Cinnabons made by Cinnabon are some of the best cinnamon rolls around. These intensely flavored cinnamon buns blend the perfect amount of cinnamon and sweet. These homemade cinnamon rolls will delight your family, and there is no need to leave home to make these gooey cinnamon rolls.
Want to impress everyone with a special breakfast? Make the perfect cinnamon rolls with this recipe.
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Cinnabon copycat recipe
Do you love Cinnabon cinnamon rolls? You will enjoy this recipe. There is nothing like a fresh hot cinnamon roll when it comes fresh out of the oven. With this recipe, you can enjoy freshly baked cinnamon rolls. They are simply delicious.
Don’t forget to serve this with plenty of icing.
You won’t want to miss out on this recipe. Hot fresh cinnamon buns are the perfect addition to your weekend.
What makes Cinnabon cinnamon rolls so good?
Who hasn’t been lured to the Cinnabon counter by the scent of freshly baked cinnamon rolls? Even at nearly 900 calories per bun, an occasional indulgence is almost impossible to resist.
From the gooey goodness of the cinnamon filling to the decadent frosting, few things compare to the absolute scrumptiousness of a Cinnabon. Yet, this Cinnabon copycat recipe comes incredibly close and saves you a trip to the mall.
Cinnabon copycat recipe ingredients
Here’s a list of what you need:
- Active dry yeast
- Milk
- White Granulated Sugar
- Dark Brown Sugar
- Butter
- Cream Cheese
- Salt
- Eggs
- Bread flour (all-purpose flour will work also)
- Ground cinnamon
- Powdered sugar
- Lemon Juice
- Vanilla extract
How to make Cinnabon cinnamon rolls
- Begin by warming the milk, ensuring it stays under 110°F. Add 1 teaspoon of sugar and 2½ teaspoons of instant yeast or active dry yeast to the milk. Allow the mixture to sit for a few minutes until the yeast becomes foamy, indicating activation.
- In the bowl of a stand mixer, combine the milk mixture with flour, 1/2 cup of sugar, melted butter, salt, and eggs. Mix until well combined. Attach the dough hook to the mixer and knead the dough for 5 to 7 minutes until it becomes smooth and slightly sticky.
- Grease a large bowl with non-stick cooking spray and place the dough inside. Lightly spray the dough with non-stick cooking spray and cover the bowl with a kitchen towel. Let the dough rise in a warm place for 60 to 90 minutes, or until it doubles in size.
- Once the dough has doubled, gently punch it down and let it rest for 5 minutes.
- Meanwhile, prepare the filling by mixing 8 tablespoons of butter, 1 cup of packed brown sugar, and cinnamon in a medium bowl until it forms a paste.
- On a floured surface, roll out the dough into a 15 x 20-inch rectangle. Spread the brown sugar mixture evenly over the dough.
- Starting from one long edge, carefully roll up the dough and pinch the seam to seal it. Cut the rolled dough into 12 slices.
- Grease a 13×9-inch baking pan with non-stick cooking spray and arrange the dough slices cut-side down in the pan. Cover the pan with a towel and allow the cinnamon rolls to rise for 30 minutes.
- Preheat the oven to 350°F.
- Bake the cinnamon rolls for 25 in a preheated oven or until they are lightly golden brown and cooked through. Check for doneness, as thicker rolls may require an additional 5 to 10 minutes.
- Once baked, remove the cinnamon rolls from the oven and let them cool for about 10 minutes.
- While the rolls are cooling, prepare the frosting by mixing 4 ounces of softened butter, 4 ounces of softened cream cheese, 2 cups of powdered sugar, vanilla extract, and lemon juice in a medium bowl until smooth and creamy.
- Spread the frosting over the warm cinnamon rolls and enjoy!
How to store, freeze, and reheat Cinnabon cinnamon rolls
These copycat Cinnabons stored beautifully in the fridge, freezer, or even on the counter. If you plan to eat the leftover cinnamon rolls soon, the best way to store them is in an airtight container on the counter. But if you don’t think you’ll finish them over the next couple of days, put them directly in the fridge or freezer.
To store cinnamon rolls in the fridge or freezer:
- Cool the cinnamon rolls on a wire rack.
- Wrap each roll separately in parchment paper and place in a freezer-safe airtight container or bag.
Cinnabon copy rolls will last three to four days in the fridge and up to two months in the freezer.
The best way to reheat a cinnamon roll is in the oven.
- Thaw frozen cinnamon rolls in the fridge overnight.
- Preheat the oven to 350 degrees.
- Put the cinnamon rolls on a baking sheet and sprinkle a tablespoon of heavy cream or milk over the top of each one. The liquid helps to soften the frosting and keep the cinnamon rolls from drying out.
- Cover the baking sheet with aluminum foil and heat for about 10 minutes.
Cinnabons recipe frequently asked questions
What Is the Secret to Cinnabon?
Everything about Cinnabon’s cinnamon rolls is over the top. From the size to the amount of filling and frosting. But the real secret to the unmistakable Cinnabon flavor is the unique type of cinnamon that Cinnabon uses for their cinnamon roll filling.
What Kind of Cinnamon Does Cinnabon Use?
Finding the best cinnamon for their buns wasn’t easy. It took Cinnabon’s taste testers a long time and a trip halfway around the world to discover the perfect type of cinnamon in the Korintjie region of West Sumatra.
This cinnamon from Indonesia has a more intense flavor, a more pungent aroma, and it is a little less sweet than other kinds of cinnamon such as Ceylon or Saigon. You can buy Korintjie cinnamon at the supermarket if you ever want to make cinnamon rolls from scratch.
Why Are Cinnabon Rolls So Gooey?
There is a little secret to how to make Cinnabon cinnamon rolls so deliciously sticky. Besides the Korintjie cinnamon and other specialty ingredients in the filling, Cinnabon team members are careful not to overcook the rolls.
By very slightly undercooking the buns, the company ensures you will never bite into a dry Cinnabon.
How Do You Make Canned Cinnamon Rolls Taste Like Cinnabon?
Try these hacks to make canned cinnamon rolls taste more like Cinnabon’s cinnamon rolls.
- Use heavy cream. Place the cinnamon rolls on the baking tray like normal, and then drizzle a tablespoon of heavy cream over each bun. You’ll have to add three to five minutes of cooking time, but the result is a richer, creamier filling.
- Make your frosting. Homemade cream cheese frosting is one of the best ways to improve the taste of your buns. So skip the mass-produced frosting that came with your cinnamon rolls and make your own using this Cinnabon copycat frosting recipe.
- Try very slightly undercooking your cinnamon rolls. Undercooking food isn’t something you always want to do, but if you have an instant-read thermometer, you can test the inside temperature of the buns by sticking the probe through the side. Remove the buns at 190 degrees for the best consistency. No instant-read thermometer? Try cutting two to three minutes off the total baking time.
More Cinnabon copycat recipes
Favorite breakfast breads
- Donut Muffins
- Dunkin Donuts Pumpkin Muffin
- Magnolia Bakery Blueberry Muffins
- Monkey Bread
- Panera Apple Cinnamon Muffins
- Rhubarb Bread
- Starbucks Banana Bread
- Starbucks Blueberry Muffin
- Starbucks Pumpkin Bread
- Zucchini Bread
Check out more of my easy bread recipes and the best fast food recipes here on CopyKat!
Cinnabon Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 1 cup milk lukewarm (110°F)
- 2 1/2 teaspoons instant or active dry yeast or 1 packet (1/4 ounce) Red Star Platinum Yeast
- 1 teaspoon + 1/2 cup sugar divided use
- 2 large eggs at room temperature
- 8 tablespoons butter melted
- 4 1/2 cups bread flour or all-purpose flour
- 1 1/2 teaspoons salt
Cinnamon Roll Filling
- 1 cup packed dark brown sugar
- 8 tablespoons butter softened
- 2 1/2 tablespoons ground cinnamon (Saigon cinnamon is preferred)
Cinnabon Frosting
- 8 ounces margarine or butter
- 8 ounces cream cheese softened
- 1 pound powdered sugar about 3 3/4 cups
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- To make the cinnamon roll dough: Heat the milk, ensuring that it does not exceed 110°F. Add the yeast and 1 teaspoon of sugar to the milk and wait a few minutes for the mixture to become foamy. This indicates that the yeast is active.
- Place the milk in the bowl of a stand mixer with the eggs, butter, flour, salt, and the remaining 1/3 cup of sugar. Mix to combine. Use the dough hook attachment to knead the dough for about 5 to 7 minutes. The dough should be very sticky.
- Grease a large bowl with nonstick cooking spray and place the dough in the bowl. Spray some nonstick cooking spray on top of the dough and cover the bowl with a towel. Set the bowl in a warm place and allow the dough to rise until doubled in size. Depending on the temperature of your house, this could take between 60 and 90 minutes. When doubled, punch down the dough and let it rest for 5 minutes.
- To make the cinnamon roll filling: Combine the brown sugar, butter, and cinnamon in a medium bowl. Mix with an electric mixer until this becomes a paste. Set aside.
- On a floured surface, roll out the dough into a 15×20-inch rectangle. Spread the cinnamon roll filling evenly over the dough. Starting from the long edge, roll up the dough and pinch the edge to seal. Cut the dough into 12 segments.
- Spray a 13×9-inch baking pan with nonstick spray. Place the dough slices in the pan, cover with a towel, and allow the cinnamon rolls to rise for 30 minutes.
- Preheat the oven to 350°F.
- Bake the cinnamon rolls for 25 minutes, or until the rolls are lightly golden brown and the center rolls are cooked through. Your time may vary, depending on how thick the rolls are. Remove the cinnamon rolls from the oven and let cool in the pan for about 10 minutes.
- Bake the cinnamon rolls for 25 minutes, or until the rolls are lightly golden brown and the center rolls are cooked through. Your time may vary, depending on how thick the rolls are. Remove the cinnamon rolls from the oven and let cool for about 10 minutes.
- To make the Cinnabon frosting: Combine the margarine, cream cheese, and powdered sugar in a bowl and beat with an electric mixer until light and fluffy. Add the lemon juice and vanilla extract and mix to combine. Spread the frosting over the cinnamon rolls.
Wished had a video for me that’s not good at baking ❤️
I’ll see about creating a video for this.
These are mind blowing! I’ve tried so many Cinnabon copycat recipes and these ones are just PERFECT. Spot on. Can’t go wrong. And definitely add the heavy cream before baking!!!!!! It makes such a difference!
I have been making this exact recipe for over 10-15 years now. I make these up on Christmas Eve, let them rise overnight in the refrigerator and cook them up while my kids open presents Christmas morning. These are hands down the BEST cinnamon rolls ever!!! So delicious! My family requests them every year.♥️
These were great!
My kids loved these.
The most critical ingredient is cinnamon. Don’t use the cheap stuff. Buy Penzy Spices cinnamon or makara.
http://www.americanspice.com/korintje-makara-cinnamon-ground/
The link to the Cinnabon clone recipe on that page no longer works.
These are excellent…………. I normally use a biscuit base…………… never tried the bread base before………… with a little patience………… these are better than mine!!!!
ThanX!!!
OMG! YUM!