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.
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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 the 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
- All-purpose flour
- Ground cinnamon
- Walnuts or pecans (optional)
- Raisins (optional)
- Powdered sugar
- Vanilla extract
How to Make Cinnabon Cinnamon Rolls
- Combine yeast with warm water and a little sugar. Set it aside for a few minutes until it gets foamy.
- Mix milk, sugar, melted butter, salt, eggs together.
- Add yeast and half of the flour. Beat with a mixer until smooth.
- Add enough flour until the dough is slightly stiff and still sticky.
- Let dough rise until doubled.
- Punch down dough and roll it out on a floured surface.
- Spread butter on the dough and sprinkle it with cinnamon sugar. Sprinkle nuts and raisins on the dough if desired.
- Roll up the dough and cut it into slices.
- Spread butter and sprinkle sugar in baking pans.
- Place the dough slices in the pans, cut-side down.
- Let the cinnamon rolls rise for 45 minutes.
- Bake at 350 degrees for 30 minutes or until nicely browned.
- Mix melted butter, powdered sugar, vanilla, and just enough water to make a spreadable icing.
- Spread the icing over slightly cooled cinnamon rolls.
How To Store, Freeze, and Reheat Cinnabon Cinnamon Rolls
These copycat Cinnabons store 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 FAQ
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 own 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 Copycat Cinnamon Rolls
- 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.
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.
The link to the Cinnabon clone recipe on that page no longer works.
It doesn’t say how much milk??
If you mean to the glaze you have to add the milk a little at time to get it to the right consistency.
vanilla pudding box should be added to the dough(unmade pudding) thats whats in original recipe of cinnabon
These are excellent…………. I normally use a biscuit base…………… never tried the bread base before………… with a little patience………… these are better than mine!!!!
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
you didn’t say if the box of instant pudding and the dry milk powder was for the dough or the filling
The Vanilla pudding is for the dough ingredients. Add it to your dry mixture before you add the wet ing.
both for the dough