This recipe for Copycat Cinnabon Cinnamon Rolls turned out fluffy cinnamon rolls with gooey cinnamon filling and the best cream cheese icing.
This is a cinnamon roll recipe that you’re going to want to try. Yes, they’re “that” good. Making them is a process, but this recipe is easier because it’s a make ahead cinnamon roll recipe, which means you can make most of it the night before, and then let them rise in the fridge and bake them in the morning!
Ingredients Needed:
- warm water
- granulated white sugar
- active dry yeast
- eggs
- salted butter
- all purpose flour
- salt
- brown sugar
- ground cinnamon
- cream cheese
- vanilla extract
- powdered sugar
How to make Copycat Cinnabon Cinnamon Rolls:
The complete, printable recipe is at the end of this post.
PREPARE THE CINNAMON ROLLS:
- Roll the dough into a large rectangle (about 15″x20″). Spread the dough with the softened butter. Then sprinkle with the brown sugar and cinnamon.
- In the bowl of a stand mixer, combine the warm water, sugar and yeast. Let sit for 10 minutes or so- until the yeast blooms.
- Mix in the eggs and the melted butter. Then use the dough hook to gradually add the flour, additional sugar and salt. Knead with the dough hook (or by hand) until the dough is soft. Sprinkle in more flour, as needed, if the dough is too sticky.
- Transfer the dough to an oiled bowl, cover with a clean dishtowel, set in a warm place and let it rise until doubled (about an hour).
- Turn the dough onto a floured surface and let it rest (covered with the towel) for about 15 minutes.
Roll the dough up tightly. Gently slice the roll (I like to use a bread knife) into 12 pieces. Set the pieces evenly in a greased 9×13-inch pan (or a half-sheet pan). At this point, you can cover it with plastic wrap and let it sit in the refrigerator overnight… or you can cover it lightly with your clean dishtowel and let it rise until doubled (30 minutes or so).
When ready to bake (if it has been sitting overnight in the fridge, just take it out for 30 minutes before baking). Bake at 350℉ for 20 to 25 minutes, until baked through.
Recipe Tip
Cutting cinnamon rolls with dental floss is a great way to get clean, even slices without squishing the dough. Here’s how to do it:
- Prepare the Floss: Use unflavored floss for the best results. Cut a piece about 12 to 18 inches long.
- Position the Roll: Place your rolled-up cinnamon dough on a cutting board or baking sheet.
- Slide the Floss Under: Take the piece of floss and slide it under the roll where you want to make the cut.
- Cross and Pull: Bring the ends of the floss up and cross them over the top of the roll. Pull the ends tight to slice through the dough.
- Repeat: Continue this process to cut the roll into your desired number of pieces, usually about 1 to 2 inches thick.
This method helps keep the cinnamon rolls fluffy and preserves their shape!
While the cinnamon rolls are baking, prepare the frosting. In a medium bowl, whisk together the cream cheese, butter and vanilla. Then whisk in the powdered sugar and salt. Spread the frosting over the warm cinnamon rolls. Serve immediately for best results!
What I Love About This Recipe:
- They’re everything that a good cinnamon roll should be- fluffy, gooey and slathered in frosting.
- I love that I can prep most of it the night before.
- It’s a great holiday morning kind of recipe!
Here are a few more copycat recipes you might like to try:
Copycat Cinnabon Cinnamon Rolls
Ingredients
CINNAMON ROLLS:
- 1 cup warm water (100 to 110℉)
- ¼ cup granulated white sugar
- One .25-ounce envelope active dry yeast
- 2 large eggs, at room temperature
- ⅓ cup salted butter, melted
- 4½ cups all purpose flour, more as needed
- ¼ cup granulated white sugar
- ¾ teaspoon salt
- ½ cup (1 stick) salted butter, at room temperature
- 1 cup packed brown sugar
- 3 teaspoons ground cinnamon
FROSTING:
- 3 ounces cream cheese, at room temperature
- ¼ cup (½ stick) salted butter, at room temperature
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar, sifted
- ⅛ teaspoon salt
Instructions
PREPARE THE CINNAMON ROLLS:
- In the bowl of a stand mixer, combine the warm water, sugar and yeast. Let sit for 10 minutes or so- until the yeast blooms.
- Mix in the eggs and the melted butter. Then use the dough hook to gradually add the flour, additional sugar and salt. Knead with the dough hook (or by hand) until the dough is soft. Sprinkle in more flour, as needed, if the dough is too sticky.
- Transfer the dough to an oiled bowl, cover with a clean dishtowel, set in a warm place and let it rise until doubled (about an hour).
- Turn the dough onto a floured surface and let it rest (covered with the towel) for about 15 minutes.
- Roll the dough into a large rectangle (about 15"x20"). Spread the dough with the softened butter. Then sprinkle with the brown sugar and cinnamon. Roll the dough up tightly. Gently slice the roll (I like to use a bread knife) into 12 pieces. Set the pieces evenly in a greased 9×13-inch pan (or a half-sheet pan). At this point, you can cover it with plastic wrap and let it sit in the refrigerator overnight… or you can cover it lightly with your clean dishtowel and let it rise until doubled (30 minutes or so).
- When ready to bake (if it has been sitting overnight in the fridge, just take it out for 30 minutes before baking). Bake at 350℉ for 20 to 25 minutes, until baked through.
PREPARE FROSTING:
- While the cinnamon rolls are baking, prepare the frosting. In a medium bowl, whisk together the cream cheese, butter and vanilla. Then whisk in the powdered sugar and salt. Spread the frosting over the warm cinnamon rolls. Serve immediately for best results!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
