Cinnabons Cinnamon Rolls

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Who doesn’t love the cinnabons at the malls? Just walking by their stores and smelling these cinnabons baking, drives me up the walls. It’s very hard to keep on walking and not stop and spend $5 on a cinnabon.

Not to worry my friends! I have found the precious cinnabon recipe. I came across this book, More Top Secret Recipes: More Fabulous Kitchen Clones of America’s Favorite Brand-Name Foods, and inside it I found the copycat recipe for cinnabons. This book is great, it has a lot of copycat recipes of popular food items and this recipe for cinnabon recipe was one of them.

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I have to admit I was a bit skeptical at first, but as I was making them they were looking like the real thing. I have to tell you, they are about as close to the real thing as you’re going to get.

Unbelievable! They are out of this world, and they cost a whole lot less. They’re huge just like the ones you buy, and they taste exactly the same. I felt like I hit the jackpot.

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As these cinnabons were baking, the house smelled amazing, just like it does at the mall when you walk by the cinnabon store. I was so excited. And of course, you cannot have cinnabons without the yummy cream cheese icing.

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You will want to try these. I’m so glad I came across this book, I’ll definitely have to try some other recipes from there. I hope you try them and let me know if you liked them as much as I did. Oh and by the way, this recipe makes 8 cinnabons, and well we couldn’t eat them all in one day so even 5 days later, just microwave them for 30 seconds and they taste like you just pulled them out of the oven.

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I know you want one!

Cinnabons Cinnamon Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Dough
  • 1 (1/4 ounce) package dry yeast
  • 1 cup warm milk
  • ½ cup granulated sugar
  • ⅓ cup margarine (I used butter)
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour
Filling
  • 1 cup packed brown sugar
  • 3 tbsp cinnamon
  • ⅓ cup margarine, softened
  • 1 tbsp of flour
Cream cheese icing
  • 6 tbsp margarine (I used butter)
  • 1½ cups powdered sugar
  • ¼ cup cream cheese
  • ½ tsp vanilla
  • ⅛ tsp salt
Instructions
  1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
  2. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
  3. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
  4. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  5. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide.
  6. It should be approx ¼ inch thick.
  7. Preheat oven to 350 degrees.
  8. To make filling, combine the butter, brown sugar, margarine and cinnamon in a bowl.
  9. Spread the mixture evenly over the surface of the dough.
  10. Working carefully, from the long edge, roll the dough down to the bottom edge.
  11. Cut the dough into 1¾ inch slices, and place in a lightly greased baking pan.
  12. Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
  13. While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.
  14. When the rolls are done, spread generously with icing.
Nutrition Information
Serving size: 1 roll

Enjoy!

Comments

    • says

      Sure you can Sue, but I can’t guarantee they will taste the same. The Pillsbury buttermilk biscuit dough might work, maybe even the Pillsbury bread dough.

  1. says

    I make Cinnabon cinnamon rolls all the time – try buying the Makara cinnamon from any Cinnabon place and trust me, it makes all the difference in the world – pricey but worth it to use good cinnamon – a 2 ounce (57g) bottle will run you between $6.00 – $7.00> It is by far the best cinnamon I have ever used. You will taste and smell the difference

  2. mistakesweremade says

    Um, wow. These were amazing! I made mine the night before and baked them in the morning, which was good because my yeast was a little old and not rising very well. They turned out perfectly though. Thank you for sharing this recipe!

    PS I don’t have a cute loaf pan like you do, and after a few guesses I found this works just fine in a 9 x 9″ baking pan. Helpful to know! ;-)

  3. lura says

    hi…i really liked your recipe..thx alot for sharing it with us..you have no idea how much i like the cinnamon roll from cinnabon bakery..
    any way ..i did the exact recipe maybe for three times till now..and every time i failed..i don`t want to give up untill i make it right,,,
    the cinnamon became almost Crispy like biscuit and almost nothing like cinnabon ,,,,any idea in what is the exact mistake…
    plz help..i really truly adore cinnabon cinnamon roll

    • says

      Hmm, maybe the dough is too tough not enough wet ingredients, remember the dough needs to be a bit sticky so if it’s not, try adding a bit more milk. Also make sure you don’t bake them for too long, each oven is different. Let me know if you make any progress.

  4. asma says

    hi ,how are you? This recipe looks amazing. I keep having problem with finding recipes without eggs. Me and my son are allergic to eggs .Is there a way we could not put eggs in the recipe?

    • says

      Hi Asma,
      Good question, you can skip the eggs in this recipe, and I think the cinnabons would still turn out great. Let me know if you try them. :)

    • lm says

      You can use an egg replacer or ground flax seed in place of eggs. 1tbs ground flax plus 3 tbs hot water= 1 egg (mix and will become gooey like an egg)

  5. says

    I have been looking for an amazing cinnamon roll recipe, and this is it! They really did remind me of the ones I get from cinnabon. From the comment Cherrish left, I spread a little bit of butter over the dough before I put the filling on, put the rolls into the oven and then turned it on to let them somewhat proof as it warms. I also flipped the rolls over into another pan after they were done cooking before I put the icing on. Thank you so much for sharing this recipe, it is a keeper!

  6. Vicky says

    Have made these 3 times in the last 2 weeks and they are delicious! Was a little worried about not raising the dough the second time before baking, but they turned out just like your pics. For me though, the cook time was 40 minutes. Followed the recipe just as posted here and had many raves and empty pans were readily available to refill. Thanks so much for this recipe.

  7. Izn says

    hello. your recipe looks great but when i made it, my dough was toooo messy to handle although i followed the exact recipe but don’t know what happened. im so disappointed that i want to make the icing :( they are in the oven at the momentt. please help.

    • says

      I’m not sure what you mean by messy, too wet or too dry? If it’s too wet, just add more flour, if it’s too dry add more liquid. Let me know how they turned out. :)

  8. Michelle says

    I find im not able to get my dough to rise when making this recipe. Any tips on how to get the dough to rise?

    • says

      Hi Michelle,
      Well there could be multiple reasons for this, main one being your yeast is expired. Also make sure you place the dough in a warm place, covered up either with a damp towel or plastic wrap.

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