Cinnabon Cinnamon Rolls Copycat Recipe + Video
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Cinnabon Cinnamon Rolls are easy to make for a delicious cinnamon roll breakfast without ever leaving home! Topped with copycat Cinnabon frosting, these soft sweet rolls with a thick, cinnamon-sugar filling will be gone before you know it. This recipe makes the best cinnamon rolls!
I’m a big fan of gooey cinnamon rolls, which is why I love this copycat Cinnabon recipe. And the best part?
You can easily whip up these perfect cinnamon rolls with the magic of Cinnabon flavor right in your own kitchen!
Baking these warm rolls and then enjoying your first bite of this homemade cinnamon roll recipe is what sweet dreams are made of!
I’ve made these for Christmas morning, the weekends, and anytime a craving hits – because why wait for a special occasion when you don’t have to?
This is also a great recipe to bake and share with family and friends. Everyone loves cinnamon buns, so this Cinnabon cinnamon roll recipe is perfect for sharing.
Food gifts can be the best way to show someone that you care. Try these Maple Cinnamon Rolls for a delicious twist on the classic!
The next time that you have a craving for golden brown cinnamon rolls, gather all the ingredients that you need to make the cinnamon roll dough.
Add everything to a large mixing bowl, be patient, let the dough rise, and bake until they’re perfect! You can then add cream cheese icing and enjoy!
Cinnabon Cinnamon Rolls
A fabulously soft, sweetened bread made with egg and buttermilk is the base for Cinnabon cinnamon rolls, and it’s 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 copycat Cinnabon frosting is, of course, the star of the show! A vanilla cream cheese frosting with a hint of lemon to really make it stand out.
If you enjoy the flavors of sweet cinnamon and sugar, we also have recipes for Cinnabon Cinnamon Stix, cinnamon sugar donuts, French toast, and homemade cinnamon swirl bread.
Ingredient Notes and Substitutions
- Active Dry Yeast – You’ll need the regular packets, not the instant kind, for homemade Cinnabon cinnamon rolls.
If it doesn’t get nice and foamy when mixed with the water and sugar, the yeast mixture has died, and you’ll need to start over with a fresh packet.
Also, be sure your water is right between 110-120°F — using a kitchen thermometer will help. Warm water is important.
If it’s too cold, the yeast won’t bloom. Too hot, and you’ll kill it. - Buttermilk – This ingredient adds moisture and tanginess, plus it helps make these quick homemade cinnamon rolls extra fluffy!
If you don’t have any on hand, you can make an easy substitute with regular milk and lemon juice or vinegar. - Eggs and Butter – Bring these to room temperature before starting the recipe, even for the portion of butter that needs to be melted.
Ingredients incorporate a lot better when they are the same temperature, and the butter will melt faster and more evenly if it’s already warm.
Homemade Cinnabon Icing Recipe
Whip together a mixture of softened cream cheese and butter, then mix in powdered sugar, vanilla extract, and kosher salt.
The secret ingredient in this Cinnabon icing recipe is lemon juice!
It perfectly complements the cream cheese and helps balance the sweetness in the rolls.
Be sure to use freshly squeezed citrus — bottled lemon juice is too sour and often has a bitter aftertaste.
Kitchen Tools You Will Need
Quick Homemade Cinnamon Rolls Without a Stand Mixer
No mixer? No worries! You can mix the dough by hand instead.
- Activate the yeast. Add water, yeast, and sugar to a large bowl. Let sit for 5-10 minutes until foamy.
Once the yeast blooms, stir in the buttermilk, eggs, and butter. - Form the dough. Stir in the buttermilk, eggs, and melted butter. Then, add the salt and flour and mix until you can no longer stir with a spoon.
- Knead. Turn dough out onto the floured countertop and knead for 3-5 minutes. Once the dough is no longer sticky, proceed with the remaining instructions.
Also, you can use a rolling pin to roll the dough on a lightly floured surface or lay down some parchment paper so that the dough doesn’t stick to the counter.
A little flour always works for me, but it’s my personal preference! You only need a little bit if the dough is a little sticky. (don’t add too much flour or it will be a lot of the dough)
Make Ahead Instructions
The easiest way to prep this cinnamon roll breakfast 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 your quick homemade cinnamon rolls in the fridge and bake them fresh the next morning!
OVERNIGHT PREPARATION:
- Make and assemble the dough. Follow the recipe all the way up until the baking step.
- Cover and refrigerate. Place the unbaked rolls into the baking pans and place them in the refrigerator. The dough will slowly rise overnight.
- Bake. The next morning, remove the pans of Cinnabon cinnamon rolls 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. - Make copycat Cinnabon frosting. Prepare the Cinnabon icing recipe while the rolls bake, then slather over the top while hot!
Cinnamon Roll Breakfast FAQ
Yes! In fact, it’s the perfect “warm place” for this very purpose.
Preheat your oven to 200°F, then turn it off. Place the dough inside and shut the door, then check it after about 45 minutes. It’s ready once it has doubled in size.
Feel free to add some extra warming spices like ground ginger, cardamom, or nutmeg to the filling.
You could also add or swap flavors in the Cinnabon icing recipe to make it more interesting! Use orange juice instead of lemon, or substitute maple syrup for the vanilla extract.
For a pop of extra sweetness, sprinkle raisins or dried currants over the filling before rolling up the dough!
Enjoy!
With love, from our simple kitchen to yours.
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Cinnabon Cinnamon Rolls Copycat
Ingredients
Rolls
- 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
- 1 stick, 1/2 cup unsalted butter, divided
- 5 1/2 to 6 cups all-purpose flour
- 2 teaspoons kosher salt
Filling
- 1 stick, 1/2 cup unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon cornstarch
Frosting
- 4 ounces cream cheese, softened
- 1/2 stick, 1/4 cup unsalted butter, softened
- 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 ½ cup granulated sugar. Sprinkle 2 ¼ teaspoons active dry yeast over the top and stir gently. Let sit for 5 to 10 minutes until foamy.
- MELT BUTTER: Melt the remaining 7 tablespoons unsalted butter and set aside to cool slightly.
- MAKE DOUGH: Add ¼ cup buttermilk, 2 large eggs, and the melted butter to the yeast mixture. Mix on low speed. Add 4 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 ½ 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 ½ cup softened butter 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 and ¼ cup butter until smooth and fluffy. Add 1 cup powdered sugar, ½ tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ 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 July 2024
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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!