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 *
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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
Made these last night and they were so good. I made early enough to give them plenty of time to rise and they definitely rose and filled the pan. Everyone loved them. Will be making these again. I did turn the liquid mixture off when it hit 120 degrees and let it sit in the dry mixture a couple of minutes before adding the eggs so there were no problems adding the yeast directly to the flour.
I’m so glad everyone loved them Betty!!
Your recipe rocks! Thank you for sharing it to the world!
So glad you enjoyed these Joy!
Hi I want to make these, first off do I mix the yeast with water first? And can I mix it by hand?
The yeast is mixed dry in with the flour (not mixed with water). I haven’t tried mixing it by hand, but I’m sure you could do it!
My go to cinnamon roll recipe. I make my dough in bread machine and then let rise for one hour. I roll the dough and cut into 2” rolls for 12 rolls. I take to work and have a lot of people hooked.
So glad you love them Rich!
Perfect!Thank you for sharing! Much faster than the usual recipies.I made them with regular baking flour,and they turned out delish!!
I prepared them in the evening and left them rising inside the oven overnight.
Baked them in the morning and served them for breakfast!Everyone happy!
Sounds perfect! Glad you loved them.
Hi! How many grams is one package of active dry yeast? Thanks! :)
A package of active dry yeast is approximately 7 grams.
These are so quick and easy! Anyone can make this simple recipe. They taste absolutely great. A good recipe to do ahead the evening before and refrigerate then bake in the morning. Your special guests and family will think you’re amazing!
I’m glad these are such a hit for your guests and family Candy!
It’s amaaaaaazing recipe, i really recommend to make it.
So amazing! Simple And the best cinnamon rolls I have ever had hands down.
I am so glad you enjoyed the recipe!
This was fantastic. Used betta sugar instead of sugar so made it a sugar free recipe. Absolutely like the real thing. We live in NZ and fell in love with Cinnabons on a trip to US. Can’t get them in NZ so this is the next best thing.
I’ve made this recipe twice and I love how easy the recipe is to follow! They are very close to the real Cinnabon rolls! This recipe is a keeper! Delish!
I’m so happy to hear that Cindy!
Can you use self rising flour instead of bread flour?
I’ve only tried this recipe as written. Let us know how it goes if you try it.
Oh my goodness! Just made these with my babies tonight, and they were DELICIOUS! Thank you so much for sharing the recipe!
Yay! So glad you loved them!
After baking and cooled off, can I refrigerate them and serve them in 1-2 days? How long do they keep when refrigerated after baking?
We usually keep them up to 2 days. IF it’s going to be longer than that, you might like to freeze them to keep them fresh.
Great Recipe, Tasted the same as at Cinnabon. I added Pecans and Raisins.
Yummy! Glad you loved it!
I made these this morning! Followed the recipe exact and they were delicious!!! I tried posting a pic but it wouldn’t let me.
PEOPLE!! THIS IS THE ONE! OH. MY. GOSH! This is the REAL DEAL! This tastes just like Cinnabon- you have GOT to try this!
Love the recipe… they turned out great. Seems like i am making a batch weekly.
I am so glad you are enjoying this recipe Kersha!
Hi Holly, Your recipe looks very good! I wondered if you have only used the regular yeast, or have you tried using the fast acting yeast, too? I’ve got the recipe printed, and will be trying it soon. I like the different method of mixing the yeast in, also!
I haven’t tried the fast acting yeast before. Please let us know how it goes if you try it.
Made these for my hubby today….I can’t eat them because of a gluten intolerance. He declared them AWESOME!! He said he would eat the whole pan tonight except he might get sick from doing that. Lol. Hanks for the awesome recipe. I’m pinning his where I can find it again!
I am so glad your husband liked these!