Cinnabon Cinnamon Roll Recipe (Copycat) + Video
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Soft, fluffy, gooey… this Cinnabon Cinnamon Roll Recipe delivers everything you remember about those food court treats, but even better and fresh from your own oven. Layers of buttery brown sugar and cinnamon melt into every swirl, and that thick cream cheese frosting? It sinks right in while they’re still warm. Sweet, rich, and completely over the top in the best way.
Table of Contents
WHY YOU’LL LOVE THIS CINNABON RECIPE
- Tastes just like Cinnabon (maybe better!)
- Ultra-soft, fluffy dough that stays tender
- Thick, gooey cinnamon filling in every bite
- Classic cream cheese frosting that’s rich and smooth
- Perfect for make-ahead mornings or special occasions
Cinnabon Cinnamon Roll Recipe
These cinnamon rolls have a whole story behind them.
Chad first took me to Cinnabon back in 1998, and I fell hard. For the cinnamon rolls first… and then eventually for him too. Although honestly, the cinnamon rolls might’ve helped {wink}.
And all these years later, we still love them.
So, of course, I had to figure out how to make Cinnabon cinnamon rolls at home.
And this version? This is the one we keep coming back to. Soft, gooey, loaded with that cinnamon sugar filling… it just hits the same way every time.
I’ve made this Cinnabon cinnamon roll recipe for Christmas morning, the weekends, and anytime a craving hits. Because why wait for a special occasion when you don’t have to?
CINNABON CINNAMON ROLLS RECIPE VIDEO
Want to see how easy these come together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Active Dry Yeast: Make sure your water is warm, not hot. Using a kitchen thermometer will help. If it’s too cold, the yeast won’t bloom. Too hot, and you’ll kill it.
- Buttermilk: Adds tenderness and a slight tang that balances the sweetness.
- Eggs & Butter: Bring these to room temperature before starting this Cinnabon cinnamon rolls recipe, even for the portion of butter that needs to be melted.
- All-Purpose Flour: Add this gradually. Too much will make the rolls dense instead of soft.
- Cornstarch: Helps keep the filling soft and gooey instead of melting away.
- Brown Sugar: Packed for that deep, molasses-rich sweetness in the filling.
- Cream Cheese: Use full-fat for the best texture and flavor in the frosting.
VARIATIONS
Extra Gooey: Add a little extra butter and brown sugar to the filling.
Pecan Crunch: Sprinkle chopped pecans over the filling before rolling the dough.
Orange Cream Cheese Frosting: Add a bit of orange zest to the frosting.
Lighter Sweetness: Reduce the amount of brown sugar slightly.
Single Pan Batch: Bake all of the Cinnabon cinnamon rolls in one pan for softer edges.
Overnight Rolls: Assemble the night before and bake fresh in the morning.
SERVING SUGGESTIONS
- Pair with a strawberry banana smoothie for something fresh on the side.
- Serve warm with coffee and our Easy Breakfast Casserole for a full spread.
- Add rolls to a brunch table with our Baked French Toast Casserole.
- Serve this Cinnabon recipe alongside sausage breakfast sliders for a sweet and savory mix.
- Enjoy one warm… standing at the counter… before anyone else gets to them!
CINNABON CINNAMON ROLLS FAQ
Yes. Assemble, refrigerate, then let them sit at room temp before baking.
Usually too much flour or not enough rise time. The dough should be soft and slightly tacky.
It’s recommended for flavor and texture, but you can substitute with milk plus a little lemon juice.
Spread some frosting onto the rolls while they’re warm so it melts in, then add the rest after.
HOW TO MAKE CINNAMON ROLLS WITHOUT A MIXER
With a little bit of elbow grease, you can mix the dough by hand instead.
- Activate the yeast. Combine water, yeast, and sugar in a large bowl and let the mixture sit for 5-10 minutes until foamy. Then, stir in the buttermilk, eggs, and melted butter.
- Form the dough. Add the salt and flour and mix until you can no longer stir with a spoon.
- Knead. Turn the dough out onto the floured countertop and knead for 3-5 minutes. Once the dough is no longer sticky, add it to an oiled bowl for the first rise. Continue the Cinnabon cinnamon roll recipe from there.
I’ve made this recipe of cinnamon rolls from Cinnabon enough times to know… the dough tells you everything.
If it feels too firm while you’re mixing, it probably is. That’s where people go wrong. They keep adding flour until it’s easy to handle, but that’s not what you want here.
You want soft. Slightly tacky. That’s what gives you that fluffy, pull-apart texture.
And the double frosting? That’s not extra. That’s intentional.
The first layer melts into the rolls, the second sits on top. That’s how you get that true Cinnabon-style finish.
DONNA’S PRO TIPS
- Check your yeast. It should foam before moving on to the next step.
- Don’t overflour the dough. Soft dough = soft rolls.
- Roll tightly so the swirls hold their shape.
- Use a sharp knife or kitchen floss for clean cuts without squishing the rolls.
- Let the rolls fully rise. Don’t rush this step!
- Rotate pans halfway for even baking.
- Frost in two layers for that signature finish.
TOOLS NEEDED
- Stand Mixer with Dough Hook: Makes kneading easy and consistent.
- Mixing Bowls: For dough, filling, and frosting.
- Rolling Pin: To get that large, even rectangle.
- 9×13 Baking Dishes: Gives the rolls space to rise and bake evenly.
- Sharp Knife or Bench Scraper: For clean cuts without squishing the rolls.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Soft, gooey copycat Cinnabon cinnamon rolls
- Fluffy dough with rich brown sugar filling
- Cream cheese frosting goes on warm and again after
- Don’t overflour — dough should be soft and slightly tacky
- Let the rolls rise fully for best texture
- Great for make-ahead or overnight prep
- Bake until just golden, not overdone
- Classic, indulgent, and absolutely worth it
Cinnabon Cinnamon Roll Recipe (Copycat)
Ingredients
Rolls
- 1 tablespoon unsalted butter
- 2 1/4 teaspoons active dry yeast, 1 packet
- 1 cup warm water, 110 to 120°F
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
- 2 large eggs
- 7 tablespoons unsalted butter
- 5 1/2 to 6 cups all-purpose flour
- 2 teaspoons kosher salt
Filling
- 1 stick unsalted butter, softened, 1/2 cup
- 1 1/2 cups packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon cornstarch
Frosting
- 4 ounces cream cheese, softened
- 1/2 stick unsalted butter, softened, 1/4 cup
- 1 cup powdered sugar
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- PREHEAT AND PREP PANS: Preheat the oven to 350°F. Grease two 9 x 13 inch baking dishes with 1 tablespoon unsalted butter
- ACTIVATE YEAST: In the bowl of a stand mixer, combine 1 cup warm water and 1/2 cup granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast, 1 packet over the top and stir gently. Let sit for 5 to 10 minutes until foamy.
- MELT BUTTER: Melt 7 tablespoons unsalted butter and set aside to cool slightly.
- MAKE DOUGH: Add 1/4 cup buttermilk, 2 large eggs, and the melted butter to the yeast mixture. Mix on low speed. Add 5 1/2 to 6 cups all-purpose flour, 1 cup at a time, then add 2 teaspoons kosher salt. Continue adding flour slowly until a soft dough forms, about 5 ½ to 6 cups total.
- KNEAD DOUGH: Knead with a dough hook on medium speed for 5 minutes until the dough is smooth and slightly tacky. The dough should be soft but not sticky.
- FIRST RISE: Transfer the dough to a lightly greased bowl if needed. Cover loosely and let rise in a warm place for 60 to 90 minutes until doubled in size.
- MAKE FILLING: In a medium bowl combine 1 1/2 cups packed light brown sugar, 2 tablespoons ground cinnamon, and 1 tablespoon cornstarch. Stir until well combined.
- ROLL DOUGH: Turn the dough onto a lightly floured surface and roll into an 18 x 24 inch rectangle.
- ADD FILLING: Spread 1 stick unsalted butter, softened evenly over the dough, leaving a 1 inch border along one long edge. Sprinkle the brown sugar mixture evenly over the butter and press gently so it sticks.
- ROLL AND CUT: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls.
- SECOND RISE: Place 6 rolls in each prepared baking dish, spacing them evenly. Cover and let rise for 60 to 90 minutes until doubled in size.
- BAKE: Bake for 18 to 22 minutes until golden brown, rotating pans halfway through baking.
- MAKE FROSTING: In a large bowl beat 4 ounces cream cheese, softened and 1/2 stick unsalted butter, softened until smooth and fluffy. Add 1 cup powdered sugar, 1/2 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat for 3 to 5 minutes until light and creamy.
- FROST ROLLS: Spread half of the frosting over the warm rolls. Let cool slightly, then spread the remaining frosting on top.
- SERVE: Serve warm and enjoy.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2013, updated and republished May 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Just dug through my old recipe binder searching for my printed copy from 2015… JACKPOT! I found it! 🎉 This is hands down the best copycat recipe ever. Mine turned out identical to the un-iced picture—and once iced, they looked and tasted exactly like a fresh Cinnabon cinnamon roll. Thank you so much for sharing this gem all those years ago!
Made these last night and baked this morning, easy recipe and fantastic Cinnamon buns! Give it a try you won’t be disappointed.
Hi Penny!
So glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
Use dental floss to make neat cuts in rolls!
I I’ve made this recipe several times and the rolls are always phenomenal. Thank you for sharing!!
Hi Kristle!
Yay, so glad they’re a repeat hit in your kitchen!
TSRI Team Member,
Devlyn