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!
I could go on and on about this clone of a Cinnabon recipe here, but I think it's better to just show you why it's great instead.
I originally found the clone of a cinnamon roll recipe on Allrecipes, and while it was close as-is, I felt I could do more to improve it and get close to the actual Cinnabon that I know and love.
So I made a few adaptions and I have got to say, it's the closest that I have ever been to replicating it.
You can make this Copycat Cinnabon Cinnamon Roll recipe by hand or in a bread maker depending on what you feel like using!
With a family of 4, these dozen rolls don't last long. My husband usually eats a few at a time (and he isn't a big sweets person).
So that alone should tell you that this bread machine cinnamon roll recipe is pretty irresistible!
For the dough you will need:
- Warm milk (110 degrees F)
- All-purpose flour
- Bread machine yeast
For the filling you will need:
- Brown sugar
- *Warmed heavy cream (added separately)
For the frosting you will need:
- Cream cheese
- Powdered Sugar
- Vanilla Extract
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🍴 Recipe Tips
Okay, so the cinnamon rolls will begin to brown around the 14 minute mark when baking if you don't want them as dark as my pictures show, make sure to keep an eye on the rolls as they bake.
When they reach the desired color, take a piece of foil and gently lay it over the top of the rolls as they finish baking. you don't need to tuck, bend or do anything fancy just lay a sheet over the top and you're good to go.
Be careful though as the oven is hot and they go from gold to brown in the blink of an eye.
For more "Cinnabon-like" cinnamon rolls, make sure to use margarine in the dough filling as that is what they use. Cinnabon also uses a different variety of cinnamon that you can't find in stores. So if you want a more authentic flavor, order some Makara Cinnamon and use it. Otherwise, this is about as close as you can get with what's in grocery stores.
Bread machine yeast is an active yeast sold in stores in little glass jars in the baking aisle. Some times its 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 is one that 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 they turn out a little lighter and fluffier. But once again, totally optional. I make it both ways and they're great with and without.
If your cinnabon rolls have been frosted with the cream cheese frosting then I highly recommend keeping them stored in an airtight container in the fridge for food safety reasons. They can last up to 5 days this way, but we all know cinnamon rolls taste best when fresh!
Note that if you want them to feel fresh and warm again 30-45 seconds in the microwave should do the trick!
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?
Check out how to make bread machine cinnamon rolls with these simple step-by-step instructions:
Included here are the bread machine instructions, but the printable card includes steps for those without one of these appliances handy!
- Add the ingredients to your bread machine in the order specified by your user manual.
- Set your machine to the dough setting and wait for it to finish.
- Turn your dough out onto a lightly floured surface and cover with a towel. Let rest for 10 minutes.
- In a small bowl mix the brown sugar, salt, and cinnamon and then set it aside.
- Roll your dough out into a thin rectangle. Ideally, you'd want 16"x1" but I can only ever get 14"x 20".
- Spread the softened butter over the top of the dough and then evenly spread the brown sugar mix over the top. Sprinkle additional cinnamon if you like that flavor to be strong.
- Roll the dough up tightly, starting on one long side and working your way to the other.
- Cut and divide the log into 12 equal-sized pieces.
- Place them in a greased baking dish and then cover until nearly doubled (about 30 minutes).
- Preheat your oven to 400F degrees.
- Warm your heavy cream until it's slightly warmer than room temp (about the warmth of the milk you used earlier). Gently pour it over the top of the cinnamon rolls and along the sides.
- Bake in the oven for 15-18 minutes, Be careful to watch them closely during the last 5 minutes of baking. They brown fast!
- Once removed from the oven, begin making the frosting.
- Make the frosting by mixing everything together in a stand mixer (start slow until incorporated then turn it to high speed) for 8-10 minutes and spreading it over the warm rolls. Serve and enjoy.
Other delicious dessert recipes to try!
- Raspberry Lemon Bundt Cake
- Honey Bee Cupcakes
- Sour Cream Banana Bread
- Microwave Scotcheroos
- Red Velvet Cheesecake Brownies
- French Toast Kabobs
- Easy Crescent Roll Danishes
- 3 Ingredient Biscuits
- Cherry Chip Cake Mix Cookies
Clone of a Cinnabon Cinnamon Roll Recipe
- Stand Mixer *optional
- Bread Machine *optional
- 2 large Eggs room temp
- 1 cup Warm Milk (110 degrees F/45 degrees C)
- ⅓ cup Butter melted
- 4 ½ cups All-Purpose Flour
- 1 teaspoon Salt
- ½ cup Granulated Sugar
- 2 ½ teaspoon Active Instant Yeast (or any Yeast)
Cinnamon Roll Filling
- 1 cup Brown Sugar
- ⅓ cup Margarine softened
- 3 tablespoon Ground Cinnamon Plus more for sprinkling
- ¼ teaspoon Salt
- ½ cup Warm Heavy Cream *Added after rising, before baking!
Cream Cheese frosting
- 4 oz Cream Cheese (about ½ a brick)
- ¼ cup Butter (half a stick)
- 1 ½ cup Powdered Sugar
- ½ teaspoon Vanilla
- ¼ teaspoon Salt
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 continued below.
Without a Bread Maker
- In the bowl of a stand mixer with the paddle attachment, add your warm milk. Sprinkle the yeast on top. Add in the eggs, butter, salt and sugar. Mix until combined. You can use a large mixing bowl and handheld mixer with dough hooks if you don't have a stand mixer.
- Slowly add in the flour, 1 cup at a time until all has been combined. It's okay if you don't use all of the flour, you may find that 4 cups is sufficient with this method.
- Mix the ingredients until the dough is barely combined and then let it rest for 5 minutes. Scrape the dough off of the paddle/hooks and beat on medium speed, adding in the last bit of flour if needed.
- Knead the dough for 5-7 minutes until it's elastic and smooth. It will be tacky and still sticking slightly to the sides of the bowl.
- Spray a large bowl with nonstick cooking spray and then place your dough ball inside. Gently place plastic wrap over the top (spray the inner part that touches the dough to prevent sticking) and let it rise in a warm place until doubled in size (about 30 minutes). Follow the instructions continued below.
Instructions Continued...(for both methods)
- In a small bowl combine your brown sugar, salt, and cinnamon. Set aside.
- Roll your dough out into a thin rectangle about 16 inches x 21 inches. You want it to be about ¼ of an inch thick, remember that Cinnabon cinnamon rolls are thin so there are extra layers when rolled!
- Spread melted butter over the dough and then evenly spread the cinnamon mixture over the top.
- Roll the dough up tightly, starting on one long side and working your way to the other until it's a log.
- Cut into 12 equal sized pieces and place in a 9x13 greased baking dish. Cover and let rise until nearly doubled (about 30 minutes).
- Preheat your oven to 400 degrees.
- Warm your heavy cream until it's just slightly warmer than room temperature. Gently pour it over the top of the cinnamon rolls trying to get as much coverage as possible. (Pour slowly).
- Bake in the preheated oven for 15 minutes until the cinnamon rolls are golden brown. As soon as they come out of the oven, begin making the frosting.
Make the Frosting
- In the bowl of the stand mixer or in a 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 from the oven cinnamon rolls.
- Wait a minute or two and then dig in and enjoy!
- Cinnamon rolls will begin to brown around the 14-minute mark, if you don't want them to appear too dark, loosely cover with foil when they reach your desired color.
- For more Cinnabon-like flavor you need to use margarine instead of butter in the filling as well as Makara cinnamon, which is the type of cinnamon used by the company.
- For yeast, all you need is an active yeast (dry or not). I keep a bottle of "bread machine yeast" in the fridge which is just chilled active yeast and can be cheaper than buying the packets if you do a lot of bread baking like me.
- Heavy cream is added to the pan to help the rolls turn out wonderfully gooey in the centers. It's optional and can be omitted if desired.
- Keep your cinnamon rolls stored in an airtight container in the fridge for up to 5 days. Reheat on a plate in the microwave for about 30-45 seconds for gooey warm rolls.
- Prep as directed but right after cutting and placing the rolls into the baking dish, cover the pan with greased plastic wrap and place the cinnamon rolls into the fridge for no more than 9 hours or the freezer for up to 3 months. Allow the pan to rest overnight in the fridge to thaw.
- In the morning, place the baking pan on the counter and allow it to sit for about an hour as the oven preheats. Add heavy cream (if using) and bake as directed.