Prepare a small tupperware container with parchment.
In a medium saucepan, cook butter over medium heat. Allow butt to sit until butter starts to give off a nutty aroma and butter begins to foam.
Pour butter (making sure to include all the brown bits at the bottom of the pot) into tupperware container. Place in the fridge until the butter hardens again.
Set the cream cheese and browned butter out to come to room temperature.
Once they are at room temperature, combine the butter and cream cheese in a stand mixer fitter with a whisk attachment. Mix on high speed until light and fluffy (about 4 minutes)
Add vanilla extract and cinnamon and beat until combined.
On a low speed, add powdered sugar gradually. Once the powdered sugar is fully combined, increase the speed to high for 2-3 minutes.
Set aside 3/4 cup of icing if you want to do the top decorations.
Color 3/4 cup icing with pink food coloring and then use a small star tip to create topping.
Add sprinkles if desired.