Learn how to make copycat Cinnabon cinnamon rolls at home with soft, pillowy dough, gooey cinnamon filling, and that signature cream cheese frosting. This homemade cinnamon rolls recipe tastes just like the mall favorite!
Okay, real talk—I’ve been chasing that Cinnabon magic for years, and I finally cracked the code. There’s something about those warm, gooey rolls that just hits different, you know? Now you can skip the mall trip and make these beauties right in your own kitchen.
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What Makes These Copycat Cinnabon Cinnamon Rolls So Special
These aren’t just any cinnamon rolls—they’re the cinnamon rolls. We’re talking pillowy soft dough that practically melts in your mouth, a buttery cinnamon-sugar swirl that gets all caramelized and gooey, and that iconic cream cheese frosting dripping down the sides. This homemade cinnamon rolls recipe delivers that signature Cinnabon experience without leaving your house.
The secret? It’s all about the technique and not rushing the rise times. Trust me, your patience will be rewarded with rolls that are legitimately bakery-quality.
Copycat Cinnabon Cinnamon Rolls
Equipment
- Large bowl
- Stand mixer with dough hook
- Rolling Pin
- baking pan 13×9 inch
- knife or dental floss
Ingredients
Dough
- 1 package active dry yeast 1/4 ounce
- 1 cup warm milk
- ½ cup granulated sugar
- ⅓ cup butter softened
- 1 tsp salt
- 2 eggs
- 4 cups flour
Cinnamon Filling
- 1 cup brown sugar packed
- 3 tbsp cinnamon
- ⅓ cup butter softened
Cream Cheese Icing
- 6 tbsp butter
- 1 ½ cups powdered sugar
- ¼ cup cream cheese
- ½ tsp vanilla
- ⅛ tsp salt
Instructions
- Dissolve yeast in warm milk and set aside.
- Mix sugar, softened butter, salt, eggs, and flour in another bowl.
- Pour milk-yeast mixture into dry ingredients and mix until smooth dough forms.
- Place dough in oiled bowl, cover, and let rise for 1 hour until doubled.
- Roll dough into a 16-18 inch by 12 inch rectangle.
- Mix butter, brown sugar, and cinnamon for filling, then spread evenly over dough.
- Roll dough into a log and cut into 1½-inch pieces (about 12 rolls).
- Place rolls in greased 13×9 inch pan, cover, and let rise for 30 minutes.
- Preheat oven to 350°F and bake rolls for 20 minutes until golden brown.
- Beat butter, powdered sugar, cream cheese, vanilla, and salt to make frosting.
- Spread frosting on warm rolls and serve.
Notes
Ingredients
Here’s everything you need to make Cinnabon cinnamon rolls at home:
| Ingredient Category | Ingredients |
|---|---|
| Dough | 1 (1/4 ounce) package active dry yeast<br>1 cup warm milk<br>½ cup granulated sugar<br>⅓ cup softened butter<br>1 tsp salt<br>2 eggs<br>4 cups flour |
| Cinnamon Filling | 1 cup packed brown sugar<br>3 tbsp cinnamon<br>⅓ cup butter, softened |
| Cream Cheese Icing | 6 tbsp butter<br>1½ cups powdered sugar<br>¼ cup cream cheese<br>½ tsp vanilla<br>⅛ tsp salt<br>(You can double this if you want more icing—I always do!) |
How To Make Copycat Cinnabon Cinnamon Rolls
Getting Your Dough Started
First things first, grab a large bowl and dissolve that yeast in your warm milk. Make sure the milk isn’t too hot (around 110°F is perfect), or you’ll kill the yeast—and nobody wants that.
While the yeast is doing its thing, mix together your sugar, softened butter, salt, eggs, and flour in another bowl. Give it a good stir until everything’s combined.
Now pour that milk and yeast mixture into your dry ingredients and mix it all together. If you’ve got a stand mixer, this is the perfect time to break out that dough hook. Mix until everything’s well incorporated and you’ve got a smooth, cohesive dough.
The First Rise (Don’t Skip This!)
Pop your dough into an oiled bowl, cover it with a clean kitchen towel, and let it chill in a warm spot for about an hour. You want it to double in size—this is where the magic happens and your rolls get that fluffy texture.
I like to stick mine near a warm window or even in my oven with just the light on. Just find a cozy spot where it won’t get disturbed.
Rolling It Out
Once your dough’s all puffy and beautiful, turn it out onto a lightly floured surface or a silicon mat. Roll it into a rectangle that’s roughly 16-18 inches long and 12 inches wide. You’re aiming for about ¼ inch thickness here.
Don’t stress if it’s not perfect—mine never is, and they still taste amazing.
Making That Famous Cinnamon Filling
Here’s where things get really good. Mix together your softened butter, brown sugar, and cinnamon in a bowl until it’s all combined. Some folks like to spread the butter on the dough first, then sprinkle the cinnamon-sugar mixture. Others mix it all together first. Honestly? Both ways work great, so do whatever feels right to you.
Spread this glorious mixture evenly over your rolled-out dough. Get it right to the edges—don’t be shy!
Rolling and Cutting
Starting from one of the long edges, carefully roll the dough up toward the other side. You should end up with a log that’s about 18 inches long. Now comes the slightly nerve-wracking part—cutting your rolls.
Use a sharp knife or unflavored dental floss (weird but it works!) to slice the log into 1½-inch pieces. You should get about 12 gorgeous rolls.
The Second Rise (Patience, Grasshopper)
Place your cut rolls into a greased 13×9 inch baking pan. Cover them with a damp towel and let them rise again for 30 minutes until they’ve doubled in size. I know, I know—more waiting. But this second rise is what makes these Cinnabon cinnamon rolls at home taste just like the real deal.
Baking Time
Preheat your oven to 350°F and bake those babies for about 20 minutes, or until they’re golden brown on top. Fair warning: your house is about to smell absolutely incredible. Like, neighbors-knocking-on-your-door-asking-what-you’re-making incredible.
Whipping Up That Signature Icing
While the rolls are baking, make your cream cheese frosting. Beat together the butter, powdered sugar, cream cheese, vanilla, and salt with an electric mixer until it’s light and fluffy. This icing is what takes these from “really good” to “holy moly, these taste just like Cinnabon.”
Spread that icing on the rolls while they’re still warm so it gets all melty and gooey. Resist the urge to dive in for at least a minute—I know it’s hard!
Expert Tips For Perfect Homemade Cinnamon Rolls
Getting the Temperature Right
Your milk should be warm, not hot. Think baby-bottle warm. If it’s too hot, you’ll kill the yeast and your dough won’t rise. Too cold, and the yeast won’t activate properly. Aim for around 110°F if you want to be precise.
Don’t Rush the Rise
I get it—you’re excited and hungry. But those rise times are crucial for getting that soft, pillowy texture. If your kitchen’s cold, try putting the bowl in your oven with just the light on, or near a sunny window.
Achieving Even Rolls
When you’re rolling up the dough, try to keep it tight but not so tight that you squeeze out the filling. Consistent pressure as you roll will help you get even-sized rolls that bake uniformly.
Variations To Try
Add Some Extra Flavor
Love pecans? Sprinkle some chopped pecans over the filling before rolling. Raisins are another classic addition if you’re into that. You could even add a tablespoon of orange zest to the dough for a citrusy twist.
Make Them Overnight
Want fresh rolls for breakfast without the early morning hassle? After you cut and place the rolls in the pan, cover them tightly and stick them in the fridge overnight. In the morning, let them come to room temperature for about 30 minutes, then bake as directed.
Switch Up the Icing
The cream cheese icing is iconic, but you can also try a maple glaze or even a simple vanilla icing. Sometimes I’ll add a tiny bit of maple extract to the cream cheese frosting for an extra layer of flavor.
Troubleshooting Common Issues
My Dough Didn’t Rise
This usually means your yeast was either expired or your liquid was too hot. Always check the expiration date on your yeast, and use a thermometer if you’re not sure about the temperature.
The Rolls Are Dense
Dense rolls typically mean the dough didn’t rise enough, or you added too much flour. Make sure you’re measuring your flour correctly—spoon it into the measuring cup and level it off rather than scooping directly.
The Filling Leaked Out
A little leakage is normal and actually makes for some delicious caramelized bits! But if you’re losing a lot of filling, you might be rolling too loosely. Try rolling a bit tighter next time.
Storage and Reheating
| Storage Method | Instructions | Duration |
|---|---|---|
| Room Temperature | Cover tightly with plastic wrap or store in an airtight container | 2-3 days |
| Refrigerator | Wrap individually or store together in an airtight container | Up to 1 week |
| Freezer | Wrap tightly in plastic wrap, then aluminum foil. Freeze before or after icing | Up to 3 months |
| Reheating | Microwave for 20-30 seconds, or warm in 350°F oven for 5-10 minutes | Until heated through |
No-Waste Kitchen Tips
Got leftover rolls that are getting a bit stale? Cut them into cubes and use them for berry French toast casserole—they’re perfect for soaking up all that custardy goodness. You can also crumble them over ice cream for an indulgent dessert.
Nutrition Information
| Nutrient | Per Roll (1 of 12) |
|---|---|
| Calories | 420 |
| Total Fat | 16g |
| Saturated Fat | 10g |
| Cholesterol | 70mg |
| Sodium | 310mg |
| Total Carbohydrates | 65g |
| Dietary Fiber | 2g |
| Sugars | 35g |
| Protein | 6g |
Note: Nutritional values are approximate and will vary based on exact ingredients used and portion sizes.
Copycat Cinnabon Cinnamon Rolls FAQs
Can I make copycat Cinnabon cinnamon rolls without a stand mixer?
Absolutely! You can totally mix and knead this dough by hand. It’ll take a bit more elbow grease and about 8-10 minutes of kneading, but it’s completely doable. Just keep working the dough until it’s smooth and elastic.
Why do my cinnamon rolls shrink after baking?
This usually happens when the dough is overworked or when they’re baked at too high a temperature. Make sure you’re not over-kneading, and double-check your oven temperature with an oven thermometer—sometimes ovens run hot.
Can I use instant yeast instead of active dry yeast?
Yep! Instant yeast works great for this homemade cinnamon rolls recipe. You can mix it directly with the dry ingredients instead of dissolving it in the milk first. Use the same amount called for in the recipe.
How do I know when the dough has risen enough?
The dough should literally double in size. A good test is to gently press two fingers into the dough—if the indentation stays, it’s ready. If it springs back quickly, give it more time.
Can I freeze unbaked cinnamon rolls?
Sure can! After cutting and placing them in the pan, cover tightly and freeze. When you’re ready to bake, let them thaw in the fridge overnight, then bring to room temperature and let them do their final rise before baking.
Make These Rolls Your Own
Once you’ve mastered this basic copycat Cinnabon cinnamon rolls recipe, the world is your oyster. Try different spices in the filling, experiment with the icing, or even shape them into different sizes. Honestly, these are so good that they’ve become my go-to for weekend brunches and holiday mornings.
The best part? You’ll never have to wait in that mall food court line again. These Cinnabon cinnamon rolls at home are the real deal—soft, gooey, and absolutely addictive. Fair warning: people will start requesting these for every occasion once they try them.
Final Thoughts
There’s something really special about pulling a pan of these beauties out of the oven. Maybe it’s the incredible smell, or the way that cream cheese frosting gets all melty and perfect. Whatever it is, these copycat Cinnabon cinnamon rolls are worth every single minute of rising and waiting.
They’re perfect for lazy Sunday mornings, special occasions, or honestly just because it’s Tuesday and you deserve something amazing. Pair them with your morning coffee, serve them at brunch alongside cucumber sandwiches, or enjoy them as a decadent dessert after a lobster dinner.
So go ahead—give this recipe a try this weekend. Your kitchen (and your taste buds) will thank you. And hey, if you love them as much as I do, save this to your Pinterest board and drop a comment letting me know how they turned out! I love hearing about your baking adventures.
Happy baking, friends! 🎉
