Cinnabon Cinnamon Rolls (Copycat)

Copycat Cinnabon Cinnamon Rolls are gooey, buttery cinnamon iced buns, loaded with all the cinnamon and sweet icing of your favorite mall treat made right in your own kitchen!

We love our Easy Cinnamon Rolls because they’re done, start to finish, in just one hour (seriously!) but when you want the perfect Cinnabon Copycat look no further. And if you want more Copycat Recipes you are on the right site! 

Cinnabon Cinnamon Rolls

CINNABON
 CINNAMON ROLLS

Cinnabon makes some of the best Cinnamon Rolls ever but who wants to fight the mall crowds, and parking lots, just to get one? This is one of my favorite copycat recipes to date, it was hard to resist eating the rolls fresh from the oven, so perfectly gooey and delicious they hardly needed the sugary, rich icing. 

Now you can start your weekend mornings with a Cinnabon roll and a cup of coffee, enjoying all the sweet cinnamon filling taste without every stepping foot outside. Serve your rolls with a generous helping of their thick, creamy icing.

Or you can serve up homemade Cinnabon Cinnamon Rolls at your next Christmas party, wrap one up as a tasty on-the-go brunch, or snack on them after a long day at work.

If you love visiting Cinnabon but you prefer a Caramel PecanBon, you are in luck! Below I have a copycat version of their famous sticky bun that is sure to please every sweet tooth you know.

Why is the prep time so long for cinnamon rolls?

The cook time is pretty short, the longest part of the process is watching the dough rise, which can take up to an hour. You just have to put the dough into a mixing bowl, lightly cover it, set it in a warm place for an hour. The prep time for this particular Cinnamon Rolls recipe has a slightly more complex prep than other recipes, and you can use a bread machine to make the dough if that’s easier for you.

WHAT KIND OF ICING DOES CINNABON USE?

The classic icing on top of Cinnabon’s Cinnamon Rolls is a simple but delicious cream cheese frosting that is extremely easy to make.

It only calls for 5 ingredients, and is as simple as mixing them together and drizzling the frosting over to the tops of the still warm rolls. My version is pretty close to the original Cinnabon recipe, so you’ll have the familiar gooey treat you love. 

HOW TO MAKE CINNABON CINNAMON ROLLS

  • In a small bowl add the warm milk and yeast and stir to combine.
  • To your stand add the sugar, margarine, eggs, and salt on medium speed.
  • Add two cups of the flour and milk/yeast mixture and mix well.
  • Add 1 ¼ more cups flour and mix until a soft dough is formed.
  • Knead the dough for 4-5 minutes until the dough is smooth.
  • Place the dough in a bowl, cover with plastic wrap, and let rise until it doubles in size.
  • Roll dough into a 15×20-inch rectangle on a floured surface.
  • Spread the margarine on the dough and top with cinnamon sugar mixture.
  • Roll the dough up and cut it into 12 rolls.
  • Grease a 9×13-inch baking pan and place the rolls in the pan in a single layer.
  • Cover the pan with plastic wrap and allow to rise 30 minutes or until doubled in size.
  • While the dough is rising, preheat oven to 400 degrees.
  • Uncover the pan and bake in the oven until golden brown, about 18-20 minutes.
  • While rolls are in the oven, mix the frosting ingredients in a medium bowl.
  • Allow the rolls to cool for 10 minutes and spread the icing over the rolls. 

MORE DECADENT BREAKFAST RECIPES

Cinnabon Cinnamon Rolls before icing

CARAMEL PECAN CINNAMON ROLLS

One of the most popular variations on the classic Cinnabon Cinnamon Roll is the Caramel PecanBon. This is an easy variation, since all you need to do is top a fresh Cinnamon Roll with pecans and Cinnabon’s delicious caramel sauce. The sauce is really easy to make, just follow these this Cinnabon frosting recipe.

  1. INGREDIENTS
    • 1 cup packed brown sugar
    • ½ cup butter
    • ¼ cup milk
    • 1 teaspoon vanilla extract (optional)
  2. DIRECTIONS
    1. Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

CINNABON CINNAMON ROLLS FAQS

  • Whats the difference between a cinnamon roll and a cinnamon bun? A cinnamon roll is a spiral shaped pastry with icing. A cinnamon bun is similar to a sticky bun and usually has chopped nuts mixed into it. 
  • Why do my cinnamon rolls shrink? It’s normal for cinnamon rolls to shrink a little because of the moisture evaporating from the dough in the oven, but they shouldn’t get too small.

Cinnabon Roll on spatula

CINNABON CINNAMON ROLLS TIPS

  • When you’re kneading the Cinnamon Roll dough, always work on a flat, floured surface. The flour keeps the dough from getting too sticky and ripping itself apart as you work it. You should keep the flour nearby when you’re kneading the dough so you can add a little to your hands and the rolling pin as you need it. 
  • When rolling out your dough make sure to flour your rolling pin as well as the surface.
  • To clean up after kneading, you can dust the work surface with the remaining flour to loosen any dough that’s stuck. This makes scraping it up with a kitchen towel much easier. 

POPULAR COPYCAT RECIPES:

HOW LONG ARE CINNABON CINNAMON ROLLS GOOD?

  • Serve: You can keep Cinnamon Rolls for up to 2 days at room temperature before they get stale. You should keep them sealed in plastic wrap or in an airtight container to keep them fresher longer.  
  • Store: Cinnamon Rolls are good in the fridge for up to 1 week, as long are they’re wrapped in plastic wrap or in a sealable bag. Remember to allow your cinnamon rolls to cool down to room temperature before you refrigerate them. 
  • Freeze: You can freeze Cinnamon Rolls for up to 3 months. You just need to make sure they stay sealed to prevent moisture from getting in.

Tray of Cinnabon Cinnamon Rolls

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Cinnabon Cinnamon Rolls

Copycat Cinnabon Cinnamon Rolls are the perfect sweet treat, baked fresh at home!
Yield 12 Servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

Dough:

  • 1 cup warm milk , or buttermilk (this is in their ingredients list)
  • 2 eggs , room temperature
  • 1/3 cup margarine , melted
  • 4 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons yeast

Filling:

  • 1 cup brown sugar , packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup margarine , softened

Icing:

  • 1 8 ounce package cream cheese , softened
  • 1/4 cup butter , softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon  vanilla extract
  • 1/8 teaspoon salt

Instructions

  • In a small bowl add the warm milk and yeast and stir to combine.
  • To your stand add the sugar, margarine, eggs, and salt on medium speed.
  • Add two cups of the flour and milk/yeast mixture and mix well.
  • Add 2 more cups flour and mix until a soft dough is formed.
  • Swap out the regular whisk attachment to a dough hook and let it knead the dough for 4-5 minutes until the dough is smooth.
  • Place the dough in a bowl, cover with plastic wrap, and let rise in a warm place for 30 minutes or until it doubles in size.
  • When the dough is done rising, combine the brown sugar and cinnamon in a small bowl.
  • Roll dough into a 15x20-inch rectangle on a floured surface.
  • Spread the margarine on the dough and top with cinnamon sugar mixture.
  • Roll the dough up and cut it into 12 rolls.
  • Grease a 9x13-inch baking pan and place the rolls in the pan in a single layer.
  • Cover the pan with plastic wrap and allow to rise 30 minutes or until doubled in size.
  • While the dough is rising, preheat oven to 400 degrees.
  • Uncover the pan and bake in the oven until golden brown, about 18-20 minutes.
  • While rolls are in the oven, mix the frosting ingredients in a medium bowl.
  • Allow the rolls to cool for 10 minutes and spread the icing over the rolls. 

Nutrition

Calories: 490kcal | Carbohydrates: 79g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 384mg | Potassium: 139mg | Fiber: 3g | Sugar: 42g | Vitamin A: 579IU | Calcium: 71mg | Iron: 1mg
Keyword: Cinnabon Cinnamon Rolls

Cinnamon Rolls

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I have reread the recipe a few times to be certain not to skip a step, but I fail to find all of the flour used. I see 2 cups, then 1 1/2 cups; 3 1/2 total. What about the other cup of flour?

    1. So sorry your comment was caught in my spam filter. I’ve edited the recipe card to read correctly now. Thanks for catching that.

  2. Can I make these and then bake them a few days later? Want the dough to be ready to go… store in fridge for a few days?

  3. Do you use fresh yeast or dry yeast? I live in Germany and the fresh yeast comes in cubes, the dry kind packaged in portions for 500 g of flour.

      1. Thank you so much for the recipe. My husband and friends loved it. I was thinking about making it again and adding pecans and was wondering how can I add them? Thank you

        1. Oooh, like a Pecanbon!! Sounds amazing! The easiest way to incorporate them would be to sprinkle them over the top before they go in the oven and then again once you put the topping on.

  4. This is awesome!! My husband LOVES Cinnabon…but he hates cream cheese frosting. Now I can make his favorite rolls and substitute a different frosting! Thanks!!!

  5. I’d love to make these but I don’t see a recipe for the icing. Probably a no-brainer, but I’ve never made it.

    1. The icing ingredients are listed separate in the recipe card and at step 15 are the instructions to make. Hope this helps! Let me know how they turn out!

  6. I really want to make these, but do they freeze well? If they don’t freeze nicely, is it okay to half the recipe? I’m a novice baker and I really shouldn’t be making/eating such.

    Thank you.

    1. They do freeze well. The easiest way is to freeze them after baking and frosting. You can always bake in 2 smaller pans, that way one is ready for that same day, and another is good to go and ready to reheat later. If you want, you can always make extra icing when you reheat them since some may melt reheating in the oven. Hope this helps!!