Copycat Cinnabon Cinnamon Roll Recipe

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#10223

Cinnabon made the cinnamon roll popular again and this recipe is a dead ringer for the ones you get at the mall.

serves/makes:

ready in:

2-5 hrs

35 reviews
6 comments

ingredients

Dough
1 cup warm water (105-115 degrees F)
1 teaspoon sugar
2 packages active dry yeast
2/3 cup sugar
1 cup warmed milk
2/3 cup melted butter, cooled
2 teaspoons salt
2 eggs, slightly beaten
7 cups plain flour, or as needed

Filling
1/2 cup melted butter, cooled
1 1/2 cup sugar
3 tablespoons ground cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional
additional melted butter and sugar for the pan

Creamy Glaze
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons hot water, more as needed

directions

For the dough:

Place the warm water and 1 tsp of sugar in a bowl or measuring cup. Sprinkle the top of the water with the yeast and let stand until the yeast bubbles.

Meanwhile, in a mixing bowl, combine the remaining sugar, milk, melted butter, salt, and eggs. Beat on medium speed with an electric mixer until combined.

Stir in the yeast mixture. With the mixer running, add half of the flour in 1-cup increments, mixing until each addition is incorporated. Scrape down the sides of the bowl as needed.

Add enough of the remaining flour until a stiff dough forms (it will be slightly sticky).

Turn the dough out onto a floured surface and knead for 5-10 minutes or until smooth and elastic.

Form the dough into a bowl and place in a greased bowl. Cover the bowl and let the dough rise in a warm, draft-free location until doubled in size (about 1 1/2 hours).

Remove the risen dough from the bowl and place on a floured surface. Punch down the dough to deflate it then let it rest for 5 minutes.

Roll the dough out into a 15x20-inch rectangle.

For the filling:

Spread the dough with the melted butter. In a bowl, stir together the sugar and cinnamon. Sprinkle the sugar mixture evenly over the buttered dough. Sprinkle the nuts and raisins (if using) over the cinnamon-sugar mixture.

Starting on the long side, roll the dough up jelly roll style. Pinch the seam to seal the dough. Cut the dough into 15 equal-sized slices.

Generously grease a 13x9 baking dish and an 8-inch square pan with melted butter. Sprinkle the bottom of the pan lightly with sugar.

Place the cinnamon rolls in the pans, cut sides down. Let the dough rise in a warm, draft-free place until the rolls have doubled in size (about 45 minutes).

While the dough is rising, preheat the oven to 350 degrees F.

When the rolls have doubled in bulk, place the pans in the oven and bake at 350 degrees F for 25-30 minutes until they are golden brown. Remove the pans from the oven and place on cooling racks.

For the glaze:

In a bowl, stir together the melted butter, powdered sugar, and vanilla. Stir in the hot water one tablespoon at a time until the glaze is the desired consistency. Drizzle or spread the glaze over the rolls while they are still slightly warm.

Serve the rolls warm or let cool completely then store in an airtight container at room temperature for up to 3 days.

recipe tips

Try adding a cup of chocolate chips to the filling.

If you enjoy coffee flavor, add a teaspoon of instant coffee granules to the dough.

Garnish the rolls with a sprinkle of cinnamon or nutmeg.

common recipe questions

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. The main difference is that instant yeast doesn't need to be dissolved in water first and can be mixed directly with the dry ingredients.

Is there a substitute for walnuts in the filling?

If you don't want to use walnuts, you can omit them or substitute them with other nuts like pecans or almonds.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time. After the first rise, punch it down, cover it tightly, and refrigerate. Let it come to room temperature and proceed with rolling and filling the next day.

How can I tell when the cinnamon rolls are done baking?

The cinnamon rolls are done when they are a light golden brown and spring back when lightly touched. Baking time may vary slightly based on your oven.

Can I freeze the baked cinnamon rolls?

Yes, you can freeze the baked cinnamon rolls. Wrap them tightly in plastic wrap and place them in a freezer bag. Thaw and reheat gently before serving.

How should I store leftover cinnamon rolls?

Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat in the oven or microwave until warm.

Can I use a different type of flour?

You can experiment with different types of flour like bread flour for a chewier texture or a mix of all-purpose and whole wheat flour for a healthier option.

nutrition data

863 calories, 38 grams fat, 124 grams carbohydrates, 12 grams protein per serving.

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reviews & comments

Early Bird REVIEW:
December 11, 2019

I have made these and they really are awesome! I have a question though. Has anyone ever made the rolls, let them rise, and then refrigerate until morning? I'd like to make them to give to the family on Christmas eve with the idea they can take them home and bake the next morning for breakfast. Have any of you done that?
Guest Foodie October 11, 2014

While I won't rate the recipe since I haven't made it I do have to say part of what makes Cinnabons SO good is Saigon Cinnamon and cream cheese frosting. I can give a pass on the cinnamon as long as it's quality but without the cream cheese frosting it's not a Cinnabon!!
guest REVIEW:
March 25, 2014

I've used a kitchen aid mixer many times while making these and it works well but be warned, it's a very sticky dough. And yes, they freeze very well.
guest REVIEW:
March 17, 2014

Has anyone used a kitchenaid mixer to make these rolls, and are they good if you freeze them?
kitjingles REVIEW:
January 30, 2014

Made these today since we were "snowed in" and they are AMAZING!!! One tip, in the directions, make sure you say to use the 1tsp of sugar with the yeast so that way newbies like me who have never worked with it and didn't read all the directions first know not to use all the sugar at once....
dolcelinda REVIEW:
November 10, 2013

These are so much like cinnabons! Everyone can't get enough of them when I make them. Brought them to work yesterday and as soon as I walked in they were flocking around me like vultures. They knew what was in the box!
Guest Foodie REVIEW:
October 8, 2013

It was a lot of work but the cinnamon rolls turned out good.
exhausted REVIEW:
August 1, 2013

I made EIGHT batches of these over the weekend for a ladies brunch. Not a single roll was left and everyone was sure they came from cinnabon! Great recipe!
99redballoons REVIEW:
July 31, 2013

A bit of work but worth it for some yummy cinnamon rolls.
tundradreamer REVIEW:
May 29, 2013

All I can say is it is the best.....

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Nannie D REVIEW:
May 12, 2013

This was only my third attempt at making any type of yeast bread.... my 2nd attempt at making cinnamon rolls. The first was a disaster; but it was a different recipe. These were amazing!! Recipe was easy and well written. The only thing I changed was I used milk (4T)in the icing instead of water. My neighbor wanted to know if anyone had ever killed for them....
Alaska147 REVIEW:
December 31, 2012

I am beyond amazed, this is the best batch of cinnamon rolls I have made in a long time. Thank you....awesome...
suz REVIEW:
December 28, 2012

I had lost my favorite cinnamon roll recipe so when I was asked to bring the rolls my children loved so much for christmas, I went searching for another. The dough of this recipe is amazing..so soft and light. The only thing I will do differently the next time is roll the dough thinner to create more layers and I always prefer a cream cheese frosting and brown sugar for the filling. I am grateful I have another recipe I can call my favorite.
Guest Foodie December 11, 2012

Can these be made ahead of time? If so in what stages?
NikkiRagan REVIEW:
May 9, 2012

Hi ladies, I used to work at Cinnabon, and wanted to give you a helpful hint. We used brown sugar instead of regular sugar. And for the cream cheese frosting, we used a hint of lemon juice as well. Hope you like it! Nikki
Magic May 3, 2012

I'm definitely gonna try to do this again with less sugar. I followed everything except that i uses raw sugar for the filling and i sprinkled almost all of the sugar-cinnamon unto the dough.
michellemaneotis1 REVIEW:
January 17, 2012

These are pretty darn good. The dough is tricky. You HAVE to have your yeast activate, if not, your dough will be a dud. I spent money on one batch of dough, assuming my instant yeast would work and it did not. Mix the water with the 1 cup of WHITE sugar and two packs of yeast. Yes, one cup of sugar. I don't know what this recipe is talking about. Half of it is incorrect.Secondly, run your brown sugar - for FILLING through a food processor to make it finer. My rolls have chunks of brown sugar and the brown sugar is grainy. Not good when you are chewing it. Also, yes of course you use brown sugar for the filling!!The dough is pillowy soft and I rolled my dough out much larger than is said in this recipe. I ended up with 24 rolls and they were HUGE. I let my dough rise for the 1.5 hours as said, it grew. I made my rolls and cut them and let them rise again on my oven until they were giant. They came out fantastic! I would say that the one or two sticks of butter for buttering the pan is way too much. I had a pool of butter in both pans and it really wasn't needed.Finally, be sure not to really brown these! The subtle brown on some edges made them PERFECT. If you really try to get them brown, they will be as dry as a yard in August. YUCK. So lightly brown as stated. I used a toothpick to test the dough and it was completely cooked through.Everyone at work thought these were amazing. Even a Cordon Bleu Chef loved them. I also used the frosting in the recipe, I just made sure all the sugar lumps were out. That's a good thing too. Sift your sugar, all of it!Enjoy!!!
AmberH REVIEW:
December 30, 2011

I LOVE LOVE LOVE this recipe!!!!!! My first attempt at making cinnamon rolls turned out terrible! The recipe I used first used biscuit mix & they tasted like sweet biscuits! YUCK! This recipe did make a lot of dough but they didn't last long so I'm glad I made all of them! They were just delicious! I got my confidence back with this recipe! Thank you thank you thank you for sharing!
sheila REVIEW:
September 18, 2010

These cinnamon rolls were really good. The dough was really easy to use but it made a TON of dough. I divided it into 4 and froze three quarters and still made a dozen rolls. I really only used the dough from the recipe, I used my own cream cheese frosting and used brown sugar just a personal preference. I did end up using over 10 cups of flour.
Tracey REVIEW:
June 23, 2010

These are exactly what I was looking for in a cinnamon roll recipe! I have been using this recipe for about 4 years now and it is what everyone requests for family get togethers. I make my own buttercream frosting instead of the glaze and find it easier to use softened butter than melted for the filling. The rolls themselves are very soft and fluffy, not hard and dry like some I have tried. They aren't quite like cinnabon, but most of the people that have eaten them (including me) think they are better than cinnabon
Andy in France REVIEW:
December 24, 2009

I thought I would surprise my wife with this recipe last weekend - and I sure am glad I did! I live in France and had been missing cinnamon rolls - although they have never been a steady part of my diet... Anyway, I used the measurements listed for the rolls themselves, but improvised for the rest (since, for example, butter doesn't come in sticks but rather in 250g blocks, etc, etc). Fantastic. Really. Also, you know, I think I've eaten ACTUAL Cinnabon rolls maybe twice in my lifetime. But I still googled "recipe cinnamon rolls cinnabon" because I knew that I would gets hits at least in the ball park of what I was looking for. So, for me, this recipe is perfect. Thanks a lot!:)
shelly REVIEW:
January 27, 2009

Seriously awesome. I am a lover of cinnabon and these are very close. I will definately make them again and again.
Recipe REVIEW:
January 19, 2009

I made these several times when I cooked offshore and everybody loved them. These rolls will bust any diet out there no doubt.
Guest Foodie June 28, 2008

I agree these are not cinnabon rolls! If you use brown sugar instead of white sugar in the filling. And add 3 oz cream cheese to the glaze so it actually tastes a bit more like cinnabon. And I find it alot easier to use softended butter rather than melted in the filling, it spreads alot easier. But the dough was very nice to work with.
Chef Extraordinaire REVIEW:
February 27, 2008

I'm all about making stuff from scratch, and these cinnamon rolls were absolutely fabulous! I used quick-rising yeast just because I'm impatient, but I loved the way these things turned out. And who cares that its not brown sugar or cream cheese frosting...they're still amazing! The only thing I'd say is you could half the icing recipe because this was a lot.
CinnaMOM February 23, 2008

My family and friends love cinnamon rolls and my mom used to make cinnamon rolls all the time...these are absolutely delicious and the dough is wonderful to work with. I do use less butter than suggested but they still came outgreat!!!
robin1285red REVIEW:
January 23, 2008

what a great recipe! this was really fun, easy, and tasty. only thing i changed was i used my own cream cheese frosting instead. thanks for posting this!
Guest Foodie REVIEW:
January 4, 2008

These are GREAT!!! great dough and great frosting. I have to say, uh.... GREAT!! YUM
me REVIEW:
November 25, 2007

I only used this recipe for the dough. The dough was very good and so easy to work with. I blanketed my dough with the butter, cinnamon, and brown sugar, then made my own frosting. Very, very, good!
blossom REVIEW:
November 21, 2007

My daughter and I made these cinnamon buns and it was easy and very fun doing. I will always use this recipe and recommend it to everyone that will want to make cinnamon Buns. They were delicious and very fattening but worth every bite. Ty
Guest Foodie REVIEW:
November 15, 2007

I love Cinnabons and this was the closest I ever got to making some. In fact, this was better, I had to add more flour and I am not a chef, cook, or baker, but these came out wonderful that I was asked by friends to bake more, I ate two myself, Thank you for the recipe!!! and if you are thinking of this recipe to do, DO IT, you'll love it!!!
panuncia REVIEW:
November 4, 2007

There are a couple of errors/omissions in the recipe. For the dough, it says "...mix together warm water, yeast and sugar...." without specifying HOW MUCH sugar. Then step 2 says "remaining 2/3 cup sugar." Rolls turned out great (4 of us ate over 1/2 at the first sitting!).
11year old REVIEW:
July 11, 2007

im just 11 and i was able to make these 5 times and everytime they turned out delicious!!!
mamadayna March 1, 2007

I worked at cinnabon years ago. this is not how they make their rolls. The filling is made with cinnamon and brown sugar, they don't use melted butter,they use Oleo(margarine). The frosting is made with cream cheese. no nuts in a cinnabon cinnamon roll.
Guest Foodie REVIEW:
January 10, 2007

this was easier than i anticipated! looks very impressive and very tasty. for smaller portions and less sugar... i halved the recipe and made 10 smaller buns; also didn't put the extra sugar/butter underneath the buns and only used 1/4 of the frosting. still very good!
Wicked4 REVIEW:
January 2, 2007

Disappointed! The filling should contain BROWN SUGAR, not regular sugar. AND, Cinnabon's icing is a cream cheese icing. These were not as good as I was expecting.
Utah baker REVIEW:
December 18, 2006

Wow! Yum! My husband has always been know as the cinnamon roll King but tonight he dubbed me the cinnamon roll Queen. The receipe seemed to have a lot of butter listed for the filling, so instead of melting 1 cup, I only melted 1/2 C and this was plenty to put on the dough and in the bottom of each pan. I also took the advice of another review and used 1 tsp. lemon extract in the frosting and reduced the vanilla to 1 tsp. We made these to give to school teachers for Christmas.
Birdie REVIEW:
July 23, 2006

I have made cinnamon rolls before and this recipe was as easy as any. The dough was nice to work with - smooth and elastic; it was very easy to roll to a nice thickness for buns. Next time, I will mix the nuts in with the sugar and cinnamon filling for a more even spread and I will soak the raisins a little as the ones that rose to the tops of the buns did toughen a little. I altered the frosting a bit. Mine had less butter and a 1/2 cup of water - less fat. I found that I could divide the dough in half to make smaller buns and subsequently divide the frosting and filling to make twice as many tasty buns. Makes a delicious start to the day :-)
Bakers Dozen REVIEW:
April 9, 2006

This sweet roll recipe was very good and very easy! I was very impressed with how easy the dough was to work with and how well it handled and rose. I didn't use the filling/icing recipe, since i was just looking for the dough part but I'm sure that would be just as good! thank you for a great Cinnamon Roll! My boyfriend is very appreciative! ;)
Xyla REVIEW:
October 10, 2005

These are delicious rolls, but I found that I didn't use a HALF of the glaze that I made, and I didn't use all of the cinnamon sugar mix either, so the second time I made these I significantly cut down on the amount of those I made, still really delicious though. I always receive lots of compliments on them!
18000 REVIEW:
April 28, 2004

the missing ing is lemon extract in the frosting I know I made this frosting when i work at cinn

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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