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! The house will smell heavenly when you bake these!
These are just beautiful rolls that melt in your mouth and warm you from the inside out!
While homemade rolls take a little time, they are worth every single second. Don’t skimp out on the frosting because… it is amazing! Seriously… it’s the best!
These taste exactly like the cinnamon rolls I love to get at the mall! I’ve made them so many times and they turn out soft and perfectly every time!
Mmmm…. perfect for breakfast or dessert… or snack. Ok, makes a good brunch too, and I’m not saying I’ve never eaten them for dinner… but I’m not saying I have either.
Items you’ll need for this recipe:
* Active Dry Yeast * Cinnamon * Vanilla Extract *
Copy Cat CinnaBon Recipe
Ingredients
- 1 cup milk
- 2 eggs room temperature
- ⅓ cup butter room temperature
- 4 - 4 ¼ cups bread flour (plus extra for rolling)
- ½ teaspoon salt
- ½ cup white sugar
- 1 package active dry yeast
Filling
- 1 cup brown sugar packed
- 3 tablespoons ground cinnamon
- ⅓ cup butter softened
Frosting
- 4 ounce cream cheese softened
- ¼ cup butter softened
- 1 ½ cups confectioners' sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- 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)
- 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 21" 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.
- Bake rolls on the center rack about 15 minutes or until lightly browned.
- While the rolls are baking, combine cream cheese, ¼ cup butter, confectioners' 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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This recipe was slightly adapted from Allrecipes.com
I tried making this, but my dough was still kind of soft and sticky, even after all the kneading and flour. When I rolled them up, which didn’t go well, it kinda deflated? If that’s the right word. But when I cut them they totally just squished and got yucky and messy. Any ideas what I did wrong?
I haven’t had this issue so I can’t say for sure what went wrong Rebecca. Did you knead the dough for 5-10 minutes? This will really help with the formation of the dough. And it sounds like you may have needed more flour, the recipe calls for up to 4 1/4 cups of flour. How much did you end up using?
My husbands favorite part of Cinnabon is how gooey the inside filling is. Does this recipe have that?
Absolutely Rebecca! This recipe has plenty of sweet gooey filling.
I had never had a Cinnabon roll before. I was just looking to replace my cinnamon bun recipe that I lost. I have been told by the recipients that they taste exactly like the Cinnabon recipe. Usually followed by a gasp, “You have never had a Cinnabon before ?” These are delicious and fail proof. I have made them multiple times, not always following the recipe exact, and each and every time they turn out delicious. Thank you!
I am so happy to hear this recipe has been a hit for you Doreen!
hi can these be made gluten free I don’t have the flours you have in Australia so not sure
I haven’t tried it so I can’t say for sure Wilma. If you try it I would love to hear how it turns out!
Thank you for this recipe, I’m been making them for years. To freeze- prepare and bake the risen rolls for only 8-10 minutes. Cool and freeze. I put my rolls in individual baking cups. Freeze in large ziplocks. When I want a few, let thaw a few minutes then bake for 4-5 minutes. They are perfect! Freezing before cooking deflated the rising process. I use fast rise yeast and make sure the temperature of the milk is 125-130 degrees!
Hungry just writing about them!
Thank you for the tip Patti!
was that 12 cinnamon rolls or 12 cinnabons?
cinnabons are 3 x the size of regular cinnamon rolls ….?
Hi Marcia, this makes 12 cinnamon rolls. Enjoy!
Can you make them the night before and put them in the fridge .
I haven’t tried it yet but other readers have successfully prepared, shaped, and stored in the refrigerator overnight and baked them in the morning. They will rise a bit in the fridge but may need to rise more in the morning. Check them early ensuring you leave enough time for them to rise if needed. If they do need to rise more, you can leave them on the counter for an hour or so.