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!

single copy cat cinnabon with frosting on a white plate with a tray of cinnamon buns in the background


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.

copy cat cinnabon baked and frosted

Items you’ll need for this recipe:

* Active Dry Yeast * Cinnamon * Vanilla Extract

single copy cat cinnabon with frosting on a white plate with a tray of cinnamon buns in the background
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Copy Cat CinnaBon Recipe

Copy Cat Cinna*Bon Recipe! Delicious Cinnamon Rolls at Home! 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! Your house will smell heavenly when you bake these!
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 12 rolls
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Ingredients  

  • 1 cup milk
  • 2 eggs room temperature
  • 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
  • cup butter softened

Frosting

  • 4 ounce cream cheese softened
  • ¼ cup butter softened
  • 1 ½ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • teaspoon salt

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.

Notes

The dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above.
4.93 from 588 votes

Nutrition Information

Serving: 1g | Calories: 495 | Carbohydrates: 74g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 301mg | Potassium: 124mg | Fiber: 2g | Sugar: 42g | Vitamin A: 640IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

copy cat cinnabon recipe risen dough and ready for the oven

copy cat cinnabon baked and frosted

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

Copycat Cinnabon collage with close up of the pan of Cinnabons and a single bun

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. 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.5 stars

  2. The best cinnamon buns I’ve made! I’ve tried a few recipes and this is the one I’m always coming back to.5 stars

    1. Unfortunately, I am unable to provide metric options for recipes but there are many conversion tools available online. I hope that helps!

  3. 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!5 stars

    1. 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.

  4. 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.

    1. 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.

  5. I’m out of butter but have loads of margarine. Can I sub without too much of a taste difference? Thanks!

    1. 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!

  6. 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!5 stars

  7. 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!)

    1. 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!

  8. 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!

    1. 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!

  9. 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.5 stars

  10. How many grams are in one packet of yeast for you? I have packets of varying quantities at my grocery store. Thanks :)