This clone of a Cinnabon cinnamon roll recipe is one that you're going to want to keep on hand forever. Pull it out to impress guests, around the holidays, or whenever the mood strikes. It's so gooey, sweet, soft, and practically melts in your mouth!
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If you've ever been tempted by the heavenly scent of freshly baked cinnamon rolls wafting from a Cinnabon store, get ready for a delightful treat.
Our copycat Cinnabon recipe brings that warm, bakery style experience right into your kitchen, with instructions for both handmade and bread machine methods. We especially love using the bread machine for dough and recipes like Bread Machine Bagels.
These cinnamon rolls are known for their soft dough, rich brown sugar and cinnamon filling, and a thick layer of whipped cream cheese frosting spread on top.
Whether you're a Cinnabon fan or just craving gooey cinnamon rolls, this Clone of a Cinnabon recipe delivers. Enjoy them for breakfast, brunch, or dessert, with family or on your own.
For more homemade cinnamon roll ideas, try Oreo Cinnamon Rolls, Small Batch Cinnamon Rolls, or Cinnamon Roll Apple Cobbler.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"I made these and my family said they will never buy a cinnamon roll ever again. They only want these. This is the most perfect recipe from the many I have tried. Thank you so much!"
- Shelly
💛 Why You'll Love This Recipe
- By hand or by machine. Make these copycat Cinnabon cinnamon rolls by hand or in a bread machine, depending on what you prefer.
- Simple ingredients. Nothing fancy is required. Most of the ingredients are pantry staples.
- Make ahead friendly. With the tips below, these rolls can be prepared in advance and baked when ready. They're perfect Christmas Breakfast Ideas, holiday mornings or special breakfasts.
🛒 Ingredients
Milk. Warm milk helps activate the yeast and adds richness to the dough. Water can be used, but milk gives better flavor.
Butter. Adds richness and flavor to both the dough and filling.
Yeast. Instant, active, or bread machine yeast all work.
Cinnamon sugar filling. Made with brown sugar, cinnamon, butter, and a pinch of salt for classic flavor.
Heavy cream. Poured over the rolls before baking to create a soft, gooey center.
Cream cheese frosting. A whipped frosting made with cream cheese, butter, powdered sugar, vanilla, and salt.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Swap margarine for butter: Margarine works just as well in the filling and is often cheaper if you already have it on hand.
Buy yeast in bulk: Purchasing yeast in jars or bulk packets costs less over time than single-use envelopes.
Choose store brands: Generic cream cheese, powdered sugar, and flour keep costs down without affecting taste or texture.
Bake one full pan: Making a full batch at once is more cost-effective than baking smaller batches separately and saves energy too.
🥄 Instructions for Clone of a Cinnabon
Step 1: In a large mixing bowl, or in the bowl of a stand mixer fitted with the bread hook attachments, combine the warm milk with the yeast and let rest for 5 minutes (Image 1).
Step 2: Add in the eggs, melted butter, salt, and sugar (Image 2). Mix until combined (Image 3).
Step 3: Slowly add in the flour, working in 1 cup of flour at a time until it's all been combined (Image 4). You may or may not need all of the flour.
Step 4: Mix the flour until the dough is barely combined and looks shaggy. Let rest for 5 minutes (Image 5). Scrape the dough off the sides of the bowl and dough hooks (or wooden spoon).
Step 5: Turn the dough out onto a floured surface (Image 6).
Step 6: Knead the dough for 5-7 minutes or until it's elastic and smooth. You can knead the dough with your dough hooks in the bowl on medium speed if desired, but note that it's easier to overwork the dough this way (Images 7&8).
Step 7: Spray a large mixing bowl with nonstick cooking spray, and then place the ball of kneaded dough inside (Image 9).
Step 8: Cover with greased plastic wrap and allow to rest in a warm spot until doubled in size (Image 10&11). Punch down dough (Image 12).
Step 9: Roll the dough out into a thin rectangle about 14x18 inches and ¼ inch thick (Image 13).
Spread your softened butter or margarine evenly over the top of the dough (Image 14).
Step 10: In a small bowl, combine your brown sugar, salt, and cinnamon (Images 15&16). Set aside.
Step 11: Sprinkle the cinnamon sugar over the dough and then spread it out with your hand to get it to cover the entire surface of the dough (Images 17&18).
Starting from one long side of the log and working your way towards the other, form a tightly rolled log (Images 19&20).
Step 12: Slice off both of the ends of the log and then slice the log of rolled dough into 9 or 12 evenly sized pieces, depending on how many rolls you want from this batch.
Step 13: Place the cut rolls into a greased 9x13 baking dish (Image 21).
Step 14: Cover with a greased piece of plastic wrap and place into a warm location to rise until doubled in size (Image 22).
Step 15: Preheat your oven to 400 degrees F.
Step 16: Warm your heavy cream until it's slightly warmer than room temperature and gently pour it over the top of the rolls, trying to get as much coverage as possible. Pour slowly so it doesn't go over the sides of the baking dish (Image 23). You may not need all of it.
Step 17: Bake in the oven for 15 minutes or until the cinnamon rolls are golden brown (Image 24).
When the cinnamon rolls are removed from the oven, begin making the frosting.
Step 18: In the bowl of the stand mixer or in a large mixing bowl with an electric mixer and beaters, add all of the frosting ingredients together and beat on high for 8-10 minutes (Images 25&26). Don't skimp on the time!
Step 19: Spread the cream cheese frosting over the warm cinnamon rolls until they're fully covered (Images 27&28). Refrigerate any leftover frosting.
Wait a minute or two for the rolls to cool down, and then dig in and enjoy!
👩🏻🍳 Expert Tips
- Prevent over browning. Check the rolls around the 14 minute mark. Once lightly golden, loosely cover with foil to stop further browning.
- Cinnabon style flavor boost. Use margarine in the filling for a classic Cinnabon taste. Makara cinnamon adds a stronger cinnamon flavor if available.
- Hand kneading. Knead on a floured surface for about 10 minutes, until the dough is smooth, elastic, and springs back when pressed.
- Proofing the dough. Proofing can take 30 minutes to 3 hours depending on temperature. The dough is ready when it has doubled in size. Keep it covered in a warm spot.
❄️ Storage, Reheating & Make Ahead
Storage: Keep Clone of a Cinnabon rolls airtight in the fridge for up to 5 days.
Reheating: Microwave individual rolls for 30-45 seconds.
Make Ahead: After the second rise, cover and refrigerate up to 8 hours (max 12), or freeze up to 3 months.
Thaw & Bake: Let refrigerated rolls sit at room temp about 1 hour. Thaw frozen rolls overnight or until doubled; rest glass dishes 30-60 minutes before baking.
🥗 Side Dishes or Pairing Ideas
These Clone of a Cinnabon cinnamon rolls pair well with hot coffee, tea, or a glass of cold milk for breakfast or brunch. They also work nicely alongside scrambled eggs or fresh fruit to balance the sweetness. For a dessert-style option, serve them warm with an extra spoonful of frosting or a drizzle of caramel sauce.
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❓ Clone of a Cinnabon FAQs
Bread machine yeast is an active yeast sold in stores in little glass jars in the baking aisle. Sometimes it's a cheaper option than buying the packets individually but it's exactly the same thing as what's in the active yeast packets, and you can use either.
The heavy cream is an optional ingredient and step, but it helps to give the cinnamon rolls that golden brown color and the gooey centers. It helps to keep the moisture in the pan so that the rolls turn out a little gooier in the centers. But once again, totally optional. I make it both ways and they're great with and without.
Yes, you can! Bread flour may even give you a little fluffier of a bread roll when it's done too. All-purpose flour is great because it's so easy to get your hands on, but bread flour is awesome when it comes to baking bread.
Okay, maybe you can skip a few minutes- but the goal is to get it light and fluffy. You know Cinnabon has those little containers of whipped frosting to buy and that they cover their rolls in it too, so why wouldn't we try to get ours to as close of a match as possible?
🍽️ More Recipes You'll Love
- Small Batch Cinnamon RollsRecipe $2.65 / Serving $0.66
- Oreo Cinnamon RollsRecipe $6.44 / Serving $0.54
- Cinnamon Roll Apple CobblerRecipe $8.29 / Serving $1.04
- Cinnamon Roll IntestinesRecipe $4.52 / Serving $0.57
🐝 If you tried this Clone of a Cinnabon Cinnamon Roll Recipe, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Clone of a Cinnabon
Equipment
- Stand Mixer *optional
- Bread Machine *optional
Ingredients
Dough
- 1 cup warm milk about 110°F - ($0.20)
- 2 ½ teaspoon active or instant yeast - ($0.38)
- 2 large eggs, room temperature - ($0.30)
- ⅓ cup unsalted butter, melted - ($0.66)
- 1 teaspoon salt - ($0.01)
- ½ cup granulated sugar - ($0.18)
- 4 ½ cups all-purpose flour - ($0.59)
Cinnamon Roll Filling
- 1 cup brown sugar - ($0.44)
- ¼ teaspoon salt - ($0.01)
- 3 tablespoons ground cinnamon, plus more if desired - ($0.72)
- ⅓ cup margarine, softened - ($0.66)
- ½ cup warm heavy cream - ($0.75)
Cream Cheese frosting
- 4 ounces cream cheese, softened - ($0.93)
- ¼ cup unsalted butter - ($0.50)
- 1 ½ cup powdered sugar - ($0.54)
- ½ teaspoon vanilla extract - ($0.01)
- ¼ teaspoon salt - ($0.01)
Instructions
- Proof the Yeast: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm milk and yeast. Let rest for 5 minutes until foamy.
- Make the Dough: Add the eggs, melted butter, salt, and sugar. Mix until combined. Slowly add the flour one cup at a time until incorporated. The dough should look shaggy and slightly sticky. Let rest for 5 minutes.
- Knead the Dough: Scrape the dough from the bowl and turn it onto a floured surface. Knead for 5 to 7 minutes until smooth and elastic. You may also knead with a stand mixer on medium speed but watch closely to avoid overworking.
- First Rise: Lightly grease a large bowl and place the dough inside. Cover with greased plastic wrap and let rise in a warm spot until doubled in size.
- Prepare the Filling: In a small bowl, mix the brown sugar, salt, and cinnamon. Set aside.
- Assemble the Rolls: Roll the dough into a rectangle about 14 by 18 inches and roughly ¼ inch thick. Spread the softened margarine evenly over the dough. Sprinkle the cinnamon sugar mixture over the top and gently press it in. Roll the dough tightly from the long edge into a log. Trim the ends and slice into 9 or 12 rolls.
- Second Rise: Place the rolls into a greased 9 by 13 inch baking dish. Cover and allow to rise until doubled in size.
- Bake the Rolls: Preheat the oven to 400°F. Warm the heavy cream until just warmer than room temperature and slowly pour it over the rolls, stopping if it reaches the edges. Bake for about 15 minutes until golden brown.
- Make the Frosting: While the rolls bake, beat all frosting ingredients together on high speed for 8 to 10 minutes until light and fluffy.
- Frost and Serve: Spread the frosting over the warm rolls. Let sit for a minute or two, then serve and enjoy.
Bread Machine Instructions
- Add all dough ingredients to your bread machine following the order recommended by your manufacturer. Set to the dough cycle and allow it to complete. If needed, add 1 tablespoon of water while mixing to help incorporate loose flour. Turn the dough onto a floured surface, rest for 10 minutes, then continue with rolling and assembly.
Notes
- Baking Tips: Check the rolls around the 14 minute mark to prevent overbrowning. Cover loosely with foil if needed.
- Flavor Options: Margarine and high quality cinnamon create a classic bakery style flavor.
- Yeast Options: Active yeast, instant yeast, or bread machine yeast all work well.
- Gooey Texture: Pouring heavy cream over the rolls before baking makes them extra soft and rich.
- Flour Swaps: Bread flour may be used but you may need a small amount of additional liquid.
- Frosting Tip: Whipping the frosting fully creates a lighter and fluffier texture.
- Storage & Reheating: Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30 to 45 seconds.
- Make Ahead: Prepare through the second rise and refrigerate overnight for up to 8 hours or freeze unbaked rolls for up to 3 months. Thaw overnight before baking and allow chilled dishes to sit at room temperature before placing in the oven.
Nutritional Information
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Olga Figueroa says
Omgosh just made these, they are out of this world, thank you, thank you so much for sharing recipe, the best
Nicole Durham says
I'm glad you liked them!
Paula says
Everyone who ate them really LOVED them. Making them for Thanksgiving today.
Cherilynne says
I made the dough in the bread machine, 2 lb size. They were great! I didn't pour the heavy cream over the rolls before I baked them. They were gooey enough! Do you think a 1.5 lb bread machine will work?
Nicole Durham says
I think it should work out just fine.
Shelly says
I made these and my family said they will never buy a cinnamon roll ever again. They only want these. This is the most perfect recipe from the many I have tried. Thank you so much!
Nicole Durham says
That's such a high compliment, thanks so much for trying them!
Linda says
Best recipe. Made these buns at least 6 times. Perfect and scrumptious.
Nicole Durham says
Im so happy to hear that! 🙂
Lisa A says
Why is the heavy cream poured over them?
NicoleDurham says
The heavy cream step could be considered optional, but it does so much. The added moisture and richness from the cream that's added to the pan will help to add moisture to the cinnamon rolls that creates a gooey center and soft layers that are more like the ones you'd expect at Cinnabon. It also helps to keep these rolls tasting soft for days (if properly stored) so you don't end up with dry cinnamon rolls a day later like with many other recipes out there.
Tiffany says
Can these be made up to rolling, cutting, and putting them in the pan and then refrigerated overnight and baked the next morning?
NicoleDurham says
Absolutely. Do the second rise overnight in the fridge (no more than 8-9 hours tops) and then let them sit on the counter for about 30 minutes in the morning while the oven preheats. Perfect for a warm breakfast without the hassle in the morning! Just make sure to grease the plastic wrap where it will touch the rolls in the pan to avoid sticking.
SHELLY BOHDE says
made these yesterday and my family inhaled them! great recipe thanks!! my husband said it was the best cinnamon roll he's ever had 🙂
NicoleDurham says
I'm so glad your family loved them!