Cinnabon Cinnamon Roll Recipe (Copycat) + Video
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.
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?
If you love making Cinnabon at home, our Copycat Cinnabon Cinnamon Sticks help you make even more of their sweet treats right at home!
If you love cinnamon treats, our Cinnamon Pecan Pull-Apart Bread should be your next bake!
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 >>
Thank you so much for this copycat recipe. I hope I have time this weekend to give these a try .. and those Red Lobster biscuits. ohmy! 😉
Wow, these look delicious, can't wait to try them. I can't find butter milk where I live are there any substitutes for this, and which is the best cream cheese that you'd recommend.
yes there is SUBSTITUTE for BUTTERMILK. 1 Cup of Whole milk and add 1Tablespoon vinegar. Let it set for 5 min und then use in place of buttermilk.
or lemon juice
I found the dough to be extremely dry and heavy – even for my stand mixer. This response calls for 1 cup of buttermilk and the recipe calls for 1/4 cup. Which one is accurate? I would like to attempt making them again because I had to throw my first batch.
I believe what you are after is this. Make a cup of buttermilk (1 Tab of vinegar or lemon juice add enough milk to equal a total of 1cup let it rest for a couple min). Measure out the 1/4 cup of buttermilk called for in the recipe.The dry dough may be because of not stirring you flour before measuring and hold back the last 1/2 cup or so and only add it as needed. Depending on elevation and humidity your flour needs can be different
Powdered buttermilk is handy to have. In theocrats giant food and Wal-Mart has it. Or sour the milk like above.
I love Cinnabons! These look just like them and I can't wait to give them a try!
a picture of the dough in the process and a picture of a cinnamon roll cut open would have been great.
honestly!!!
Watch the video.
Is it possible to put the 2nd batch in the freezer at any point? It is just my husband and myself and Lord knows, we don't need to eat up one pan of them, let alone two, LOL.
yes i tried it and its fine
I would be interested in freezing the 2nd batch as well….are you suggesting freezing them before or after baking?
I have not frozen them mid rise, but they freeze perfectly after cooked. Enjoy.
thanks! Also, I should have asked this too. Not being a bread baker or a yeast user, I wondered if these could be made the night before, popped in the fridge, and then baked in the morning. I would love to have these for breakfast, but I'm simply not that ambitious in the morning 🙂
Great to freeze but do not frost with frosting until taken from freezer, thawed and ready to serve.
also can freeze dough.
Gosh, I have everything I need to make these. Heading to the kitchen no!
I made these and find them to be a little bit on the harder side. How do i get them to say really soft and chewy?
Sorry you hear you are having trouble. You could cover the pan to decrease the browning on the edges, cut down the cook time or lower oven temp to 325.,
Hope that helps! Enjoy.
Haha… love the story about your first Cinnabon. On my husband and I's first date, Cinnabon was involved too. We were so awkward and didn't know what to do. He presented to me a pressed flower bookmark he made himself and I snuck away from the restaurant on the pretext of going to the loo and got him a box of Cinnabon. Because he said he liked them. We were so weird back then. It's been forever since my last batch of homemade cinnamon rolls. Maybe it's time to revisit these beauties!
thank you very much for this great recipe, everyone in my family loved it…as I am not into cream cheese, i made a simple glaze of 1/2 cup dark sugar, 70 g butter and 2 table spoon water
Is the recipe correct when it says it should be 18" tall??
Roll the dough out to 18"x24". Yes, that is correct.
It should actually say "wide" and "long" rather than "tall" since tall refers to height (as in a vertical measurement). But I'm sure you've already figured that out by now! ��
These look fab! I never have buttermilk on hand, and it being the day before Thanksgiving, I am not crazy enough to brave the stores. Here is a substitute I am going to use. http://joythebaker.com/2009/10/the-best-buttermilk-substitutions/
You can make your own buttermilk. Just add vinegar or lemon juice to regular milk.
There is a powder buttermilk at the store in the powder rmilk aisle.
There is a powder buttermilk in the powder milk aisle of the grocery stores
I dont have a stand mixer, can you give instructions for mixing by hand? I always have a terrible time with yeast breads.
I don't have a stand mixer and I am too old to get one now. I don't think I can knead the dough by hand for 5 minutes. Do you have any suggestions for me?
How can you be too old to get a stand mixer? Come on, just get yourself one! You deserve it and in my opinion, the older you are the more useful a stand mixer is!! It is never too late! My siblings and I bought one for my mom because she also thought she's too old to get one.. now she would never give it away! much love
I am 77 and just got my first Pro Kitchen aid stand mixer. I love it. I know I'll be gone before the mixer but I have already told my daughter to come and get it. I got the blue one because I know she will love it
Don't EVER think you are too old To get yourself something new and useful. I am 85 and if there is something I can use and would really like to have–age does not enter the picture, it is the convenience and labor these things save.I couldn't see myself without one, my the time they save, especially whipping up those mashed potatoes. Go ahead, pamper yourself, with this arthritis I couldn't mix a thing so they are life savers. Best wishes.
I have my grandmother's stand mixer. It's a great heirloom.
I bought one 3 years ago they pay for themselves. I don't buy bread due to the nasty preservatives so I make my own weekly.
I absolutely love your comment set. I'm 75, and I'm going to get a stand mixer. Case closed. I also am going to find powdered buttermilk. There are other nuggets I've picked up today too. ,many thanks to you all.
Now I have a request. Does anyone know of something to make kneading possible in spite of arthritic hands? I'm beyond thrilled to be here enjoying this stage of my life, but I do miss being able to use my hands in a variety of ways.
Noone is too old for a standmixer.. There are kitchenaid mixers in Amazon starting round $56..
Great recipe! These turned out fabulous. Thanks for sharing.
Yay! I am so happy you loved them.
Is it active dry yeast or fresh yeast?
Hi, is it active dry yeast that you're using?
Hi, is it active dry yeast that you're using?
Yes, active dry yeast. 🙂
Can you use a bread-maker to make the dough?
I have never used a bread maker. I imagine you could mix the dough in it though. Let me know how it goes, our readers would love the extra option if it works out. Enjoy!
Yes I've made it in the bread machine & it turned out great on the "dough" setting
Do you have any tips on making this recipes without the use of a stand mixer?
Do you have any tips on making this recipe without the use of a stand mixer?
She put a note in the instructions that said, "SEE NOTE" and clearly gave instructions on how to do it without a stand mixer.
I also do not hae a stand mixer, so an alternate option would be great!
She put a note in the instructions that said, "SEE NOTE" and clearly gave instructions on how to do it without a stand mixer.
My son LOVES loves LoVeS!! Cinnabon. And I am sick and tired of paying the high price at the store (and now BurgerGross King) for them. Time to COOK my own!!
I agree with Anon.: GET A STAND UP MIXER!! Go to the thrift store or craigslist or put it on your birthday wish list. I love mine. I wish I had more counter space since it weighs several stones but still, I wouldn't ever try to mix any heavy stuff with my shabby arms ever again.
Printing this now and will wait for the weekend to cook.
THANK YOU!!!!
Use Makara Cinnamon if you can find it. That is what the Cinnabon company uses …its not the same as regular cinnamon. (some Cinnabon stores sell it at their locations)