Cinnamon Cream Cheese Frosting

Recently my sister posted about making zucchini bread. YUM! Her post inspired me to make some zucchini bread. While waiting for the bread to bake my wheels got turning. "Would icing go great with zucchini bread? What about cream cheese frosting? I have some cream cheese that needs used soon." Then I decided on trying cinnamon cream cheese frosting.

I was a little nervous attempting frosting again. It didn't turn out so well when I tried raspberry cream cheese frosting....I struggle getting the right consistency. But this time everything turned out well and tasty!

I baked the zucchini bread in a 8x8 cake pan and took it into work with the icing on the side. (Which was silly because everyone tried the icing). Everyone enjoyed the frosting with the bread! Success!

The following recipe would frost one loaf of bread or 12 cupcakes.

Cinnamon Cream Cheese Frosting


Ingredients

- 1/4 c. butter, melted
- 1/2 packaged cream cheese, softened (4 oz.)
- 1 tsp. cinnamon
- 1/2 tsp. vanilla
- 2 1/2 c. powdered sugar
- 2 Tbsp. vanilla almond milk (you could use regular milk or condensed milk)

Directions
- In a large mixing bowl, pour the melted butter in. Add the cream cheese; beat with a electric mixer until well mixed.
- Add the cinnamon, vanilla, and powdered sugar. Beat ingredients until well blended.
- Add the milk; mix until a smooth, spreadable consistency.