Cinnabons Cinnamon Rolls

Pin on Pinterest234,209Share on Facebook955Share on Google+48Share on StumbleUpon593Tweet about this on Twitter14Email this to someoneShare on Yummly

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 I believe Cinnabons are originally made with margarine, so if you want to have a true copycat recipe use margarine.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!


4.8 from 6 reviews
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 softened 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 F 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

Pin on Pinterest234,209Share on Facebook955Share on Google+48Share on StumbleUpon593Tweet about this on Twitter14Email this to someoneShare on Yummly


  1. T Bill says

    Absolutely the best! I even grate some fresh nutmeg on the inside before rolling up. Such a hit that our neighbor’s daughter requested these instead of a cake for her birthday today!

  2. Tara says

    So I can already tell this second batch is going to be great. I think the key is to make sure the milk is “warm”. Not cold or hot. . I heated to 125 and I already see bubbling in my milk and yeast. Hope that helps others

  3. Ashley says

    You are missing the key component…cardamom. I have heard multiple times that they us it and not cinnamon. I have never had a recipe turn out tasting even close to theirs using regular old cinnamon. I need to find some of the cardamom and try these.

  4. SUSAN says

    I don’t know what I did wrong. I am an experienced baker and I’ve made cinnamon buns more times than I can remember. I decided to try a different recipe this time, found this one, and followed it to a t.
    After over an hour, the dough didn’t rise at all. I decided to proceed anyways as it was getting late. Created the rolls and I let them sit again to rise. Still nothing. So I baked them for now 45 minutes and they are still raw.
    I triple checked the ingredients, amounts and times and I did everything correct. I used butter instead of margarine. The buns are in the oven still… I’m just wanting them not to be raw. :-(

    • says

      Please check your yeast, it might be expired. To check it add a tsp with about 1/2 cup of warm water to a small bowl and if it starts to get foamy in about 5 to 10 minutes it should be fine.

  5. Doris says

    These were fantastic! I also found the dough a little sticky, but went with the recipe. I’m glad I did as they were so light and fluffy. Thanks for posting the recipe!

    • says

      If you use margarine you don’t have to melt it or anything, but if you use butter just soften it a bit in the microwave.

  6. Frida says

    I just made these and they are out amazing! I also found the dough too sticky but also live at a very high attitude. I used bread flour instead of regular flour and they are great!

  7. Kelly says

    Hi, first time making these, and baking with yeast altogether, and my dough is not rising…any tips or suggestions? Thanks.

  8. Christy says

    I’m wondering if you can make these the night before and leave in fridge to cook in the morning? ?

  9. Rabia says

    After baking, is it best to store these in an airtight container at room temperature or in the fridge?

  10. says

    this was a train wreck! I’m certain it was due to operator error. My dough would not rise, then when I went to roll them the dough stuck to everything even after using extra flour to ensure it didn’t. They’re in the oven now and I hope they taste better than they look because this was a mess! Quite obviously out of my range of expertise.

  11. chrstnas says

    I have never worked with yeast before and I’m wondering if I need to let the yeast and milk sit together for a couple of minutes before adding all the other ingredients.

  12. sei says

    Hi, nice recipe! Can’t wait to try them!

    Question, if I want to keep this overnight and for next day consumption, should I keep them in the fridge or leave at room temp?

    • says

      I’d keep them in the fridge then just warm them up in the microwave for a few seconds before serving. They’ll be like they just came out of the oven. :)

  13. Mary H says

    Have made these once before using unpasteurized goat milk and they turned out fantastic! I am making them again now only this time in a double batch and I just realized I accidentally put in 2 full sticks of butter. 1/3 cup too much.
    Hopefully they still turn out!

    • Mary H says

      Just a note- they turned out wonderful!
      I did make a few changes this time around.
      -unpasteurized (hand milked) goat’s milk
      -1 cup butter instead of 2/3 (for both the dough and the filling)
      -added all but 6 Tbs. of a 5oz packet of instant vanilla pudding to the dough. The modified corn starch makes for very light and fluffy rolls.
      -The remaining 6 Tbs. of instant pudding powder I added to the filling and then added just enough water to that to make a thick paste. I spread the paste on the dough.

      SO delicious! Great recipe.

      *Keep in mind these changes were made to a DOUBLE batch!

  14. Debbie says

    This is the second time that I am making these, and my dough is coming out VERY sticky. I have had to add about another cup of flour just to get it out of the bowl and into a greesed bowl to rise. Am I doing something wrong? Will the extra flour change the texture? Please advise…
    The first ones were DELICIOUS even with the extra flour!

    • says

      No that’s fine, flour amount varies drastically depending on many factors such as altitude. The dough has to be somewhat soft though, so just make sure it’s not to hard. :)

      • Debbie says

        Thank you! Yes, I am now living at a very high altitude about 1,800 meters or 6,100 feet above sea level. This sure has messed up my cooking. Before we lived at the beach! Thanks for replying so quickly! Happy cooking.

        • Arael says

          We just moved from a altitude place (6000ft) and it can definitely reek havoc on cooking and baking. Things then to rise too quickly and dry out (low atmospheric pressure and dry air). There are many altitude adjustment charts for baking but I found I still had to tweak and rework recipes several times. It can definitely be frustrating! Glad your rolls turned out!

  15. says

    Just looking at this recipe is making my mouth water… looks amazing!! I will have to try this out FOR SURE!!!
    Would you be interested in teaming up with Chicory and becoming a recipe partner?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: