Food Apparel

Dressing Food for Every Occasion.

  • Home
  • About
    • What You’ll Find Here
    • Meet the Stylists
  • Recipe Index
    • Alphabetical Recipe Index
    • Drinks
    • Breads & Pastries
    • Fruits & Vegetables
    • The Main Event
      • Breakfast
      • Salads & Vinaigrettes
      • Soups & Stews
      • Sandwiches & Wraps
      • Pasta & Pizza
      • Meat
      • Other Main Dishes
    • On the Side
      • Appetizers & Snacks
      • Dips & Sauces
      • Other Sides
    • Sweets & Treats
      • Brownies & Bars
      • Candies
      • Cakes & Cupcakes
      • Cheesecake
      • Cookies
      • Pies & Tarts
    • Healthify Me!
      • Gluten-Free
      • Low Fat
      • Paleo
      • Vegan
  • Press and Contact
You are here: Home / A to Z Recipe Index / Copycat Cinnabon Cinnamon Roll Recipe

Copycat Cinnabon Cinnamon Roll Recipe

By -Tam | Food Apparel 14 Comments

Craving a big yummy Cinnabon Cinnamon Roll Recipe? Look no further! These are a great copycat version (maybe even better than Cinnabon, but don’t tell them we said that!). 

Copycat Cinnabon Cinnamon Rolls! Except, here's the secret - they are actually BETTER!

Five or six years ago I went on the quest for the perfect cinnamon roll. After trying half a dozen recipes I quickly learned that everyone wants something different in cinnamon rolls. For me, I like them chewy, a robust cinnamon flavor, and BIG! Think Cinnabon. Yeah, I know you can all taste it just by hearing the name.Copycat Cinnabon Cinnamon Rolls! Except, here's the secret - they are actually BETTER!

I prefer straight-up cream cheese frosting, but adding a few tablespoons of maple syrup would take these babies to a whole new level.Cinnabon Style Cinnamon Rolls on FoodApparel.com

My favorite time of year for cinnamon rolls is any cold season. Naturally, this makes it hard for the bread to be fluffy and rise well, so my favorite way to make these is by using the dough cycle in a bread machine.

Cinnabon Style Cinnamon Rolls on FoodApparel.com

Cinnabon Style Cinnamon Rolls on FoodApparel.com
4.41 from 5 votes
Print

Cinnabon Copycat Cinnamon Rolls

Course Pastries
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 12 servings
Author Tammy Blankenship

Ingredients

For the Roll:

  • 1 cup warm milk
  • 1/2 cup sugar
  • 5 tablespoons butter
  • 2 large eggs
  • ½ teaspoon vanilla
  • 4 cups unbleached all-purpose flour
  • 1 packet active dry yeast 1/4 ounce packet or 2 and 1/4 teaspoons
  • 1 teaspoon salt

For the Filling:

  • 2/3 to 1 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/3 cup unsalted butter a little shy of 6 tablespoons, softened

For the Frosting:

  • 1 package cream cheese 8 ounces
  • 1/4 cup unsalted butter 4 tablespoons
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 2 cups powdered sugar

Instructions

Mixing by Bread Machine:

  1. Add milk, sugar, butter, vanilla and eggs into bread machine. Cover liquids with flour. Top with yeast and salt. Run on dough cycle making sure to check the dough consistency. You want it to be slightly tacky - ball forming, but still be able to touch it with a quick tap and not stick. (See notes for hand mixing instructions.)
  2. Preheat oven to 375 degrees.
  3. For the filling, combine the brown sugar and cinnamon in a bowl.
  4. Place dough onto clean surface and roll into rectangle.
  5. Spread the softened butter over the surface of the dough, then sprinkle the sugar mixture evenly over the surface.
  6. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. Let rise in a warm place until doubled in size.
  7. Bake for 15-20 minutes or until light golden brown.
  8. While the rolls are baking, combine the icing ingredients, adding the powdered sugar a little bit at a time to avoid a mess.
  9. Beat well with an electric mixer until fluffy.
  10. Frost rolls once removed from the oven.

Recipe Notes

Mixing by Hand:
Mix milk, sugar, butter, vanilla and eggs with a whisk or a stand mixer.
Add flour (one cup at a time), yeast and salt.
Knead for about 5-7 minutes.
Place in a greased bowl, cover, and set aside to rest until doubled.
Dress it Up:
Add 2-3 tablespoons maple syrup to the icing.

Copycat Cinnabon Cinnamon Rolls! Except, here's the secret - they are actually BETTER!

The following two tabs change content below.
  • Bio
  • Latest Posts

-Tam | Food Apparel

I'm Tammy and I love to be in the kitchen! I'm married and have three little tagalongs who love to help out with the food prep. My secret foodie dream is to open a bakery. Want to know more about me? Go here for a little Q&A.

Latest posts by -Tam | Food Apparel (see all)

  • Make-Ahead Sausage and Pumpkin Penne Recipe - November 17, 2017
  • Sweet Potato Hash with Sausage and Avocado Recipe - July 18, 2017
  • Giant Cookie Recipe - October 20, 2015

Filed Under: A to Z Recipe Index, Breads & Pastries, Breakfast, Christmas, Easter, Holidays, Mother's Day, Thanksgiving Tagged With: cinnabon, cinnamon rolls, classic style, copycat

« Easy Chicken Pot Pie Recipe
Cheddar Cauliflower Soup Recipe (Zupa’s Copycat) »

Comments

  1. Cherish says

    October 26, 2013 at 9:54 am

    Maple syrup in the icing? Yum! Hey you should link to my sister’s linky party to grab some extra traffic, if you want. http://polkadotsonparade.blogspot.com/2013/10/wow-me-wednesday-119.html

    Reply
  2. Food Apparel says

    October 26, 2013 at 5:18 pm

    Cherish- don’t know if we have a link button, but I will have to look into it haha. The maple is sooooo yummy! BTW you should totally do a post on canning for us sometime if you want!

    Reply
  3. Jill Callahan says

    December 25, 2014 at 3:49 pm

    I made these today for my dad for Christmas. They were amazing and super easy!! Thanks for the awesome recipe!

    Reply
    • Food Apparel says

      December 26, 2014 at 12:33 am

      Glad they worked out so well for you Jill!

      Reply
  4. Amanda says

    June 23, 2015 at 5:18 pm

    If I wanted to make these the night before and bake them the next day, what should I do? Should I bake them and then reheat in the morning or something different? Thank you!

    Reply
    • Food Apparel says

      June 30, 2015 at 12:07 am

      Amanda! Sorry, just saw this comment. This is Christina and I love making these ahead because I am so not a morning person. So, you’ll want to go all the way through to the shaping (so first rise, roll, spread filling, and then roll and cut). Then place the unbaked rolls on a baking sheet. Place in fridge with loosely covered plastic wrap (don’t put on too tight or it will hold in moisture and heat and make them rise despite being in the fridge). Then take out in the morning, let them rise to the doubled size while preheating your oven (could take 30-60 minutes depending on your climate and altitude). Then just cook as directed and frost afterwards. They will be oh so much better this way right out of the oven!

      Reply
      • Katie says

        October 28, 2017 at 9:35 am

        Wondering if these can be frozen before baking them? Kinda like a freezer meal?

        Reply
        • Food Apparel says

          November 2, 2017 at 3:43 am

          I have put these in the fridge the night before loosely covered in plastic wrap to slow down the rising process. I have never frozen them though. I think it’s a great idea! I looked into it and you should be able to freeze them in the pan (so I’d use a disposable pan, of course, if you did that). Make sure to cover in plastic wrap and with aluminum foil to avoid freezer burn. And then, get them out, remove the foil and make sure it’s just covered loosely in the plastic wrap and let them thaw and do the final rise before baking. The second rise will take a lot longer than stated in the recipe since you are starting really cold. You can also freeze after baking and before icing, or after icing. But I’m gonna be honest, I think I prefer fresh rolls coming out of the oven instead of just a reheat in the microwave, so I would definitely lean towards the first way myself! I’ll see if I have a chance to try this soon and report back on how it went!

          Reply
        • Ree says

          June 5, 2018 at 8:56 am

          Hi, I have put these in the freezer right after rolling and cutting. Let them freeze, then store them in a plastic freezer bag. You can then take out as many as you need when you are ready to bake. I usually bake two at a time in a small baking dish. I do let them sit out covered in a plastic wrap that has been sprayed with oil.

          Hope this helps.
          Ree

          Reply

Trackbacks

  1. Honey Caramel Pecan Sticky Buns: Gourmet Style | Food Apparel says:
    April 15, 2014 at 10:18 pm

    […] few caveats – they need to be warm, and they need to be fluffy and moist –  like these Cinnabon Copycat Cinnamon Rolls that Tammy makes – actually much butter than Cinnabon and simply divine. Tammy redeemed my […]

    Reply
  2. Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting says:
    October 17, 2014 at 12:00 pm

    […] I’ve made recently is to top with a simple cinnamon cream cheese frosting based off of this Cinnabon frosting recipe instead of pumpkin cream cheese frosting (like in the older version we posted). While I’m […]

    Reply
  3. Stuffed French Toast Sticks: Quick 'N Easy Style | Food Apparel says:
    December 21, 2014 at 4:52 am

    […] Croissant French Toast | Copycat Cinnabon Cinnamon Rolls | Sweet Potato and Avocado Breakfast Skillet | Honey Wheat English Muffins with Maple Butter| […]

    Reply
  4. Cinnabon Copycat Cinnamon Roll Recipe - Copycat Crafts says:
    September 28, 2015 at 5:31 pm

    […] LINK: Copycat Cinnabon Cinnamon Roll Recipe […]

    Reply
  5. Stuffed French Toast Sticks - Capturing Joy with Kristen Duke says:
    November 29, 2016 at 2:26 pm

    […] Croissant French Toast | Copycat Cinnabon Cinnamon Rolls | Sweet Potato and Avocado Breakfast Skillet | Honey Wheat English Muffins with Maple Butter| […]

    Reply

Whatdayathink? Let us know..... Cancel reply

Search Food Apparel

Index

We're Tammy and Christina and we love to eat! We're passionate about bread, chocolate, sushi, and well, FOOD! We've created the FoodApparel community to celebrate "dressing food for every occasion." Read More…

The content of this website is ©2013-2017 by Food Apparel LLC unless otherwise noted. Some posts may contain affiliate links. Food Apparel LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

SWEETS AND TREATS

Blackberry Spice Cake Recipe - the blackberry is such a great combo with the Fall spices. So yummy!
Lemon Blondies at FoodApparel.com
Vanilla Bean Cupcakes with Fudgy Chocolate Frosting at FoodApparel.com
Brownies in a Jar. Great gift idea for friends and family!
Chocolate Covered Candied Oranges Recipe. Best technique for this tasty treat! @foodapparel
Pear Upside-Down Cake at FoodApparel.com
5 variations on simple fudge. 15 minutes to make it your way! @foodapparel
The easiest to make Blueberry Bars!
S'mores Cupcakes on FoodApparel.com
Chocolate Biscotti with Cinnamon and Cocoa Nibs at FoodApparel.com
Lemony White Chocolate Mousse at FoodApparel.com
Coconut Cream Pie with Chocolate Painted Shell at FoodApparel.com
All Butter Flaky Pie Crust at FoodApparel.com
Maple Cinnamon Roasted Almonds at FoodApparel.com
Blackberry Turnovers (Hand Pies): single-serve and portable! @foodapparel
Double Dark Chocolate Brownie

MORE GOODIES! -->

  • Food Apparel: Home
  • Recipe Index
  • Contact
  • Privacy Policy

Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Log in