These thick, pillowy Cinnabon cinnamon rolls are loaded with buttery cinnamon sugar and slathered in cream cheese frosting so rich it practically melts into every warm, gooey layer. I first tasted the real thing at a mall food court years ago, and I've been chasing that smell ever since. Now I make them at home whenever I want the house to feel like a hug.
If you love easy breakfast treats that look bakery-perfect, you'll want to bookmark this alongside my Easy Cinnamon Roll French Toast Recipe and Homemade Baked Pumpkin Donuts. The dough comes together quickly, and the results taste just like the original.
Why You'll Love This Cinnabon Cinnamon Rolls
This recipe gives you soft, fluffy Cinnabon Cinnamon Rolls with that signature swirl and thick frosting, all made from scratch in your own kitchen. The dough is surprisingly easy to work with, even if you've never baked with yeast before. You get that warm cinnamon aroma filling your house, crispy edges on each roll, and a gooey center that stays tender for days. It's the kind of recipe that makes weekend mornings feel special, and it's perfect for holidays, birthday breakfasts, or any time you want something cozy and indulgent. Plus, you can make these ahead and let them rise overnight in the fridge.
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Cinnabon Cinnamon Rolls Ingredients
Here's what goes into these bakery-style Cinnabon Cinnamon Rolls, broken down by section.
See Recipe Card Below This Post For Ingredient Quantities
For the Dough
- Active dry yeast: Helps the dough rise and creates that soft, airy texture. You can use instant yeast if that's what you have.
- Milk: Lukewarm milk activates the yeast and adds moisture to the dough. Make sure it's warm but not hot, or it'll kill the yeast.
- Granulated sugar: Feeds the yeast and adds a touch of sweetness to the dough itself.
- Butter: Softened butter makes the dough rich and tender. Using room-temperature butter helps it blend smoothly.
- Salt: Balances the sweetness and strengthens the dough structure.
- Eggs: Bind everything together and add richness and moisture.
- All-purpose flour: Forms the base of the dough and gives the rolls their soft, pillowy structure.
For the Filling
- Brown sugar: Packed brown sugar creates that deep, caramel-like sweetness in every swirl.
- Ground cinnamon: The star of the filling. Use fresh cinnamon for the best flavor.
- Butter: Softened butter spreads easily over the dough and helps the cinnamon sugar stick.
For the Cream Cheese Icing
- Butter: Adds richness and helps the frosting stay smooth and spreadable.
- Powdered sugar: Sweetens the frosting and gives it that thick, creamy consistency.
- Cream cheese: This is what makes the frosting taste like the real Cinnabon version. Make sure it's at room temperature so it blends easily.
- Vanilla extract: Adds warmth and depth to the frosting.
- Salt: Just a pinch to balance the sweetness and enhance the vanilla.
How to Make Cinnabon Cinnamon Rolls
Follow these steps to create soft, gooey Cinnabon Cinnamon Rolls with that signature cream cheese frosting.
Activate the yeast: In a large bowl, dissolve the yeast in the warm milk along with 1 teaspoon of sugar (taken from the ½ cup). Let it sit for about 5 minutes until it looks frothy and bubbly. This means your yeast is alive and ready to work.
Make the dough: Add the remaining sugar, softened butter, salt, eggs, and flour to the bowl of your stand mixer. Pour in the yeast mixture and mix on medium speed until the dough pulls away from the sides of the bowl and looks smooth and elastic, about 5 to 7 minutes.
First rise: Transfer the dough to an oiled bowl, turning it once to coat. Cover with a clean towel and let it rise in a warm spot for about 1 hour, or until it's doubled in size. The dough should feel soft and puffy when you poke it.
Prepare the pan and filling: Grease a 9×13-inch baking dish with butter or cooking spray. In a small bowl, stir together the brown sugar and cinnamon until well combined.
Roll the dough: Turn the dough out onto a lightly floured surface and roll it into a rectangle about 16 x 12 inches and roughly ¼-inch thick. Spread the ⅓ cup of softened butter evenly across the entire surface, then sprinkle the cinnamon sugar mixture on top, pressing it gently into the butter.
Shape the rolls: Starting from one of the long edges, roll the dough tightly into a log, keeping the roll as even as possible. Pinch the seam to seal.
Cut the rolls: Use a sharp knife or unflavored dental floss to slice the log into 12 rolls, each about 1½ inches wide. Place them cut-side up in the prepared baking pan, leaving a little space between each one.
Second rise: Cover the pan with a towel and let the rolls rise for another 30 minutes, or until they've puffed up and are touching each other.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 21 minutes, or until the tops are golden brown and the centers look set but still soft. Don't overbake, or they'll dry out.
Make the icing: While the rolls are baking, beat together the butter, powdered sugar, cream cheese, vanilla, and salt with an electric mixer until the frosting is light, fluffy, and smooth, about 2 to 3 minutes.
Ice the rolls: As soon as the rolls come out of the oven, spread the cream cheese frosting generously over the top while they're still warm. The frosting will melt slightly into the crevices, making every bite rich and creamy.
Substitutions and Swaps
You can make a few simple swaps without affecting the texture or flavor too much.
Milk: You can use whole milk, 2%, or even a non-dairy milk like almond or oat milk. Just make sure it's lukewarm.
Butter: Margarine works if that's what you have, though butter gives a richer flavor.
Brown sugar: Light or dark brown sugar both work. Dark brown sugar will give a slightly deeper molasses flavor.
Cream cheese: If you don't have cream cheese, you can make a simple vanilla glaze with powdered sugar, milk, and vanilla, but it won't taste quite like the Cinnabon version.
Equipment For Cinnabon Cinnamon Rolls
Here's what makes the process easier and more efficient.
A stand mixer helps knead the dough without wearing out your arms, though you can knead by hand if needed. A 9×13-inch baking pan is the perfect size for 12 rolls with a little room to rise. A rolling pin helps you get an even rectangle, which makes rolling and cutting much easier. You'll also need mixing bowls for the filling and frosting, plus measuring cups and spoons to keep everything accurate. An electric mixer makes the frosting smooth and fluffy in just a few minutes.
Storage Tips For Cinnabon Cinnamon Rolls
These Cinnabon Cinnamon Rolls stay soft and delicious for several days if you store them properly.
Keep leftover rolls in an airtight container at room temperature for up to 2 days. If you want them to last longer, store them in the fridge for up to 5 days. Reheat individual rolls in the microwave for about 15 seconds, or warm the whole pan in a 300°F oven for 10 minutes. You can also freeze baked rolls (without frosting) for up to 3 months. Thaw them overnight in the fridge, then warm and frost before serving. If you want to prep ahead, you can make the rolls through the first rise, then refrigerate the dough overnight and continue with rolling and baking the next morning.
Expert Tips
Make sure your milk is lukewarm, not hot. If it's too hot, it'll kill the yeast and your dough won't rise. When rolling the dough, try to keep the thickness even so all the Cinnabon Cinnamon Rolls bake at the same rate. Don't skimp on the butter in the filling. It helps the cinnamon sugar stick and creates those gooey pockets.
If your kitchen is cold, let the dough rise in a slightly warm oven (turn it on for 1 minute, then turn it off). Use room-temperature cream cheese for the frosting so it blends smoothly without lumps. And finally, frost the Cinnabon Cinnamon Rolls while they're still warm. The frosting melts just enough to soak into the layers, and that's what makes them taste like the real thing.
FAQ
What is the secret to Cinnabon cinnamon rolls?
The secret is in the filling and the frosting. Cinnabon uses a thick layer of cinnamon and brown sugar with plenty of butter, plus their signature cream cheese frosting is applied while the Cinnabon Cinnamon Rolls are still warm. Using high-quality cinnamon and real cream cheese makes a huge difference. Don't rush the rising time, either. Letting the dough rise fully creates that soft, pillowy texture.
What's the difference between a Cinnabon and a cinnamon roll?
Cinnabon rolls are known for being extra large, extra gooey, and loaded with a thick cream cheese frosting. Regular Cinnabon Cinnamon Rolls can be smaller and might use a simple glaze instead. Cinnabon also uses a specific cinnamon blend and a generous amount of filling, which gives them that signature flavor and texture. This copycat recipe mimics those same techniques so you get that bakery-style result at home.
Can you get Cinnabon in the UK?
Yes, Cinnabon has a few locations in the UK, mostly in major cities and shopping centers. You can check their website to find the nearest store. If you don't have one nearby, this homemade version tastes just like the real thing and is easy to make at home.
Did Taylor Swift make cinnamon rolls for Travis Kelce?
There were some fun rumors and social media chatter about Taylor Swift baking Cinnabon Cinnamon Rolls, but nothing officially confirmed. Either way, homemade Cinnamon Rolls are always a sweet gesture, and this recipe would definitely impress anyone you're baking for.
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Pairing
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Cinnabon Cinnamon Rolls
Ingredients
Method
- Stir the yeast into the warm milk along with a teaspoon of the sugar and let it stand until foamy, about 5 minutes.
- Add the remaining sugar, butter, salt, eggs, flour, and the yeast mixture to a mixing bowl and beat until a smooth dough forms and pulls away from the sides.
- Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.
- Grease a 9×13-inch baking dish and mix the brown sugar with the cinnamon in a small bowl.
- Roll the dough into a large rectangle about 16 by 12 inches, spread the softened butter over it, then sprinkle the cinnamon sugar evenly across the surface.
- Starting from the long side, roll the dough tightly into a log, then slice into 1½-inch pieces.
- Arrange the slices in the prepared pan, cover, and let them rise again until puffy and nearly doubled, about 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the rolls until golden and cooked through, about 20 minutes.
- While the rolls bake, beat the icing ingredients together until light, smooth, and fluffy.
- Spread the icing generously over the warm rolls so it melts into the swirls before serving.
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