Cinnabon cinnamon rolls can be made easily at home with this copycat recipe! Soft sweet rolls with thick cinnamon-sugar filling and ooey-gooey cream cheese frosting that you’ll remember long after the Cinnabons are gone!
Although there is probably a Cinnabon in every mall and airport across the country, I wasn’t introduced to the heavenly bakery until I moved to Arizona. I guess I always thought, “So what? It’s a cinnamon roll”.
Boy, did I underestimate how delicious they are!!
It wasn’t long after that day at the mall when Chad and I fell in love. Was it the cinnamon roll? Who knows, but it sure didn’t hurt!
Cinnabon Cinnamon Rolls
A soft, sweet yeast-risen roll with thick brown sugar and cinnamon filling, and the most scrumptious cream cheese frosting you will ever eat.
We are so excited to have recreated a Cinnabon cinnamon roll recipe to share with you!!
A fabulously soft, sweetened bread made with egg and buttermilk is the base for Cinnabons classic treat, and its also the base for ours.
We make our filling with butter, cinnamon, brown sugar, and a little cornstarch to thicken up the filling (so it doesn’t all ooze out, thanks to a great tip from a recipe message board).
The Cinnabon cinnamon roll icing is, of course, the star of the show! A vanilla cream cheese frosting with a hint of lemon to really make it stand out. It’s enough to make your thoughts linger long after you have devoured your first cinnamon roll.
Kitchen Tools You Will Need for Cinnamon Rolls
- 9 x 13 Baking Dish
- KitchenAid Stand Mixer
How to Make Cinnabon Cinnabon Rolls Without a Stand Mixer
No stand mixer? No worries! You can mix the dough by hand if you do not have a stand mixer.
- Add water, yeast, and sugar to a large bowl. Once the yeast blooms stir in the buttermilk, eggs, and butter.
- Mix with a spoon and add the salt and flour. Stir until you can no longer stir with a spoon.
- Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky.
- Proceed with remaining instructions as shown in the Cinnabon cinnamon rolls recipe card at the bottom of this post.
Make Ahead Instructions
The easiest way to prep this recipe is to do most of the work the day before you want to serve the rolls. Then all you have to do is pop them in the fridge and bake them fresh the next morning. They are our absolute favorite.
- Prepare the cinnamon roll dough and cinnamon sugar filling and assemble according to the Cinnabon cinnamon rolls recipe below.
- Place the unbaked cinnamon rolls into the baking pans and place them in the refrigerator. The dough will slowly rise overnight.
- The next morning, remove the pans of Cinnabons from the refrigerator and bake. NOTE: They may need a few extra minutes in the oven to account for the cold dough, so be sure they are cooked thoroughly before you pull them out.
- Prepare the cream cheese icing and apply the frosting according to the copycat instructions.
After much back and forth with the family, we have finally decided on what to have for Christmas breakfast, and it’s going to be these outrageous sweet cinnamon rolls.
They really are the best holiday brunch treat! If you want the ooey-gooey goodness of Cinnabon rolls, but you don’t want to go out for them, make them with this Cinnabon copycat recipe!!
With love from our simple kitchen to yours.
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OTHER FAVORITE BREAKFAST RECIPES
- Cheesy Sausage Overnight Breakfast Casserole
- Cheesy Bacon and Egg Breakfast Bombs
- Baked French Toast Casserole
Cinnabon Cinnamon Rolls + Video
- 2 1/4 teaspoons active dry yeast
- 1 cup water warm, 110-120°F
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
- 2 large eggs
- 7 tablespoons unsalted butter, divided
- 6 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 cup unsalted butter, 1 stick, softened
- 1 1/2 cups light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 tablespoon cornstarch
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, 1/2 stick, softened
- 1 cup powdered sugar
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Pour water and sugar into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the ‘head’ of a beer poured too quickly and smell yeasty.
- In the meantime: melt 6 tablespoons of butter in a microwave-safe bowl.
- Once the yeast mixture is aromatic and looks like the head of a beer, add buttermilk, eggs, and butter to the bowl of the stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once the flour is mixed in, add remaining flour slowly until dough becomes a ball. Mine takes 5 ½ cups total. Knead dough on medium-high for 5 minutes. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
- Lightly dust countertop with flour. Turn dough out onto the countertop. Knead a few turns, shape dough into a ball.
- Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip the dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.
- Meanwhile combine light brown sugar, cinnamon, and corn starch in a medium bowl. Stir with a fork until well combined. Set aside.
- Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle. Spread softened butter around dough leaving the bottom 1” border uncoated.
- Sprinkle the buttered dough with brown sugar mixture, leaving the bottom 1” uncoated. Use your rolling pin to gently press sugar mixture into the dough (so it doesn’t fall out as you roll it).
- Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.
- Grease (2) 9”x13” baking dishes. Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size.
- Preheat oven 350°F.
- Bake for approximately 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans.
- In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer (or stand mixer) until light and fluffy. Add remaining ingredients. Beat until mixture is light and fluffy, about 3-5 minutes. Set aside.
- Remove rolls from oven. Spread ¼ of frosting over each pan of rolls. Allow to cool slightly and repeat. Serve and enjoy!
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.
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