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!
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
Ingredients
- 1 cup milk
- 2 eggs room temperature
- ⅓ cup butter room temperature
- 4 to 4 ¼ cups bread flour (plus extra for rolling)
- ½ teaspoon salt
- ½ cup granulated sugar
- 0.25 ounce active dry yeast 1 packet, about 2 ¼ teaspoons
Filling
- 1 cup brown sugar packed
- 3 tablespoons cinnamon
- ⅓ cup butter softened
Frosting
- 4 ounces cream cheese softened
- ¼ cup butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- ⅛ 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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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
Undoubtedly, these are the best cinnamon rolls I have ever made in my 70 years! Absolutely love this recipe so easy to follow.
I’ve been making these for years! Thank you for all the compliments I receive! I like to make them in individual baking cups. Bake half the time then freeze. Take a few out and finish baking 5-6 minutes and they taste perfect! And stay risen! I even freeze the icing in little baggies if I’m giving for a gift. It thaws perfectly.
The best recipe ever! Make these often. A Raisenne mat works amazingly to help rise faster!
heavenly. can the dough be made overnight for early morning baking?
These can be made the day before and stored in the fridge overnight before baking. Take them out and let them sit on the counter for 30 minutes, then follow the recipe to bake. They might need a couple extra minutes in the oven.
Rolls are wonderful the recipe comes out great every time
This is the second time I have made these. They are good but I found I need to add way more flour than what is called out. Using only 4 cups is a sticky mess that I found to be impossible, for me at least, to work with. HELP!! What am I doing wrong? The first time I made them I would get these little hard crunchy pcs. Figured it was flour so this time I sifted the flour. In the middle of the process so no word if sifting helped. The first batch seemed a little dry also but probably due to the extra flour.
I can’t say for sure Bryan as I haven’t had the same problem. Are you using bread flour? I use this method for measuring flour. Are you kneading the dough for about 10 minutes?
No I did not but I just went to the store and got some so we’ll see what happens. ☺To follow up on the second batch…they came out better, but a little fluffy or bready, still not quite there. I’m hoping the bread flour gives it the chewy goodness. I think sifting helped for the crunchy things.
Thank you for your help!
Do you add the cream before while or after they have baked for 25 minutes
This recipe doesn’t contain cream.
Snow day on the East Coast seemed like a perfect time to make cinnamon rolls. I’m so happy I found this recipe, it is amazing!!! And yes, as a bonus, my house smells amazing :)
After it’s cooked, should it be stored in the fridge or can it be out at room temp? Thanks!
You can store these on the counter, tightly sealed for a couple of days.
Light brown or dark brown sugar?
Either will work. Dark brown has a little bit more flavor.
I’ve made this recipe countless times, every time they have turned out amazing! The last 2 times I made them I used my kitchen aid to mix the dough with the dough hook (tried to find an easy way to knead without getting in an arm workout). Both times I did, my dough didn’t rise and double like it always has in the past. Using the kitchen aid is the only thing I did differently. I know your recipe says to knead, did I mess up by using the kitchen aid?
It should work just fine with a stand mixer. Did you double check your yeast?
I’ve done the same with the same results. I found the key was to proof my yeast with the warm milk mixture for 10 minutes before adding flour and continuing with the recipe as written. Then my dough would rise.
Same!! I’m making my second batch now cuz it didn’t rise! I checked the yeast – proofed some that worked right away and cooled the liquid more to make sure I didnt kill it. Def not rising at all resting 15 mins. Now trying proofing it longer. Why would the stand mixer make such a difference.
I made this and it turned out great.
My wife wanted me to make sourdough cinnamon rolls even though I had never made cinnamon rolls in my life, hahaha.
Anyway, that was the only difference. I used sourdough instead.
Thank you and nice job!
Your other recipe, Homemade Cinnamon Roll Recipe, has almost the same ingredients and the 1st rise is one hour, for this recipe it says only 15 minutes for first rise, why is that?
This recipe is a bit of an older recipe with a slightly different method (yeast isn’t proofed) and while the ingredients are similar, this recipe uses bread flour. The dough won’t double in the first rise but you could certainly let it rise longer if you’d like! I haven’t tried this exact recipe with a longer rise at first so I can’t say for sure how it would affect it.
I made these TODAY and they’re great! One question, though. Should the butter be salted or unsalted?
As a general rule, I use unsalted butter for baking and salted butter for cooking.
Can these be made ahead of time and save in the fridge overnight?
These can be made the day before and stored in the fridge overnight before baking. Take them out and let them sit on the counter for 30 minutes, then follow the recipe to bake. They might need a couple extra minutes in the oven.
My family went crazy over these. They say they taste exactly like Cinnabon. Since there is no first rise, they go together pretty fast for yeast dough.
my husband has gout and cannot have yeast, is there any way to substitute the yeast out with anything that won’t change the texture too much?
The yeast is needed for the dough to rise. I haven’t tried this recipe with substitutes.
i like this recipe.thsnk you
My PITA ( pain in the arse) wanted some cinnamon rolls. He was going to buy a can of generic brand from the store. Yuck!! I told him that I would make him some. I found your recipe, (I’ve always had great results with them btw) and decided to give it a try. I had never make cinnamon rolls before but it was easy. Hardest part for me was staying away from them while they cooled. Lol. They came out so soft and yummy that I couldn’t believe that I had actually pulled it off. Thank you so much for another great recipe.