Last updated on November 24th, 2018 at 08:50 pm
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
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.
CINNAMON ROLLS
The cinnamon rolls 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 I believe Cinnabons are originally made with margarine, so if you want to have a true copycat recipe use margarine.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.
MAKE AHEAD CINNAMON ROLLS
These cinnamon rolls are great because they could be made ahead. Prepare everything as stated in the recipe up until step 10 where you place the rolls in the baking pan. Simply cover them up tightly with plastic wrap and store them in the fridge overnight.
The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
CAN YOU FREEZE CINNAMON ROLLS
Absolutely! Prepare everything as stated in the recipe up until step 10 where you place the rolls in the baking pan. Wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.
CRAVING MORE CINNAMON ROLL RECIPES? TRY THESE
- Finnish Cardamom Rolls
- Strawberry Rolls with Cream Cheese Icing
- Sweet Potato Cinnamon Rolls
- Apple and Pecan Cinnamon Rolls
Cinnabons Cinnamon Rolls
Ingredients
Dough
- 2 1/4 tsp active dry yeast or instant yeast
- 1 cup milk lukewarm
- 1/2 cup granulated sugar
- 1/3 cup butter unsalted, softened, or margarine
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar packed
- 3 tbsp cinnamon
- 1/3 cup butter unsalted, softened, or margarine
Cream cheese icing
- 6 tbsp butter unsalted, softened, or margarine
- 1 1/2 cups powdered sugar also known as icing sugar, or confectioner's sugar
- 1/4 cup cream cheese at room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 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 and mix until well incorporated.
- Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated.
- 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.
- Combine the brown sugar and cinnamon in a bowl.
- Grease a 9x13 inch baking dish with cooking spray or butter.
- Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
- Spread the 1/3 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 edge.
- Cut the dough into 1 1/2 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 degrees.
- 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.
Video
Notes
- Prep time does not include time to let the dough rise.
- Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
- Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
- If after dissolving the yeast in the warm milk, the yeast didn't start to froth up, do not continue with the rolls, your dough will not rise.
- TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
- You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
- To freeze unbaked rolls, complete everything up to and including step 10, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
HOW TO MAKE NO KNEAD 1 HOUR CINNAMON ROLLS:
From the Jo Cooks recipe archive originally posted September 29, 2012.
I’m so excited to do these for Christmas morning! Can I ask a silly question?! If we are freezing them … I let the rolls rise first and THEN freeze, correct? This will be my first yeast recipe – I’m nervous. Can you tell? Haha
Jane xo
Yes, instructions are in step 10 of the recipe notes. The rolls might also rise a bit when you thaw them out.
Hi there! These are amazing!!! Ahhh so good! I want to make them for neighbours and such as gifts for Christmas. If I make them the day before (bakes and with icing), do I store them on the counter or in the fridge? Thank you so much for sharing 🙂
I usually place mine in the fridge overnight, covered with plastic wrap.
Have you ever cut them 2 1/2 inches. And if so how long would you cook it for???
Actually I have not. They probably would require a few more minutes but no more than 5, I would think.
Has anyone found a difference in the result if the rolls have chilled overnight before baking vs. baking immediately? In terms of taste, texture, etc.
Thanks!
I’ve done them both ways, and there’s no difference whatsoever.
I made these for Christmas last year and they were a huge hit! My family is looking forward to them again this year and my husband, who is not really a sweets guy, asked if I would make a double batch. Thank you for sharing this recipe!
That’s amazing! Merry Christmas to you 🙂
Amazing. ….
I’ve made these before and they’re fabulous! Could I try using whole wheat flour instead of white flour? What do you think?
I think you could, perhaps try mixing half whole wheat and half white at first to see how they turn out.
This is an amazing recipe!! Tried this for my first kneading recipe- it turned out so good that several have asked for the recipe! (Which I happily forwarded!)
Yay! Love hearing this!
Made this for the holidays and it was absolutely wonderful!! The fish was a hit and everyone loved it!! I made the dish exactly as described in the recipe. I made two at the same time, one original and another with pecans. For the pecan version I melted the butter and brown sugar cinnamon combo with crushed pecans and folded that into the roll and baked it. I then put crushed pecans on top the icing when done. Heaven rolled up!
Two questions- have you ever tried to use the dough all by its self for dinner rolls?
Also is this recipe still good when doubled?
I’ve never made this dough for bread rolls but I don’t see why it wouldn’t work. Yes, you should be able to double it.
I am going to go for it🤞🏼 I will let you know how it goes:) Thanks for the quick reply
How long does it take to mix the yeast and flour mixture? And what speed?
We always start slow and increase the speed to around 3-4. Mix until well combined, and the dough pulls clean from the side fo the bowl.
Fantastic recipe. It is my holiday and special occasion go to.
what if i don’t like cream cheese? what can i do for the icing?
You can just do a regular icing with 2 cups powdered sugar, 2 tbsp butter, 1 tsp vanilla and 1 tbsp milk or needed.
Delicious. I will never buy store bought again!
This is the best cinnamon roll recipe I’ve ever tried. A couple guests said they tasted like Cinnabons! Thank you!
They are the best! We’re happy to hear they were so popular for you.
Just reading the ingredients I know this is going to be great, I haven’t even made these yet and its already bookmarked
You’re going to love it! Let us know how they turn out 🙂
I can confirm that these are disgustingly good. I mean they’re just obscene! So soft and gooey and delicious, sooo much cinnamon! Not sickly sweet like the ‘real’ ones. They’re so good I had two. I am definitely keeping this recipe!
LOL Love your comment! So happy you enjoyed them!
This tip came from a person who worked at Cinnabon . . . after spreading the brown sugar/cinnamon mixture over the butter/margarine, use a rolling pin and lightly roll over the cinnamon mixture to embed it onto the dough.
On another note, I also have a recipe of Cinnabon’s Cinnamon Rolls , take the time to go to Cinnabon and pick up a couple of bottles of their brand of cinnamon. I have tried other brands with this recipe and it is not the same in taste. The Cinnabon cinnamon seems to be finer in flavor (no bitter after taste).
I’ve made these cinnamon rolls three times the past week. They’re delicious and better than Cinnabon I’m my opinion. My kids have asked me to bake them every time they have friends over. They love them. Thank you for the best cinnamon roll recipe I’ve ever tried. 😊
I love making these for guests as well! They really are the best. We’re so glad you love the recipe!
Would love to have the actual recipe if you will share it with me. My email is amitaranto@yahoo.com. I love this recipe whoever I would like to see the difference and would love to make them 2 1/2” and know what time and temperature to cook them at. TIA