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Homemade Cinnabon copycat cinnamon rolls topped with cream cheese frosting on a plate
Jana Rae

Copycat Cinnabon Cinnamon Rolls

Make soft, gooey cinnamon rolls just like the ones from the mall with this better-than-Cinnabon copycat recipe. A sweet dough, rich cinnamon filling, and creamy frosting make this a homemade favorite.
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Prep Time 30 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 Rolls
Course: Bread, Breakfast, Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Dough:
  • ¾ cup warm water 110°F
  • 2 ¼ tsp active dry yeast 1 packet
  • ½ cup granulated sugar
  • ¼ cup buttermilk room temperature
  • 1 large egg room temperature
  • ⅓ cup melted unsalted butter instead of oil
  • 1 tsp salt
  • 4 ½ to 5 cups all-purpose flour or substitute bread flour for extra chew
For the Filling:
  • ½ cup unsalted butter softened
  • 1 ¼ cups packed light brown sugar
  • 2 ½ tbsp ground cinnamon Korintje cinnamon if available
  • 2 tbsp cornstarch
  • Pinch of salt optional
For the Frosting:
  • 3 –4 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 ¼ cups powdered sugar sifted
  • 1 tsp vanilla extract
  • ½ tbsp light corn syrup adds a glossy finish
  • 1 tbsp heavy cream or 1 tsp lemon juice for tangier flavor

Method
 

Make the Dough
  1. In a large bowl, whisk the warm water and sugar. Add yeast and let sit for 5–10 minutes until bubbly and foamy.
  2. 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.
  3. 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).
Prepare the Filling
  1. Mix brown sugar, cinnamon, cornstarch, and a pinch of salt in a small bowl. Set aside.
Shape the Rolls
  1. Punch down the dough. Roll out on a floured surface into a 16x20-inch rectangle. Spread softened butter all over, then sprinkle on the filling mixture evenly.
  2. Starting from the long end, roll up tightly. Slice into 12 even rolls using dental floss or a sharp knife.
  3. Place rolls in a greased 9x13-inch baking dish. Cover and let rise again for 30–45 minutes, until puffy.
  4. 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!
Make the Frosting
  1. 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.)
  2. 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 9x13-inch pan works great, but you can also bake these in two 9-inch round cake pans, or even muffin tins for individual rolls.