cinnabon recipe

I can’t think of many things that make your house smell as amazing as homemade cinnamon rolls. This Copy Cat CinnaBon recipe is no exception! Your house will smell heavenly when you bake these!

Copy Cat Cinna*Bon Recipe! Delicious Cinnamon Rolls at Home!

milk

eggs (room temperature)

butter (room temperature)

bread flour ((plus extra for rolling))

salt

white sugar

dry yeast

brown sugar (packed)

cinnamon

butter (softened)

cream cheese (softened)

confectioners' sugar

vanilla extract

Combine 2 cups of the flour and yeast in a large mixing bowl. In a saucepan, combine milk, butter, sugar and salt over medium heat until temperature reaches 120 to 130 degrees (butter will be almost melted).  Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds. Stir in as much of the flour as you can. (see note below for bread machine)

Place dough a floured surface and knead in as much of the remaining flour as possible. Continue to knead the dough until it is very smooth and elastic (this will take about 5-10 minutes). Cover dough with oil or cooking spray and plastic wrap. Let rest covered for about 15 minutes. Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside.

Roll the dough into a 18x21-inch rectangle. Spread ⅓ cup butter on the dough and top with the brown sugar and cinnamon mixture.

Starting with the long side, roll up dough so you have an 18' log. Cut into 12 even rolls. Grease a 9x13 pan and place the rolls in the pan. Cover with plastic wrap and a tea towel or kitchen towel and let rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls on the center rack about 15 minutes or until lightly browned.

While the rolls are baking, combine cream cheese, 1/4 cup butter, confectioners&#039; sugar, vanilla extract and salt with a mixer until fluffy.

Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.

This Cinnabon recipe will have you making Cinnabon Cinnamon Rolls at home on a regular basis.  This copycat Cinnabon recipe may even be better than the cinnamon rolls you get at Cinnabon.  Plus you can tell everyone you made them and nothing beats homemade cinnamon rolls.

Best Homemade Cinnamon Rolls Recipe {Copycat Cinnabon Recipe}

tbsp butter

sugar

¼ cup cream cheese

½ tsp vanilla

⅛ tsp salt

(1/4 ounce) package active dry yeast

warm milk

softened butter

tsp salt

2 eggs

cups flour

brown sugar

tbsp cinnamon

⅓ cup butter, softened

https://mediavine-res.cloudinary.com/video/upload/rbwkz3wnhhenowcdwgwn.mp4

If you love Cinnabon Cinnamon Rolls, you're going to love this Copycat Cinnabon Recipe.  It's easy to make and is even better than the ones you get at Cinnabon! They're the best homemade cinnamon rolls you'll ever make or eat!

Copycat Cinnabon Cinnamon Rolls Recipe

Most everyone loves warm yummy Cinnabon cinnamon rolls. If you've had the pleasure of tasting the pure deliciousness of these cinnamon rolls at the airport or a shopping mall, you're familiar with their awesome goodness.

Cinnabon Cinnamon Rolls Copycat Recipe

active dry yeast OR rapid rise yeast (2 + 1/4 teaspoons)

eggs,

butter

all-purpose flour

butter, softened

brown sugar, packed

unsalted butter (8 tablespoons)*

cream cheese

vanilla vanilla

In the bowl of a stand mixer, dissolve yeast in warm milk until lightly foamy.

Add the rest of the ingredients to the bowl and mix with a wooden spoon until combined.

Attach the bowl to the mixer along with the dough hook. Kneed the dough for about 4 minutes until the dough is soft and smooth.

Grease a clean mixing bowl with butter. Transfer the dough to the buttered bowl. Cover the bowl with a clean kitchen towel. Allow dough to rise undisturbed for one hour or until doubled in size.

INSTRUCTIONS FOR DOUGH

Generously grease one rectangular baking dish (or two square bakers) with butter. Put aside.

In a small bowl, mix the cinnamon and sugar together. Transfer the mixture to a sugar shaker (this will eliminate any lumps from the brown sugar). Put aside.

Transfer the dough to a clean pastry board lightly dusted with flour. Roll out the dough into a rectangle that&#8217;s approximately twelve inches by sixteen inches.

With a spatula, spread the softened butter evenly over the dough. Using the sugar shaker, sprinkle the cinnamon sugar evenly over the entire surface of the dough.

From the long end, carefully roll the dough into a log. With a knife or floss, cut the dough into 12 cinnamon rolls. Transfer cinnamon rolls to the buttered baking dish, leaving enough space in between.

Cover the baking dish with a towel. Allow cinnamon rolls to rise for 30 minutes or until doubled in size.

Adjust your oven rack to the middle position. Preheat oven to 350 degrees.

Uncover the cinnamon rolls. Tent the baking dish with foil. Bake the cinnamon rolls for 15 minutes with the foil tent. Remove the foil tent and bake for another 10 minutes or until cinnamon rolls are lightly golden brown. (Total baking time &#8211; approximately 25 minutes.)

Prepare the icing while the cinnamon rolls are baking.

INSTRUCTIONS FOR FILLING

In a mixing bowl, whip the butter, cream cheese, powdered sugar, salt and vanilla until light and fluffy.

Using an icing spatula, frost the baked cinnamon rolls with icing while they&#8217;re still warm.

INSTRUCTIONS FOR ICING

Made these exactly as stated and they turned out perfect.  Will make them again.

i love this recipe and use it regularly. Can you hand nead the dough instead of using the dough hook? My kitchenaid just broke on me :(

My husband loves  Cinnamon buns with raisins and pecans . I added them on top after the icing while still warm. Omg! I just saying

I just wanted to say thank you for the photos provided and even the added photos of the tools you’ll need. I appreciate it because I not only like to read what I’m doing but I’m a visual learner so to see what it should look like is absolutely amazing! Thank you so much!

This recipe took me to Cinnabon in the mall. It is a perfect replica of Cinnabon buns. I loved it! Next time I will add less sugar overall so I won't feel guilty having an extra piece.  If you don't like desserts sweet you will need to cut the sugar in the recipe. It is truly easy to make and worth it.

Just Amazing! I finally found the perfect Cinnabon copycat recipe. Thank you!!!

I just have to say that I have made this recipe several times and my family loves them. I do have to let you know that the printable version of your recipe is a bit bad. your social media buttons are actually on the printed version and black the left side of the page covering up directions and part of the nutrition facts. There are large blank spots where the plethora of ads on the page was. Also on the page, a lot of your Google AdSense ads are covering content. I understand and am okay with the ads as I have a lot of friends who also use them but they really need to be moved to where they are not covering content. Otherwise, your instructions are very clear and the recipe is great.

These are the best I’ve had without going to the Cinnabon in the mall. Easy recipe to follow as well. I’m still trying to figure out how to construct the chocolate Cinnabons though. The only place I ever saw ( and gorged on) was in the Phoenix airport. If you know about those( like the kind of chocolate they use and how to incorporate, I’d love it.
Thanks, Cindy K

This recipe is deliciously amazing! I made these yesterday because I wanted Cinnabon and these were everything I could have ever wanted in a cinnamon roll!!!

In my search for Cinnabon Cinnamon Rolls I found this website. And I must say that I am very lucky and happy to have found this recipe.
I made these cinnamon rolls for a friend of mine as a surprise for her birthday. 
The rolls are very light and fluffy. And it was the very first time that a yeast dough turned out so perfectly for me.
My friend, her family and especially her son loved and enjoyed the cinnamon rolls. This recipe is definetly a keeper for me. And I look forward to discovering more delicious recipe on this website. 
Keep up the great work.

I just did it!
I put the ingredients on bread machine, select “dough”, follow the next steps and  the rolls came out delicious!!

Thank you so much for this recipe. It’s better than Cinnabon imho. 
I was a little confused with the pictures of your equipment because the sugar shaker is way way different. I am assuming yours is a norpro sugar and flour shaker.. looks exactly like my norpro.

An easy recipe for super soft &amp; fluffy cinnamon rolls.

Super Soft Cinnamon Rolls

all purpose flour (2½ cups)

sugar (¼ cup)

instant yeast (2¼ teaspoons)

salt (½ teaspoon)

whole milk (½ cup)

butter (3 tablespoons)

vegetable oil (2 tablespoons)

vanilla (1 teaspoon)

egg (57 grams)

water (¼ cup)

butter (¼ cup)

brown sugar (⅓ cup)

cinnamon (1 tablespoon)

cream cheese (½ cup)

butter (2 tablespoons)

confectioner's sugar (1 cup)

vanilla (½ teaspoon)

For the dough, combine in a large bowl the flour, sugar, instant yeast and salt. Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted. Add vegetable oil and vanilla.

Cool milk mixture to lukewarm if necessary. You should barely be able to feel it when you stick your finger in it. Make a well in the dry ingredients and add milk mixture along with egg and water. Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough. The dough will be very sticky but do not add more flour. The more you knead, the less sticky it will become. Knead until it feels very smooth, about 6-8 minutes. Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.

While dough is rising, combine the brown sugar and cinnamon in a small bowl for the filling. Once the dough has proofed, roll out into a rectangle that measures 15x10 inches. Use a small amount of flour on your work surface to prevent sticking. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture. Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.

Using a sharp knife or a piece of string, cut the roll into 8-12 buns. Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic. Allow to rise in a warm place for another 45-60 minutes or until doubled in size.

Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles. Set aside to cool while making the frosting.

For frosting, cream together cream cheese and butter until smooth. You can do this by hand or with an electric mixer. Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.

Frost cinnamon rolls while they are still slightly warm but not too hot. The frosting should not melt. Serve immediately or keep well wrapped in the refrigerator for up to 5 days.

Copy Cat Cinna*Bon Recipe! Delicious Cinnamon Rolls at Home! I can’t think of many things that make your house smell as amazing as homemade cinnamon rolls. This Copy Cat CinnaBon recipe is no exception! Your house will smell heavenly when you bake these!

Copy Cat CinnaBon Recipe

active dry yeast (1 packet, about 2 ¼ teaspoons)

Combine 2 cups of the flour and yeast in a large mixing bowl. In a saucepan, combine milk, butter, sugar, and salt over medium heat until temperature reaches 120 to 130°F (butter will be almost melted).  Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds. Stir in as much of the flour as you can. (see note below for bread machine)

Starting with the long side, roll up dough so you have an 21&quot; log. Cut into 12 even rolls. Grease a 9x13 pan and place the rolls in the pan. Cover with plastic wrap and a tea towel or kitchen towel and let rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 400°F.

While the rolls are baking, combine cream cheese, ¼ cup butter, confectioners&#039; sugar, vanilla extract and salt with a mixer until fluffy.

I love this recipe.  I use it to make star bread. I make the dough in my bread maker, I do heat the milk and butter. it comes out perfect every time! 
the dough makes a nice puffy star bread.

Very yum! I made these today. I did increase the brown sugar mixture because I combined the butter by mistake but they became even more like Cinnabon ones. Also I put double cream (heavy cream )on the rolls before their second proving which I saw other recipes do.  So delicious! 

I did heat up my milk, butter and sugar but I put them all in my bread maker which worked out great.

I honestly thought heating up the sugar, milk and butter in a saucepan was odd myself.. I went ahead and made it anyway. This is the 3rd recipe I’ve tried and it is the best one yet!

This recipe is outdated.
It’s based on old baking logic from decades ago, when yeast was weaker and kitchens were colder. In 2025, the step telling you to heat milk (and effectively melt the butter) is unnecessary and actively harmful. It dramatically increases the risk of killing yeast, curdling eggs, and breaking gluten formation.

If you’re not over 40 years old and didn’t learn baking before modern ingredients and equipment, you will most likely fail using this recipe exactly as written. The heating step is ridiculous by today’s standards and causes more ruined dough than it prevents. Cold or barely warm milk works perfectly with modern yeast, makes the dough more forgiving, and avoids all of these issues.

If you are a young person trying to do this recipe and fail multiple times like I did, don’t blame yourself. The failure isn’t the baker — it’s the recipe. 

Do NOT heat the milk butter sugar salt mixture. If you do and you overshoot it by even 5 degrees farenheit it’ll ruin your entire batch. Just add it cold and it’ll be fine as long as you’re not in 1980.

Made these for Christmas morning and they were PERFECT!!! Only change I really made: I added about 1/2 cup of heavy whipping cream to my pan after I placed the rolls in there (so the cream was around the rolls for their rising-I read somewhere that the cream will create a perfect cinnamon roll, and I really think it did here!). These tasted just about identical to Cinnabon!

I've made these several times and they're always great.  I'm thinking of making another batch tomorrow, but rolling out the dough a little thinner and rolling up the buns in about one and a half to two inches across.  If it works, I will take them to a Christmas party.  The buns that the 18x21 sheet create are a little large for sharing with a group, IMO.

I love this recipe! 
Can these be made in advance and refrigerated, then baked the next day?

I have made these twice now and this recipe is excellent.  Everyone loved them.

I love this recipe too🥰 Congratulations on your blue ribbon.  I’m suspecting the browning is because of the high content of sugar I only put half the sugar in.

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