by HollyI 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
Prep Time 1 hour 20 minutes
Servings 12 rolls
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 white sugar
- 1 package active dry yeast
Filling
- 1 cup brown sugar packed
- 3 tablespoons ground cinnamon
- ⅓ cup butter softened
Frosting
- 4 ounce cream cheese softened
- ¼ cup butter softened
- 1 ½ cups confectioners' sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
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Instructions
- 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)
- 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.
- Roll the dough into a 18x21-inch rectangle. Spread ⅓ cup butter on the dough and top with the brown sugar and cinnamon mixture.
- 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.
- Bake rolls on the center rack about 15 minutes or until lightly browned.
- While the rolls are baking, combine cream cheese, ¼ cup butter, confectioners' sugar, vanilla extract and salt with a mixer until fluffy.
- Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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
Can the dough be made ahead of time and refrigerated?
Hi Dianne, others readers have premade the dough and it has turned out great. They have also prepped the cinnamon buns up to baking and then refrigerated them. I would let the cinnamon buns come to room temperature while the oven is preheating before baking though. We would love to hear how it turns out for you!
If I were making 6 rolls instead of 12, would I still use the same amount of yeast, or cut that in half? Also, what size would I make make the rectangle of dough to make the log?
Hi Kathy, If cutting the recipe in half you will want to 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. As for the rectangle size, you will want to roll it out to 18″ by roughly 10.5″ and slice it into 6 equal portions.
If I were making only 6 rolls, what would the size of the rectangle be?
Hi Kathy, If making 6 larger rolls then you can roll them out to the same size and then just cut them into 6 equal portions. Please note this will adjust the cooking time.
Phenomenal recipe. Super gooey and delicious!!!!
When do I add the other 2 cups of flour?
At the end of step 1. and the beginning of step 2.
Stir in as much of the flour as you can.
2. Place dough on a floured surface and knead in as much of the remaining flour as possible.
I am planning to make them today, can I store them till Friday?
Hi Hugo, we find they last about a week in the fridge so I would store them there.
Great….but you can buy Makara cinnamon for about 5 dollars st the cinnabon
store in most malls. It a special blend of cinnamon that gives the original bun it’s delicious taste. Not ordinary grocery store cinnamon.
Thanks for the tip, Donna!
making this right now, do you mean to say instant yeast? because shouldnt active dry yeast need much longer than 15 minutes for the first rise? thanks
The recipe is correct as written. Enjoy!
These are probably the best cinnamon rolls I’ve ever made. I make these all the time and people absolutely love them!
Unfortunately way too sweet!! Where as Cinnabon is not. Love many other recipes from this site.
Sorry to hear that you didn’t love these as much as we do Tara! Thank you for trying them.