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Cinnabon Cinnamon Rolls

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close up shot of a plate of Cinnabon Cinnamon Rolls with a fork
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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Table of Contents
  1. CINNABON CINNAMON ROLLS INGREDIENTS
  2. HOW TO MAKE THIS CINNABON CINNAMON ROLLS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

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. 

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. 

close up overhead shot of Cinnabon Cinnamon Rolls in a baking dish

CINNABON CINNAMON ROLLS INGREDIENTS

Cinnabon Cinnamon Rolls raw ingredients that are labeled

You’ll need:

For the ​​Dough

  • 1 cup warm water
  • 2 tablespoons Instant Yeast
  • 1 tablespoon sugar (to activate the 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

PRO TIP:

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

For the Cinnamon Filling

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

For the 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

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.

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HOW TO MAKE THIS CINNABON CINNAMON ROLLS RECIPE

PRO TIP:

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

For the Dough

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

PRO TIP:

Make sure your water is warm and not hot. Hot water will kill the yeast.

Cinnabon Cinnamon Rolls process shot of ingredients in a bowl

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 with a clean kitchen towel for 10 minutes to let 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, 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.

Cinnabon Cinnamon Rolls process shot of ingredients combined in a bowl

STEP THREE: Lightly flour a large work surface on your kitchen counter. Remove cinnamon roll dough from the bowl and roll 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.

Cinnabon Cinnamon Rolls process shot of dough rolled out flat

STEP FOUR: 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.

Cinnabon Cinnamon Rolls process shot of cinnamon filling sprinkled on top of 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.

Cinnabon Cinnamon Rolls process shot of dough rolled up into a long log

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.

Cinnabon Cinnamon Rolls process shot of large rolls cut and and placed into a 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.

PRO TIP:

Add a sprinkle of cinnamon for even more cinnamon goodness.

Cinnabon Cinnamon Rolls process shot of frosting ingredients combined in a bowl

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 3 to 4 minutes and then frost each Cinnabon roll with the remaining cream cheese frosting.

Cinnabon Cinnamon Rolls process shot of rolls frosted with the 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.

STORAGE

ON THE COUNTER: Store the homemade cinnamon rolls in an airtight container on the counter for 2 to 3 days.

IN THE FREEZER: Freeze unbaked rolls for up to 6 weeks. Thaw overnight and then bake as directed.

close up shot of a plate of Cinnabon Cinnamon Rolls

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!) (try our yummy crescent roll cinnamon rolls, too!).

FREQUENTLY ASKED QUESTIONS

Can I make these ahead of time?

These clone of a Cinnabon rolls can be made right up to the step before baking. Cover and place the pan in the fridge overnight and bake the next morning as directed.

My cinnamon buns didn’t rise, what did I do wrong?

Make sure your yeast hasn’t expired or your rolls won’t rise. Also make sure that your water is only warm and not hot or it will kill the yeast.

Can I freeze these cinnamon buns?

Once you put the cinnamon rolls in the pan, cover with plastic wrap and freeze for up to 6 weeks.

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close up shot of a plate of Cinnabon Cinnamon Rolls with a fork

Cinnabon Cinnamon Rolls

5 from 2 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
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 16

Ingredients
  

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
  • cups all purpose flour

Cinnamon Filling

  • 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
  • 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

PRO TIP: Make sure your water is warm and not hot. Hot water will kill the yeast.
 
PRO TIP: Add a sprinkle of cinnamon for even more cinnamon goodness.

Nutrition

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