Cinnabon Cinnamon Rolls




Hopefully you have had a Cinnabon cinnamon roll at least one point in your life, if you haven't, definitely see if you can find a Cinnabon store around you. Some Burger King's do have Cinnabon cinnamon rolls, but there is just something missing from the ones you get at Burger King compared to the real ones you get a Cinnabon store.

The recipe I have created, I worked on for about a dozen batches before I was able to get it just right.
I will warn you these do take a few hours to make (about 4 hours total), but they are just as good as the ones you get in store.

Step 1: Ingredents

You will need the following for the cinnamon roll dough:

1/4 cup warm water
2 1/2 teaspoons  yeast
1 tablespoon of white sugar

3/4 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 - 4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar

Here's the list for the cinnamon filling:

2 cups Dark brown sugar, packed
4 tablespoons ground cinnamon
1/3 cup butter, softened

And finally the cream cheese frosting, this was the hardest part to perfect (I usually end up making a double batch):

1/2 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
2 2/3 cups confectioners' sugar

Step 2: Mixing and Proofing the Dough

You will do a few things differently when making these cinnamon rolls compared to other cinnamon rolls. 
  1. Mix the water, yeast, and sugar. Let sit for 10 minutes to make a slurry.
  2. While the slurry is forming add the dry ingredients for the dough together in a mixer with a dough hook.
  3. When slurry is done add all remaining wet ingredients to the dry ingredients, mix for 5 minutes.
  4. Put the dough in an air tight container and let double in size (about an hour)
While the dough is proving you can mix up the sugar and cinnamon mixture that will go inside the cinnamon rolls. I know it seems like a lot of cinnamon, but the cinnamon rolls are going to be big.

Step 3: Rolling and Filling the Dough

Once the dough has fully proofed, you will need to roll it out on a large surface to roll it out on. Lightly dust the surface with some bread flour so the dough does not stick.
  1. Roll dough into a 16x21 inch rectangle (about 1/4 inch thick).
  2. Spread dough with 1/3 cup butter.
  3. Sprinkle evenly with sugar/cinnamon mixture.
  4. Roll up dough and cut into 12 rolls.
Make sure to reserve about a 1/4 cup of the cinnamon sugar mixture  to coat the bottom of the pan to help the rolls come out of the pan easier.

It will be a little tough to start rolling up the roll. As you roll it up lightly tug on the roll to slightly stretch the dough to help hold it together.

Step 4: Baking

I decided to give baking the rolls their own section, because you are going to use your oven as an industrial bread proofer to get them to double the second time. What I usually do is turn the oven up to about 200°F for a few minutes to get it nice and warm, put in a small shallow pan with some water in it in the oven while the roles are proofing.
  1. Place rolls in a parchment paper lined 9x13 inch baking pan. Let them rise until nearly doubled again (about 30 minutes).
  2. After they are done rising for the second time, remove the rolls and preheat the oven to 385 degrees F (200 degrees C).
  3. Bake for 15 minutes while the entire pan is covered in aluminum foil.
  4. After 15 minuets remove the foil and bake for an additional 3 to 4 minutes to lightly brown the tops (watch it they will brown quickly!).

Step 5: The Frosting

I want to give the frosting its own section as well, because this was actually the hardest part about making the cinnamon rolls.

You will need to add the ingredients for the frosting in precisely this order:

1/2 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
2 2/3 cups confectioners' sugar
  1. When you first put the butter in make sure it is at room temperature, and after it is been whipped for about 2 min. you will need to put the bowl in an ice bath to lower the butter down to right around 45°F. As soon as the butter has stiffened up just slightly, whip it with the mixer again and you will noticeable fluff up significantly more this time.
  2. While the mixer is still running, add in the vanilla, salt, and the cream cheese and whip for another 2 min.
  3. After everything is been incorporated add in the confectioners' sugar 1/2 cup at a time.
The end result will be a very creamy fluffy frosting that will melt slightly when spread on a roll.

Step 6: The Final Touches

As soon as the rolls come out of the over put a glob of frosting on each of the rolls and put it back in the over for 1-2 minutes to lightly melt some of the frosting and let it seep in between the rolls.

Let cool for 10-15 minutes, then enjoy your warm homemade Cinnabon cinnamon rolls.

If you let the cinnamon rolls come down to room temperature you will be able to freeze them for up to three months in the freezer, as long as they are in an airtight bag.

Even though these take a while to make, the taste is exceptional and you will never be able to eat another cinnamon roll out of a can again!

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17 Discussions


1 year ago

I haven’t tried them yet as they are still cooling down, but they look delicious


5 years ago on Introduction

Having worked for Cinnabon (years ago) I can tell you that to mimic the ooey gooey goodness that is the cinnamon and brown sugar mixture, you need to spead that dough with 1/2 lb of butter. I want to say I remember using a pound and cut in half for minibons, but that can't be right. We spread the softened butter onto the dough then liberally sprinkled the brown sugar/cinnamon mixture over it, rolled and cut. Also, buy the cinnamon with the highest oil content you can find. We used Korintje cinnamon, which they have renamed Makara and it was good.

4 replies

Reply 5 years ago on Introduction

Just another FYI from a "Cinnabon" Alumni. The frosting you have is very close, but I remember we used "Lemon Extract", which was the same amount as the vanilla, and salt was not needed, since the lemon added the correct taste you wanted. Hope this helps and I'd be happy to let you know more if needed, since my statues of limitation on the contract I signed with them has expired eons ago.


Reply 2 years ago

Hello! I'd be interested in learning more about the true recipe!


4 years ago on Introduction

My daughter made these for my birthday. I thought they came from a can until she told me they were from scratch. LOVE THEM.


5 years ago

I made this over the weekend and it turned out great. my wife, two kids, and in laws loved it. I even got mine ready in the evening and let them proof over night and it worked out great.


5 years ago on Introduction

i made these and people said that they were the BEST CINNAMON ROLLS EVER!! even better than cinnabon, some people thought i had made them from a can because they looked so professional.
Thank you for the awesome recipe!


5 years ago on Introduction

If you add 1 or 2 teaspoons of Xathan Gum to the cinnamon filling it will help keep the filling in the bun as it cooks instead of melting out of the bottom.


5 years ago on Introduction

When I make cinnamon rolls I use my bread machine to mix and rise the dough. Also I mix the butter with the brown sugar/cinnamon to make a "frosting" that I roll up. To make them sticky buns I use an 8-inch round cake pan. Place 2 tbs brown sugar, 2 tbs butter and 2 tbs water in the pan and melt on the stovetop. Sprinkle with some cinnamon and then place the rolls in the pan. When they are finished baking I flip them out onto a foil covered plate and let the caramel drip down the rolls and onto the plate. Yummy!!

1 reply

5 years ago

It looks delicious and i'm going to make it today! Living in the netherlands, we are used to measure liquids in milliliters and solids in grams which imho is more accurate. I'll return your recipe in grams and ml when succesfull!


5 years ago

Oh my, this is going on my 'sinner sunday' to-make list! Yummm