Copycat Cinnabon Cinnamon Rolls

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Copycat Cinnabon Cinnamon Rolls are an homage to the classic quick stop treat. These rolls are soft, gooey, and filled with that special cinnamon flavor!

These copycat Cinnabon Cinnamon Rolls are delicious, soft and taste like the ones from the famous chain. Life-in-the-Lofthouse.com

There is nothing quite like walking through a mall or airport terminal and having the aroma of Cinnabon calling your name. Those amazing cinnamon rolls are just irresistible. It might be the thing I love the most about traveling, besides making it to my destination. Cinnabon Cinnamon Rolls are no longer something you have to leave your house for. Now you can skip booking the ticket and stay home to make this incredible treat!

COPYCAT CINNABON CINNAMON ROLLS

First, let me emphasize that this is a copycat recipe. I am not claiming that I have the original recipe, because I don’t need a lawsuit on my hands. This version was made in admiration of one of my family’s favorite treats.

The fluffy dough with cinnamon and sugar would be just fine on its own, but the real magic is the generous slathering of cream cheese frosting on top. This is what really makes these sweet rolls and takes them to a euphoric level of enjoyment.

These copycat Cinnabon Cinnamon Rolls are delicious, soft and taste like the ones from the famous chain. Life-in-the-Lofthouse.com

INGREDIENTS FOR CINNABON CINNAMON ROLLS

DOUGH:

  • 3/4 cup warm water
  • 2 1/4 teaspoons active-dry yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup whole milk, room temperature
  • 1 large egg
  • 1/3 cup vegetable oil
  • 5 cups all-purpose flour

FILLING:

  • 1/2 cup salted butter, softened
  • 1 cup light brown sugar
  • 2 Tablespoons ground cinnamon

FROSTING:

  • 4 ounces cream cheese, softened
  • 1/2 cup salted butter, softened
  • 2 teaspoons vanilla extract
  • 1 Tablespoon corn syrup
  • 1 teaspoon fresh lemon juice (optional)
  • 2 1/2 cups powdered sugar
These copycat Cinnabon Cinnamon Rolls are delicious, soft and taste like the ones from the famous chain. Life-in-the-Lofthouse.com

HOW TO MAKE COPYCAT CINNABON CINNAMON ROLLS

In a stand mixer, fitted with the dough hook, pour in the water, yeast and 1 Tablespoon of the sugar. Stir together, then let stand for 5 minutes, or until foamy. Once the mixture is foamy, stir in the remaining sugar and salt. Stir on low speed for about 20 seconds.

In a small bowl, add the milk, oil, and egg. Whisk together until the egg is incorporated. Pour this mixture into the yeast mixture. Stir another 20 seconds on low speed.

Add 2 cups flour into the mixer and stir on low speed until just combined. Continue to add in the remaining flour, 1/4 cup at a time, until the dough cleans the sides and bottom of the bowl. Do not add more than 5 cups of flour total. (The dough should be slightly sticky).

Turn on the mixer and knead the dough for 5 minutes. Remove dough from bowl, grease it with a little oil, then replace dough. Cover with plastic wrap and let rise 1 to 2 hours or until doubled in size.

Punch down dough. Flour a large, clean work area (counter or tabletop) with flour. Roll dough out to a 18×12 inch (or close to) rectangle. Spread the softened butter over the dough, leaving a 1-inch border untouched with butter. Sprinkle the filling (cinnamon/sugar mixture) evenly over the butter, then gently press into the dough using a rolling pin. Roll the dough up, into a tight log.

Cut into 12 equal sized-rolls. Place rolls into a parchment lined, then greased 9×13 baking dish or on a large baking sheet. Cover and let rolls rise another hour, or until doubled in size. Bake rolls in a preheated 350-degree F oven, for 20-24 minutes, or until tops barely start to brown.

Frost with the amazing cream cheese frosting and enjoy!

These copycat Cinnabon Cinnamon Rolls are delicious, soft and taste like the ones from the famous chain. Life-in-the-Lofthouse.com

HOW LONG DO COPYCAT CINNABON CINNAMON ROLLS KEEP?

I suggest storing these covered in the refrigerator because of the cream cheese frosting. They should last up to 3 days refrigerated. Warm each roll in the microwave for just a few seconds before serving again.

SERVINGS

This recipe creates 12 cinnamon rolls. They are absolutely delicious, and I will warn you, it might be difficult to only have one. 😉

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES!

Perfect Cinnamon Rolls – After a batch of these warm, frosted cinnamon rolls you’ll never go back to your regular recipe!

Pumpkin Cinnamon Rolls – This autumnal recipe is perfect for those fall mornings. Sweet pumpkin rolls with a frosting that’s to die for!

Donut Cinnamon Roll Bites – One whole cinnamon roll packed into a single bite! This pastry crossover is totally divine, and you’ll be snacking on them all day long.

The Best Cinnamon Roll Pancakes – As if breakfast couldn’t get any better, this recipe brings two great ways to start the day rolled into one meal.

Cinnabon Cinnamon Roll

Prep Time 3 hours
Cook Time 24 minutes
Servings 12

Ingredients

DOUGH

  • 3/4 cup warm water
  • 2 ¼ teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 teaspoon salt
  • 1/4 cup whole milk, room temperature
  • 1 large egg
  • 1/3 cup vegetable oil
  • 4 ½ to 5 cups all-purpose flour

FILLING

  • 1/2 cup salted butter, softened
  • 1 cup light brown sugar
  • 2 Tablespoons ground cinnamon

FROSTING

  • 4 ounces cream cheese, softened
  • 1/2 cup salted butter
  • 2 teaspoons vanilla extract
  • 1 Tablespoon corn syrup
  • 1 teaspoon fresh lemon juice (optional)
  • 2 ½ cups powdered sugar

Instructions

  • DOUGH: In a stand mixer, fitted with the dough hook, pour in the water, yeast and 1 Tablespoon of the sugar. Stir together, then let stand for 5 minutes, or until foamy. Once the mixture is foamy, stir in the remaining sugar and salt. Stir on low speed for about 20 seconds.
    In a small bowl, add the milk, oil, and egg. Whisk together until the egg is incorporated. Pour this mixture into the yeast mixture. Stir another 20 seconds on low speed.
    Add 2 cups flour into the mixer and stir on low speed until just combined. Continue to add in the remaining flour, 1/4 cup at a time, until the dough cleans the sides and bottom of the bowl. Do not add more than 5 cups of flour total. (The dough should be slightly sticky).
    Turn on the mixer and knead the dough for 5 minutes. Remove dough from bowl, grease it with a little oil, then replace dough. Cover with plastic wrap and let rise 1 to 2 hours or until doubled in size.
  • FILLING: In a medium size bowl, add the brown sugar and cinnamon. Stir to combine. Set aside.
  • Punch down dough. Flour a large, clean work area (counter or tabletop) with flour. Roll dough out to a 18×12 inch (or close to) rectangle. Spread the softened butter over the dough, leaving a 1-inch border untouched with butter. Sprinkle the filling (cinnamon/sugar mixture) evenly over the butter, then gently press into the dough using a rolling pin. Roll the dough up, into a tight log.
  • Cut into 12 equal portions. Place rolls in a parchment-lined 9×13-inch baking dish OR on a large baking sheet. Cover and let rise another hour, or until rolls have doubled in size.
  • Bake in a preheated 350 degree F. oven, for 20-24 minutes, or until tops barely start to brown.
  • FROSTING: Cream together the cream cheese and butter. Stir in vanilla, corn syrup, and lemon juice (if using). Gradually beat in the powdered sugar until everything is combined and smooth. Frost cinnamon rolls and enjoy!

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These copycat Cinnabon Cinnamon Rolls are delicious, soft and taste like the ones from the famous chain. Life-in-the-Lofthouse.com

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