Last updated on August 22nd, 2018 at 11:39 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.
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.
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 I believe Cinnabons are originally made with margarine, so if you want to have a true copycat recipe use margarine.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:
- Finnish Cardamom Rolls
- Strawberry Rolls with Cream Cheese Icing
- Sweet Potato Cinnamon Rolls
- Apple and Pecan Cinnamon Rolls
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!
Cinnabons Cinnamon Rolls – a cinnabon copycat recipe, about the closest you’ll get to the real thing. Super easy to make.
- 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
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
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!
HOW TO MAKE NO KNEAD 1 HOUR CINNAMON ROLLS:
From the Jo Cooks recipe archive originally posted September 29, 2012.
Hi! I plan on using this recipe to bake according to the recipe and making a vegan version. I was wondering is using no eggs, vegan butter and almond milk to substitute is okay?
We have never made a vegan version but you will need something to replace the eggs. Try searching for a good vegan egg substitute.
Susan, try Ener-G Egg Replacer. I use it all the time as an egg substitute in yeast breads with no problems. I haven’t made Jo’s dough with it, but it works great in the cinnamon roll recipe from the cookbook that came with my bread machine. I used Jo’s recipe for the filling and the icing, and vegan substitutions (Earth Balance Baking Sticks and/or Buttery Spread and Trader Joe’s Vegan Cream Cheese) worked wonderfully.
Thanks for the recipe, Jo! I used to always use white sugar in the filling and the brown sugar makes a big difference. Also, this icing is the only one my family has ever tried on homemade cinnamon rolls that we all liked. Even my “no icing” kid loved it and asked me to put it on all the rolls I’d left plain for him!
Hey I used to be a “no icing” cinnabon girl, but yeah this icing is the best and now I generally slather my cinnabons with this icing. 🙂 Glad you guys enjoyed them!
How long can these be refrigerated before baking? I need these for the evening but won’t be home during the day to make the dough.
I’ve made these several times before according to the recipe and they turn out perfectly.
I would only leave them for 3-4 hours maximum, you don’t want to let them rise for too long.
What have you learned about Cinnabon’s cinnamon??
Understand it’s a big part of their flavor to. Somewhere I read it came out of Israel question? Name like Markar cinnamon ?
Like your Reciepe and going to try it ASAP. BEEN WANTING A COPY CAT ONE!!
I make these for any brunch or breakfast I attend. Everyone LOVES them, however i’m Having an issue with the rolls in the middle of the pan brings doughy. The tops are all brown so they look fine but are not poked through. Do you recommend glass or metal pan?
I’ve used both, so it doesn’t really matter, whatever you have.
Ok! Any recommendation to get a more even cook? Typically a few people just end up eating the uncooked rolls in the middle because they still taste good, but they taste better fully baked 🙂
Unfortunately that would be your oven. You could do them in 2 smaller pans and bake them separately this way they should bake better.
I’m not sure why this is happening but my dough Is very sticky to begin with and then after proofing etc it’s so sticky it’s so hard to roll and cut I’m not using a dough hook by the way. But doing everything else like the directions say.
The dough hook is important for properly kneading the dough, if you don’t have one then you’ll have to do it by hand. It’s what gives the dough the smooth elastic texture. Your humidity can also make a difference. We live in a very dry climate, so you may need to roll your dough out with a bit more flour to compensate for humid air.
These cinnamon rolls are – dare I say –
Orgasmic! Ive made a dozen times and each time They’ve turned out perfectly!
Ok, so, I never EVER post reviews, but i just had to with this recipe! AMAZING results, super easy to follow and a crowd pleaser! Thank you so much for this! My husband and i scarfed down two of these delights in under a minute and were tempted for thirds!
That’s wonderful to hear! We’re so glad you love them, they’re a big hit over here too 🙂
Hello, I am in love with my recipe you post . I have made your copycat cinnamon roll they where a little I did you butter. I did not use a mixer . I think they same out wonderful My family love I try one without the icing so good. I will be using this for a long time. The only down time is you have to wait on the dough. thank you so much.
Hello, I am in love with these roll. I made them and everything turn out wonderful. I love this receipt because you can eat them without the icing. Thank you so much I did post these on southern cooking.
When making the dough, can I substitute the milk with water? I’m really excited to try them!!
You can, the flavor may be affected but nothing some extra icing won’t fix!
I’ve made these rolls before and oh.my.goodness are they amazing. I was making them again tonight and I remembered that that dough has always been crazy sticky- I end up using over a cup more flour to roll the dough out. Any idea why this happens?? Does the order the ingredients are added to the bowl matter? (I went straight down the list, I noticed in the video flour went in first, then sugar etc) I would love tips on this!
We live in a very dry climate, so that will have a big impact on baking. If it’s humid where you are you’ll definitely need more flour.
The metric measurements are off slightly. The dough was way to wet, the flour should be 604 g and the sugar 115g. I kept the milk in cups and the yeast and salt in the tsp measurements. The dough then came out perfect with these changes
I was thinking the same thing about the dough being too wet. Thank you so much for the suggestion.
Thank you for a great recipe! I always make these for family and friends when I want to show my love and appreciation for them! Your video and helpful tips are so good and really helped me to be succsesful in making these great cinnamon rolls! Thank you Jo!!
Has anyone ever refrigerated these for two 24-48 hours? I’ve made these a few times and we love them, but I usually only refrigerate for about 18 hours.
The cinnamon rolls should last a week in the fridge. Warm them up for 30 sec – 1 min in the microwave 🙂
I have refrigerated them for 2 days. OR you can freeze them, thaw them out to room temp and bake.
When i have to leave my husband, I’ll cook them, then freeze them. ALL he has to do is Mico them. (I DO MAKE UP THE ICING AND THAT KEEP IN THE FRIDGE FOREVER)
He can put as much icing as he wants.
Muchas Gracias por tan magnifica receta de roles de canela. ¡Es mi favorita! Las amistades que los han probado recién saliditos de mi horno, no se cansan de repetir: ¡Tiene que volver a hacerlos! ¡Son mejores que los que venden en la repostería central!
Gracias!
I made these for Mother’s Day, and they were the hit of the party! All my guests had one, and most people couldn’t stop picking at the remaining buns despite being overly stuffed. I am l making them again for my Brother’s birthday this week. He left Mother’s Day brunch with the leftovers hidden under his sweatshirt:) I’m hoping to steal some from him this time!