Easy Copycat Cinnabon Cinnamon Rolls

If the scent of butter and cinnamon had a dating profile, it would be “clingy, irresistible, and shows up in your dreams.” That’s basically what happens when these Easy Copycat Cinnabon Cinnamon Rolls hit the oven: neighbors become suspiciously friendly, my dog sits like a gentleman for the first time ever, and I suddenly forgive everyone for stealing my phone charger. They’re soft, gooey, unapologetically rich, and yes—I used enough frosting to qualify as spackling. No regrets.

Last Sunday, I decided to make a double batch because my husband said he was “just a little hungry.” Cute. He hovered like a helicopter parent while I proofed the dough in a warm microwave—because that’s a thing now—and then I crammed the rolls into a pan that was clearly too small. They rose like a cinnamon volcano, kissed the edges, and we all pretended that was “intentional artisan side caramelization.” The kids tried to steal the corner pieces, the dog scored a rogue raisin (he’s fine, thanks), and my husband offered to do dishes, which we both know means moving them closer to the sink. Marriage is compromise.

Time-Saving Hacks

– Use instant/rapid-rise yeast. I like results faster than my coffee kicks in.
– Warm milk in the microwave, not a saucepan. We’re saving a dish and our sanity.
– Proof the dough in a barely-warm oven or a microwave with a mug of hot water. Spa day for dough.
– Slice rolls with unflavored dental floss. Yes, it’s ridiculous. Yes, it works better than a knife.
– Line the pan with parchment. Less scrubbing, more eating.
– Double the frosting and freeze half. Future-you deserves a win.
– In a true emergency, use store-bought pizza dough. Don’t tell anyone. Call it “rustic.”

Serving Ideas

– Hot coffee for adults, hot chocolate for kids, and extra frosting for everyone who still believes in joy.
– Bacon or sausage on the side—sweet plus salty is how we heal.
– Add fresh fruit so you can announce “balance” while eating your second roll.
– Serve with mimosas if the kids woke up at 5 a.m. and asked existential questions about dinosaurs.
– Or keep it simple: plate, napkin, silence. Bliss.

What to Serve It With

– Scrambled eggs with chives: protein to justify the frosting avalanche.
– Crispy bacon or maple breakfast sausage: the powerful salty best friends.
– Fresh berries or a citrus salad: at least one thing on the table has vitamins.
– Iced lattes in summer, spiced chai in winter, water if you’re pretending to be “good.”
– A side of more frosting. It’s a lifestyle.

✔Tips & Mistakes

– Warm, not hot: Milk should be the temperature of a good bath, not a dragon’s breath. Hot kills yeast, and dreams.
– Don’t rush the rise: If it looks like a sad pillow, give it time. Warmth helps. Patience helps more. I hate it too.
– Roll thickness: Aim for a rectangle about 1/4-inch thick; too thin and they dry out, too thick and they’re doughy bricks.
– Even filling: Spread butter and cinnamon sugar edge-to-edge. Bald spots are for heads, not rolls.
– Floss cut: Slide under, crisscross, pull tight. Clean spirals, no smush.
– Frost twice: Once when warm (so it melts into the swirls), again when cooler (for that glossy bakery look).
– Pan choice: Give them space. Overcrowding creates a cinnamon mosh pit—delicious, chaotic, hard to serve.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: 1 day, tightly covered. They’re happiest the day they’re born.
– Fridge: Up to 4 days. Reheat 15–20 seconds in the microwave or 5–8 minutes at 300°F.
– Freeze (baked): Wrap individually, freeze up to 2 months. Thaw overnight, rewarm, refrost like a boss.
– Freeze (unbaked): Slice, arrange in a parchment-lined pan, freeze solid, then bag. Thaw in the fridge overnight, rise on the counter, bake as usual.

✔Variations and Substitutions

– Brown butter the filling. Bougie? Yes. Worth it? Also yes.
– Add toasted pecans or walnuts for crunch. Raisins if you’re nostalgic. Chocolate chips if you’re fun.
– Swap cinnamon with cardamom or add orange zest to the filling and frosting for brunchy vibes.
– Make it dairy-free: plant milk + vegan butter + dairy-free cream cheese. Still decadent.
– Maple cream cheese frosting: replace part of the powdered sugar with maple syrup and a pinch of salt.
– Fall mode: a little pumpkin puree in the dough, pumpkin pie spice in the filling. You are the season now.
– Feeling lazy? Roll, slice, bake, and drizzle without a second rise. Call it “deconstructed.” It still counts.

Easy Copycat Cinnabon Cinnamon Rolls

Fluffy, bakery-style cinnamon rolls with a gooey cinnamon-brown sugar swirl and a silky cream cheese frosting—just like the mall favorite, made easily at home.

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Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup warm whole milk about 110 F
• ▢ 0.5 cup granulated sugar
• ▢ 2.25 teaspoon active dry yeast or 1 packet
• ▢ 0.33 cup unsalted butter, melted
• ▢ 2 count large eggs room temperature
• ▢ 4.5 cup all-purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ 1 tablespoon unsalted butter, for greasing pan
• ▢ 0.5 cup unsalted butter, softened (for filling)
• ▢ 1 cup light brown sugar, packed for filling
• ▢ 2.5 tablespoon ground cinnamon for filling
• ▢ 4 ounce cream cheese, softened for frosting
• ▢ 0.25 cup unsalted butter, softened (for frosting)
• ▢ 1.5 cup powdered sugar for frosting
• ▢ 1.5 teaspoon vanilla extract for frosting
• ▢ 0.125 teaspoon fine salt for frosting
• ▢ 2 tablespoon whole milk for frosting; add to desired consistency

Instructions

Preparation Steps

• Bloom the yeast: In a large bowl, whisk warm milk with granulated sugar until dissolved. Sprinkle the yeast over the top and let stand until foamy, 5 to 10 minutes.
• Make the dough: Whisk in eggs and melted butter. Add 4.0 cups of the flour and the salt; stir with a wooden spoon until a shaggy dough forms. Knead in the remaining 0.5 cup flour as needed until the dough is soft, smooth, and slightly tacky, 5 to 7 minutes.
• First rise: Transfer dough to a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, 60 to 90 minutes.
• Prepare the filling: In a small bowl, mix brown sugar and cinnamon. Soften the butter until spreadable.
• Roll out: Turn the dough onto a lightly floured surface and roll into a 12x18 inch rectangle with the long side facing you.
• Fill: Spread the softened butter over the dough to the edges. Sprinkle the cinnamon-sugar evenly and gently press it into the butter.
• Shape: Tightly roll up the dough from the long edge into a log, seam-side down. Trim the ends, then cut into 12 even rolls.
• Pan and proof: Grease a 9x13 inch baking pan. Arrange the rolls cut-side up, cover, and let rise until puffy and touching, 30 to 45 minutes. Meanwhile, preheat oven to 350 F.
• Bake: Bake at 350 F until lightly golden and set in the centers, 20 to 25 minutes. Do not overbake; the internal temperature should be about 190 F.
• Make frosting: Beat cream cheese and softened butter until smooth. Mix in powdered sugar, vanilla, and salt. Add milk a little at a time until silky and spreadable.
• Finish: Spread frosting over warm rolls so it melts into the swirls. Serve warm.
• Overnight option: After cutting, place rolls in the pan, cover, and refrigerate up to 16 hours. Bring to room temperature and proof until puffy, then bake as directed.

Notes

For clean cuts, use unflavored dental floss instead of a knife. If your kitchen is cool, proof rolls in an unheated oven with a bowl of hot water. Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days; rewarm before serving.