Cinnabon Cinnamon Rolls

This Cinnabon cinnamon roll copycat recipe is a sinfully gooey treat topped with a sweet cream cheese frosting that will warm up your home and fill your belly.

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If you’ve never tried Cinnabon before, you’re missing out on one of life’s greatest pleasures, and these copycat Cinnabon cinnamon rolls will prove it! The scent alone is intoxicating and addicting, and the taste is like heaven in your mouth with every ooey-gooey bite. 

Cinnabon Cinnamon Rolls Ingredients 

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These cinnamon buns are soft, fluffy, and sweet, with a rich aroma of cinnamon and butter.

The taste can be described as a combination of sweet, warm cinnamon spice, gooey caramelized sugar, and the buttery richness of the dough.

The cream cheese frosting that is typically drizzled over the top adds a creamy and tangy element that balances out the sweetness of the roll.

You’ll need:

For The ​​Dough:

• 1 cup of warm water
• 1 tablespoon of sugar (to activate the yeast)
• 2 tablespoons of instant yeast
• ¾ cup of buttermilk, room temperature
• ½ cup of sugar
• ¼ cup of salted butter, melted
• ½ tablespoon of salt
• 2 eggs, room temperature
• 5½ cups of all-purpose flour

PRO TIP:

Make sure your yeast hasn’t expired. This would prevent your rolls from rising.

For The Cinnamon Filling:

• ⅓ cup of butter, softened
• 1 cup of dark brown sugar packed
• 3 tablespoons of ground cinnamon
• ¼ cup of salted butter, softened

For The Cream Cheese Frosting:

• 3 tablespoons of salted butter, softened
• 1½ cups of powdered sugar
• 2 ounces of cream cheese, softened
• ½ teaspoon of vanilla extract
• 1 tablespoon of whole milk

Substitutions And Additions

YEAST: Make sure you are using instant yeast rather than active dry yeast for this copycat Cinnabon cinnamon rolls.

BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

CINNAMON: Swap out the plain cinnamon for a dash of apple pie spice. This subtle substitution can introduce hints of nutmeg, allspice, and cloves, giving your rolls an extra layer of warmth and complexity.

Remember that the ratios might differ, so start with a smaller amount and adjust to taste. Keep in mind that this substitution might alter the overall flavor profile slightly.

VANILLA EXTRACT: Use almond or hazelnut extract instead of vanilla to infuse the rolls with a nutty undertone.

These alternatives can provide a delightful contrast to the cinnamon-spiced dough and complement the cream cheese frosting exceptionally well.

CREAM CHEESE FROSTING: While the classic cream cheese frosting is a crowd-pleaser, you can personalize it by adding a hint of citrus zest, such as orange or lemon, to brighten up the flavors.

Alternatively, incorporate a touch of flavored extracts like coconut or caramel to create a unique twist. Keep in mind that extracts are strong, so a little goes a long way.

NUTS: Elevate your cinnamon rolls by adding chopped nuts like pecans, walnuts, or almonds to the filling. The crunch and nutty flavor will provide a delightful contrast to the soft and gooey texture of the rolls.

CHOCOLATE CHIPS: For a decadent twist, fold in some chocolate chips to the dough or sprinkle them over the filling before rolling.

The combination of warm cinnamon and melty chocolate can create an indulgent flavor pairing that’s sure to please your sweet tooth.

How To Make This Cinnabon Cinnamon Rolls Recipe

For The Dough

STEP ONE: In the bowl of a stand mixer, add 1 cup of warm water, 1 tablespoon of sugar, and 2 tablespoons of instant dry yeast.

With the whisk attachment attached, turn the mixer on low speed and combine for 20 seconds. Turn the mixer off and let it sit for 10 minutes.

STEP TWO: Add room temperature ¾ cup buttermilk, the remaining ½ cup sugar, ¼ cup melted butter, ½ tablespoons salt, and 2 eggs to the bowl of a stand mixer.

Use the whisk attachment on medium to whisk together for 20 seconds.

STEP THREE: Remove the whisk attachment and add the dough hook. Add 5½ cups of flour to the bowl and mix on low for 40 to 60 seconds.

Turn up the speed to medium speed and allow the dough to mix together for 8 to 10 minutes. The dough will be sticky.

STEP FOUR: Remove the bowl from the stand mixer and cover it with a clean kitchen towel for 10 minutes to let the dough rise.

For The Cinnamon Filling

STEP ONE: Preheat the oven to 375°F and grease a 9×13-inch baking dish.

STEP TWO: In a separate medium bowl, combine ⅓ cup softened butter, one cup dark brown sugar, and three tablespoons ground cinnamon.

Use a fork to mash butter into the mixture. It should have a crumbly consistency once mixed. Set aside.

STEP THREE: Lightly flour a large work surface on your kitchen counter. Remove cinnamon roll dough from the bowl and roll the dough out flat into a 12 x 16-inch rectangle.

Cut the excess dough, if not in a perfect rectangle shape, using a sharp knife.

STEP FOUR: Use a rubber spatula to spread out ¼ cup of softened butter on the surface of the dough, all the way to the edges.

Sprinkle the cinnamon filling evenly over the surface of the dough. Using a rolling pin, lightly press the cinnamon mixture into the dough.

STEP FIVE: Roll the long edge of the dough up tightly (as tight as you can) into a long log. It should measure roughly 16 inches.

STEP SIX: Using a sharp knife, cut the two uneven ends of the dough off and discard. Cut into 16 large rolls and place them into a greased 9×13 flat baking dish.

STEP SEVEN: Place rolls in the preheated oven and bake for 20 to 22 minutes.

For The Cream Cheese Frosting

STEP ONE: While the cinnamon rolls are baking, combine frosting ingredients in a medium mixing bowl. Using a hand mixer, mix together until no lumps remain.

STEP TWO: When the cinnamon rolls are done baking, remove them from the oven and immediately frost warm rolls with half of the cream cheese frosting.

Wait three to four minutes, and then frost each Cinnabon roll with the remaining cream cheese frosting.

STEP THREE: Serve and enjoy!

How To Serve

I love to make cinnamon buns on Christmas morning to have a warm and gooey treat just in time for all of the excitement.

Serve these delectable buns with a whipped hot chocolate or homemade pumpkin spice latte for a tasty breakfast.

Check out more recipes that feature the delightful flavors of cinnamon and rich icing.

Our caramel pecan cinnamon rolls are incredibly decadent, and our cinnamon roll cookies are a different way to deliver that favorite flavor. 

MORE CINNAMON ROLL RECIPES

Quick Breads

Cinnamon Roll Monkey Bread Recipe

Quick Breads

Blueberry Cinnamon Rolls

Storage

We’ve got a few handy tips for storing these decadent Cinnabon rolls.

ON THE COUNTER: Store the homemade cinnamon rolls in an airtight container on the counter for two to three days.

IN THE FREEZER: Freeze unbaked rolls for up to six weeks. Thaw overnight and then bake as directed.

Hands down, these have got to be the best cinnamon rolls I’ve ever tasted. The delicious cream cheese icing and gooey cinnamon filling will make these Cinnabon cinnamon rolls a welcome treat any day of the week (try our yummy crescent roll cinnamon rolls, too!).

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Cinnabon Cinnamon Rolls

5 from 5 votes

This Cinnabon cinnamon roll copycat recipe is a sinfully gooey treat topped with a sweet cream cheese frosting that will warm up your home and fill your belly.

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16

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Ingredients

  

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Dough

• 1 cup warm water
• 1 tablespoon sugar, to activate yeast
• 2 tablespoons Instant Yeast
• ¾ cup buttermilk, room temperature
• ½ cup sugar
• ¼ cup salted butter, melted
• ½ tablespoon salt
• 2 eggs, room temperature
• 5½ cups all purpose flour

Cinnamon Filling

• ⅓ cup butter, softened
• 1 cup dark brown sugar, packed
• 3 tablespoons ground cinnamon
• ¼ cup salted butter, softened

Cream Cheese Frosting

• 3 tablespoons salted butter, softened
• 1½ cups powdered sugar
• 2 ounces cream cheese, softened
• ½ teaspoon vanilla extract
• 1 tablespoon whole milk

Instructions

 

• Before you start making this recipe remove the butter, buttermilk, and cream cheese from the refrigerator and set on the counter to allow them to soften and rise to room temperature.

Dough

• In the bowl of a stand mixer add the 1 cup warm water, 1 tablespoon of the sugar, and 2 tablespoons instant dry yeast. With the whisk attachment attached, turn the mixer on low and combine for 20 seconds. Turn the mixer off and let set for 10 minutes.
• Add room temperature ¾ cup buttermilk, the remaining ½ cup sugar, ¼ cup melted butter, ½ tablespoon salt, and 2 eggs to the bowl of a stand mixer. Use the whisk attachment on medium to whisk together for 20 seconds.
• Remove the whisk attachment and add the dough hook. Add 5½ cups of all purpose flour to the bowl and mix on low for 40 to 60 seconds. Turn up the speed to medium and allow dough to mix together for 8 to 10 minutes. The dough will be sticky.
• Remove the bowl from the stand mixer and cover with a clean kitchen towel for 10 minutes.

Cinnamon Filling

• Preheat the oven to 375°F and grease a 9×13 baking dish.
• In a separate medium bowl combine ⅓ cup softened butter, 1 cup dark brown sugar, and 3 tablespoons ground cinnamon. Use a fork to mash butter into the mixture. It should have a crumbly consistency once mixed. Set aside.
• Lightly flour a large flat area on your kitchen counter. Remove dough from the bowl and roll dough out flat into a 12 x 16 rectangle. Using a sharp knife, cut the excess dough if not in a perfect rectangle shape.
• Use a rubber spatula to spread out ¼ cup softened butter on the surface of the dough, all the way to the edges. Sprinkle the cinnamon filling evenly over the surface of the dough. Using a rolling pin lightly press the cinnamon mixture into the dough.
• Roll the dough up tightly (as tight as you can) into a long log. It should measure roughly 16 inches. Using a sharp knife, cut the two uneven ends of the dough off and discard. Cut into 16 large rolls and place into a greased 9×13 flat baking dish.
• Place in a preheated oven and bake for 20 to 22 minutes.

Cream Cheese Frosting

• While the cinnamon rolls are baking, combine frosting ingredients in a medium mixing bowl. Using a hand mixer, mix together until no lumps remain.
• When the cinnamon rolls are done baking, remove from the oven and immediately frost with ½ of the cream cheese frosting. Wait 3 to 4 minutes and then frost with the remaining cream cheese frosting.
• Serve and enjoy!

Notes

• Make sure your water is warm and not hot when you mix it with the yeast. Hot water will kill the yeast.
• Add a sprinkle of cinnamon for even more cinnamon goodness.

Nutrition

Calories: 416kcal | Carbohydrates: 67g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 370mg | Potassium: 109mg | Fiber: 2g | Sugar: 32g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

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