Cinnabon Cinnamon Rolls

Cinnabons made by Cinnabon are some of the best cinnamon rolls around. These intensely flavored cinnamon buns blend together the perfect amount of cinnamon and sweet. They truly are buns from heaven!

Want to impress everyone with a special breakfast? You can make Cinnabon cinnamon rolls and it will make your guests and family so happy.

Homemade copycat Cinnabon cinnamon rolls

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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 the icing.

You won’t want to miss out on this recipe. Hot fresh cinnamon buns are the perfect addition to your weekend.

Recipe Ingredients

Here’s a list of what you need:

  • Active dry yeast
  • Milk
  • Water
  • Sugar
  • Butter
  • Salt
  • Eggs
  • All-purpose flour
  • Ground cinnamon
  • Walnuts or pecans (optional)
  • Raisins (optional)
  • Powdered sugar
  • Vanilla extract

How to Make Cinnabon Cinnamon Rolls

  1. Combine yeast with warm water and a little sugar. Set it aside for a few minutes until it gets foamy.
  2. Mix milk, sugar, melted butter, salt, eggs together.
  3. Add yeast and half of the flour. Beat with a mixer until smooth.
  4. Add enough flour until the dough is slightly stiff and still sticky.
  5. Let dough rise until doubled.
  6. Punch down dough and roll it out on a floured surface.
  7. Spread butter on the dough and sprinkle it with cinnamon sugar. Sprinkle nuts and raisins on the dough if desired.
  8. Roll up the dough and cut it into slices.
  9. Spread butter and sprinkle sugar in baking pans.
  10. Place the dough slices in the pans, cut-side down.
  11. Let the cinnamon rolls rise for 45 minutes.
  12. Bake at 350 degrees for 30 minutes or until nicely browned.
  13. Mix melted butter, powdered sugar, vanilla, and just enough water to make a spreadable icing.
  14. Spread the icing over slightly cooled cinnamon rolls.
Homemade Cinnabon cinnamon rolls

More Cinnabon Copycat Recipes

Favorite Breakfast Breads

Check out more of my easy bread recipes and the best fast food recipes here on CopyKat!

Homemade copycat Cinnabon cinnamon rolls

Cinnabon Cinnamon Rolls

You can recreate these well-known cinnamon rolls at home with this copycat recipe.
5 from 3 votes
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: American
Keyword: Cinnabon Recipes, Cinnamon Buns, Cinnamon Rolls
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 24
Calories: 532kcal



  • 2 packages active dry yeast
  • 1 cup milk warm (105-115 degree)
  • 1 cup water warm (105-115 degree)
  • 2/3 cup sugar
  • 2/3 cup butter
  • 2 teaspoon salt
  • 2 eggs slightly beaten
  • 7-8 cups all-purpose flour or more if needed


  • 8 ounces butter melted, divided use
  • 1 3/4 cups sugar divided use
  • 3 tablespoons ground cinnamon
  • 1 1/2 cups chopped walnuts optional
  • 1 1/2 cups raisins optional


  • 2/3 cup butter
  • 4 cup powdered sugar
  • 2 teaspoon vanilla extract
  • 4 tablespoon water hot, this may need up to 4 more tablespoons


  • Mix together warm water, yeast, and 1 teaspoon sugar in a small bowl. Set the mixture aside for 5 minutes for the yeast to activate. It should get foamy.
  • In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs. Stir well to combine.
  • Add yeast mixture and half the flour. Beat until smooth.
  • Stir in enough of the remaining flour until the dough is slightly stiff (dough will be sticky).
  • Turn the dough out onto a well-floured board and knead for 5 to 10 minutes.
  • Place the dough in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
  • When doubled, punch down the dough and let it rest for 5 minutes.
  • Roll out the dough on a floured surface into a 15 x 20-inch rectangle.
  • Spread ½ cup melted butter on the dough.
  • Mix together 1 1/2 cups sugar and cinnamon and sprinkle it over the buttered dough.
  • Sprinkle walnuts and raisins on the dough, if desired.
  • From the long edge, roll up the dough and pinch the edge to seal.
  • Cut the dough into 12 to 15 slices.
  • Coat the bottom of a 13-by-9-inch baking pan and an 8-inch square pan with the remaining 1/2 cup melted butter.
  • Sprinkle the remaining 1/4 cup sugar in the pans.
  • Place the cinnamon roll slices cut-side down close together in pans.
  • Let rise in a warm place until dough is doubled in bulk, about 45 minutes.
  • Preheat oven to 350 degrees while the dough is rising.
  • Bake for 25 to 30 minutes, or until rolls are nicely browned.
  • Cool rolls slightly.
  • In a medium bowl, mix melted butter, powdered sugar, and vanilla.
  • Add hot water 1 tablespoon at a time until the icing reaches a spreadable consistency.
  • Spread icing over slightly cooled rolls.


Calories: 532kcal | Carbohydrates: 77g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 360mg | Potassium: 174mg | Fiber: 2g | Sugar: 40g | Vitamin A: 570IU | Vitamin C: 0.7mg | Calcium: 42mg | Iron: 2.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Rachael Smith

    5 stars
    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.♥️

  2. Wade Meyer

    The most critical ingredient is cinnamon. Don’t use the cheap stuff. Buy Penzy Spices cinnamon or makara.
    The link to the Cinnabon clone recipe on that page no longer works.

  3. Jim Macdougall

    These are excellent…………. I normally use a biscuit base…………… never tried the bread base before………… with a little patience………… these are better than mine!!!!

  4. lita

    oh my gosh, one very important ingredient was not mentioned here, and thats a box of vanilla instant pudding, for this large recipe, you would use the whole box. believe me it totally matters, a friend is related to original recipe owner of cinnabon. and also i just noticed, dry milk powder, for this recipe would be 1/4 cup to a 1/2. cup in addition to the milk, sorry, just had to say something

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