copy cat cinnabon recipe

Written ByJenny Smyth Posted on
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The Best copy cat cinnabon recipe

I’m excited to share with you my favorite copy cat Cinnabon recipe that has become a staple in our household. This sweet and indulgent treat is a perfect combination of cinnamon, sugar, and cream cheese that will satisfy any sweet tooth.

As a busy mom, I love that this recipe is easy to make and requires minimal preparation time, making it perfect for a quick dessert or snack on-the-go. My kids adore helping me in the kitchen, and this recipe is one of their favorites because it’s so easy to make and always turns out deliciously.

Plus, the aroma of freshly baked cinnamon rolls wafting from the oven is simply irresistible. I’ve experimented with various techniques to achieve the perfect soft and fluffy interior, topped with a crunchy cinnamon sugar coating.

After months of tweaking, I’m confident that this recipe is a winner for anyone looking to satisfy their sweet cravings.

Copycat Cinnabon Cinnamon Rolls

4.8 from 1017 votes

Soft, fluffy cinnamon rolls with a gooey cinnamon center and a creamy cream cheese frosting. This recipe replicates the iconic Cinnabon flavor at home.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Dough

1 cup warm milk (110°F)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs
1 teaspoon salt
4 cups all-purpose flour

For the Filling

1 cup packed brown sugar
2 1/2 tablespoons ground cinnamon
1/3 cup unsalted butter, softened

For the Cream Cheese Frosting

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

👨‍🍳Directions

1In a large mixing bowl, combine warm milk and active dry yeast.
2Let it sit for 5 minutes until frothy.
3Add granulated sugar, melted butter, eggs, and salt; whisk until smooth.
4Gradually add 4 cups of all-purpose flour, mixing with a dough hook on low speed for 2 minutes.
5Increase speed to medium and knead for 5 minutes until the dough is smooth and elastic and pulls away from the bowl.
6Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, until doubled in size.
7Meanwhile, in a small bowl, mix brown sugar and cinnamon for the filling.
8Punch down the dough and turn it onto a lightly floured surface.
9Roll the dough into a 16×21 inch rectangle, about 1/4 inch thick.
10Spread 1/3 cup softened butter evenly over the dough, leaving a 1/2 inch border on one long edge.
11Sprinkle the cinnamon-sugar mixture evenly over the butter.
12Starting from the long edge without the border, tightly roll the dough into a log.
13Pinch the seam to seal.
14Cut the log into 12 equal slices, about 1.
5 inches wide.
15Place the rolls cut side up in a greased 9×13 inch baking dish, spacing them evenly.
16Cover with plastic wrap and let rise for 30 minutes, until puffy.
17Preheat oven to 350°F during the last 10 minutes of rising.
18Bake the rolls for 20 to 22 minutes, until golden brown on top and the center rolls are cooked through.
19Remove from oven and let cool in the pan for 10 minutes.
20While the rolls cool, make the frosting: beat cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
21Add powdered sugar, vanilla extract, and salt; beat on low until combined, then increase to medium and beat for 1 minute until fluffy.
22Spread the frosting generously over the warm rolls, allowing it to melt slightly.
23Serve immediately or let cool completely before storing.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook
Rolling pin
9×13 inch baking dish
Plastic wrap
Electric mixer
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 350mg🌾Total Carbs: 72g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 8g

📝Notes

For best results, use room temperature eggs and butter. If the dough is too sticky, add a tablespoon of flour at a time until manageable. Store leftover rolls in an airtight container at room temperature for up to 2 days.

Watch Video Of How Copycat Cinnabon Cinnamon Rolls Works

This copy cat Cinnabon recipe is always a hit at family gatherings and special occasions. The best part is that it’s incredibly easy to make and requires minimal preparation time.

I love serving these delicious treats warm with a dollop of whipped cream or ice cream on top. You can also store leftover Cinnabon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

❓ Frequently Asked Questions About Copycat Cinnabon Cinnamon Rolls

Q: What is the origin of Cinnabon?

Cinnabon is a Swedish-based bakery chain that was founded in 1985 by Rich Komen and Curt Swedberg. The first Cinnabon store opened at Sea-Tac Airport in Seattle, Washington.

Q: How do I store leftover Cinnabon rolls?

You can store leftover Cinnabon rolls at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the rolls tightly in plastic wrap or aluminum foil and store in the freezer for up to 2 months.

Q: Can I make Cinnabon rolls ahead of time?

Yes, you can make the dough ahead of time and refrigerate it overnight or freeze it for up to 2 months. Simply thaw the frozen dough in the refrigerator overnight and proceed with the recipe as instructed.

Q: How do I get the signature swirl on my Cinnabon rolls?

To achieve the signature swirl on your Cinnabon rolls, use a piping bag or a plastic bag with a corner cut off to pipe the dough into a swirl pattern. You can also use a spoon to create the swirl pattern by gently folding the dough over onto itself.

Q: Can I use different types of sugar in my Cinnabon recipe?

Yes, you can experiment with different types of sugar such as brown sugar or turbinado sugar to give your Cinnabon rolls a unique flavor profile.

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