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
Don’t you need to activate the yeast before putting it into the flour ? Otherwise won’t it come out to dense? I’m only using all purpose flour bc I don’t have bread flour
Hi Nichole, the yeast is activated when you add the warm milk mixture to the flour mixture. As for all-purpose flour that will work in a pinch.
Hi Holly, was wondering if I can substitute all purpose flour instead of bread flour? If so how many cups of all purpose flour?
Thank you
Hi Sophie, you can use all-purpose flour in a pinch. They won’t be as light and chewy but they will still be delicious…especially with the yummy cream cheese frosting!
Do you happen to have instructions for a stand mixer process? Thank you so much.
Hi Colleen, you will follow the same instructions as listed in the recipe. But combine the ingredients in a stand mixer. When using the dough hook to knead just watch to see when your dough is smooth and elastic as it will not take as long as doing it by hand.
OMG first time making anything using yeast,love how easy the recipie was and how much easier they were to eat MMM
I love this recipe. I’ve been using it since I discovered it. I have made it several times for a lot of people. My family loved it, classmates, and even my fiance. They all said they taste better than Cinnabon’s cinnamon rolls and I can agree. For those of you who are saying otherwise, take your time and go literally step-by-step. I never had a problem with them. It’s not the recipe, it’s you.
This recipe was delightful!!!! I only had all purpose flour, so I only used 4 cups total. I let me dough rise, then set it in the refrigerator overnight for this morning’s breakfast and everyone enjoyed them! I added pecans to mine, yummy! Thanks for the recipe!
Awesome recipe ! 4th time I’ve made it. Tried, tested, and true. Super easy to make and a winner. Also, a simple Google search can provide the info needed for “a pack of yeast”
Your recipe is extremly confusing. The yeast needs to be activated first. What is a packet of yeast? I mean why put a recipe up if you’re not going to write the exact amounts. Very silly. Still thank you for making the effort.
A packet of yeast is 2 ¼ teaspoons and often sold by the packet. In this recipe, the yeast is added directly to the flour. Enjoy!
Oh my goodness all these people not reading the instructions! Read the recipe. Read it again, then read it again, all the ingredients and steps necessary are there. You do not need to proof the yeast in this recipe.
In the process of making this. Your recipe is very co fusing in places. If you could adjust this, it would be helpful
Hi Sam, which part of the recipe do you find confusing? We’d love to help you out!
I thought this recipe looked amazing, with great reviews, but these were absolutely disgusting, never making again, do not waste time, money or ingredients on this!
Sorry to hear that Nina! This recipe is a reader favorite. Was there anything specific that went wrong with your batch? If they were too dense you can check out this how to measure flour guide for tips. Did you use bread flour? That also helps to give the dough it’s elasticity and chewy airy texture as compared to all-purpose flour.
They were just gross, I used all the right ingredients and followed the recipe to a T. It wasn’t me like you think it was your recipe. I wish I could give it 0 stars you don’t even deserve 1!
Sorry you didn’t enjoy them Nina.
Holly I’ve been making this recipe for years and everyone loves them. Family, friends, neighbors, my sons school is always asking for them. So thanking you for sharing such a DELICIOUS recipe.
Can you refrigerate the dough after the 45 minutes or do you need to bake immediately?
Yes, that should work just fine Amanda. They will rise a bit in the fridge but may need to rise a bit more once removed. Check them and if they do need to rise more, you can leave them on the counter to rise to double their size.
Hi, just wonder if it matters whether I use instant quick rise yeast, or active dry yeast(as it says in the recipe)?
Hi Bob, we have only made this recipe using active dry yeast.
Hi Bob, I made these today using a packet of quick rise yeast and they worked perfectly
Do you just put package of dry yeast in the flour?
Hi Devy, in step 1 you combine the yeast packet with 2 cups of flour.
The best recipe ever!! My whole family loved it even more than the actual Cinnabon’s!!
Thank you for taking the effort and spreading your amazing creativity
Hi, this recipe looks delicious, but I’m wondering if I could use this recipe for mini cinnabons? If so what would I change?
We have never tried making mini cinnabons with this recipe but you will want to watch the cooking time to make sure they don’t overcook. We would love to hear how it turns out Hannah!
Thank you for this recipe, they are absolutely amazing! I did make them mini, and they turned out great. Cook time was just under 10 minutes and it made about 36 mini rolls(1.5 inches in diameter). Thank you!
So happy to hear that Hannah!
I made this and it turned out perfect. I added the butter to the brown sugar and cinnamon and mixed by hand and spread it on the rolled out dough. I doubled the recipe for the frosting to have extra but the recipe amount is just fine. I set the bake timer for 15 min at 350 degrees and eyeballed the rolls and I think it took 22 minutes in my oven. These are great. Thank you for the recipe.
What do you class as a cup?
Thanks
Hi Lauren, a cup is a US volume measurement equivalent to 16 tablespoons or 8 fluid ounces. Hope that helps!
This is the best recipe I have tried and made many times. I use allison’s dry active yeast and my bread maker to make the dough. If it a cold day, I place them in my oven on it’s lowest setting about 80c, make sure you cover them with cling film and then a tea towel and they rise in an hour. Making some more today :) thanks for a great recipe.
Hi Vivienne
I’m looking at making the dough in my bread maker, did you still heat the milk etc and then add to the Bread maker?
Thanks in advance :)
I have made this recipe many times and I love it. When I first started mine never, raised, puffed up in size. One day After leaving it in a pan for 2-3 hours they doubled in sized. I just needed to be patient.
My family loves it. Great recipe
Thanks
The recipe is foolproof and perfect if you follow it. Don’t expect good results if you are unable to follow direction. Yeast is not going to do its job if it is old. Make sure you have fresh yeast and you are keeping liquids at the right temperature. Additionally, you need to keep the product out of drafts and provide a warm cozy environment to succeed with getting your dough to rise properly. This is a science but it’s not rocket science. Good luck out there!
Thank you for this resource. I know I’ll make frequent use of it!!!!