Cinnabon Cinnamon Rolls
Ingredients
- 2¼ teaspoon active dry yeast
or instant yeast
- 1 cup milk
lukewarm
- ½ cup granulated sugar
- ⅓ cup butter
unsalted, softened, or margarine
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
- 1 cup brown sugar
packed
- 3 tablespoons cinnamon
ground
- ⅓ cup butter
unsalted, softened, or margarine
- 6 tablespoons butter
unsalted, softened, or margarine
- 1½ cups powdered sugar
also known as icing sugar, or confectioner's sugar
- ¼ cup cream cheese
at room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Directions
- 1
For the rolls, dissolve the yeast in the warm milk with a teaspoon of sugar (you can take a teaspoon out of the ½ cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
- 2
To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour. Next, pour in the yeast mixture and mix well until well incorporated and the dough comes clean from the side of the bowl.
- 3
Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- 4
Grease a 9x13 inch baking dish with cooking spray or butter. Combine the brown sugar and cinnamon in a bowl.
- 5
Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch in thickness. Spread the ⅓ cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom of the other edge tightly. It should look like a long log when you are done rolling.
- 6
Cut the roll into 1½ inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video.
- 7
Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
- 8
Preheat oven to 350°F.
- 9
Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
- 10
While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
- 11
When the rolls are done, spread generously with icing.
Cinnabon Cinnamon Rolls
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About this Recipe
Craving the irresistible aroma and gooey sweetness of a bakery-fresh treat right at home? This Cinnabon copycat recipe delivers that ultimate cinnamon roll experience, bringing you incredibly close to the real thing without leaving your kitchen. It's a truly satisfying project that rewards you with rich, decadent results.
Why This Recipe Works
What makes this recipe stand out is its dedicated approach to recreating that iconic Cinnabon flavor. Adapted from Todd Wilbur’s “More Top Secret Recipes” cookbook, it leverages a proven formulation designed to replicate the beloved original. You'll find it surprisingly accessible to make, leading to a wonderfully indulgent outcome.
What you can expect from these homemade Cinnabon Cinnamon Rolls is pure bliss. Each bite offers a perfect balance of tender, soft dough swirled with a generous, aromatic blend of brown sugar and cinnamon. Topped with a luscious, creamy frosting made with real cream cheese, powdered sugar, and vanilla, these rolls are deeply satisfying, sweet, and utterly melt-in-your-mouth. The total time for this recipe ensures the yeast dough develops beautifully, creating that signature soft texture you know and love.
This recipe is designed to bring joy to any occasion, from a special weekend breakfast to a delightful dessert. With a yield of 12 generous servings, it’s perfect for sharing with family and friends or simply indulging yourself in a truly memorable treat. Serve them warm for the ultimate experience, letting the frosting gently melt into every crevice.
Customization & Variations
While this recipe aims for an authentic copycat experience, there are a few simple considerations. For the dough and filling, you can use either unsalted butter, softened, or margarine depending on your preference and what you have on hand. Similarly, the recipe is flexible with yeast, allowing you to use either active dry yeast or instant yeast.