Introduction: Cinnamon Rolls From Cinnabon

Now that everything is almost never open, I decided to recreate the cinnamon rolls from Cinnabon. This recipe is fairly easy to make but takes all day because it has to rise quite a couple times which causes it to take all day. But is worth it in the end because you end up with about 12 medium sized cinnamon rolls.



  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm water
  • 1/2 cup granulated sugar
  • 1/4 cup buttermilk
  • 2 large eggs
  • 7 tablespoons unsalted butter, divided
  • 5 1/2 - 6 cups all-purpose flour
  • 2 teaspoons salt


  • 1/2 cup unsalted butter (1 stick)
  • 1 1/2 cups light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 tablespoon cornstarch


  • 4 ounces cream cheese, softened
  • 1/4 cups unsalted butter, softened (1/2 stick)
  • 1 cup powdered sugar
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Step 1: Step 1

    Pour water and sugar into the bowl of a stand mixer fitted with a dough hook, sprinkle yeast over top, and stir. Allow the yeast to expand for about 5 minutes. Once it is nice and foamy, like the top of a bubble container after shaking it softly, that is when you know it is ready.

    Step 2:

    In the meantime zap 6 tablespoons of butter in a microwaveable bowl.

    Step 3:

    Once the yeast mixture smells delicious, and looks like the top of a bubble container, add buttermilk, eggs, and butter to the bowl of the stand mixer. Mix on the lowest of your settings and add 4 cups of flour, 1 cup a time. Add your salt. Once the flour is mixed in, add the remaining flour 1 tablespoon at a time, until the dough becomes no longer sticky. Then start kneading the dough about medium high for about 5 minutes.

    Step 4:

    Next lightly dust countertop with flour. Flip the dough onto the countertop, and knead the dough about 3 times. Then shape into a ball.

    Step 5:

    Melt 1 tablespoon butter in a microwavable safe bowl. Next pour it into a bowl.Then put in the dough and flip the dough around until it is completely covered in butter. Lightly cover the bowl with plastic wrap. Then put a towel on top and allow dough to rise for 1-1 1/2 hours.

    Step 6: Starting the Filling

    Once the hour is almost up combine light brown sugar, cinnamon and corn starch in a medium sized bowl. Stir with fork until everything is well combined. Set off to the side.

    Step 7:

    Once the dough has finished rising for the hour, knead about 4 times. After you are finished kneading start rolling it out into a rectangle. Spread the butter around the dough.

    Step 8:

    Start sprinkling your cinnamon mixture over the dough. Make sure to evenly spread it out.

    Step 9:

    After you have finished sprinkling the cinnamon mixture over the dough start rolling the dough into a long cylinder. Once you are finished start cutting the giant roll into a half, then in half again, finally cut those halves into thirds.

    Step 10:

    Then grease a medium-large pan and start putting the rolls in. Lightly cover with plastic wrap then put a towel on top and leave to rise for 1-1 1/2 hours.

    Step 11: Preheating Oven

    Preheat the oven to 350 degrees Fahrenheit

    Step 12:

    Bake for about 20-25 minutes or until golden brown.

    Step 13: Making the Frosting

    About halfway through the cooking time start to prepare the frosting. Add the cream cheese, and butter in a medium-large bowl. Beat with a mixer until light and fluffy, like fluffy clouds. Add the rest of the ingredients and mix for about 3 minutes. Then set aside.

    Step 14: Add Frosting to Rolls

    Take the rolls out of the oven and while they are still warm spread cream cheese frosting over them. Leave them to cool for about 5-10 minutes. Serve and enjoy.

    Step 15: Storing

    Before the rolls cool down to much move them to another pan. Or else the filling will harden and be such a pain to clean and get the leftovers out. If you end up with leftovers store them in the refrigerator to keep them from going bad.

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