Cinnabons Cinnamon Rolls

Cinnabons Cinnamon Rolls – a cinnabon copycat recipe, about the closest you’ll get to the real thing. Super easy to make.


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 cinnabons was one of them.


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, and they taste exactly the same. I felt like I hit the jackpot. Although they’re not as big as the ones you buy because I wanted to make a dozen with this recipe, so I cut each roll so that’ it’s 1 1/2 inch in height whereas the original ones are 2 1/2 inches.


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.


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, if you can’t eat them all in one day they last quite a while in the fridge, even 5 days later, just microwave them for 30 seconds and they taste like you just pulled them out of the oven.

I have made this recipe many times over the years and have used both butter and margarine. I believe Cinnabons are originally made with margarine, so if you want to have a true copycat recipe use margarine. Honestly they taste the same to me so it’s your choice, butter or margarine.


I know you want one!


Cinnabons Cinnamon Rolls
Prep time
Cook time
Total time
Serves: 12
  • 1 (1/4 ounce) package active dry yeast
  • 1 cup warm milk
  • ½ cup granulated sugar
  • ⅓ cup margarine (I used butter)
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour
  • 1 cup packed brown sugar
  • 3 tbsp cinnamon
  • ⅓ cup margarine, softened
Cream cheese icing
  • 6 tbsp margarine (I used butter)
  • 1½ cups powdered sugar
  • ¼ cup cream cheese
  • ½ tsp vanilla
  • ⅛ tsp salt
  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. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
  10. Working carefully, from the long edge, roll the dough down to the bottom edge. My roll ended up being 18 inches in length, allowing me to cut each roll so that it's 1½ inches in height.
  11. Cut the dough into 1½ inch slices, and place in a lightly greased baking pan. You might find it easier if you use a piece of floss vs a knife. Place them in a baking pan, I used a 9x13 inches and cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
  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

From the Jo Cooks recipe archive originally posted September 29, 2012, but made them again for my sister’s birthday. Original picture below:


Hungry for more rolls?

Finnish Cardamom Rolls

Finnish Cardamom Rolls

Strawberry Rolls with Cream Cheese Icing

Strawberry Rolls with Cream Cheese Icing

Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Apple and Pecan Cinnamon Rolls

Apple and Pecan Cinnamon Rolls


  1. Rachel says

    I don’t have any cream cheese. Do you think I could use cream cheese frosting instead as a replacement for the cream cheese? Or the icing itself?

  2. Marissa says

    Hi! i am attempting to make these for a foods class at my high school. The problem is, my class periods aren’t long enough to get through the whole recipie. Can i make the dough the day before, and then let it rise over night and continue and finish them the next day?

    • says

      You can use active dry yeast or instant yeast, they can be used interchangeably. Active dry yeast, however, will be a bit slower as far as dough rising goes, that’s about the only difference.

  3. Emily says

    In the instructions, it says to mix the butter, cinnamon and sugar in a bowl and THEN spread onto rolls. But in the photo it looks like you spread the butter, and then sprinkle the cinnamon sugar mixture on top of that. Which is it?

    • says

      Either works, I’ve modified the instructions to show that either way works. I’ve done it both ways and no difference. :)

  4. Monica says

    I baked these last night, but what am I doing wrong, my rolls don’t come out fluffy like yours on the picture, their a bit dry. This always happens to me with other cinnamon rolls and I do the second rise and it rises beautiful. I love your recipe the best! Help please :(

    • says

      It’s possible you used too much flour, the dough should be sticky, if you try it again I’d add a little bit less flour and maybe sugar too.

  5. Linda says

    Did you forget to add a second rise? It states that after slicing rolls to bake…i have never done this as I always do a second rise.

    • says

      Hi Tanya,
      I’ve never tried so I can’t tell you for sure, but I know others have and it was fine. The dough should continue to rise in the fridge, so I think it should be fine.

  6. Donna Atkinson says

    For those not wanting to use eggs: I use lecithin granules in my bread instead of eggs. I haven’t used it in sweet roll dough, so I don’t know how well it would work, but it’s worth a try! I use 1/4 Tablespoon for 2 loaves of wheat bread. It makes the bread so moist! I buy lecithin granules at my local food co-op.

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