The mall classic—made even better at home.
There’s something unforgettable about a Cinnabon. That sweet, cinnamon-sugar aroma floating through the mall. The sticky, gooey swirls. The thick layer of tangy cream cheese frosting melting into every bite.
This recipe captures all of that magic — using simple pantry ingredients, thoughtful swaps, and a few special touches that bring you incredibly close to the real thing.
The Story Behind These Copycat Cinnabon Cinnamon Rolls
There’s something unforgettable about walking through the mall and catching a whiff of Cinnabon. It’s like a hug in the air — sweet, warm, buttery, and full of comfort. For years, I chased that smell at home, trying recipe after recipe to get just the right balance of gooey centers, pillowy dough, and that rich, cream cheese frosting that melts into every swirl.
This version is the one I keep coming back to. Why? Because it tastes like the real thing — and in some ways, even better.
Ingredient Choices That Make All the Difference
Every ingredient in this recipe was chosen with intention. I didn’t just want another cinnamon roll — I wanted something that would bring that Cinnabon feeling right into my kitchen. Here’s why these ingredients work so well:
Melted Unsalted Butter in the Dough
Most homemade recipes call for oil or margarine, but real Cinnabon rolls are rich. Swapping in melted butter adds that bakery-style depth and a luxurious texture that oil simply can’t replicate. It also browns beautifully in the oven, giving the rolls a golden finish.
Buttermilk = Tender and Tangy
Cinnabon’s dough has a gentle tang and melt-in-your-mouth softness. Buttermilk brings that balance — it keeps the crumb tender and adds flavor without making the dough sour. If you’ve never used buttermilk in cinnamon rolls before, you’re in for a treat.
All-Purpose or Bread Flour
All-purpose flour works wonderfully here, but for that chewy-yet-pillowy bakery bite, I sometimes use bread flour. It has more protein, which gives the dough strength and elasticity. Either will work — it just depends on the texture you prefer.
The Filling: Gooey, Spiced, and Not Too Sweet
This filling is simple, but powerful. A combination of light brown sugar, real butter, and just the right amount of cinnamon makes it rich and gooey. I also include a little cornstarch — not a typical ingredient, but one that makes all the difference. As the rolls bake, the cornstarch helps the cinnamon sugar thicken into a beautiful, sticky swirl, not a runny mess that leaks out the bottom.
For the cinnamon, I typically use regular ground cinnamon, but if I have Korintje cinnamon (or even Saigon), I use it. That’s the kind Cinnabon uses — it’s sweeter, stronger, and more aromatic than your average grocery store cinnamon.
The Frosting: Soft, Smooth, and Bakery-Style
Let’s be honest. Half the joy of a Cinnabon is the frosting. That rich, sweet, tangy layer of cream cheese goodness that melts into every warm swirl? That’s what takes it from great to unforgettable.
In this version, I increase the cream cheese to 3–4 oz, which gives it more body and a deeper flavor. Butter brings richness, while a little corn syrup creates that glossy, bakery-style sheen. And instead of lemon juice, I often add a splash of heavy cream to round it out and keep the frosting mild and creamy. If you like a tangier twist, lemon juice still works beautifully.
Why This Recipe Feels Like Home
Making these rolls is more than baking — it’s a ritual. The soft dough under your hands, the smell of cinnamon in the air, and that moment you pull them out of the oven, knowing you’re about to enjoy something special — it just feels like home.
Whether you’re baking these on a lazy Saturday, for a family brunch, or just because you’re craving a cozy moment, this recipe brings comfort, nostalgia, and a little sweetness to your day.
And the best part? You don’t need a food court or a trip to the mall. You just need a little time, a warm oven, and a good appetite.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes! Instant yeast works just fine. You can skip the proofing step (letting it sit in warm water first) and mix it directly into your flour. However, I personally like blooming active dry yeast in warm water to ensure it’s alive — especially when I want super fluffy rolls.
Can I use margarine instead of butter?
You can, but I highly recommend using unsalted butter for the best flavor and texture. Butter adds a rich, bakery-style taste that really elevates these rolls and brings them closer to the Cinnabon original.
What kind of cinnamon is closest to Cinnabon’s?
Cinnabon uses Makara cinnamon, a proprietary blend that’s closest in flavor to Korintje cinnamon (also called Indonesian cinnamon). If you can find Korintje or Saigon cinnamon, use it — it gives a sweeter, bolder flavor than standard grocery store cinnamon.
Can I prep these the night before?
Absolutely! After rolling and cutting your cinnamon rolls, place them in the baking pan, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let them come to room temperature and rise for about 45–60 minutes before baking.
Can I freeze these rolls?
Yes, you can freeze the baked, unfrosted rolls. Once cooled, wrap them individually and freeze in an airtight container or freezer bag. When ready to eat, reheat gently in the microwave and frost just before serving. You can also freeze the frosting separately in a small container.
Can I double the frosting?
Oh yes — and I often do! If you love that thick, gooey cream cheese layer (like the kind that practically melts down the sides), feel free to double the frosting recipe.
Why do you add cornstarch to the filling?
Great question! The cornstarch helps thicken the cinnamon-sugar filling as it bakes, keeping it gooey and helping it stick inside the rolls instead of leaking out the bottom. It’s a subtle trick that makes a big difference in texture.
Can I make these in a muffin tin?
Yes! Making these in a muffin tin creates adorable individual servings with a nice browned edge. Just be sure to grease each cavity well and reduce the baking time by 3–5 minutes since they’ll bake faster.
What size pan should I use?
A 9×13-inch glass or ceramic baking dish works perfectly for 12 cinnamon rolls. If you prefer, you can also use two 9-inch round cake pans for slightly smaller rolls.
Copycat Cinnabon Cinnamon Rolls
Ingredients
Method
- In a large bowl, whisk the warm water and sugar. Add yeast and let sit for 5–10 minutes until bubbly and foamy.
- Add buttermilk, melted butter, egg, and salt. Mix to combine. Gradually stir in flour, 1 cup at a time. Knead by hand or with a dough hook for 8 minutes until the dough is soft and elastic.
- Place dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm place until doubled (about 1 hour).
- Mix brown sugar, cinnamon, cornstarch, and a pinch of salt in a small bowl. Set aside.
- Punch down the dough. Roll out on a floured surface into a 16×20-inch rectangle. Spread softened butter all over, then sprinkle on the filling mixture evenly.
- Starting from the long end, roll up tightly. Slice into 12 even rolls using dental floss or a sharp knife.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes, until puffy.
- Preheat oven to 350°F (175°C). Bake for 20–23 minutes, or until just golden on top. Don’t overbake — you want them soft and gooey inside!
- Beat softened cream cheese and butter until smooth. Add powdered sugar, corn syrup, and vanilla. Mix until fluffy. Add heavy cream to reach desired consistency. (Optional: substitute lemon juice for a tangier frosting.)
- Let rolls cool just slightly, then slather with frosting while still warm so it melts into every swirl.
Notes
Recipe Notes
- Don’t Overbake: The key to gooey cinnamon rolls is to bake just until the tops are lightly golden and the centers are just set. Overbaking will make them dry.
- Bread Flour vs. All-Purpose: This recipe works beautifully with unbleached all-purpose flour, but for a chewier, bakery-style roll, you can substitute bread flour.
- Korintje Cinnamon (Optional): If available, use Korintje cinnamon to closely mimic the flavor of Cinnabon’s signature Makara cinnamon. It has a sweeter, more aromatic profile.
- Cornstarch in Filling: This keeps the brown sugar and cinnamon mixture gooey and prevents it from running out the bottom of the rolls as they bake.
- Buttermilk Adds Tenderness: The buttermilk in the dough makes the rolls extra tender and gives them a subtle tang, similar to Cinnabon’s original dough.
- Make-Ahead Option: You can prep the rolls the night before. After shaping, place them in the pan, cover tightly with plastic wrap, and refrigerate. Let them come to room temperature and rise for 45–60 minutes before baking.
- Frost While Warm: For that classic melted-on-the-roll effect, spread the frosting over the rolls while they’re still warm — not piping hot, but warm enough to let it melt into every swirl.
- Frosting Tip: Heavy cream creates a rich, smooth frosting, but if you prefer a tangier version (like the original), you can use lemon juice instead.
- Freezer Instructions: Freeze baked, unfrosted rolls in an airtight container. Reheat and frost just before serving. Frosting can also be frozen separately in a sealed container.
- Pan Options: A 9×13-inch pan works great, but you can also bake these in two 9-inch round cake pans, or even muffin tins for individual rolls.
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