The Best Homemade Cinnabon Cinnamon Rolls

These Cinnamon Rolls are the ultimate Cinnabon clone. Chewy, soft, and completely homemade. Throw out your old recipes because you’ll never need another Cinnamon Roll Recipe again! These rolls are soft, buttery, and topped with a luscious Cinnamon Roll Icing that will have everyone literally drooling. Can you believe I wrote this recipe way back in 2013 and it’s still one of my most popular recipes.

Ingredients Needed for Clone of a Cinnabon

Ok guys, HERE IT IS, my CopyCat Cinnabon Cinnamon Rolls Recipe! I’m pretty sure this is the most anticipated recipe I’ve hyped up in a very long time–and for good reason! These Cinnamon Rolls are absolutely heavenly and I’ve been working hard, making over 200 cinnamon rolls, trying to get this recipe as delicious as possible. SO SO thrilled to be sharing this recipe with you all today!

While this list may seem a little long, it truly is the bare basics. Lots of pantry staples! Most of you will already have the main ingredients needed for Homemade Cinnamon Rolls. Here’s what you’ll need:

For the Dough

warm water + active dry yeast– since this is an enriched dough, I like to give the yeast a head start by proofing it in some warm water. I use Red Star Platinum Yeast (rapid rise kind). Feel free to double the yeast in this recipe to ensure a good rise, especially if you’re working in a drafty kitchen.
granulated sugar– to keep the dough sweet and help the yeast rise
buttermilk– Out of all the ‘cloned’ recipes I looked through online, NONE of them had buttermilk!! If you search Cinnabon secret ingredient on YouTube, you’ll find the creator talking about her ingredient. She never says what it is, but buttermilk fits the bill of everything she was saying!
egg– used for structure
canola oil– adds a soft texture to the cinnamon roll dough
all purpose flour+ salt– every yeasted bread product out there absolutely needs flour for the gluten (chewy texture!) and salt for flavor.

For the Cinnamon Sugar Filling

softened butter– Cinnamon rolls are filled with ridiculous amounts of butter and my recipe is no different. It’s what makes them so good.
light brown sugar– dark brown sugar will work here, but I prefer light.
ground cinnamon– I love the spiciness of Saigon cinnamon, but if you have plain cinnamon in your cupboards, use that. (Did you know that Cinnabon sources and imports their own cinnamon?)
cornstarch– a bit of a weird ingredient for cinnamon rolls, I know, but it helps with keeping the cinnamon roll filling in the roll as they bake.

For the Cream Cheese Frosting

cream cheese -use at room temperature so it blends in perfectly with no lumps!
softened butter (or butter)- salted butter pairs really well with the cream cheese in this frosting.
vanilla extract– for delicious flavor!
corn syrup– makes our frosting really shiny
fresh lemon juice – adds a little extra zing that you can’t get from cream cheese alone.
powdered sugar– for a non-granular sweetness that melds in beautifully to this cinnamon roll icing.

Cinnamon Roll Variations

Here are a few ways to make this homemade cinnamon roll recipe your own:

Use whole wheat flour for a heartier roll
Swap heavy cream for buttermilk if that’s what you have
Add a handful of chopped nuts or mini chocolate chips to the filling
Try orange zest in the frosting for a bright twist
Use melted butter in the filling instead of softened—either works

How to Make Copycat Cinnabon Cinnamon Rolls

The biggest thing you need to remember when making homemade Cinnamon Rolls is to have patience. Nothing about this recipe is hard per say, but there are a lot of steps. Keep with it! You can absolutely follow this recipe and end up with a pan of Cinnamon Rolls just as beautiful as mine! I give you lots of directions below, but there is a whole lot more in the printable recipe card at the bottom of this post.

1. Make the Dough

In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes.

Once the mixture looks bubbly and frothy, pour in remaining sugar. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer.

Pour 2 cups of flour and salt into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl.

Pro Tip: You may not use the entire amount of flour to get to this stage. THAT’S OK! When the dough is tacky but not sticky enough to stick to your hands when touched, it’s perfect. Once it has reached this stage, knead for 5 minutes.

Remove dough from bowl, grease and replace back into same mixing bowl {since it’s practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until the dough has doubled in size. It is a very enriched dough, so it might take longer for it to rise. That is fine and normal!

A Note About Enriched Dough

This Cinnamon Roll Recipe uses a highly enriched dough. What is enriched dough? Basically a bread dough that is made with more than just the basic water, yeast, salt and flour. The additions of butter, buttermilk, sugar and eggs make this an enriched dough. Why is that important to know? Enriched doughs inhibit yeast growth which means this dough will take longer to rise than a typical bread dough. It will grow! It will just take longer. I recommend either using rapid rise yeast or doubling your active dry yeast to get things going.

2. Filling and Forming Cinnamon Rolls

In a medium-size bowl, stir brown sugar, cinnamon, and cornstarch together until combined. Set aside.

Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20×30 large rectangle {or as close to that as possible} while moving dough around to ensure it’s not sticking to your work surface. If it’s a little short or uneven, feel free to cut off the edges to even it all out.

Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin.

Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log.

Score log every 2 inches and then slice your rolls using those marks. Place onto parchment paper lined, butter greased pans. 12 fit into a 9×13, 3 remaining fit into a loaf pan, or 8×8 with the small ends. Cover pans with plastic wrap and dish towels.

Let rolls rise another 1-2 hours or until they are touching and have risen almost double. If you are not using quick rise yeast, have added too much flour or are working in a chilly kitchen, it may take 3-4 hours for your rolls to rise. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up.

3. Bake

Bake in a preheated oven at 350° F for 17-20 minutes, or until tops start to turn golden brown. Watch them carefully!!

4. Make Cream Cheese Icing

While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.

Pro tip: If you want your frosting to look more like Cinnabon, whip it 5-7 minutes or until it lightens in color.

5. Frost Cinnamon Rolls

Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Storage + Make Ahead Directions For Cinnamon Rolls

Keep in an airtight container at room temp for up to 3 days, or refrigerate for up to 5 days. Reheat gently for that fresh-from-the-oven feel.

Can you make Cinnamon Rolls ahead of time?

Yes, you can! Follow the directions up until letting the dough rise after filling and rolling them. At this point, you can store them in the fridge overnight if you are making them ahead of time.

To make them the next day, bring them up to room temp and let them rise before baking. (After I took the pan out of the fridge, I let them rise 4 hours. It takes a while to take the chill off.) After that, prepare the icing and follow the directions as normal.

Can you freeze this recipe?

Yes! Freeze the unbaked rolls in the pan before the second rise. Thaw overnight in the fridge and bake as directed.

Cinnamon Roll FAQ’s

Can I substitute Margarine for Butter?

Yes, you absolutely can easily substitute butter for margarine in this cinnamon roll recipe. Cinnabon lists margarine on their ingredients list, so that is why I use it from time to time, but most households probably would prefer butter.

Why do you use Cornstarch in the filling?

I know cornstarch is a totally random ingredient, but it helps hold the filling in the cinnamon roll instead of oozing out while baking. It still oozes, but not nearly as much. (Cinnabon actually uses a chemical/food gum to help it not ooze which is REALLY appetizing I know.)

Do I have to use Corn Syrup in the frosting?

Nope, you don’t have to use it! It does add a nice shine (and is found on that darn Cinnabon list of ingredients as well) so I like to use it, but it won’t ruin your cinnamon rolls if you simply omit it.

My Cinnamon Rolls didn’t rise! What did I do wrong?

Cinnamon Rolls NOT rising (or rising really slowly) could be caused by a number of reasons. Your yeast was not fast-acting, your yeast was old, you kneaded in too much flour, your kitchen was on the colder side, etc. etc. If you’re really concerned about it, simply double the yeast to have some extra insurance. These rolls are made with a very enriched dough (see my note above about enriched doughs) which make it a slow rise. This is totally normal! Again, if you’d like to speed things up, simply double the yeast.

Can I over knead my dough?

Kneading dough in a stand mixer is an efficient way to make any kind of bread dough, however, it can get *too* efficient and there is a tendency to add in too much flour. It should still stick to the bottom of the bowl, but pull away from the sides. Also, when you feel it, it should be tacky but not enough to stick to your hands and leave a residue. Kneading the cinnamon roll dough by hand is a great way to ensure the dough doesn’t get over kneaded.

My rolls are still raw in the middle after baking! What did I do wrong?

Typically, cinnamon rolls stay raw in the middle for two reasons: (1) they were rolled too tightly and never had a chance to rise in the middle OR (2) they need more time in the oven to bake. How do we fix this? Roll your cinnamon rolls to be tight enough to maintain their shape, but not so terribly tight that the dough can’t rise. Practice does make perfect! Also, be sure to make your rolls in the bottom third of the oven.

More Sweet Breakfast Recipes!

If you enjoyed this recipe as a breakfast treat, you’re going to love my other sweet breakfast recipes! Here are some of my favorites:

Easiest Belgian Waffle Recipe– I love a good waffle, and these are so simple to make and taste amazing!
The Best Crepe Recipe – Seriously, the best recipe! Nearly fail-proof.
Perfect French Toast Casserole – a great make ahead breakfast for the weekend.
Brioche French Toast (my current favorite I am crushing on!)
Chewy Soft Cinnamon Rolls– this recipe uses a simpler bread dough that gives a huge and puffy cinnamon roll.

Next time you’re craving real cinnabons, skip the store and bake your own. You’ll never look back. They are TOTALLY worth the wait! The printable recipe card is below. Have a great day! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

The Best Homemade Cinnabon Cinnamon Rolls Recipe

These Cinnamon Rolls are the ultimate Cinnabon clone. Chewy, soft, and homemade, you'll never need another Cinnamon Roll Recipe again!

Ingredients

for the dough-

▢ 3/4 cup warm water
▢ 2 1/4 teaspoons active dry yeast use rapid rise (*see notes below)
▢ 1/2 cup granulated sugar
▢ 1 teaspoon salt
▢ 1/4 cup buttermilk at room temperature
▢ 1 egg
▢ 1/3 cup canola oil or vegetable oil
▢ 4 1/2-5 cups all purpose unbleached flour

for the filling-

▢ 1/2 cup butter softened (or margarine)
▢ 1 1/4 cups packed light brown sugar
▢ 2 1/2 tablespoons ground cinnamon
▢ 2 tablespoons cornstarch

for the frosting-

▢ 2 oz. cream cheese at room temperature
▢ 1/4 cup butter softened (or margarine)
▢ 1 teaspoon vanilla extract
▢ 1/2 tablespoon corn syrup
▢ 1 teaspoon fresh lemon juice
▢ 1 1/4 cups powdered sugar

US Customary – Metric

Instructions

Make the Dough-

In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes.
Once the mixture looks bubbly and frothy, pour in remaining sugar. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer.
Pour 2 cups of flour and salt into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. **You may not use the entire amount of flour to get to this stage. THAT'S OK! When the dough is tacky but not sticky enough to stick to your hands when touched, it's perfect. Once it has reached this stage, knead for 5 minutes.
Remove dough from bowl, grease and replace back into same mixing bowl {since it’s practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until the dough has doubled in size.

Filling and Cutting Rolls-

In a medium-size bowl, stir brown sugar, cinnamon, and cornstarch together until combined. Set aside.
Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20×30 rectangle {or as close to that as possible} while moving dough around to ensure it’s not sticking to your work surface. If it’s a little short or uneven, feel free to cut off the edges to even it all out.
Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin.
Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place onto parchment paper lined, butter greased pans. 12 into a 9×13, 3 remaining into a loaf pan, or 8×8 with the small ends. Cover pans with plastic wrap and dish towels.
Let rolls rise another 1-2 hours or until they are touching and have risen almost double. If you are not using quick rise yeast, have added too much flour or are working in a chilly kitchen, it may take 3-4 hours for your rolls to rise. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17-20 minutes, or until tops start to brown. Watch them carefully!!

Cinnamon Roll Icing-

While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.
Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Video

Notes

*I use Red Star Platinum Yeast (rapid rise kind). Feel free to double the yeast in this recipe to ensure a good rise, especially if you’re working in a drafty kitchen. -See step by step photos for more details. -If your frosting isn’t quite ready after you pull the rolls out of the oven, cover with foil so the tops don’t dry out and get crispy.

Nutrition