This Cinnamon Brown Sugar Glaze is a versatile topping for cakes, donuts, cookies, quick breads, pastries, scones and many other desserts.
Cinnamon Brown Sugar Glaze
I first created this cinnamon brown sugar glaze for a pumpkin loaf, but it’s equally delicious on apple scones, sheet cakes and countless other baked treats.
Think of it like the icing on frosted brown sugar cinnamon Pop-Tarts—only better, because it works on almost everything. Use it on cakes, donuts, cookies, quick breads, scones, muffins and more. Best of all, it takes less than a minute to make.
Simple Sugar Glaze
A basic powdered sugar glaze usually needs only two ingredients: powdered sugar and a liquid such as milk, juice or water. Glazes can range from thin and translucent to thicker and more opaque, and they won’t harden completely because of their lower sugar concentration.
This cinnamon brown sugar glaze builds on the basic powdered sugar glaze with a few extra ingredients for creaminess and depth of flavor.
Ingredients
You only need five ingredients for this glaze:
- Butter – Adds a subtle buttery flavor and a creamier texture. Use salted or unsalted butter; salted will help balance the sweetness.
- Brown sugar – Provides sweetness and a caramel-like depth.
- Milk – Thins the glaze and contributes creaminess.
- Powdered sugar – Dissolves quickly for a smooth finish. Add more for a thicker glaze or less for a thinner one.
- Ground cinnamon – Adds warm spice; omit if you prefer a plain brown sugar glaze.
How to Make Cinnamon Brown Sugar Glaze
You can prepare this glaze either in the microwave or on the stovetop.
- Melt the butter, brown sugar and milk together. Microwave in a covered bowl for about 30 seconds (cover to prevent splatters), or warm gently in a small saucepan on the stovetop. Remove from heat.
- Whisk until the brown sugar dissolves completely.
- Add the powdered sugar and cinnamon.
- Whisk until smooth and let the glaze cool slightly before using.
- Pour, spoon, spread or drizzle the glaze over your dessert and allow it time to set.
Recipe Tips and Information
Thin glaze – Hotter glaze will be thinner. Applying the glaze to a warm dessert also thins it. To keep the glaze more translucent and runny, reduce the powdered sugar.
Thick glaze – Let the glaze cool slightly and make sure the dessert is cool before glazing. Stir frequently as it cools to prevent crusting and to speed up thickening.
Use fresh – Glaze is best when used soon after making it so it doesn’t form a crust. It’s quick to prepare, so making it fresh is usually easy.
Make ahead – You can prepare the glaze a day ahead and store it in an airtight container in the refrigerator. Bring it to room temperature and whisk before using, adding a splash of milk if needed. Briefly microwaving (10 seconds) also loosens it.
Storage of glazed baked goods – Desserts with a basic powdered sugar glaze that contains milk can be covered and stored at room temperature for up to three days. A higher sugar-to-dairy ratio helps stabilize the glaze.
More Glazed Desserts
- Apple monkey bread
- Cinnamon knots
- Peach donuts
- Apple hand pies
- Cherry pie bars
- Key lime cookies
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Cinnamon Brown Sugar Glaze
Ingredients
- 1 Tbsp (14 g) butter
- ¼ cup (50 g) light brown sugar, gently packed
- 2 Tbsp milk
- ½ cup (60 g) powdered sugar
- ⅛ tsp ground cinnamon
Equipment
- Small whisk (mini whipper)
- Heatproof bowl or small saucepan
- Measuring cups and spoons
Instructions
- Melt the butter, brown sugar and milk together. Microwave in a covered bowl for 30 seconds or warm gently in a small saucepan. Remove from heat.
- Whisk until the brown sugar dissolves.
- Add powdered sugar and cinnamon, then whisk until smooth. Allow to cool slightly.
- Pour, spoon, spread or drizzle over your dessert and let the glaze set.
Notes
- Yield: Approximately 2/3 cup of glaze. One serving is about 3/4 tablespoon.
Nutrition
Calories: 42 kcal |
Carbohydrates: 8 g |
Fat: 1 g |
Saturated Fat: 1 g |
Cholesterol: 3 mg |
Sodium: 10 mg |
Sugar: 8 g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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*Originally published 10/16/2012 as a topping for a pumpkin bread. Post updated September 2023.
