Cinnabon Cinnamon Rolls Copycat Recipe
Craving Cinnabon cinnamon rolls? Our easy copycat recipe lets you whip up those soft, gooey, cinnamon-sugar delights right at home. Perfect for breakfast or a sweet treat, these rolls will make your kitchen smell amazing. Follow our simple steps and impress everyone with fresh, warm cinnamon rolls that taste just like the original!
Cinnabon Cinnamon Rolls Copycat Recipe
When it comes to sweet rolls, one of my favorite is the cinnamon rolls from Cinnabon. It’s a blend of perfect sweetness and softness. But instead of buying we can all save a lot of money by making our own homemade cinnamon rolls. Before trying to make it at home, I thought it was hard to make but I was wrong, not only was it super easy the taste is absolutely a winner. You’ll never know the difference of the real thing with this Cinnabon Cinnamon Rolls Copycat Recipe. It’s so delicious and perfect with coffee or tea.
Here’s how to make Cinnabon Cinnamon Rolls Copycat Recipe
Makes about 12 large cinnamon rolls
Cinnabon Cinnamon Rolls Copycat Recipe Ingredients:
Dough
• 1 (1/4 ounce) package active dry yeast
• 1 cup warm milk
• ½ cup granulated sugar
• 1/3 cup softened butter (or margarine)
• 1 tsp salt
• 2 eggs
• 4 cups flour
Filling
• 1 cup packed brown sugar
• 3 tbsp cinnamon
• 1/3 cup margarine, softened
• Cream cheese icing
• 6 tbsp butter (or margarine)
• 1½ cups powdered sugar
• ¼ cup cream cheese
• ½ tsp vanilla
• 1/8 tsp salt
Cream cheese icing
• 6 tbsp margarine (I used butter)
• 1½ cups powdered sugar
• ¼ cup cream cheese
• ½ tsp vanilla
• 1/8 tsp salt
Cinnabon Cinnamon Rolls Copycat Recipe Directions:
1. To start the rolls dissolve the yeast in the warm milk in a large bowl.
2. In a separate bowl, add sugar, butter, salt, eggs, and flour, mix well.
3. Pour the milk/yeast mixture in the bowl and if using a stand mixer you will want to use the dough hook. Mix well until well incorporated.
4. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
6. To make cinnamon filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
7. Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
8. Carefully starting from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices.
9. Place the cut rolls into an oiled 13×9 inch pan Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
10. Preheat oven to 350 degrees and bake for 20 minutes or until golden brown (Prepare for your house to smell AMAZING!) ?
11. While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.
12. When the rolls are done, spread generously with icing.
13. Enjoy!!!
Also try these recipes:
Champagne Bread
Basic Muffin Recipe
White Chocolate Hot Cross Buns
October 22, 2015 @ 3:28 pm
Yum! Thanks for sharing at Merry Monday, hope to see you again next week!
March 3, 2017 @ 10:43 pm
They look delish! Mmmmm
October 23, 2015 @ 5:07 pm
I don’t think it gets much better than a warm cinnamon roll dripping with homemade icing. These are mouthwatering!
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January 19, 2016 @ 4:24 pm
Made these last week. They were awesome. Making them again today by request
February 15, 2016 @ 3:54 am
YUMMMMMM! Pinning and sharing!
February 16, 2016 @ 5:52 am
I love cinnamon rolls. I need to make these over the weekend. Thank you for sharing.
February 21, 2016 @ 8:06 pm
These look mouth-wateringly delicious! Thanks so much for sharing your yummy recipe on the Monday Funday Party!
February 21, 2016 @ 10:27 pm
My husband always makes sure he gets his cinnibon when we go to the mall. He would love these, of course, so would I! Thanks for linking up with delicious dishes recipe party!
February 22, 2016 @ 6:41 pm
These are the BEST of the Best I Love making these for my family
February 23, 2016 @ 8:43 pm
These cinnamon rolls look PERFECT! Thanks for linking up with What’s Cookin’ Wednesday!
June 22, 2016 @ 1:03 pm
I assume it calls for self-rising flour? Is this correct? I can’t wait to try this recipe.
August 28, 2016 @ 7:31 pm
On the photo she posted its unbleached all purpose flour, so thats plain flour.
September 13, 2016 @ 1:51 am
Hello- these look amazing. Wondering how to make them a little bit smaller. When rolling the dough out, would I cut it in half, then follow the directions with each rolled up half? Thanks so much for your help!
December 26, 2017 @ 7:29 pm
These are, by far, the best cinnamon rolls I’ve ever made. They’re CRACK!! My whole family thinks they’re BETTER than Cinnabon’s. I’ve emailed out this recipe to multiple people now!
March 17, 2020 @ 5:59 pm
Can I make these the night before and refrigerate?
April 3, 2020 @ 8:26 pm
These cinnamon rolls were absolutely awesome!Thank you for sharing.
April 18, 2020 @ 5:12 pm
Need help. The filling mixture lists several items. However, in the step by step instructions is only talked about butter, cinnamon and brown sugar? Where do all theater ingredients list go?
Help…currently in the making process.
May 2, 2020 @ 11:24 pm
you don’t mention kneading the dough. Does it not need to be kneaded? I kneaded it but it didn’t double in size while rising the first time.
May 13, 2020 @ 12:23 am
Can they be made the night before?
June 18, 2020 @ 6:23 pm
I found what the secret is to Cinnabon Cinnamon Rolls: Vietnamese Cinnamon, specifically the one sold by Penzeys Spices you can get on line. It has a warmer, richer taste than the one sold by most commercial spice companies. Try it, what a difference!
July 13, 2020 @ 11:51 am
I’ve made this recipe maybe 5 times now (delicious) but every time I do I have to add an extra cup or so of flour or the dough just looks and feels like cake batter. What am I doing wrong? I want my rolls to come out as soft as possible but I think i’m just making them stiff with the extra flour. Help!
October 26, 2020 @ 10:44 pm
I will make this tomorrow. Looking forward to cooking tomorrow.
November 9, 2020 @ 12:16 am
Made these just now and they are amazing!
November 14, 2020 @ 11:23 pm
Do you use self rising flour or all purpose?
Thanks!
Melody Wells
December 10, 2020 @ 10:04 am
This might be a good recipe but it is definatly not a cinnabon, cinnabon’s have 2 secret ingredients, were out of town for the holidays and I left my recipe for them at home so I e been combing pinterest for days trying to find the recipe, after making cinnabon rolls for Christmas breakfast for over 20 years I remember the ingredients but not the quantities so I’ll know it when I see it.
You really need to change the name to ” Cinnabon style” not copycat.
December 19, 2020 @ 9:42 am
Can these be made a day or more and either frozen or refrigerated until ready to bake. Would like to make for Christmas but don’t want to be doing all this while family is opening gifts
December 20, 2020 @ 3:36 pm
Can I freeze these before I bake? And pull out of freezer and put straight into the oven ?
December 21, 2020 @ 12:49 pm
Is there anyway to make these the night before?
December 24, 2020 @ 10:43 am
At what point can I refrigerate or freeze to bake another day?
August 4, 2022 @ 8:22 pm
These are really delicious. My family loved them!