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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Welcome!
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 for sharing this recipe. It's the best! I have never found a recipe I liked, until now. It was easy to follow. Theses are the best tasting cinnamon rolls I have made. Thank you again.
I am so happy you loved these cinnamon rolls, They are a family favorite.
Thank you for stopping by to tell us about your experience!
Great recipe! I like how they are not as dense as a cinnabon but just as tasty. My husband's eyes rolled into the back of his head as he took the first bite and said, " oh my goodness! "
The only change I made was baking them in 8×8" pans, 4 rolls to a pan. Froze two pans for future use but they may not last long.
Im going to make these but I only have salted butter not unsalted will this be alright? Will the recipe turn out alright if I use the salted butter?
It will not hurt the recipe. Just add a little less salt to your mixture.
No problem. Just add a little less salt to the mixture.
Can the recipe be halved and mixed in a bread machine?
I can't wait to make these. I promised my family for Saturday morning Breakfast. Looks so yummy!
I LOVE Cinnabon cinnamon rolls, I was so happy when I found your site a year ago. My 13 year old granddaughter has helped me make them several times. She is very helpful. I laughed when she tried her hand at rolling the dough out, we are making them as I am writing this to you. Thank you so much.Its the best recipe.
Thank you for sharing! These rolls got rave reviews from my family and friends. My family is requesting these every week. I have shared on my own blog.
is it okay if I use fast rising yeast instead of the dry active?
Cannot make these. After trying many recipes based on the picture mainly because the picture looked soooooo good, I look closer now. This picture does not match the instructions. The instructions say two 9 x 13 pans each containing '6' rolls. This picture shows more so it is definitely a picture of something else. I cannot take a chance of wasting time and ingredients on this…………..just sayin'
So sorry to hear that. I have made this recipe countless times and have used 2 pans and 1 (9×13) pan. The 9×13 made great rolls, but they did not get as big as when I made them in 2 (9×6) pans. Good luck and enjoy. I put my name on this recipe because I stand by it. Enjoy and good luck!
This recipe is awesome! I have featured it as one of 25 excellent copycat recipes today on Ducks n a Row. Hope you can stop by1
A friend of mine LOVES cinnamon rolls, and I'd really like to make a batch of these for her birthday. I've made them many times before, but I always do it in a straight run through. Is it ok to make these ahead and refrigerate before baking? If so do I need to let them come to room temperature to bake? Or is it just better to bake them ahead and tell my friend to reheat them?
These are awesome….I tried other copy cat recipes for the cinnamon buns, but yours is the best. I love that you don't use margarine like the other ones too. The icing is awesome.
Thanks for a recipe that my family absolutely loves.
Thank you so much for this recipe!!!! 🙂 I've just made my first Cinnabon rolls according to your directions. The rolls were delicious :))) But could you advise me what should I do to make sugar less noticeable? After baking the sugar was not melted and I felt big crystals in my mouth :/
I made these for a retirement party last spring and my coworkers all but licked the pans clean. Needless to say, they loved them! However, now they ask me to make them ALL the time. I finally gave in and are making them as I'm typing this. Can't wait to taste these yummy buns again!
FYI: I used a bread machine on the dough setting, allowing the yeast to bloom first. Then, adding all wet ingredients followed by the dry, I set it and walked away. The dough turned out great!
Thanks for the wonderful recipe!
I just made these tonight and I am in love! I will never use another cinnamon roll recipe nor will I buy them again! I did not have any trouble with mine being heavy. They were so pillowy soft. I had to have two because one was not enough. I absolutely cannot wait for breakfast tomorrow! So good they make you want to close your eyes with every bite!
I made these cinnamon rolls and they came out absolutely delicious. These are better than cinnabun, as a matter of fact it blows theirs away. I had one on hand to taste side by side. The one thing you must do if you can is grind your own cinnamon. The difference when using fresh ground is dramatic. Prepackaged ground cinnamon is mostly garbage.
Awesome recipe. Today is my second attempt. First were great. I hope I do better. Practice, practice, practice. Instructions were easy to follow. My wife couldn't believe what a great job I did.
Made these tonight….AMAZING. Seriously. So perfect. The only thing I changed up is I used more milk than water, so 3/4 cup buttermilk and 1/2 cup water. I also use my own frosting recipe. Best homemade cinnamon roll I've ever had. Ever. And my neighborhood and I have been addicted to The Pioneer Woman cinnamon rolls- again with my own frosting- and I'll still make them and love them, because they offer a different bread consistency, but they take longer to make and even when you halve the recipe you have rolls coming out your ears. This recipe here gives you a different experience. The dough is so airy and just, perfect!! Thank you for sharing this divine recipe!!
I make these all the time, I found a trick with cutting them, I use floss. Slide a long strand of floss under rolled dough, bring it up around criss cross then pull, cuts a perfect piece.
Mine are in the fridge, to be baked in the morning. I have a few friends coming over to work on my house, so I wanted a treat. But I messed up and used bread flour. Old habits die hard! I bet they are still great and chewy and wonderful. Can hardly wait till morning.
I would like to try these, but I'm confused. If I want to make them and put them in fridge until next morning, at what point do I do this? And the next morning when I take them out, what do I do? And if you want to freeze dough, at what point, etc. same questions. Thanks.
Looks absolutely delicious!
So excited to try the cinnamon roll recipe!!! Thank you so much for sharing. On an aside, since you are capable of breaking down a recipe in its copy cat form, wondering if you can help me crack the code to another baked good. I am trying to figure out how to make a donut that I had in Shipshewana, Indiana at the Rise-N-Roll bakery called a cinnamon caramel donut. The dough literally melts on your tongue like cotton candy when you bite into it. Any idea what kind of dough they might be using or how to achieve that affect with a donut? Please let me know your thoughts. Thanks 🙂
ME: https://www.facebook.com/srallen5150
Donut Shop: https://risenroll.com/product/cinnamon-caramel-donuts/
Hey, I want to convert the measurement into metric measurement; is this US measurement system?
I use this recipe each week to give to friends. Everyone loves them. Was my first time using yeast so I was surprised at the great result. You spurred me to purchase a Kitchen-Aid Professional and I am on cloud nine. Thank you
We are so happy you enjoy it! What a great purchase!!!