Sift and whisk dry: Add powdered sugar, cinnamon, and salt to a bowl. Whisk to combine and break up any clumps.
Add flavor: Stir in vanilla.
Add liquid gradually: Start with 2 tablespoons of milk or cream. Whisk until smooth. Add more by the teaspoon until the glaze flows in a thick ribbon.
Optional richness: Whisk in softened butter until fully smooth and glossy.
Use right away: Drizzle over slightly warm or fully cooled baked goods. Let it set 10–20 minutes.
Thin drizzle: Add milk until it falls off a spoon in a quick, light stream. Best for doughnuts and pancakes.
Medium glaze: Ribbons hold for 2–3 seconds before melting back. Ideal for cinnamon rolls and coffee cake.
Thick spread: Stiff but glossy. Add a touch more sugar to firm it up for scones or toaster pastries.
Sift the sugar: This prevents tiny lumps that show up once the glaze sets.
Warm the milk slightly: Lukewarm liquid blends faster and keeps the glaze lump-free.
Adjust slowly: A teaspoon of liquid goes a long way. You can always add more.
Glaze on a rack: Set pastries on a rack over parchment to catch drips and keep edges neat.
Double drizzle: For bakery-level looks, glaze once, let it set 5 minutes, then drizzle again.
