How to Make Icing for Cinnamon Rolls
To make creamy icing for cinnamon rolls, start by heating the butter before combining it in a bowl with the cream cheese. Mix the cream cheese and butter for 2 minutes, then stir in the sugar and milk in batches. Finish by beating in the vanilla extract. If you find the icing is too thick, stir in some more milk.
Heat the butter until it browns. Place 6 tablespoons (84 g) of butter in a small saucepan and turn the burner to medium. Stir the butter occasionally until it melts. Continue to cook and stir the butter for an extra 1 to 2 minutes so the butter becomes fragrant and turns golden brown. Turn off the burner and set the saucepan on a cold burner. Measure the cream cheese into a bowl and add the melted butter. Put 4 ounces (115 g) of softened cream cheese into a medium-size mixing bowl. Pour the melted butter into the bowl. The warm butter will soften the cream cheese even more. Beat the butter and cream cheese for 2 to 3 minutes. Use an electric mixer to beat the butter and cream cheese on medium speed until the mixture is light and fluffy. Mix in some of the powdered sugar and milk in batches. Turn the mixer to low and beat in 1 cup (125 g) of the powdered sugar. Beat in 1 to 2 tablespoons (15 to 30 ml) of the milk and continue to mix in the rest of the powdered sugar 1 cup (125 g) at a time. Beat in another 1 to 2 tablespoons (15 to 30 ml) of the milk after each powdered sugar addition. Mix in the vanilla and adjust the consistency of the icing. Keep the mixer on low and beat in 1½ teaspoons (7 ml) of vanilla extract. If you'd like thinner icing, beat in 1 tablespoon (15 ml) of milk at a time until it's as smooth and thin as you like. Use the creamy icing. Scoop and spread the icing over completely cooled cinnamon rolls. If you want to make this icing in advance, transfer it to an airtight container and refrigerate it for up to 5 days. You'll need to stir it well before spreading it over the cinnamon rolls. Most icings can't be stored in advance but the creamy icing keeps well because of the cream cheese in it. Zest the orange and squeeze the juice. Rinse 1 orange and dry it with a towel. Use a box grater or microplane to zest the entire orange. Place the zest in a small bowl. Slice the orange in half and use a juicer to extract 3 tablespoons (45 ml) of orange juice. Pour the juice into the bowl with the zest. Add the rest of the icing ingredients to the bowl. Measure 1 cup (125 g) of powdered sugar and 1 teaspoon (5 ml) of vanilla extract into the bowl with the orange juice and zest. Stir together the icing and adjust the thickness, if needed. Use a spoon or small whisk to mix together the icing. If you'd like the icing to be thinner, stir in an extra 1 tablespoon (15 ml) of orange juice. Use the sweet orange icing. Pour and spread or drizzle the icing over your cooled cinnamon rolls. Avoid storing the icing in advance because it will harden as it sits. Melt the butter over medium heat. Put 1/2 cup (110 g) of butter into a saucepan and turn the heat to medium. Stir the butter occasionally until it melts. Stir in the sugar. Pour in 1/2 cup (100 g) of granulated sugar and stir it over medium heat until it dissolves completely. Stir in the evaporated milk and bring the icing to a boil. Pour 1/4 cup (60 ml) of evaporated milk into the saucepan and keep stirring the mixture. Cook and stir the icing until it begins to bubble gently. Boil and stir the icing for 2 to 5 minutes. Continue to cook the icing and stir it until it thickens. If the icing boils too vigorously, turn the heat down to medium-low. Turn off the heat and stir in the vanilla. Pour 1 teaspoon (5 ml) of vanilla into the icing and stir it until it's mixed in. Pour the icing over the cinnamon rolls and let them rest for 10 minutes. Slowly pour or drizzle the icing over the tops of your cooled cinnamon rolls. Leave the cinnamon roll icing to set up before you serve the rolls. Avoid making the icing in advance because it will harden in the pan and you won't be able to spread it over the rolls. Melt the butter. Put 1/2 cup (110 g) of butter into a large saucepan and turn the heat to medium. Stir the butter occasionally until it melts. Stir in and cook the brown sugar and salt for 2 minutes. Stir in 1 cup (200 g) of brown sugar and ¼ teaspoon (1.5 g) of salt. Reduce the heat to low and cook the mixture for 2 minutes. Stir it constantly while it's cooking so it doesn't burn on the bottom of the pan. Stir in the milk and vanilla. Turn off the burner and stir in ¼ cup (60 ml) of milk and 1 teaspoon (5 ml) of vanilla until it's combined with the sugar mixture. Cool the icing for 10 minutes and stir in the powdered sugar. Transfer the hot sugar mixture to a large mixing bowl and let it cool completely. This should take about 10 minutes. Stir in 2 ½ cups (312 g) of powdered sugar until the icing is smooth and combined. If you want to use an electric mixer to combine the icing, use it on low speed so the powdered sugar doesn't fly out of the bowl. Use the caramel icing. Spread the smooth caramel icing over your cooled cinnamon rolls. The icing will begin to harden and set once it sits for a while so avoid storing the icing. Measure the powdered sugar. Place 1 cup (112 g) of powdered sugar into a small bowl. Pour the almond milk into the bowl. Measure 1 tablespoon (15 ml) of almond milk into the bowl with the powdered sugar. Substitute your favorite nut or non-dairy milk, if you prefer. Stir the icing and adjust the thickness. Use a spoon to stir the almond milk into the powdered sugar until it's completely smooth. If you'd like a thinner glaze, stir in an extra 1 tablespoon (15 ml) of almond milk. Drizzle or spread the glaze immediately. Avoid storing the glaze because it will harden and crystallize if it sits. 
Heat the butter until it browns. Measure the cream cheese into a bowl and add the melted butter. Beat the butter and cream cheese for 2 to 3 minutes. Mix in some of the powdered sugar and milk in batches. Mix in the vanilla and adjust the consistency of the icing. Use the creamy icing. Zest the orange and squeeze the juice. Add the rest of the icing ingredients to the bowl. Stir together the icing and adjust the thickness, if needed. Use the sweet orange icing. Melt the butter over medium heat. Stir in the sugar. Stir in the evaporated milk and bring the icing to a boil. Boil and stir the icing for 2 to 5 minutes. Turn off the heat and stir in the vanilla. Pour the icing over the cinnamon rolls and let them rest for 10 minutes. Melt the butter. Stir in and cook the brown sugar and salt for 2 minutes. Stir in the milk and vanilla. Cool the icing for 10 minutes and stir in the powdered sugar. Use the caramel icing. Measure the powdered sugar. Pour the almond milk into the bowl. Stir the icing and adjust the thickness. 