Name: Cinnabons Cinnamon Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 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; 1 cup brown sugar (packed); 3 tbsp cinnamon; 1/3 cup butter (unsalted, softened, or margarine); 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

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Last updated on May 30th, 2018 at 03:37 am

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.

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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!

Love these cinnabons or consider yourself a connoisseur when it comes to cinnamon rolls? Try these:

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

4.88 from 303 votes

Cinnabons Cinnamon Rolls

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

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

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: 12

Calories: 493 kcal

Author: Joanna Cismaru

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

US Customary - Metric

Instructions

For the rolls, dissolve the yeast in the warm milk 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.

Recipe Video

Recipe 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.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts

Cinnabons Cinnamon Rolls

Amount Per Serving (1 roll)

Calories 493 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 11g 55%

Cholesterol 74mg 25%

Sodium 269mg 11%

Potassium 133mg 4%

Total Carbohydrates 76g 25%

Dietary Fiber 2g 8%

Sugars 42g

Protein 6g 12%

Vitamin A 12%

Vitamin C 0.1%

Calcium 8%

Iron 13.2%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried my NO KNEAD 1 HOUR CINNAMON ROLLS recipe? You can find it on my other blog Craving Home Cooked and watch the video below:

HOW TO MAKE NO KNEAD 1 HOUR CINNAMON ROLLS:

From the Jo Cooks recipe archive originally posted September 29, 2012.

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