The Best Homemade Cinnabon Copycat Cinnamon Rolls Recipe
Some recipes earn a permanent spot in the family rotation, and these cinnamon rolls have absolutely earned theirs.
I’ve been making cinnamon rolls for about 20 years now. Some batches were dreamy. Some were dry. Some rose too much, some not enough, and a few were eaten anyway because warm dough, cinnamon sugar, and cream cheese icing can cover a lot of sins.
But this version? This might be my favorite.
These are soft, gooey, rich, buttery, and covered in that classic cream cheese icing that melts into every swirl. They are inspired by the mall-style rolls so many of us grew up loving, but made at home with simple ingredients and a little patience. Until Bay and Hearth becomes a real location where you can walk in and buy them warm from the oven, this is the recipe I want you to use.
My kids gobble these up. Every time.
Why this cinnamon roll recipe works so well
The best cinnamon rolls have to do a few things at once.
They need to be soft, but not doughy. Sweet, but not painfully sugary. Rich, but not greasy. The filling should stay tucked inside the rolls instead of leaking all over the bottom of the pan. The icing should be tangy enough to balance the brown sugar and cinnamon.
This recipe hits that balance.
The dough is enriched with milk, butter, eggs, and sugar, which gives it that tender bakery-style texture. The filling uses plenty of brown sugar and cinnamon, plus softened butter so it spreads easily. The cream cheese icing is simple, thick, and just salty enough to keep it from tasting flat.
This is also a forgiving recipe. You do need to let the dough rise, but you do not need fancy bakery equipment. A stand mixer helps, but you can make the dough by hand if you are willing to knead for a few extra minutes.
The real trick is not perfection. It is soft dough, enough filling, and icing while the rolls are still warm.
Quick recipe overview
Detail | Amount |
Prep time | 20 minutes |
Cook time | 20 minutes |
Rising time | 1 hour 30 minutes |
Total time | About 2 hours 10 minutes |
Servings | 12 cinnamon rolls |
Course | Breakfast, brunch, dessert |
Cuisine | American |
Approximate calories | 546 per roll |
Ingredients you will need
This recipe uses pantry basics, but each ingredient has a job. For the best texture, measure carefully and use softened butter where called for.
For the dough
2 1/4 teaspoons active dry yeast or instant yeast
1 cup lukewarm milk
1/2 cup granulated sugar
1/3 cup unsalted butter, softened
1 teaspoon salt
2 large eggs
4 cups all-purpose flour, plus a little extra if needed
For the cinnamon filling
1 cup packed brown sugar
3 tablespoons ground cinnamon
1/3 cup unsalted butter, softened
For the cream cheese icing
6 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Helpful equipment
Stand mixer with dough hook, or a large mixing bowl
Glass or metal mixing bowl
Rolling pin
Sharp knife or unflavored dental floss
9x13-inch baking pan
How to make homemade Cinnabon copycat cinnamon rolls
The recipe has four main parts: make the dough, let it rise, fill and shape the rolls, then bake and frost them. Give yourself enough time for the rise. That is what makes the rolls soft and fluffy.
1. Wake up the yeast
Warm the milk until it feels lukewarm, not hot. Think bathwater. If the milk is too warm, it can kill the yeast.
Add the yeast to the milk with 1 teaspoon of the sugar. You can take that teaspoon from the 1/2 cup listed in the dough ingredients. Let it sit for about 5 minutes.
If the yeast is active, the top should look foamy or frothy. If nothing happens, your yeast may be old or the milk may have been too hot or too cold. Start again before adding the rest of the ingredients.
2. Mix the dough
In the bowl of a stand mixer, add the remaining sugar, softened butter, salt, eggs, and flour. Pour in the yeast mixture.
Mix on low speed until the dough starts to come together. Then knead with the dough hook until the dough pulls away from the sides of the bowl and looks smooth.
The dough should feel soft and slightly tacky, but not wet. If it sticks heavily to your fingers, add a little flour, 1 tablespoon at a time. Try not to add too much. Extra flour can make the rolls dense.
If making the dough by hand, stir everything together in a large bowl, then knead on a lightly floured surface for about 8 to 10 minutes.
3. Let the dough rise
Transfer the dough to a lightly oiled bowl. Turn it once so the surface gets a thin coating of oil. Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm spot for about 1 hour, or until doubled in size.
A warm kitchen works great. If your house is cool, place the covered bowl in a turned-off oven with the oven light on. Do not turn the oven heat on.
4. Make the cinnamon filling
While the dough rises, mix the brown sugar and cinnamon in a small bowl.
Keep the butter separate and softened. You will spread it directly onto the rolled-out dough before adding the cinnamon sugar mixture. This gives the filling a better texture and helps it cling to the dough.
5. Roll out the dough
Lightly flour your counter. Turn the risen dough out and gently press it into a rectangle.
Roll it into a large rectangle, about 16x12 inches. It does not have to be exact, but try to keep the thickness even. If one side is much thinner than the other, some rolls will bake faster and dry out.
Spread the softened butter over the dough, leaving a small border around the edges. Sprinkle the brown sugar and cinnamon mixture evenly over the butter. Use your hands to gently pat it into place.
6. Roll and slice
Starting with the long edge, roll the dough tightly into a log. A tight roll helps create those pretty swirls and keeps the filling inside.
Once rolled, pinch the seam gently to seal it.
Cut the log into 12 even pieces. A sharp knife works, but unflavored dental floss is even better. Slide the floss under the log, cross the ends over the top, and pull. It cuts cleanly without squishing the dough.
7. Let the rolls rise again
Grease a 9x13-inch baking pan. Place the rolls in the pan, leaving a little space between them so they have room to puff.
Cover and let them rise for about 30 minutes, or until they look fuller and soft.
This second rise matters. It gives the rolls that pillowy texture instead of making them bake up heavy.
8. Bake until just golden
Preheat the oven to 350°F.
Bake the rolls for about 20 minutes, or until lightly golden on top and cooked through in the center. Try not to overbake them. Cinnamon rolls continue to set as they cool, and a few extra minutes can take them from soft to dry.
If the tops brown too quickly, loosely cover the pan with foil for the last few minutes.
9. Make the cream cheese icing
While the rolls bake, make the icing.
Beat the softened butter and cream cheese together until smooth. Add the powdered sugar, vanilla, and salt. Mix until creamy and spreadable.
If the icing seems too thick, let it sit near the warm oven for a few minutes. You can also beat it a little longer to soften it.
10. Frost the rolls while warm
This is the best part.
Spread the icing over the cinnamon rolls while they are still warm, not piping hot. The icing should melt slightly into the swirls but still leave a thick, creamy layer on top.
Serve right away if you can. A warm cinnamon roll from the center of the pan is one of life’s better little kitchen moments.
Tips from years of cinnamon roll trial and error
After 20 years of making cinnamon rolls, I can tell you this with confidence: the little details make the biggest difference.
Use lukewarm milk, not hot milk
Yeast is alive. Hot milk can kill it before the dough ever has a chance. If you do not use a thermometer, test the milk with your finger. It should feel warm and comfortable.
Do not pack in extra flour
Soft dough makes soft rolls. If the dough is a little tacky, that is fine. Add only enough flour to make it workable.
Let the dough actually double
Rising times are guides, not strict rules. A cold kitchen slows things down. A warm kitchen speeds things up. Look at the dough, not just the clock.
Soften the butter fully
Cold butter tears the dough. Melted butter can make the filling leak. Softened butter spreads easily and gives the filling the best texture.
Frost while warm
If the rolls are too hot, the icing disappears completely. If they are cold, the icing sits on top. Warm rolls give you the perfect middle ground.
Make-ahead instructions
You can make these cinnamon rolls the night before, which is perfect for holidays, birthdays, or a slow Saturday morning.
Prepare the rolls through the shaping step and place them in the greased baking pan. Cover the pan tightly and refrigerate overnight.
In the morning, remove the pan from the fridge and let the rolls sit at room temperature for about 45 to 60 minutes, or until puffy. Then bake as directed.
The icing can also be made ahead. Store it covered in the fridge, then let it soften at room temperature before spreading.
How to store and reheat leftovers
If you somehow have leftovers, cover the pan tightly or transfer the rolls to an airtight container.
Store them at room temperature for about 1 day, or in the fridge for up to 4 days. Because of the cream cheese icing, I prefer the fridge for longer storage.
To reheat, warm one roll in the microwave for about 15 to 25 seconds. If it seems a little dry, place a tiny pat of butter on top before warming.
You can also freeze unfrosted baked rolls. Wrap them well, freeze, then thaw and warm before adding fresh icing.
My final notes for the best batch
This is the cinnamon roll recipe I keep coming back to. It has that soft bakery-style texture, the buttery cinnamon center, and the cream cheese icing that makes everyone hover around the pan.
Is it a little messy? Yes. Will the counter get flour on it? Also yes. But the payoff is a tray of warm homemade cinnamon rolls that taste like something you would happily stand in line for.
Until Bay and Hearth has a real front door and a warm case full of cinnamon rolls, this is the batch I’ll keep making at home. Make them for brunch, make them for your kids, make them for a holiday morning, or make them just because the house needs to smell like cinnamon and butter.
And if your first batch is not perfect, keep going. Some of my best recipes came from the ones that did not quite work the first time. The next pan might be the one everyone remembers.
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