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4.6 from 4640 votes

Cinnabons Cinnamon Rolls

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By: Joanna Cismaru •4/30/23 2,467 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for cinnabon cinnamon rolls.

These Cinnabon Cinnamon Rolls, a copycat Cinnabon recipe, are the ultimate breakfast indulgence. Soft, fluffy, and swirled with cinnamon and sugar, these rolls are a classic treat that will make your taste buds sing with delight. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and will have you whipping up your own batch of freshly baked cinnamon rolls in no time.

a cinnabon cinnamon roll on a white dessert plate with a cup of coffee in the background.
Table of Contents Open
  • The Best Cinnabon Cinnamon Rolls Copycat Recipe
  • Why You’ll Love This Cinnamon Rolls Recipe
  • Ingredients You’ll Need
    • Dough
    • Filling
    • Cream Cheese Icing
  • How To Make Cinnabon Cinnamon Rolls
    • Activate The Yeast
    • Make The Dough
    • First Rise
    • Make The Filling And Prep The Pan
    • Roll Out The Dough
    • Cut The Rolls
    • Second Rise
    • Bake The Cinnamon Rolls
    • Make The Icing
    • Finish The Rolls
  • Can I Speed Up The Dough Rise Time?
  • What Else Can I Add To The Cinnamon Rolls?
  • Expert Tips
  • Make Ahead Cinnamon Rolls
  • Can You Freeze Cinnamon Rolls?
  • Other Delicious Cinnamon Rolls Recipes To Try
  • Cinnabons Cinnamon Rolls
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Cinnabon Cinnamon Rolls Copycat Recipe

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.

It’s been a few years now that 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. You can also check out Todd Wilbur’s website here.

I have since modified the recipe to my liking and think I have the perfect cinnamon rolls recipe. I may be biased but the thousands of people who have tried this, kind of agree with me.

freshly baked cinnabon cinnamon rolls in a baking dish with cream cheese icing.

Why You’ll Love This Cinnamon Rolls Recipe

  • Easy Recipe! You don’t need any fancy ingredients or special skills to make homemade cinnamon rolls. The stand mixer does most of the work. All you have to do is roll and bake!
  • Cinnabons Deliciousness! With a buttery cinnamon filling and a yummy cream cheese icing, these super soft copycat cinnamon rolls are amazing! Just like the famous version.
  • Crowd Pleaser! Perfect for this holiday season! You can serve them for breakfast, brunch, or take them to your next potluck. Everyone will be thanking you.

Oh My Goodness!! These are the best homemade Cinnamon Buns

Ingredients You’ll Need

Dough

ingredients needed to make cinnamon rolls.
  • Active dry yeast – You can use instant yeast if that’s what you have. If you use instant, you won’t need to bloom it first, but it’s a good idea to test if it’s still alive. If your yeast doesn’t foam up your yeast is dead and the bread won’t turn out.
  • Milk – make sure the milk is lukewarm. Lukewarm basically means the milk is between 98℉ and 105℉ (36.5°C to 40.5°C). I used whole milk (3.25%) but you can use whatever is in your fridge.
  • Sugar – granulated sugar is fine, we just need a bit to sweeten the dough.
  • Butter – unsalted as always. Unsalted butter gives us control on how much sodium is in our food.
  • Salt – we always need to add a bit of salt to our baked goods, to bring out all the flavors. Salt basically makes everything taste better.
  • Eggs – Use large eggs for this recipe.
  • Flour – I used all-purpose flour for this.

Filling

ingredients needed to make filling for cinnamon rolls.
  • Brown sugar – I prefer to use dark brown sugar. Make sure it’s packed.
  • Cinnamon – the key ingredient in cinnamon rolls!
  • Butter – unsalted again. You’ll want to make sure this is softened. Margarine can be used as well.

Cream Cheese Icing

ingredients needed to make cream cheese icing.
  • Butter – unsalted butter is what you’ll want to use.
  • Powdered sugar – this is also known as icing sugar or confectioner’s sugar.
  • Cream cheese – at room temperature. I always use Philadelphia cream cheese.
  • Vanilla extract – just a bit to add a touch of vanilla in the icing.
  • Salt – a little bit is all you need to bring out all the flavors.

Amazing recipe!! I’ve made it a couple of times at home, and the buns have been absolutely delicious every time!

How To Make Cinnabon Cinnamon Rolls

This copycat Cinnabons recipe makes cinnamon roll making a cinch!  Just follow my easy instructions. It’s just as good as the real deal!

Activate The Yeast

process shots showing how to make cinnabon cinnamon rolls.

To start, you need to activate the yeast so that the cinnamon rolls rise! In a small bowl, dissolve the yeast in the warm milk along with a teaspoon of sugar. The sugar helps the yeast to properly bloom. Now, let the mixture sit for 5 to 10 minutes or until it is foamy. However, if it doesn’t get foamy that means your yeast is dead and you can’t move forward with the recipe. You will need to buy new yeast. 

Make The Dough

process shots showing how to make cinnabon cinnamon rolls.

With the yeast activated, you can begin the dough. Add the sugar, butter, salt, eggs, and flour to the bowl of a stand mixer. Then mix everything together until well combined. Next,  pour the yeast mixture over the flour mixture. Now, use the dough hook to mix the yeast mixture into the dough until all the ingredients are well incorporated and the dough comes clean from the side of the bowl.

First Rise

process shots showing how to make cinnabon cinnamon rolls.

Next, the dough needs to rise so that the rolls are super soft. So transfer the dough to a well oiled bowl and cover it with plastic wrap. Then set it in a warm environment for about an hour or until it doubles in size. 

Make The Filling And Prep The Pan

Now, let’s make the best part of the Cinnabon rolls! To make the filling, combine the brown sugar and cinnamon in a bowl. Then grease a 9×13 inch baking dish with cooking spray or butter.

Roll Out The Dough

process shots showing how to make cinnabon cinnamon rolls.

First, gently punch the dough to deflate. Then on a lightly floured surface, use a rolling pin to roll it out into a rectangle that is about 16 inches long, 12 inches wide, and ¼ inch in thickness. Next, spread ⅓ cup of soft butter evenly over the dough and then sprinkle the surface with the cinnamon sugar. Now, working carefully, from the long edge, roll the dough down to the bottom of the other edge tightly. It should look like a long log when you are done rolling.

Cut The Rolls

process shots showing how to make cinnabon cinnamon rolls.

Once you have a long dough log, you can cut it into 12 rolls. To do this, very carefully cut the dough using a sharp knife or serrated knife. You can also use dental floss.

Second Rise

process shots showing how to make cinnabon cinnamon rolls.

After the cinnamon rolls are cut, place them in the prepared pan. Next, cover them with a clean kitchen towel or plastic wrap. Now, set the rolls in a warm place to rise for about 30 minutes or until doubled in size. Then while the rolls are rising, preheat your oven temperature to 350°F (177°C) to get it ready for baking.

Bake The Cinnamon Rolls

process shots showing how to make cinnabon cinnamon rolls.

Once the formed rolls have doubled in size, transfer the pan to the preheated oven and bake them for about 20 minutes. The baking time can vary, but when done they should be golden brown and fully baked on the bottom.

Make The Icing

process shots showing how to make cinnabon cinnamon rolls.

While the rolls are baking you can make the cream cheese icing. Just add the butter, powdered sugar, cream cheese, vanilla, and salt to a large mixing bowl. Then beat everything together with an electric hand mixer or use a whisk until it’s smooth and fluffy. 

Finish The Rolls

process shots showing how to make cinnabon cinnamon rolls.

Once baked, allow the rolls to cool for a bit when they come out of the oven. Then spread them with a nice thick layer of cream cheese frosting and serve.

Can I Speed Up The Dough Rise Time?

Yes, it is possible to speed up the dough’s rising time. To do this, heat your oven to 200℉ (95°C) and then turn it off. Now, place the dough in the oven with the door closed. The warm environment will encourage the dough to rise fairly quickly. Your oven may already have a PROOF function, if it does, use that.

What Else Can I Add To The Cinnamon Rolls?

You must keep the ratios of the cinnamon roll dough ingredients the same. This is really important in baking. However, you could add other warm spices like ginger, nutmeg, or cardamom to the filling along with the cinnamon. You could also sprinkle some raisins over the filling before rolling up the dough. Another option is to use other types of icing. 

a cinnabon cinnamon roll on a white dessert plate with a cup of coffee in the background.

Expert Tips

  1. Make sure your yeast has not expired. The number 1 question I get from my readers is “Why didn’t my dough rise?”. The answer always lies with your yeast. Test the yeast first before wasting ingredients. Try and bloom it and if it doesn’t get foamy, your yeast is no good.
  2. Don’t overheat your milk! Using milk that is too hot will kill your yeast and this will also prevent your dough from rising. Make sure your  milk is between 98℉ and 105℉ (36.5°C to 40.5°C).
  3. Use room temperature butter. This is for both the dough and the filling. To do this, take the butter out of the fridge a few hours before you plan to make the dough. Give it enough time to soften.
a cinnabon cinnamon roll on a metal plate.

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℉ 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.

freshly baked cinnabon cinnamon rolls in a baking dish with cream cheese icing.

Other Delicious Cinnamon Rolls Recipes To Try

  • Apple Pecan Cinnamon Rolls
  • Cinnamon Bread
  • Sweet Potato Cinnamon Rolls
  • Pumpkin Cinnamon Rolls
  • No Knead 1 Hour Cinnamon Rolls

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a cinnabon cinnamon roll on a white dessert plate with a cup of coffee in the background.
Print
4.55 from 4640 votes

Cinnabons Cinnamon Rolls

Prep 20 minutes minutes
Rising time 1 hour hour 30 minutes minutes
Cook 20 minutes minutes
Total 2 hours hours 10 minutes minutes
Rate Recipe
Cinnabons Cinnamon Rolls – A Cinnabon copycat recipe, adapted from Todd Wilbur’s  “More Top Secret Recipes” cookbook. About the closest you’ll get to the real thing. Super easy to make.
12

Ingredients

Dough

  • 2¼ teaspoon active dry yeast (or instant yeast)
  • 1 cup milk (lukewarm)
  • ½ cup granulated sugar
  • ⅓ cup butter (unsalted, softened, or margarine)
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups all-purpose flour

Filling

  • 1 cup brown sugar (packed)
  • 3 tablespoons cinnamon (ground)
  • ⅓ cup butter (unsalted, softened, or margarine)

Cream cheese icing

  • 6 tablespoons butter (unsalted, softened, or margarine)
  • 1½ cups powdered sugar (also known as icing sugar, or confectioner’s sugar)
  • ¼ cup cream cheese (at room temperature)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • For the rolls, dissolve the yeast in the warm milk with a teaspoon of sugar (you can take a teaspoon out of the ½ 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.
    process shots showing how to make cinnabon cinnamon rolls.
  • To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour. Next, pour in the yeast mixture and mix well until well incorporated and the dough comes clean from the side of the bowl.
    process shots showing how to make cinnabon cinnamon rolls.
  • 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.
    process shots showing how to make cinnabon cinnamon rolls.
  • Grease a 9×13 inch baking dish with cooking spray or butter. Combine the brown sugar and cinnamon in a bowl.
  • Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch in thickness. Spread the ⅓ 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 of the other edge tightly. It should look like a long log when you are done rolling.
    process shots showing how to make cinnabon cinnamon rolls.
  • Cut the roll into 1½ inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video.
    process shots showing how to make cinnabon cinnamon rolls.
  • 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.
    process shots showing how to make cinnabon cinnamon rolls.
  • Preheat oven to 350°F. 
  • Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
    process shots showing how to make cinnabon cinnamon rolls.
  • 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.
    process shots showing how to make cinnabon cinnamon rolls.
  • When the rolls are done, spread generously with icing.
    process shots showing how to make cinnabon cinnamon rolls.

Equipment

  • KitchenAid Classic 4.5 Quart Stand Mixer
  • Glass Mixing Bowl Set (3 piece)
  • 9×13-inch Baking Pan (set of 2)

Video

Notes

  1. 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.
  2. 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.
  3. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
  4. Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. 
  5. 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.
  6. To freeze unbaked rolls, complete everything up to and including step 7, 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. 

Nutrition Information

Serving: 1rollCalories: 502kcal (25%)Carbohydrates: 77g (26%)Protein: 7g (14%)Fat: 19g (29%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mg (25%)Sodium: 262mg (11%)Potassium: 148mg (4%)Fiber: 3g (13%)Sugar: 42g (47%)Vitamin A: 619IU (12%)Vitamin C: 0.1mgCalcium: 80mg (8%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a cinnabon cinnamon roll on a white dessert plate with a cup of coffee in the background.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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2.5K Comments
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Linna
Linna
Posted: 5 months ago

5 stars
Hubby loves cinnabon..so for experiment I bought a Cinnabon roll and made your recipe. Had him blind taste test both rolls…he thought yours’s were the real thing! Needless to say he does not buy them anymore…I make the recipe, freeze them, and when he has a craving take a couple out for him. They are soooo yummy and decadent!

3
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linna
Posted: 5 months ago

That’s awesome!! So glad you guys enjoyed them!

1
Reply
Tina
Tina
Posted: 2 days ago

5 stars
These are amazing!! Definitely a keeper!

0
Reply
Sarah
Sarah
Posted: 2 days ago

I need help what degree should the milk be? I’m having trouble getting it to froth up

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sarah
Posted: 2 days ago

The ideal temperature for the milk when you’re activating yeast is typically between 100°F – 110°F (around 37°C – 43°C). It should be warm to the touch, but not hot. If it’s too hot, it can kill the yeast, but if it’s too cool, the yeast may not activate properly.

As for the frothing, yeast should start to froth or foam up after about 5-10 minutes. If it doesn’t, it could be that the yeast is old or expired, or the milk wasn’t warm enough.

Try checking the temperature with a kitchen thermometer if you have one. And remember to check the expiration date on your yeast too. Hope this helps and your Cinnabon Cinnamon Rolls turn out delicious!

0
Reply
MRS PATRICIA BERRUTTI
MRS PATRICIA BERRUTTI
Posted: 8 days ago

5 stars
looks great and will cook for a group meeting and rate response

0
Reply
Bekah
Bekah
Posted: 10 days ago

I’m excited to try this recipe, I was curious how different would the yeast react to my lactose free milk? Will it still activate the same? And would my lactose free milk change much consistency to the recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bekah
Posted: 10 days ago

Great questions! Generally, lactose-free milk should work just fine in this recipe. The yeast is activated by the sugar and warm liquid, not specifically by lactose, so the yeast should react the same way.

As for the consistency, lactose-free milk is usually very similar in texture to regular milk, so it shouldn’t change the consistency of the dough significantly.

However, do keep in mind that every brand of lactose-free milk can be slightly different, so results may vary a bit. But overall, I think it should work quite well! Can’t wait for you to try these cinnamon rolls – they’re a real treat! Enjoy baking! 😊🍞👩‍🍳

0
Reply
Isabelle
Isabelle
Posted: 14 days ago

5 stars
I love this recipe! I have been making it for special occasions for a few years now. I follow the make ahead instructions and just have to bake it in the morning. My daughter just requested it again for her birthday tomorrow.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Isabelle
Posted: 14 days ago

Thank you so much for sharing your love for this recipe! 🥳 It’s heartwarming to know it has become a staple for your special occasions over the years. What a wonderful birthday treat for your daughter! 🎂 It’s fantastic that the make-ahead instructions make your life easier, allowing you to just pop it in the oven and enjoy. Wishing your daughter a fabulous birthday celebration, and here’s to more delicious memories together! 🎉🍴

0
Reply
Mary Ellen
Mary Ellen
Posted: 22 days ago

These are wonderful and easy. Do they need to be refrigerated once baked?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mary Ellen
Posted: 22 days ago

I would, yes.

0
Reply
Emily
Emily
Posted: 24 days ago

5 stars
This recipe turns out excellent every time! I always double or triple the batch when I make these & freeze the extras. This is one of my go-to dishes to bring mom’s after they have a baby. Thanks for the great recipe!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Emily
Posted: 23 days ago

My pleasure, glad you enjoyed it!

0
Reply
Lindsay Rathell
Lindsay Rathell
Posted: 1 month ago

I have done the dough twice now and it seems too soft it’s not pulling from the sides. How long should it stay on the mixer?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lindsay Rathell
Posted: 1 month ago

About 5 to 7 minutes, if it’s too soft you might need to add a bit more flour.

0
Reply
Kristina
Kristina
Posted: 1 month ago

I made this today and it turned out well. Using the measurments, it yielded 14 rolls. The only thing that I would do differently is cream the butter, brown sugar and cinnamon mixture together in a mixer and then spread it on the rolled out dough as to not make a mess when rolling. I’d also double the icing!

0
Reply
Momma T
Momma T
Posted: 1 month ago

5 stars
Made these for Easter, they didn’t want to raise very well, yeast was not expired. Definitely panicking since I had not made prior. I asked my mom to pray for them, lol. Took longer than the recipe stated, but turned out beautifully! I would have taken a picture, but was holding my granddaughter. Mom said I need to go into business and make them all the time!

0
Reply
lisa
lisa
Posted: 1 month ago

I tried making these but I must’ve done something wrong…my dough didn’t pull away from the sides of the mixing bowl. What did I do wrong? How long am I supposed to mix it with the dough hook? Help please!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  lisa
Posted: 1 month ago

It’s possible you need a bit more flour, so just add a bit more like a tablespoon at a time.

0
Reply
Yazmin
Yazmin
Posted: 1 month ago

5 stars
We love this recipe! I haven’t even bothered to try a new cinnamon roll recipe because we just love this one so much.

0
Reply
Meghan L
Meghan L
Posted: 1 month ago

5 stars
So good!! Big hit at a kids sleepover. Easy to throw together the night before and pop into the oven in the morning. I left them covered on the counter all night and they rose beautifully! Doubled the frosting-

0
Reply
Maria
Maria
Posted: 1 month ago

5 stars
This is so delicious and easy and as promised , just like Cinnabon! I’ve made them several times and they’re always a crowd pleaser. I want to try adding raisins but can never bring myself to mess with a good thing!
( I made two pans of six each. The picture is one of the pans.)

69367944864__317AC6E3-112A-49E9-B0C4-0361A7FBCC32.jpeg
0
Reply
Amal
Amal
Posted: 1 month ago

Hi Joanna,
Is long these now, but my dough would not come of the sides. I slowly added flour. But still sticky. I eventually removed it and I’m letting it rise. I hope it works.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amal
Posted: 1 month ago

You might need a bit more flour, totally depends where in the world you are and if it’s humid. If humid, you’ll need more flour.

1
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 minutes mins

Spaghetti Bolognese

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