Cinnabon Cinnamon Rolls
This post may contain affiliate links. Please read my disclosure policy.
Cinnabon Cinnamon Rolls – soft, gooey, and dripping with cream cheese icing, this is the cinnamon roll that ruined all others for me.
The Best Cinnabon Cinnamon Rolls Copycat Recipe
If there’s one recipe that’s made a comeback in my kitchen more times than I can count, it’s this one. These Cinnabon Cinnamon Rolls are the thing my family begs me to make on holidays, birthdays, random Tuesdays, I’ve made them so many times I could roll them in my sleep.
And yes, I still get hit with that same craving every time I walk past a Cinnabon in the mall. But trust me, these are hotter, fresher, and dripping in way more icing.
This recipe was originally adapted from Todd Wilbur’s “More Top Secret Recipes”, it’s the version that hooked me years ago. You can also check out Todd Wilbur’s website here.
I’ve since tested and tweaked it into what you see here: softer, fluffier, and now with my own touches that thousands of readers have loved.
I can’t believe I’ve not come to say ‘thank you’ sooner. I’ve gained a family reputation as the cinnamon roll expert bc of your recipe. I tell everyone to check out your page. Perfect, every time. Thanks so much! ~ Tracy
Why You’ll Love These Cinnabon Cinnamon Rolls
- The internet’s favorite cinnamon roll: For years, this recipe filled ovens, and inboxes. It’s been made, loved, pinned by millions and shared by thousands. There’s a reason it took off.
- Soft, fluffy perfection: The dough is pillowy. The filling is buttery and spiced just right. The cream cheese icing? Worth licking the plate for.
- Cinnabon copycat done right: Inspired by the original, but tested (and retested) in my own kitchen until every bite was exactly how I wanted it.
- Bake now or later: Make them ahead, freeze them, bake from fresh, this recipe works around your schedule.
- The smell alone is enough: One pan of these and suddenly everyone’s in the kitchen, “just checking” on them.
I still come back to this recipe years later after discovering Jo’s website looking for Cinnabon copycat recipe this really is the best out there. ~Thomas
- Yeast is everything: This is the most common reason dough fails. You can use active dry or instant yeast here. If you’re using active dry, you’ll need to bloom it first (in warm milk with a bit of sugar). Instant yeast can be mixed right into the flour, but either way, make sure your yeast is fresh and alive. No foam = no go.
- Milk matters: Your milk should be lukewarm, between 98°F and 105°F (36.5°C to 40.5°C). Too hot, and you’ll kill the yeast. Too cold, and it won’t activate.
- Room temp ingredients: Eggs and butter should be at room temperature so the dough comes together evenly and rises properly.
- Use unsalted butter: You get better control over the flavor this way.
- All-purpose flour works great: No need for bread flour. This gives you soft, pillowy results that don’t feel heavy.
- Soft butter only: Don’t melt it. You want it super spreadable, not runny, so it clings to the dough without leaking out.
- Dark brown sugar: I always go with dark for that deeper molasses flavor, but light brown works too.
- Spread, then sprinkle: Spread the butter first, then sprinkle the cinnamon sugar mixture evenly. Don’t mix them together, it’s harder to control and can tear the dough.
- Leave a small border: Leave about ½ inch around the edges when spreading the filling so it doesn’t all ooze out while rolling.
- Press it in: Once you sprinkle the cinnamon sugar, lightly press it into the buttered dough with your hands. It helps it stick so you get distinct, gooey swirls instead of empty pockets.
- Chill the dough slightly if too soft: If your dough is super warm and stretchy, pop it in the fridge for 10–15 minutes before rolling. It makes slicing neater and keeps the filling from sliding.
- This is a double batch: I used to make a smaller amount, but let’s be honest, I always ended up doubling it anyway because everyone fights over the icing. So now the recipe reflects what I actually make. You’re welcome.
- Room temp cream cheese and butter: Cold ingredients = lumpy icing. Let them soften so everything blends nice and smooth.
- Don’t skip the salt: Just a pinch keeps the icing from tasting flat. It balances the sweetness perfectly.
- Mix until fluffy:– Use a hand mixer or some serious whisking. You want it smooth, glossy, and spreadable.
- Ice while warm: For that classic melty-into-the-swirls Cinnabon effect, spread the icing while the rolls are still a bit warm.
This has been my go-to recipe for cinnamon buns for probably 5 years now? They are sooooo good. Everytime I share one with someone, they ask for the recipe! ~Emily
In a small bowl, combine the warm milk with the yeast and a teaspoon of sugar. Let it sit for 5 to 10 minutes, if it foams, you’re good to go. If not, toss it and start over with fresh yeast. No shortcuts here!
In your stand mixer bowl, add the sugar, softened butter, salt, eggs, and flour. Pour in the foamy yeast mixture, then mix with the dough hook until it all comes together and pulls clean from the sides. You should have a soft, slightly tacky dough.
Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rise somewhere warm for about an hour or until doubled in size. If your kitchen is chilly, use the oven trick: heat to 200°F (95°C), turn it off, then pop the bowl inside.
Mix the brown sugar and cinnamon in a bowl and set aside. That’s it! Keep the butter soft but not melted, it’ll spread like a dream later.
Punch down the dough and roll it out on a lightly floured surface into a rectangle, about 16×12 inches and ¼ inch thick. Spread the butter all over, leaving a small border. Sprinkle the cinnamon sugar evenly over the top, then press it in gently.
Starting from the long edge, roll it up tightly into a log. Use a serrated knife or unflavored dental floss to slice into 12 equal rolls. (Floss really does make it cleaner!)
Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30 minutes until puffed up and touching.
Bake at 350°F (177°C) for about 20 minutes, or until golden brown. Keep an eye on them, oven times may vary! I usually leave mine for an extra 5 minutes because I like mine more golden brown.
While the rolls bake, beat together all the icing ingredients until smooth and fluffy. Don’t be shy, go for creamy, dreamy perfection.
Spread the icing generously over the warm rolls and try not to eat them all in one sitting. (No judgment if you do.)
Frequently Asked Questions
Can I make these cinnamon rolls ahead of time?
Yes! Once the rolls are shaped and in the pan (before the second rise), cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them come to room temp and rise until doubled, about 30 to 45 minutes, before baking. Great for holiday mornings or when you don’t want to start from scratch at 6 a.m.
Can I freeze the unbaked rolls?
Yes again. Shape the rolls, place them in the pan, and wrap tightly with two layers of plastic wrap. Freeze for up to 6 weeks. Thaw overnight in the fridge, then let rise in a warm spot until doubled before baking.
What kind of yeast should I use?
Active dry or instant both work. Just make sure it’s alive. If it doesn’t foam in warm milk after 5–10 minutes, it’s dead. Don’t even bother continuing.
Can I mix the filling ingredients together instead of sprinkling the sugar?
Nope, I tried it and it didn’t work very well. Mixing the cinnamon sugar into the butter creates a paste that’s hard to spread evenly and tends to tear the dough. Trust me, spread butter first, then sprinkle and press the sugar mixture over top.
Why didn’t my dough rise?
Most likely your yeast was expired or the milk was too hot. Double check your yeast is fresh and your milk is lukewarm (98–105°F / 36.5–40.5°C). Also make sure the dough is rising in a warm, draft-free space.
My dough is too sticky, what should I do?
A slightly tacky dough is normal, but if it’s too sticky to handle, add 1 tablespoon of flour at a time while mixing until it pulls away from the sides of the bowl.
How do I slice the rolls without squishing them?
Use unflavored dental floss! Slide it under the rolled log, cross the ends over the top, and pull tight. Clean, perfect slices every time, no dragging or squishing.
Can I halve the recipe?
Sure, but I always say, if you’re going through the effort, you may as well make the full batch. If you do want to halve it, use an 8×8-inch pan and bake a few minutes less.
Can I add extras to the filling?
Totally. Raisins, chopped nuts, a sprinkle of nutmeg or cardamom, it’s your kitchen. Just don’t go overboard or it’ll affect how the rolls bake and rise.
Storage + Reheating
How to store baked rolls
Once cooled, cover the rolls tightly with plastic wrap or transfer to an airtight container. They’ll stay soft at room temperature for 2–3 days, or up to 5 days in the fridge (but the fridge can dry them out a bit, so room temp is better if you’ll eat them quickly).
How to freeze after baking
Let them cool completely, then wrap individually in plastic wrap and freeze in a freezer-safe bag or container for up to 2 months. Great for grab-and-go treats later.
How to reheat
For best results, microwave a roll for about 20–30 seconds. You can also warm them in a 300°F (150°C) oven for 8–10 minutes, covered loosely with foil so they don’t dry out. If frozen, let them thaw overnight in the fridge or at room temp for a few hours, then warm as above.
Jo’s tip: I always stash a few in the freezer for “emergencies.” You know, like Tuesdays. Or PMS. Or when company’s coming and you want to look like a kitchen wizard without lifting a finger.
Try These Cinnamon Rolls Recipes Next
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Cinnabon Cinnamon Rolls
Video
Ingredients
Dough
- 2¼ teaspoon active dry yeast (or instant yeast)
- 1 cup milk (lukewarm)
- ½ cup granulated sugar
- ⅓ cup butter (unsalted, softened, or margarine)
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar (packed)
- 3 tablespoons cinnamon (ground)
- ⅓ cup butter (unsalted, softened, or margarine)
Cream cheese icing
- 6 tablespoons butter (unsalted, softened, or margarine)
- 1½ cups powdered sugar (also known as icing sugar, or confectioner’s sugar)
- 8 ounces cream cheese ((1 block) at room temperature)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- For the rolls, dissolve the yeast in the warm milk with a teaspoon of sugar (you can take a teaspoon out of the ½ cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
- To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour. Next, pour in the yeast mixture and mix well until well incorporated and the dough comes clean from the side of the bowl.
- Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Grease a 9×13 inch baking dish with cooking spray or butter. Combine the brown sugar and cinnamon in a bowl.
- Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch in thickness. Spread the ⅓ cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom of the other edge tightly. It should look like a long log when you are done rolling.
- Cut the roll into 1½ inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video.
- Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
- Preheat oven to 350°F.
- Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
- When the rolls are done, spread generously with icing.
Notes
- Yeast check is non-negotiable: If your yeast doesn’t foam in warm milk after 5–10 minutes, it’s dead. Don’t waste your ingredients, grab a fresh packet and try again.
- Room temp matters: Cold eggs and butter can slow your rise. Pull them out of the fridge early so the dough behaves.
- Flour can vary: Start with 4 cups, but depending on humidity and brand, you might need a touch more or less. The dough should be soft and slightly tacky, but not sticky.
- Don’t rush the rise: If your kitchen’s chilly, your dough might need more time. Be patient, it’s worth it. I’ve had days where it was ready in 45 minutes, other days 2 hours.
- Yes, this is the doubled icing: Because life’s too short for skimpy frosting. You can halve it if you must, but I wouldn’t.
- Freezes beautifully: Both unbaked and baked rolls freeze like a dream. Instructions for both are in the post above!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This recipe first hit the blog in 2012, and let me tell you, it’s been through a lot of ovens. It’s one of the most requested recipes in my house, and judging by the thousands of ratings and comments, it’s been a hit in yours too. So I gave the post a well-deserved glow-up: new tips, clearer steps, and all the little tricks I’ve picked up from making these more times than I can count. The rolls? Still as soft, gooey, and icing-drenched as ever.
