If you’re dreaming of those warm, gooey, impossibly delicious rolls from your favorite cinnamon roll chain, then you’re in the right place! This Copycat Cinnabon Cinnamon Rolls recipe delivers that authentic, irresistible flavor and texture right in your own kitchen. Prepare to be amazed at how easy it is to recreate this bakery-favorite at home, saving you money and satisfying your sweet cravings like never before.
Contents
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Key Ingredients for Copycat Cinnabon Cinnamon Rolls
- For the Dough:
- 1 cup (240ml) whole milk, lukewarm
- 2 ¼ teaspoons (7g) active dry yeast
- ½ cup (100g) granulated sugar
- ½ cup (113g) unsalted butter, softened but not melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 ½ to 5 cups (540-600g) all-purpose flour, plus more for dusting
- For the Filling:
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ½ cup (113g) unsalted butter, softened
- For the Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for desired consistency)
How to Make Copycat Cinnabon Cinnamon Rolls
Get ready to fill your home with an aroma that rivals any bakery! These Copycat Cinnabon Cinnamon Rolls are surprisingly simple to whip up, resulting in incredibly soft, fluffy rolls bursting with warm cinnamon-sugar goodness. The decadent cream cheese frosting brings it all together for a truly satisfying treat that everyone will adore. Preparation time is approximately 30 minutes active time, with 2-3 hours for rising.
Step-by-Step Instructions
- Activate the Yeast: In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk and active dry yeast. Sprinkle the granulated sugar over the top. Let this mixture sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to work its magic.
- Prepare the Dough Base: Add the softened butter, eggs, and salt to the foamy yeast mixture. Mix gently until just combined.
- Incorporate the Flour: Gradually add the all-purpose flour, 1 cup at a time, mixing after each addition. Begin with 4 ½ cups of flour. Continue mixing until the dough starts to pull away from the sides of the bowl. If the dough is too sticky, add the remaining ½ cup of flour, a tablespoon at a time, until the dough is no longer excessively sticky but still feels slightly tacky.
- Knead the Dough: If using a stand mixer, knead the dough on medium-low speed for 6-8 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic.
- First Rise: Lightly grease a clean large bowl with oil or cooking spray. Place the kneaded dough in the bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
- Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the packed light brown sugar and ground cinnamon. Stir until well mixed.
- Roll Out the Dough: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18×12 inches and about ¼ inch thick. It’s important to get a nice even rectangle for consistent rolls.
- Spread the Filling: Generously spread the softened butter evenly over the surface of the rolled-out dough, leaving about a ½-inch border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it down gently with your hands to help it adhere.
- Roll Up the Dough: Starting from the long edge that is not bordered, tightly roll up the dough into a log. Try to keep the roll as tight as possible to create those beautiful spiral layers. Pinch the seam to seal it closed.
- Slice the Rolls: Using a sharp knife or dental floss (preferred for clean cuts!), slice the log into 12 equal pieces, about 1 ½ inches thick each. If using dental floss, slide a piece under the log, cross theEnds over the top, and pull to cut cleanly.
- Second Rise: Lightly grease a 9×13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared baking dish, cut-side up. Make sure they are not too crowded, as they will expand. Cover the dish loosely with plastic wrap or a kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and touching each other.
- Bake the Rolls: Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise. Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be cooked, and the tops should have a nice caramelization from the filling.
- Make the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined and no lumps remain. Stir in the vanilla extract. Add milk, 1 tablespoon at a time, until the frosting reaches your desired drizzling or spreading consistency.
- Frost the Rolls: Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, generously spread or drizzle the warm cream cheese frosting over the tops of the warm rolls. The heat from the rolls will help the frosting melt slightly, creating that signature gooey finish. Serve immediately and enjoy!
Why You’ll Love This Copycat Cinnabon Cinnamon Rolls
Get ready to swoon over these Copycat Cinnabon Cinnamon Rolls! What makes them truly special is their incredibly tender, fluffy texture combined with that irresistible, deeply flavored cinnamon-sugar swirl that oozes with every bite, just like the original. And the best part? You get this bakery-quality indulgence for a fraction of the cost of buying them out, proving that incredible treats don’t have to break the bank. The rich, tangy cream cheese frosting is the perfect dreamy blanket that elevates these cinnamon rolls to pure bliss.
Forget those bland, dry cinnamon muffins or store-bought alternatives; these homemade gems are in a league of their own. They offer that perfect balance of sweetness, spice, and soft, pillowy dough that’s truly addictive. Whether you’re looking for a decadent weekend breakfast, a special occasion treat, or just a serious comfort food craving fix, these Copycat Cinnabon Cinnamon Rolls are guaranteed to impress. So grab your apron and get baking; you won’t regret it!
Storing and Reheating Tips
Storing Leftovers:
To store leftover Copycat Cinnabon Cinnamon Rolls, ensure they have cooled completely before storing.
- Room Temperature: You can store unfrosted or lightly frosted cinnamon rolls at room temperature in an airtight container for up to 2 days. If they are generously frosted with cream cheese frosting, it’s best to refrigerate them after the first day to prevent spoilage.
- Refrigeration: For longer storage, place completely cooled cinnamon rolls in an airtight container or wrap them tightly with plastic wrap and then aluminum foil. They will stay fresh in the refrigerator for up to 4-5 days.
Reheating:
- Microwave: For a quick warm-up, place one or two cinnamon rolls on a plate and microwave on 50% power for 15-30 seconds, or until just warmed through. Be careful not to over-microwave, as they can become tough.
- Oven/Toaster Oven: For a crispier exterior and gooier interior, reheat individual rolls in a preheated oven or toaster oven at 300°F (150°C) for 5-10 minutes, or until warmed through.
- For a “Baked Fresh” Feel: Sometimes, a splash of milk or cream added to the top of leftover rolls before reheating in the oven can revive their moisture and soft texture.
Freezing:
Copycat Cinnabon Cinnamon Rolls freeze beautifully!
- Unfrosted: Bake and cool the cinnamon rolls completely. Wrap each individual roll tightly in plastic wrap, then in aluminum foil. Place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Frosted: It’s generally recommended to freeze unfrosted rolls and frost them after thawing and reheating for the best texture. However, if you prefer, you can freeze frosted rolls. Ensure the frosting is somewhat firm before wrapping.
- To Thaw and Reheat Frozen Rolls: Thaw frozen, unfrosted rolls overnight in the refrigerator. Once thawed, you can reheat them as described above. If reheating them from frozen, you may need to increase the reheating time slightly. For frosted rolls, thaw in the refrigerator and then gently reheat.
Final Thoughts
Making Copycat Cinnabon Cinnamon Rolls at home is an incredibly rewarding experience that delivers pure, unadulterated deliciousness. These rolls are a testament to how achievable bakery-quality treats are with a little effort, so don’t hesitate to give this delightful recipe a try!
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- Medium
Copycat Cinnabon Cinnamon Rolls
This Copycat Cinnabon Cinnamon Rolls recipe delivers that authentic, irresistible flavor and texture right in your own kitchen. Prepare to be amazed at how easy it is to recreate this bakery-favorite at home, saving you money and satisfying your sweet cravings like never before.
Ingredients
Equipment
Method
- In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk and active dry yeast. Sprinkle the granulated sugar over the top. Let this mixture sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to work its magic.1 cup whole milk, 2 ¼ teaspoons active dry yeast, ½ cup granulated sugar
- Add the softened butter, eggs, and salt to the foamy yeast mixture. Mix gently until just combined.½ cup unsalted butter, 2 large eggs, 1 teaspoon salt
- Gradually add the all-purpose flour, 1 cup at a time, mixing after each addition. Begin with 4 ½ cups of flour. Continue mixing until the dough starts to pull away from the sides of the bowl. If the dough is too sticky, add the remaining ½ cup of flour, a tablespoon at a time, until the dough is no longer excessively sticky but still feels slightly tacky.4 ½ cups all-purpose flour
- If using a stand mixer, knead the dough on medium-low speed for 6-8 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic.
- Lightly grease a clean large bowl with oil or cooking spray. Place the kneaded dough in the bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine the packed light brown sugar and ground cinnamon. Stir until well mixed.¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18×12 inches and about ¼ inch thick. It’s important to get a nice even rectangle for consistent rolls.
- Generously spread the softened butter evenly over the surface of the rolled-out dough, leaving about a ½-inch border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it down gently with your hands to help it adhere.½ cup unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge that is *not* bordered, tightly roll up the dough into a log. Try to keep the roll as tight as possible to create those beautiful spiral layers. Pinch the seam to seal it closed.
- Using a sharp knife or dental floss (preferred for clean cuts!), slice the log into 12 equal pieces, about 1 ½ inches thick each. If using dental floss, slide a piece under the log, cross the ends over the top, and pull to cut cleanly.
- Lightly grease a 9×13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared baking dish, cut-side up. Make sure they are not too crowded, as they will expand. Cover the dish loosely with plastic wrap or a kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and touching each other.
- Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise. Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be cooked, and the tops should have a nice caramelization from the filling.
- While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined and no lumps remain. Stir in the vanilla extract. Add milk, 1 tablespoon at a time, until the frosting reaches your desired drizzling or spreading consistency.8 ounces cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2–3 tablespoons milk
- Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, generously spread or drizzle the warm cream cheese frosting over the tops of the warm rolls. The heat from the rolls will help the frosting melt slightly, creating that signature gooey finish. Serve immediately and enjoy!
Notes
Storing Leftovers: Room Temperature (up to 2 days), Refrigerate (up to 4-5 days). Reheating: Microwave or Oven/Toaster Oven. Freezing: Unfrosted rolls freeze best for up to 2-3 months.