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!
Recipe: $6.89 | Per Serving: $0.57 | Yields: 12 rolls
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 clone of a Cinnabon recipe brings that mouthwatering experience to your kitchen, with detailed instructions for both handmade and bread machine versions. We adore our bread machine, especially for making dough and Bread Machine Bagels.
These rolls are renowned for their soft dough and delectable filling of brown sugar and cinnamon. What makes them special is the luscious whipped cream cheese frosting, generously spread on top for the perfect blend of sweetness and warmth.
Whether you're a Cinnabon enthusiast or simply crave warm, gooey cinnamon goodness, these bread machine cinnamon rolls will hit the spot.
Enjoy them with loved ones or indulge solo. They're perfect for breakfast, brunch, or dessert.
For more homemade cinnamon roll recipes, explore my Oreo Cinnamon Rolls, Small Batch Cinnamon Rolls, and Cinnamon Roll Apple Cobbler.
Jump to:
🍯 Why This Recipe Works
- By hand or by machine. You can make this Copycat Cinnabon Cinnamon Roll recipe by hand or in a bread maker depending on what you feel like using!
- Simple ingredients. We don't need anything too fancy to whip up a batch of the most delicious cinnamon rolls you've ever eaten. Most of the ingredients can be found in the pantry.
- You can make them in advance. Check out the tips and tricks below for making these Clone of a Cinabon rolls in advance. They're perfect Christmas Breakfast Ideas, just place them on the counter and bake them when ready.
🥘 Ingredients
Ingredient Notes:
Warm milk- You will need some warm milk that is 110 degrees F. Warm water could be used instead, but milk adds more flavor to the dough.
Butter- Adding butter to the dough will make it richer in taste and a lot more flavorful.
Yeast- You will need some instant or active yeast. Bread machine yeast works great (even if you aren't using a bread machine).
Filling- You will need brown sugar, cinnamon, butter, and salt for a thick and flavorful filling.
Heavy cream- This is added separately and just before baking, but adding warmed heavy cream over the rolls will give them a gooier center when baked.
Cream cheese frosting- We make our own whipped cream cheese frosting using cream cheese, butter, powdered sugar, vanilla, and salt.
For specific ingredients and measurements, please see the recipe card below.
🔪 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!
🍴 Recipe Tips
- Preventing Over-Browning: To avoid excessive browning of the cinnamon rolls during baking, monitor them closely starting around the 14-minute mark. If you prefer a lighter color, take action promptly.
- Covering with Foil: Once the cinnamon rolls reach the desired level of browning, gently place a sheet of foil over the top to prevent further darkening. There's no need for elaborate folding or securing—simply lay the foil over the rolls.
- Exercise Caution: Keep in mind that ovens can quickly transition from golden to brown, so exercise caution when adjusting the baking time or covering with foil. Always prioritize safety when working with hot appliances.
- Enhancing Authenticity: For a more authentic "Cinnabon-like" flavor, consider using margarine in the dough filling as it is commonly used by Cinnabon. Additionally, Cinnabon uses a specific variety of cinnamon known as Makara Cinnamon, which may not be readily available in grocery stores. Sourcing Makara Cinnamon could elevate the flavor profile of your clone of a Cinnabon cinnamon rolls.
🍞 How to Knead Dough
Kneading dough by hand is preferred for better control over texture and avoiding overworking. Follow these steps:
- Place the dough on a floured surface.
- Use both hands to roll it out into an oval shape, then fold half of it over the other half.
- Apply pressure as you roll it back out, then fold again. Repeat this process, rotating the dough occasionally.
- Continue kneading for about 10 minutes until the dough becomes smooth and elastic.
Signs that the dough is ready:
- It doesn't tear easily when stretched between fingers.
- It exhibits elasticity, quickly bouncing back when poked with a finger.
🥖 How Long to Proof Dough
The time needed for dough proofing varies depending on factors like weather, ingredient temperatures, and yeast freshness. On average, it can take 1 to 3 hours, but sometimes as little as 30 minutes under optimal conditions.
To gauge proofing, aim for the dough to double in size rather than adhering strictly to a time frame.
Tips for successful proofing:
- Cover the dough bowl with greased plastic wrap to prevent drying and retain heat.
- Choose a warm environment for proofing, like preheating the oven to 200°F, then turning it off and placing the covered dough inside until doubled in size.
- Alternatively, use a closed microwave, oven with only the light on, or a warm kitchen countertop on a sunny day.
⏲️Make Ahead Instructions
Prepare the clone of a Cinnabon cinnamon rolls in advance by following these steps:
- Preparation for Overnight Rise or Freezing:
- After the second rise, cover the pan with plastic wrap.
- For an overnight rise, refrigerate for up to 8 hours. Do not exceed 12 hours.
- For freezing, once rolls are solid, transfer to an airtight container for up to 3 months.
- Thawing and Preparing for Baking:
- For overnight rise: Let the pan sit on the counter for an hour as the oven preheats.
- For frozen rolls: Thaw overnight in the fridge or for several hours on the counter until doubled.
- Baking:
- Allow the pan of cinnamon rolls to sit on the counter for at least 30 minutes to one hour before baking.
- If using a glass baking dish, ensure proper tempering by gradually increasing its temperature before baking to prevent cracking or shattering.
👩🏻🍳 Storage
- Refrigeration: Store them in an airtight container in the fridge for up to 5 days for food safety reasons.
- Freshness: Enjoy them within this timeframe for the best taste and texture.
🍳 Reheating
For a fresh and warm feel, microwave the clone of a Cinnabon cinnamon rolls for 30-45 seconds. This should restore their deliciousness and warmth.
💭 Recipe 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 Delicious Cinnamon Roll Recipes
If you tried this Clone of a Cinnabon Cinnamon Roll Recipe, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Clone of a Cinnabon
Equipment
- Stand Mixer *optional
- Bread Machine *optional
Ingredients
- 1 cup warm milk (about 110 degrees F) ($0.20)
- 2 ½ teaspoon active instant yeast ($0.38)
- 2 large eggs, room temp ($0.30)
- ⅓ cup 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 ($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 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 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.
Make the Dough
- Add in the eggs, melted butter, salt, and sugar. Mix until combined.
- Slowly add in the flour, working in 1 cup of flour at a time until it’s all been combined. You may or may not need all of the flour.
- Mix the flour until the dough is barely combined and looks shaggy. Let rest for 5 minutes.
Knead Dough
- Scrape the dough off the sides of the bowl and dough hooks (or wooden spoon).
- Turn the dough out onto a floured surface.
- 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.
Rise Until Doubled
- Spray a large mixing bowl with nonstick cooking spray, and then place the ball of kneaded dough inside. Cover with greased plastic wrap and allow to rest in a warm spot until doubled in size.
Assembly
- In a small bowl, combine your brown sugar, salt, and cinnamon. Set aside.
- Roll the dough out into a thin rectangle about 14x18 inches and ¼ inch thick.
- Spread your softened butter or margarine evenly over the top of the dough.
- 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.
- Starting from one long side of the log and working your way towards the other, form a tightly rolled log.
- 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.
Rise Until Doubled
- Place the cut rolls into a greased 9x13 baking dish.
- Cover with a greased piece of plastic wrap and place into a warm location to rise until doubled in size.
Bake Cinnamon Rolls
- Preheat your oven to 400 degrees F.
- 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. You may not need all of it.
- Bake in the oven for 15 minutes or until the cinnamon rolls are golden brown.
- When the cinnamon rolls are removed from the oven, begin making the frosting.
Make the Frosting
- 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. Don't skimp on the time!
- Spread your whipped cream cheese frosting over the tops of the warm cinnamon rolls.
- Wait a minute or two and then dig in and enjoy!
Bread Machine Instructions
- Add everything for the dough to your bread machine in the order of your bread machine manual. My machine does liquids, dry, and then yeast last but yours could be yeast first. Double check so that you do it accurately.
- Set your bread machine to DOUGH setting and let the machine do the work, wait for it to finish. If needed add 1 tablespoon of water while it's mixing to help remove loose flour from the sides.
- Turn out your proofed dough onto a lightly floured surface. Cover with a towel and allow to rest for 10 minutes then follow along with the instructions starting from rolling the dough out into a rectangle.
Notes
- Watch the cinnamon rolls around the 14-minute mark to prevent excessive browning, and use foil if needed.
- For a more authentic flavor, use margarine and Makara Cinnamon in the filling.
- Bread machine yeast or active yeast can be used.
- Adding heavy cream to the pan before baking makes the rolls gooier.
- You can use bread flour instead of all-purpose flour but may need additional water.
- Whipping the frosting creates a light, fluffy texture.
- Store the rolls in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 30-45 seconds.
- Prepare rolls up to the second rise and refrigerate them overnight for an 8-hour slow rise or freeze for up to three months.
- If freezing unbaked rolls, thaw them in the fridge overnight or at room temperature for a few hours before baking.
- If baking from chilled, allow the dish to sit on the counter for 30 minutes to 1 hour before baking to avoid shattering in a heated oven.
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!