Cinnabon Cinnamon Rolls Recipe is an easy copycat recipe for the best homemade cinnamon rolls. These rich, gooey rolls are finished with a creamy cream cheese frosting for an irresistible treat.
If you love the classic Cinnabon flavor, you can recreate it at home with this tried-and-true recipe. The combination of brown sugar and cinnamon creates a gooey, fragrant filling, and the tangy cream cheese frosting takes these rolls over the top. This recipe is great for special mornings like holidays or just a cozy weekend brunch.
Why We Love This Recipe
Making cinnamon rolls from scratch is easier than you might think. With clear step-by-step instructions and a dough that’s straightforward to work with, anyone can make bakery-style cinnamon rolls at home. The texture is soft and pillowy, the filling is perfectly sweet, and the frosting melts into warm rolls for the classic gooey finish.
Ingredients
Dough
- Warm milk: Warm, not hot, to activate the yeast.
- Active dry yeast: Check expiration—fresh yeast gives the best rise.
- Unsalted butter: Real butter for flavor.
- Large eggs: Room temperature.
- All-purpose flour: Spoon into the measuring cup for accuracy.
Filling
- Brown sugar: Packed; light or dark works.
- Ground cinnamon: Adjust to taste.
- Unsalted butter: Softened so it spreads easily.
Frosting
- Cream cheese: Softened to room temperature.
- Powdered sugar: Sifted for smooth frosting.
- Vanilla extract: Pure vanilla is best.
The full ingredient quantities and recipe card are provided below in the recipe section.
Additions
- Raisins: Stir into the filling if you like added chew and sweetness.
- Nuts: Chopped pecans or walnuts add crunch and depth.
How to Make Cinnabon Cinnamon Rolls
Step 1. Pour warm milk into a large bowl, stir in the yeast, and let it sit about 5 minutes until frothy.
Step 2. In a stand mixer bowl, combine sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and mix with a dough hook until the dough pulls clean from the sides of the bowl.
Step 3. Transfer the dough to an oiled bowl, cover, and let it rise until doubled in size (about 1 hour). Meanwhile, mix brown sugar and cinnamon for the filling.
Step 4. On a lightly floured surface, roll the dough into a rectangle roughly 16 x 21 inches and about 1/4 inch thick.
Step 5. Spread the softened butter over the rolled dough, then sprinkle the cinnamon-sugar mixture evenly on top.
Step 6. Roll the dough tightly starting at the long edge. Slice into about 12 even rolls using a sharp serrated knife or unflavored dental floss.
Step 7. Place the rolls in a greased 9×13 baking pan, cover, and let rise until doubled (about 30 minutes or longer). Preheat oven to 350°F and bake 18–20 minutes until golden; some ovens may need 20–25 minutes.
Step 8. While the rolls bake, beat the frosting ingredients together until smooth. Make sure butter and cream cheese are softened.
Step 9. Right out of the oven, spread half the frosting over the warm rolls so it melts down into the spirals.
Step 10. Let the rolls cool 10–15 minutes, then spread the remaining frosting. Serve warm and enjoy.
Store
Store leftover cinnamon rolls covered in an airtight container in the refrigerator for up to one week. Reheat individual rolls in the microwave for 20–30 seconds until warmed through.
Pro Tips
- Yeast: Use fresh yeast for the best rise.
- Milk temperature: Aim for about 110°F so the yeast activates without being killed by heat.
- Frosting technique: Apply half the frosting while rolls are warm so it soaks into the layers, then finish with the remainder after cooling for a polished look.
- Mixing the dough: A stand mixer with a dough hook is easiest; a bread machine or hand kneading also works.
- Flour amount: Dough should be slightly tacky but not dry—avoid adding too much flour.
Frequently Asked Questions
Prepare the rolls up to the point of the second rise, then cover and refrigerate overnight. In the morning, allow them to come to room temperature and finish the rise before baking. This saves time on busy mornings and works well for holidays.
Yes. Freeze unbaked rolls in a pan wrapped tightly in plastic for later baking, or bake, cool, wrap, and freeze finished rolls. Thaw in the refrigerator overnight, then let unbaked rolls rise and bake as directed, or reheat baked rolls when ready to serve.
Roll the dough into a rectangle on a lightly floured surface, spread the softened butter, and sprinkle the cinnamon-sugar. Roll tightly like a jelly roll from the long side, then slice into even pieces with a serrated knife or unflavored dental floss to avoid squashing the rolls.
More Cinnamon Roll Recipes
- Caramel Pecan Cinnamon Rolls
- Cinnamon Roll Apple Pie
- Bunny Cinnamon Rolls
- Easy Cinnamon Roll Poke Cake
- Homemade Cinnamon Rolls
- Bacon Cinnamon Rolls
Skip the trip to the mall bakery and make these at home—this is a fantastic cinnamon roll recipe to enjoy any day of the week.
Cinnabon Cinnamon Rolls Recipe
Ingredients
For the dough:
- 1 cup warm milk
- 1 package (¼ oz) active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp salt
- 4 1/2 cups all-purpose flour
For the filling:
- 1 cup brown sugar, packed
- 3 tbsp ground cinnamon
- 1/3 cup unsalted butter, softened
For the frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Pour warm milk into a large bowl, stir in yeast, and let sit 5 minutes until frothy.
- In a stand mixer bowl, beat together sugar, butter, eggs, salt, and flour until combined.
- Add the milk/yeast mixture and mix with a dough hook until the dough pulls clean from the sides.
- Transfer dough to an oiled bowl, cover, and let rise until doubled (about 1 hour).
- Spray a 9×13 pan with non-stick spray. Mix brown sugar and cinnamon for the filling.
- Roll dough onto a lightly floured surface into a 16×21-inch rectangle about 1/4-inch thick. Spread softened butter, then sprinkle cinnamon sugar evenly.
- Roll tightly from the long side, cut into 12 slices, and place in the prepared pan. Cover and let rise until doubled (30+ minutes or refrigerate overnight).
- Preheat oven to 350°F. Bake 18–20 minutes until golden and cooked through.
- While baking, prepare cream cheese frosting by beating all frosting ingredients until smooth.
- When rolls come out of the oven, spread half the frosting over the warm rolls so it melts into the layers. Let cool 10–15 minutes, then spread the remaining frosting and serve.
Notes
- Ensure yeast is fresh—old yeast can lose its activity.
- Keep milk warm (around 110°F) so it activates yeast without killing it.
- Store leftovers in an airtight container in the fridge for up to one week. Reheat 20–30 seconds in the microwave for a warm roll.
Nutrition Facts (per serving)
Calories: 499 • Carbs: 75g • Protein: 8g • Fat: 19g