Domino’s Powdered Sugar Icing Recipe: Sweet Glaze for Cinnamon Sticks

This powdered sugar icing delivers the smooth, sweet glaze that makes Domino’s cinnamon sticks irresistible. I’ve perfected the ratio of powdered sugar to liquid for a consistent texture that drizzles beautifully every time.

The secret is in the gradual mixing—adding milk one tablespoon at a time until the icing reaches the perfect drizzling consistency. Too thin, and it’ll run right off; too thick, and it won’t coat evenly.

Use this glaze for cinnamon sticks, donuts, or pastries when you want a quick, no-fuss finish. It sets slightly but stays soft, making it ideal for dipping or drizzling.

Store leftovers in an airtight container for up to a week. Stir before using, as it thickens when refrigerated.

Ingredients for Dominos Powdered Sugar Icing

Six simple ingredients blend into that signature sweet glaze everyone loves on cinnamon sticks.

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The powdered sugar is the foundation here. Domino brand works great, but any name brand is fine—just make sure it’s fresh and lump-free. Sift it first if you’re unsure (the good stuff doesn’t clump). The milk is where you control the thickness, so have a little extra on hand. Whole milk gives the richest result, but 2% works if that’s what you’ve got.

No whole milk? Half-and-half or heavy cream adds richness (use slightly less). Skip the vanilla? Almond extract alone works in a pinch, but the combo is better. Want it dairy-free? Oat milk or almond milk substitutes one-to-one. Butter can be omitted, but it adds that classic Domino’s shine—use coconut oil if avoiding dairy.

This keeps in an airtight container for up to 1 week at room temperature. Refrigerated, it thickens—just stir in a splash of milk to loosen. For longer storage, freeze in ice cube trays for up to 3 months.

Step-by-Step Instructions for Powdered Sugar Icing

Here’s the method I use to get that signature Domino’s sweet glaze every time.

Step 1: Sift and Prepare the Base

Begin by sifting the 2 cups Powdered Sugar into a medium bowl. I always sift first—this removes any lumps and ensures your icing is silky smooth, just like the one from the pizza place. Even if your sugar looks fine, don’t skip this step.

After sifting, add the 0.125 tsp Salt to the bowl. The salt might seem like a small amount, but it balances the sweetness perfectly. Stir these dry ingredients together so the salt distributes evenly throughout the sugar.

Step 2: Melt and Cool the Butter

Melt the 1 tbsp Unsalted Butter in a small microwave-safe bowl or on the stovetop over low heat. Watch it closely—you want it just melted, not hot or bubbling. If it’s too hot, it can cook the sugar and give your icing a grainy texture.

Let the melted butter cool for 2-3 minutes at room temperature. It should still be liquid but cool enough that you can touch the side of the bowl without it feeling warm. This cooling step is crucial for achieving the right consistency.

Step 3: Whisk in Wet Ingredients Gradually

Pour the cooled melted butter into the bowl with the powdered sugar. Then add the 1 tsp Vanilla Extract and, if using, the 0.25 tsp Almond Extract. The almond extract adds that subtle depth that makes this icing special.

Now, here’s the key: add the 3 tbsp Whole Milk one tablespoon at a time, whisking vigorously after each addition. Start with 2 tablespoons, then assess the consistency. You want it thick but pourable—like heavy cream. Add the remaining milk only if needed to reach this texture.

Step 4: Adjust and Perfect the Consistency

After incorporating all the liquid, whisk the icing for an additional 1-2 minutes until it’s completely smooth and glossy. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add powdered sugar a tablespoon at a time.

Taste and adjust as needed. I find that the vanilla and almond extracts are perfectly balanced with the sugar, but if you prefer a stronger flavor, you can add an extra ¼ tsp Vanilla Extract. Just remember that the flavor will intensify slightly as the icing sets.

Step 5: Use Immediately for Best Results

This icing is best used right away while it’s fresh and pourable. For cinnamon sticks, I drizzle it over the warm pastries in a zigzag pattern. The heat from the sticks will help the glaze set slightly but still stay soft and gooey.

If you need to store it, transfer the icing to an airtight container and keep it at room temperature for up to 2 days. Before using, give it a good stir to restore its creamy texture. For longer storage, refrigerate for up to 1 week, but bring it to room temperature and rewhisk before using.

Essential Equipment for Perfect Results

Mixing Bowls

I always reach for my Pyrex glass mixing bowls for this recipe. Their 4-cup capacity is perfect for the volume, and the non-reactive glass ensures no metallic taste interferes with the sweet flavor. The poured spout makes drizzling effortless too. 💛

Whisk Selection

A balloon whisk is my go-to tool here. The rounded shape helps incorporate air for a lighter texture while preventing lumps. I prefer the OXO Good Grips 11-inch—its comfortable handle makes whisking for 2-3 minutes a breeze.

Measuring Tools

Precision matters with powdered sugar icing. I use stackable measuring cups for the sugar and adjustable measuring spoons for the extracts. The 1/8 tsp mark is crucial for the salt measurement—don’t eyeball it.

Sifting Equipment

Even pre-sifted sugar benefits from a quick pass through a fine-mesh sieve. My stainless steel sieve from Cuisinox catches any hidden clumps. Tap the side gently—don’t force the sugar through, or it may compact.

Storage Containers

For leftovers, transfer to a 16-ounce mason jar or similar airtight container. I love the wide mouth for easy stirring when the icing thickens. Label with the date—it keeps 1 week at room temperature.

Drizzling Tools

For that professional Domino’s look, use a squeeze bottle or a piping bag with a small round tip. The 12-inch piping bags from Wilton give you perfect control over the zigzag pattern on cinnamon sticks.

Frequently Asked Questions