I can’t think of many things that make your house smell as amazing as homemade cinnamon rolls. This Copy Cat CinnaBon Recipe is no exception! The house will smell heavenly when you bake these!
These are just beautiful rolls that melt in your mouth and warm you from the inside out!
While homemade rolls take a little time, they are worth every single second. Don’t skimp out on the frosting because… it is amazing! Seriously… it’s the best!
These taste exactly like the cinnamon rolls I love to get at the mall! I’ve made them so many times and they turn out soft and perfectly every time!
Mmmm…. perfect for breakfast or dessert… or snack. Ok, makes a good brunch too, and I’m not saying I’ve never eaten them for dinner… but I’m not saying I have either.
Items you’ll need for this recipe:
* Active Dry Yeast * Cinnamon * Vanilla Extract *
Copy Cat CinnaBon Recipe
Ingredients
- 1 cup milk
- 2 eggs room temperature
- ⅓ cup butter room temperature
- 4 - 4 ¼ cups bread flour (plus extra for rolling)
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 package active dry yeast
Filling
- 1 cup brown sugar packed
- 3 tablespoons cinnamon
- ⅓ cup butter softened
Frosting
- 4 ounce cream cheese softened
- ¼ cup butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
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Combine 2 cups of the flour and yeast in a large mixing bowl. In a saucepan, combine milk, butter, sugar, and salt over medium heat until temperature reaches 120 to 130°F (butter will be almost melted). Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds. Stir in as much of the flour as you can. (see note below for bread machine)
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Place dough a floured surface and knead in as much of the remaining flour as possible. Continue to knead the dough until it is very smooth and elastic (this will take about 5-10 minutes). Cover dough with oil or cooking spray and plastic wrap. Let rest covered for about 15 minutes. Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside.
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Roll the dough into a 18x21-inch rectangle. Spread ⅓ cup butter on the dough and top with the brown sugar and cinnamon mixture.
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Starting with the long side, roll up dough so you have an 21" log. Cut into 12 even rolls. Grease a 9x13 pan and place the rolls in the pan. Cover with plastic wrap and a tea towel or kitchen towel and let rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 400°F.
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Bake rolls on the center rack about 15 minutes or until lightly browned.
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While the rolls are baking, combine cream cheese, ¼ cup butter, confectioners' sugar, vanilla extract and salt with a mixer until fluffy.
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Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American
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Here are some more recipes you’ll love
* Apple Pie Cinnamon Rolls * Apple Pie Roll Ups * Apple Pie Tacos *
This recipe was slightly adapted from Allrecipes.com
Just right,thanks for sharing!!
Awesome recipe i’ve made them twice and they’ve turned out perfect!
This is such a good treat to have in your arsenal, I love baking buns with cinnamon and this is the 3rd cinnabon clone I’ve tried. It seems to be a lot simpler than the others. I have yet to taste them but they look fantastic, just a small confusing part in your directions. The part that says roll to 21×18 makes sense but you say roll starting with the long side to make a 21″ log .. its the short end you roll and that is all so saying starting with the long side just seems odd. It might be better to change that pin to 18x21and roll from short end to create 21″ log.
Thank you so much
I hope you enjoyed them, Grant! Thanks for the suggestion. We will take a look!
5 STARS! I always add raisins in my cinnamon rolls. I soak them in warm water until they are plump and juicy, drain, then sprinkle over the rolled out dough.
Great idea! Thank you for sharing, Kat.
The best cinnamon buns I’ve made! I’ve tried a few recipes and this is the one I’m always coming back to.
Is there a way to change the measurements to metric please?
Unfortunately, I am unable to provide metric options for recipes but there are many conversion tools available online. I hope that helps!
LECKER! Deliceous! WUNDERBAR!
thesr are AMAZING! The dough was perfect! but im wondering if i could do that part in my stand mixer? i doubled the filling! who wants to go to Indonesia and get the makura cinnamon that cinnabon uses?? lol!
I haven’t tried myself but it should work well! If using a stand mixer with the dough hook, use a lower speed for about 5 minutes or until smooth and elastic.
I’ve made this before and they’re amazing but it’s just a lot of treats for my family of 3. Can you half it? I wasn’t sure because of the yeast & how that would affect things.
Hi Carolyn, I have never tried halving this recipe but I would reduce the yeast in the recipe as well. When you go to print the recipe you can change the serving size and it will auto calculate that information for you.
OMG these are amazing! Definitely THE best cinnamon rolls I’ve ever made.
I’m out of butter but have loads of margarine. Can I sub without too much of a taste difference? Thanks!
I have only made this recipe as listed but other readers have used margarine with good results. I would love to hear how it turns out for you!
Just made these and my family absolutely loved them! Said it tastes like the real thing. Thank you so much for this recipe! We love Cinnabon but it’s getting really expensive so when I saw this recipe, I knew I had to try it. And thank goodness I did! No more buying the expensive rolls!
How would you suggest freezing the dough?
Or should they be baked then frozen?
Prepping for baby, so needing to freeze many things! These would be a wonderful treat to have fresh (without the prep!)
I personally haven’t tried but other readers have with great results. Their recommendation is to freeze them right after sliced on a cookie sheet and then when frozen place them in a freezer bag. When ready to bake just set them to thaw and rise then bake. I hope that helps!
Can this recipe be made with all-purpose flour instead of bread flour?
You can use all purpose flour in this recipe, Margaret!
absolutely fabulous
Hello! If making the day before, do I let them double in size before placing in fridge overnight or just cut into rounds and immediately place in fridge? I will it rise enough in the cold fridge? I understand the next morning take out of fridge 30 min prior to baking etc. Thank you for a great recipe!
They will rise a bit in the fridge but will need to rise more in the morning. You can leave them on the counter for 30 minutes to an hour or so to finish rising. I hope that helps!
Are you using instant yeast?
We are using active dry yeast as indicated in the recipe instructions. I hope that helps!
Absolutely loved these!!
I made the dough in the bread machine using 4 C. Flour – it came out perfect! The filling and frosting were delicious! I tried a braiding technique I saw on You Tube, so they looked quite fancy, but I’ll make normal cinnamon rolls the next time.
How many grams are in one packet of yeast for you? I have packets of varying quantities at my grocery store. Thanks :)
1 packet of yeast is 7 grams, Nancy