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!

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

HOW TO MAKE CINNAMON ROLLS WITHOUT A MIXER

With a little bit of elbow grease, you can mix the dough by hand instead.

1. 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.
   
2. Form the dough. Add the salt and flour and mix until you can no longer stir with a spoon.
   
3. 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.

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Favorite Breakfast Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Cinnabon Cinnamon Roll Recipe (Copycat)

This Cinnabon Cinnamon Roll Recipe makes soft, sweet rolls with cinnamon-sugar filling and cream cheese frosting… just like the originals!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rise ime 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12

Calories 627cal

Author Donna Elick

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

Notes

Make-Ahead: Assemble the rolls and place them in the baking dishes. Cover and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating: Warm individual rolls in the microwave for 15 to 20 seconds or reheat in a 300°F oven for 8 to 10 minutes.

Freezing: Freeze baked rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: The dough should feel soft and slightly tacky. Avoid adding too much flour or the rolls will be dense.

Nutrition

Serving: 1 | Calories: 627cal | Carbohydrates: 97g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 544mg | Sugar: 46g | Fiber: 3g | Calcium: 72mg | Iron: 3mg

Originally published November 2013, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cinnabon Cinnamon Roll Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

What a fun dessert to add to the table on pizza night! This easy cinnamon sticks recipe is not only an easy dessert, but it’s perfect for anyone with a major sweet tooth!

Homemade cinnamon sticks are fast and easy sweet treats that take just a few simple ingredients to make. 

They’re like homemade cinnamon rolls in stick form that you can grab and eat on the go! If you’ve been looking for a fun dessert idea, this is the one.

When I whip up these cinnamon sugar sticks, I’ve literally had people tell me that this is the perfect treat – and I have to say that I agree! 

Not only is a cinnamon sugar breadstick super good on its own but dipping it into that cream cheese mixture is a whole new level of flavor!

This easy recipe is the best way to whip up a fast treat that even picky eaters will love. 

Cinnamon Sticks Recipe

Cinnamon desserts just have that wholesome, homemade atmosphere about them. 

There’s always that rich and buttery aspect to them, with a texture so fluffy it’s like biting into a cloud! 

Plus they’re almost always paired with a vanilla or cream cheese topping that guarantees messy faces and big smiles!

That’s why I have a copycat of the original Cinnabon cinnamon rolls too. 

And then there’s my favorite cinnamony, sugary donuts — which I always pair with a sassy cinnamon toast cocktail for brunch!

Ingredient Notes & Substitutions

• Warm Milk – Temperature is important! Keep the milk at 110° to 120° to feed the yeast but not kill it.
  
• Granulated Sugar – White or brown sugar are both fine to use! 
  
  Brown sugar makes the batter more chewy and moist, while white is closer to the classic cinnamon sticks recipe. 
  
• Unsalted Butter – We’ll need a whopping 3 ½ sticks of butter — 2 frozen, 1 melted, and ½ softened for the cinnamon breadsticks batter, topping, and Cinnabon cream cheese frosting sauce, respectively. 
  
• Lemon Juice – Did you expect to see this in a cream cheese frosting recipe?? 
  
  As it turns out, it’s just what you need to cut the sweetness and make it perfectly tangy!
  
• Cinnamon – You can’t underestimate the value of good-quality cinnamon! 
  
  I recommend Indonesian cassia — it’s delicate and sweet, so it’s perfect for desserts! And, as luck would have it, it’s one of the most common cinnamons out there. 

Tips for Totally Tasty Cinnamon Breadsticks

• In a rush? Take a shortcut!

If you need these now, then substitute puff pastry for the homemade dough! That’ll shave at least 10 to 15 minutes off the prep time.

It goes without saying that the texture and flavor won’t be exactly like the original, but the topping and Cinnabon cream cheese frosting sauce will be perfect! 

• Butter — three different ways.

This might be the trickiest part of our cinnamon sticks recipe, because it’s one you really need to prepare for.

You’ll need it frozen for the batter, melted for the topping, and softened for the dipping sauce.

Now it takes hours (up to 7!) for it to freeze completely, so stick it in the freezer the night before. And it takes 30 minutes to an hour for it to soften at room temperature.

• Make flavored toppings and dipping sauces!

It’s super easy to add just one extra ingredient to make the topping (or dipping sauce) whatever flavor you’d like!

My first recommendation would be something nutty like almond or peanut — which might sound a little strange, but I really recommend trying it!

As for the dipping sauce, it’s already lemon flavored. Subbing in orange juice would be a piece of cake! Any fruit flavor is good, actually. 

Make it a seasonal cinnamon sticks recipe by making the dippers pumpkin spice or apple flavored!

Storing Leftover Cinnabon Cream Cheese Frosting & Breadsticks

Keep any leftovers in an airtight container — I usually just go with a freezer bag! Store them at room temperature for up to 3 days or in the fridge for up to a week.

I find that these reheat best in the microwave. Do so in really short bursts, just 15 seconds or so.

The cream cheese sauce will last for up to 4 days in the fridge. Microwave in 15-second rounds and stir in between! 

Kitchen Tools You Will Need

• Kitchenaid Mixer – A good stand mixer makes this recipe easy! 
  
  But if you have to make your copycat Cinnabon cinnamon sticks by hand, check out the recipe card — I have some tips to make it super easy.
• Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Candy Thermometer to make sure the milk isn’t too hot or too cold.

Cinnamon Sticks Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Cinnamon Sticks (Copycat Cinnabon Breadsticks Recipe)

My Cinnamon Sticks Recipe has the iconic soft texture and sweet cinnamon taste! Serve them with my copycat Cinnabon cream cheese frosting!

Course Dessert

Cuisine American

Method Oven

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 24 stix

Calories 252cal

Author Donna Elick

Ingredients

• 8 ounces warm milk (110° to 120°)
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast 1 packet
• 1 large egg
• 1 1/2 teaspoons kosher salt
• 3 cups all-purpose flour
• 1 cup unsalted butter 2 sticks, frozen

Topping

• 1/2 cup unsalted butter 1 stick, melted
• 1 tablespoon vanilla bean paste or vanilla extract
• 1/2 cup granulated sugar
• 1 tablespoon good cinnamon
• pinch kosher salt

Dipping Sauce

• 4 ounces cream cheese softened
• 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

• In the bowl of a stand mixer* fitted with a dough hook add sugar and milk. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow mixture to sit for about 5-10 minutes while the yeast blooms and becomes aromatic.
• While the yeast blooms; place a cheese grater on a cool plate (run it under cold water and dry it if it is warm) and shred butter on the side with the largest holes. Place shredded butter into refrigerator until needed.
• With the stand mixer on low add egg, salt and 2 cups of flour. Once flour is mostly absorbed add 1 cup flour. Turn mixer to medium and knead for 2-3 minutes.
• With stand mixer on medium begin adding the butter, a handful at a time as the mixer kneads it in. (be quick as you do not want the butter to melt, chunks of butter help with the flakey dough). Once you are done adding butter, remove dough hook and allow dough to rest. It will be a sticky heap of dough at this point.
• Prepare a clean countertop with plenty of flour to prevent your dough from sticking. (Don’t worry, it will all get worked in). Place dough onto floured countertop and sprinkle flour over top. Flip dough and quickly form into a floured ball of dough. Try to touch the dough as little as possible to keep the butter from melting. Wrap dough in plastic wrap and place in the freezer for 1 hour (or refrigerator for 4 hours to overnight).
• Place bread on a clean floured countertop and smack down a bit with your rolling pin. Roll dough out to a 3:1 rectangle. The length should be about 3 times the height. Throughout the preparation process, if the butter peeks through, lightly dust the spot and continue.
• Fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough. We are creating the flaky layers of the pastry by repeating this step.
• Dust the top of dough with flour and flip over.
• Roll dough out into a 3:1 rectangle again. Fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough again. Repeat again so you have done this 3 times total (note if you used the ‘by hand’ method in the cook’s notes, this will only be done 1 time after it comes out of the freezer).
• Preheat oven to 400°F. Prepare 2 baking sheets with parchment paper.
• Allow the dough to rest in the refrigerator while you prepare the topping ingredients.
• In a small bowl combine cooled melted butter and vanilla. Whisk to combine well. Set aside. In another small bowl, combine cinnamon, sugar and salt. Set aside.
• Remove dough from fridge and place on a lightly dusted countertop. Roll out to a 10”x12” rectangle. Lightly dust with flour and flip dough.
• Brush 1/2 of butter mixture over the top of the dough, sprinkle 1/2 of the cinnamon sugar over the top of the dough. Spread cinnamon sugar over the tops using finger tips. Flip dough and brush the second side with remaining butter mixture and sprinkle the remaining cinnamon sugar over top. Using a pastry cutter, bench scraper or butter knife cut dough into strips.
• Cut dough in half long ways to make two 5”x12” pieces, then cut each piece into twelve 1”x5” strips.
• Place strips onto a baking sheet giving them 3 twists as you place them on the sheet. Chill in the refrigerator for 30 minutes for best results, but if you can’t wait… Pop them in the oven.
• Bake for 15-20 minutes until the dough is flaky and golden brown.
• In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, lemon juice, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.
• Serve and enjoy!

Notes

SHORTCUT METHOD: If the wish to shortcut these for a quick treat, you can substitute puff pastry found in your grocer’s freezer. Simply dust your counter top with flour, place puff pastry on top. Continue with recipe.

BY HAND METHOD:
If you do not have a stand mixer you can: Add sugar and milk to a large bowl. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic.

While the yeast blooms; place a cheese grater on a plate and shred butter with the largest holes. Place shredded butter into refrigerator until needed.

Add whisked egg and salt to yeast mixture. Mix with a wooden spoon. Add flour 1 cup at a time until you are no longer able to mix with a spoon. Total of 3 cups will need to be added.

Roll dough out to a 3:1 rectangle. The length should be about 3 times the height. Sprinkle the shredded butter over dough, gently press butter into dough and fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough.

Dust the top of dough with flour and flip over. Roll dough out into a 3:1 rectangle again. Fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough again. Wrap in plastic wrap and allow dough to chill in the freezer for 1 hour. Continue with the remaining recipe.

Nutrition

Serving: 1 | Calories: 252cal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 218mg | Sugar: 12g | Fiber: 1g | Calcium: 28mg | Iron: 1mg

Originally published May 2014, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cinnamon Sticks (Copycat Cinnabon Breadsticks Recipe) appeared first on The Slow Roasted Italian.