In a stand mixer fitted with paddle attachment, cream butter until light and fluffy. Add vanilla, and continue mixing. Add sugar, slowly. Once butter, vanilla and sugar are incorporated, add the cinnamon. Return speed to medium-high and beat for about 5 to 7 minutes.

Tip: Use offset spatula and bench scraper to achieve a smooth even finish when decorating your cake! Once the buttercream icing is on, place cake in freezer for another 30 to 40 minutes before applying the white chocolate drip. See below for recipe.