Cinnamon was my first choice when deciding what flavor to pair with this unique rollout cookie, roasted rhubarb gingerbread cookies. It turned out so well and also reminded me of cinnamon bun icing, mmmm.
You can generally add any flavoring extract to royal icing, and clear extracts are best if you want a simple white icing, but this time I wanted to actually see the cinnamon flecks. Use a clear cinnamon extract if you don’t want that look. The tiny ground cinnamon flecks don’t affect how the icing flows, but depending on the design of your cookie, it may not work artistically.
If you’re looking for my regular royal icing recipe or illustrated royal icing recipe, you can find it here. Add 1 teaspoon of ground cinnamon or 1 teaspoon of clear cinnamon extract to the regular recipe.
Enjoy!
xo,
Marian
Maria Lennartz says
Great way to change the taste.
ML
marian says
Thanks ML!
Kathy says
Hello Marian, how many teaspoons of cinnamon did you add to your royal icing? Thank you! Can’t wait to try this cinnamon bun-tasting icing!
marian says
Hi Kathy,
Oops, I forgot to add that in! I’ve edited the post now, thank you!
I added 1 teaspoon of ground cinnamon to the regular batch of royal icing (link in post).
Happy decorating and eating!
Kathy says
Thanks for clarifying, Marian! Excited to make this now.
Eva says
Delicious!! will have to try it out
Monica says
Thanks! Do you still use the vanilla extract if using the cinnamon extract?
marian says
Hi Monica,
I don’t, let me know if you tried it or try it, what you think!
Adriana says
I can’t find the recipe link for the cinnamon icing. Please help. Thanks
marian says
Here it is Adriana; https://sweetopia.net/2020/05/cinnamon-royal-icing-recipe/
Cathy Diebold says
I click on the link you gave for the Connamon Royal Icing recipe, but only gives your description and then goes to the comments. Recipe is not included. Could you email it to me? Much appreciated!
Thanks, Cathy
[email protected]
Marian says
HI Cathy,
You add one teaspoon of ground cinnamon to my royal icing recipe here; https://sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/
Sarah S. says
At what point do you add the tsp of flavoring in the RI recipe? I added it in after the powder sugar & I feel like it messed up the recipe. After decorating, the icing hardened, but not as hard as it usually does. It just seems to have a ‘softer’ crunch and I’m not sure how to fix it. Thanks!
marian says
Hi Sarah,
I add it with the liquid (water). Adding cream of tartar helps stabilize the recipe (dries harder). Try adding 2 teaspoons if you’d like that harder crunch. If you’re still not happy with it, add a teaspoon more next time and so on. Hope that helps!