging process of the cinnamon rolls as well, making them stay good for longer than if they remained at room temperature.

Cream Cheese Icing for Cinnamon Rolls

Cream Cheese Icing for Cinnamon Rolls

How to make cream cheese icing for cinnamon rolls
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast, Dessert
Keyword: icing
Yield: 12 cinnamon rolls


  • 1/4 cup butter softened
  • 4 oz cream cheese softened
  • 2 cups powdered sugar
  • 2 tsp vanilla extract
  • 1/4 tsp salt


  • Cream butter and cream cheese together using a stand mixer or hand mixer. Cream together until light and fluffy. It's easiest to cream them when they are a bit soft. Leave the butter and cream cheese on the counter for 20 minutes to soften before using.
  • Add vanilla extract and salt into the cream cheese icing and beat for 30 seconds until fully combined.
  • Add 1 cup of powdered sugar and cream together. It's ok if the mixture isn't coming together yet, it will!
  • Add the last cup of powdered sugar and beat until the icing becomes smooth and thick ~ 3 minutes on medium-high speed. Be patient, it will come together.
  • Spread cream cheese icing on cinnamon rolls when they have cooled coming out of the oven. Cream cheese icing is enough for 12 cinnamon rolls to be iced.
    Cream Cheese Icing for Cinnamon Rolls
What is cinnamon roll icing made of

Thick Salted Caramel Sauce

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Thick salted caramel sauce is one of the most delectable toppings you can use for desserts! It’s such a tasty topping for ice cream!

Thick Salted Caramel Sauce

Thick salted caramel sauce can be used for:

Thick Salted Caramel Sauce recipe

Thick Salted Caramel Sauce

How to make thick salted caramel sauce for ice cream, topping desserts, macarons or in lattes.
Prep Time30 minutes
Active Time5 minutes
Total Time35 minutes
Course: Dessert
Keyword: topping
Yield: 2 cups


  • 1 cup sugar granulated
  • 1/2 cup water
  • 1/4 cup butter unsalted
  • 1/2 cup heavy cream
  • 1/2 tbsp vanilla extract
  • 1 tsp salt


  • In a medium saucepan, place granulated sugar and water over medium heat. Let the sugar completely dissolve by stirring it with a whisk. Cook for 3-5 minutes.
  • Add butter and let the mixture boil by itself. Do not stir.
  • Let the mixture boil on low heat for 15-20 minutes until it becomes a golden-amber color. Let it thicken. Tilt the caramel in the saucepan to see if it's thick and caramelized.
  • Remove the pan from heat when it's finished thickening. Add the heavy cream very slowly. Let it stream into the saucepan and whisk vigorously. It will bubble and could splash on you. Be sure to stand back as you add it, and wear an oven mitt to protect yourself from potential splashes. Whisk until fully combined.
  • Add salt and vanilla extract. Let it cool to room temperature. Extra caramel sauce can be stored in the fridge for up to 1 week or in the freezer for up to 1 month.
Thick Salted Caramel Sauce recipe

How do you make caramel from scratch

Making caramel from scratch involves cooking granulated sugar and water together in a saucepan for a couple of minutes. Then you add butter and let it cook until it turns an amber color. Let it thicken up, finish the caramel by adding heavy cream, vanilla extract and/or salt depending on which flavor of caramel you are making.

Which sugar is best for caramel

Granulated sugar is the best for making caramel because it caramelizes well, and it will turn light amber then golden-amber when it’s finished. The more you cook your caramel sauce the darker it will become. There is a thin edge between burnt and finished though, so be sure to watch your caramel sauce throughout the cooking process.

Why is salted caramel so good

Salted caramel combines the best of 2 competing flavors – saltiness and sugary. The mixture of the two creates a flavor so shocking that it melts in your mouth and gives your mouth this unbelievable taste of caramel like you’ve never had before.

How do you know when your caramel sauce is done

Your caramel sauce is done when the viscosity of your sauce is thick when you tilt your saucepan, and the color is golden to amber.

What flavor goes with caramel

Caramel goes with flavors like chocolate, apples, pears, vanilla, butterscotch, popcorn, cream cheese, pecans, and hazelnuts.

Do you stir sugar when making caramel

No, you do not stir sugar when making caramel. This will cause the sugar to crystallize creating clumps that you may not be able to get out of your caramel sauce. You’ll only be tilting the saucepan near the end of the cooking process to check the thickness of the caramel.

Why is salt added to caramel

Salt acts as a stabilizer so it preserves your caramel for up to 2 weeks in the fridge. If you’re making salted caramel sauce, more salt is added than regular caramel sauce to give it a more salty & sugary taste.

Thick Salted Caramel Sauce
dark caramel sauce
caramel sauce for pancakes

Hazelnut Sauce Recipe for Desserts

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Thick and decadent hazelnut sauce is creamy with a nutty flavor to use on top of your favorite desserts.

You could use hazelnut sauce in fillings for cakes, pastries, or even in your morning latte.

Learn how to first make your hazelnut praline paste recipe, and then turn it into a hazelnut sauce. See video here.

Hazelnut Sauce Recipe for Desserts

Hazelnut Sauce Recipe

How to make hazelnut sauce for ice cream, topping or filling cakes and pastries, or in your coffee.
Course: Dessert
Keyword: topping
Yield: 0.7 cups


Roasted Hazelnut Praline Paste

  • 35 g water
  • 100 g sugar granulated
  • 100 g roasted hazelnuts peeled
  • salt pinch

Hazelnut Sauce

  • 200 g hazelnut praline paste
  • 80 g heavy cream


Praline Paste

  • Roasted ~100 g of hazelnuts at 360 °F for 15 minutes. Let the nuts cool to room temperature. Remove the skins by rubbing the cooled down nuts in your hands until most of the skins have come off. Remove as much of the skins as possible off of the hazelnuts.
    how to make hazelnut sauce
  • In a medium saucepan, combine water and sugar over low – medium heat. Stir until sugar dissolves and begins boiling. Stop stirring the saucepan and let it boil on its own. Turn down the heat and let it boil on low (1-2).
  • The sugar will go through transformations as it becomes caramel. The sugar will begin to form crystals and be completely dry in the saucepan.
    how to make hazelnut sauce
  • The sugar crystals will begin to melt and become a golden brown color. When it's turning a bit darker of a color, it's time to take it off the heat. You don't want to burn the caramel sauce.
    how to make hazelnut sauce
  • Get a baking pan ready with a silicone baking mat lining it. Once your caramel sauce is finished, remove it from heat. Mix the sauce to make the crystals melt all the way through if there's any left in the pot. Pour the hazelnuts and salt into your caramel sauce and mix until they are fully covered.
  • Pour the hazelnut and caramel sauce onto the silicone baking mat. Let it cool to room temperature, it will solidify.
    how to make hazelnut sauce
  • Break the caramel into smaller pieces. Place them into a food processor. It will be LOUD. Prepare yourself! It's best to do this step with ear protection. Blend on low, then on high. Scrape the sides down and blend until it becomes a paste (a couple of minutes).
    hazelnut sauce recipe

Hazelnut Sauce

  • Place your hazelnut paste (it should be about 200 g) into a heat proof bowl.
  • Heat the heavy cream over medium heat until it just before it comes to a boil.
  • Remove the cream from heat and pour into the hazelnut paste. Mix until full combined. Let it cool to room temperature, then place it in the fridge for an hour until it thickens.
  • Store it in the fridge for 1 week or freeze and keep it for 1 month.
Hazelnut Sauce Recipe for Desserts
roasted hazelnuts with caramel sauce

What is praline paste made of

Praline paste is made of caramel (sugar and water) and roasted hazelnuts, then it’s blended into a paste.

what to do with praline paste

What does praline mean

Praline means to cover hazelnuts in caramel sauce.

Can you freeze praline paste

Yes, you can freeze praline paste and thaw it in a couple of hours at room temperature.

What to do with leftover praline paste

You can make a praline base for a cake by easily adding 60g praline paste, 35g melted dark chocolate, and 35g of rice krispies. Place the base in a springform pan using the back of a spoon to push it into place. Put it in the freezer for 1 hour to let it solidify.

praline base for entremet

Salted Caramel Pastry Cream Filling for Cream Puffs and Eclairs

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Salted caramel pastry cream is a thick custard you can use to fill tasty desserts like cream puffs or eclairs.

Sugar is cooked in a saucepan until it caramelizes to give a sweet caramel flavor.

Salt is added to create a balance of sweet and savory salted caramel pastry cream.

Salted Caramel Pastry Cream Filling for Cream Puffs

Pastry cream is made by tempering eggs to create a thick, creamy filling you can use for mouthwatering desserts.

salted caramel pastry cream

Salted caramel pastry cream can be used for:

  • cream puffs
  • Danish
  • Eclairs
  • cakes
  • tarts
  • puff pastry desserts
Salted Caramel Cream Filling

Salted Caramel Pastry Cream Filling

How to make salted caramel pastry cream
Prep Time10 minutes
Active Time25 minutes
Total Time35 minutes
Course: Dessert
Yield: 3 cups


  • 3/4 cup sugar granulated
  • 1/2 tsp salt
  • 1/2 cup heavy cream
  • 2 cups whole milk
  • 3 tbsp cornstarch
  • 1 tbsp vanilla bean paste
  • 3 egg yolks
  • 1 egg
  • 3 tbsp unsalted butter room temperature


  • Place sugar in a medium saucepan over medium heat. Stir with a spatula until it turns into a golden amber color.
  • Slowly stream the heavy cream into the saucepan and whisk vigorously. The caramel with bubble and potentially splash you. Be careful to stand back as you add the cream and stir until fully combined.
  • Add milk, salt and vanilla bean paste to the saucepan. Let it heat until just before it starts boiling (1-2 bubbles).
  • While you're waiting for your cream to heat up, in a separate large bowl, place egg yolks, egg and cornstarch. Whisk them together.
  • Temper the eggs by adding the hot cream VERY SLOWLY and whisking vigorously. Do not cook the eggs. Try adding just a small amount ~1 tbsp cream mixture at a time until you feel comfortable adding more. This way, you won't cook your eggs.
  • Place the egg/cream mixture back into the saucepan by straining it through a sieve into the saucepan. This will take out any pieces of egg that may have cooked, leaving you with a smooth mixture. Heat the mixture on medium heat.
  • Whisk the custard while it's heating. You'll know when it's thickened. It will be very difficult to stir the pot, you'll see how thick your custard is when you're stirring it. Once you're happy with the thickness, remove the saucepan from the heat. Add butter and mix until the butter is fully melted and combined into the custard.
  • Chill the custard by putting it in a fresh bowl and adding plastic wrap directly to the custard to prevent it from making a skin. Chill for 2-3 hours until cold. Then it's ready to use!
Salted Caramel Pastry Cream Filling for Eclairs