I made this Cinnabon Cinnamon Rolls Recipe and now my family won’t stop begging me to make them every weekend.

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I’m obsessed with this Copycat Cinnabon Recipe because it hits every guilty sweet spot I crave. These Cinnabon Cinnamon Rolls are gooey, loud, and stupidly comforting.

I love the way the filling smells, real cinnamon, none of that weak stuff. And the frosting with cream cheese?

Give me a spoon. It’s the kind of Cinnamon Roll Recipe that makes mornings ridiculous and dinners acceptable as dessert.

I don’t care if it’s breakfast or a late-night binge. I will eat two.

Honestly, I’ll probably make a mess and lick the pan. I’ll do it again tomorrow and invite neighbors for sure.

Ingredients

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Warm milk makes dough cozy.
Yeast gives lift, it’s alive.
Warm water wakes yeast.
Sugar feeds yeast, sweetens rolls.
Melted butter keeps dough rich.
Eggs add structure and fluff.
Flour builds dough, gives chew.
Salt balances sweetness and flavor.
Brown sugar makes sticky filling.
Basically, cinnamon brings warm spice.
Soft butter keeps filling gooey.
Plus, extra butter adds shiny ooze.
Cream cheese makes frosting tangy.
Butter gives frosting silky depth.
Powdered sugar sweetens and thickens frosting.
Vanilla warms frosting, makes it pop.
Pinch of salt cuts sweetness.
Milk thins frosting for spreading.

Ingredient Quantities

1 cup whole milk, warmed to about 110 to 115 F

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup warm water (for proofing the yeast)

1/2 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs, room temperature

4 cups all purpose flour, plus extra for dusting

1 teaspoon salt

For the filling: 1 cup packed light brown sugar

3 tablespoons ground cinnamon (use a good fresh one)

1/3 cup unsalted butter, softened to spreadable

Optional for extra goo: 2 to 3 tablespoons melted butter for brushing the rolled dough

For the cream cheese frosting: 4 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 to 2 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

Pinch of salt

1 to 2 tablespoons milk or heavy cream, to thin the frosting as needed

How to Make this

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1. Warm the milk to about 110 to 115 F and stir in the 1/4 cup warm water, then sprinkle the 2 1/4 teaspoons active dry yeast over it; let sit 5 to 10 minutes until foamy. If it doesnt foam the yeast might be dead, start again.

2. In a large bowl whisk together 1/2 cup granulated sugar, 1/3 cup melted butter, and the 2 room temperature eggs, then stir in the foamy yeast mixture.

3. Add 4 cups all purpose flour and 1 teaspoon salt to the wet mix and stir until a shaggy dough forms. Turn onto a floured surface and knead 6 to 8 minutes until smooth and slightly tacky; add a little flour if it sticks too much but dont overdo it.

4. Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place about 1 to 1 1/2 hours, until doubled in size.

5. Meanwhile mix the filling: combine 1 cup packed light brown sugar with 3 tablespoons ground cinnamon. Set 1/3 cup softened butter out to be spreadable and 2 to 3 tablespoons melted butter ready if you want extra goo.

6. Punch down the dough and roll it on a floured surface into a roughly 16 by 12 inch rectangle. Spread the 1/3 cup softened butter evenly over the dough, brush with the 2 to 3 tablespoons melted butter if using, then sprinkle the brown sugar cinnamon mixture evenly, leaving a small border along one long edge.

7. Tightly roll the dough from the long side into a log, pinch the seam closed, then cut into 12 equal rolls with a sharp knife or floss. Place rolls in a greased 9 by 13 inch baking pan spaced slightly apart. Cover and let rise 30 to 45 minutes until puffy.

8. Preheat oven to 350 F. Bake the rolls 20 to 25 minutes until golden brown and cooked through but not dried out. If the tops brown too fast loosely tent with foil.

9. While rolls bake make the frosting: beat 4 ounces softened cream cheese with 1/4 cup softened butter until smooth, add 1/2 teaspoon vanilla and a pinch of salt, then beat in 1 1/2 to 2 cups sifted powdered sugar until thick. Add 1 to 2 tablespoons milk or heavy cream a little at a time to reach spreadable consistency.

10. Spread the frosting over the warm rolls right out of the oven so it melts into the spirals. Serve warm and try not to eat them all at once.

Equipment Needed

1. Liquid measuring cup (for milk and water)
2. Dry measuring cups and measuring spoons
3. Small saucepan or microwave-safe bowl (to warm milk)
4. Large mixing bowl
5. Whisk and a rubber spatula or wooden spoon
6. Stand mixer with dough hook or a sturdy hand mixer (optional)
7. Floured work surface and rolling pin
8. Sharp knife or kitchen floss for cutting rolls
9. 9 by 13 inch baking pan (lightly greased)
10. Pastry brush and oven mitts

FAQ

Do I have to proof the yeast, or can I mix it straight in? You should proof the yeast in the 1/4 cup warm water first, to make sure it's alive; if it gets foamy in 5 to 10 minutes it's good. If it doesn’t foam toss it and start over, old yeast makes dense rolls.

Can I make the dough ahead and bake later? Yes, you can refrigerate the rolled or unrolled dough overnight. Chill it in a covered bowl after the first short rise, or put the shaped rolls in the pan wrapped with plastic and bake the next morning after they warm up and rise more, this actually can improve flavor.

My rolls came out a bit doughy in the middle, what went wrong? They were probably underbaked or rolled too tight so the center stayed thick, check oven temp with a thermometer, bake until center reads about 190 F or tops are golden and springs back slightly. Also give them a proper final rise so the layers open up.

How do I get extra goo without drowning the rolls? Brush 2 to 3 tablespoons melted butter over the rolled dough before slicing, that helps the sugar mixture melt and stay gooey but not soupy. Also scatter a little extra brown sugar in the pan under the rolls for caramel at the bottom.

Can I make the frosting ahead and store it? Yes, make the cream cheese frosting up to 3 days ahead, store in an airtight container in the fridge. Bring it to room temp and stir in 1 to 2 teaspoons milk before spreading so it spreads smooth, if it seems too thin add a touch more powdered sugar.

The Best Cinnamon Rolls You’ll Ever Eat Recipe Substitutions and Variations

Whole milk: swap with 1 cup buttermilk for extra tang and softer crumb, or use 1 cup unsweetened almond milk if dairy free (dough may be slightly less rich).
Active dry yeast: you can use 2 teaspoons instant yeast, mix straight into flour no proofing needed, or use 1/2 cup fed sourdough starter but cut the dough rise time and expect a milder flavor change.
Granulated sugar: replace with 3/4 cup packed light brown sugar for deeper molasses notes, or use 3/4 cup honey but reduce any added liquid slightly and be aware rolls brown faster.
Cream cheese (for frosting): swap with equal parts mascarpone for a silkier, less tangy frosting, or use 4 ounces plain full fat Greek yogurt strained overnight for a lighter cream cheese-like spread (drain well so frosting isnt runny).

Pro Tips

1) Make sure the milk and water combo is between 110 and 115 F when you sprinkle the yeast. If it feels too hot it will kill the yeast, too cool and it wont wake up. If it doesnt foam in 5 to 10 minutes toss it and start over. Pro tip: heat the milk slowly and check with a thermometer, and let it rest a minute so it isnt hotter than you think.

2) Don’t overdo the flour while kneading. The dough should be slightly tacky not dry and crumbly. Add just a tablespoon at a time if it’s sticking to your hands. Knead until smooth and elastic, about 6 to 8 minutes, you’ll feel it loosen and spring back when poked.

3) When you roll and spread the filling, leave a thin border along the far long edge so the roll seals, and brush the dough with a little melted butter before adding brown sugar for extra goo. Use even pressure when rolling so the spirals are uniform; a gentle, tight roll gives better layers than jamming it together.

4) Bake and frost timing matters. If the tops brown too fast, tent loosely with foil. Spread the cream cheese frosting on the rolls while they are still hot so it melts into the swirls, but let them cool a few minutes first so the frosting doesn’t completely run off. If your frosting looks too thin, chill it briefly to thicken before spreading.

The Best Cinnamon Rolls You'll Ever Eat Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made this Cinnabon Cinnamon Rolls Recipe and now my family won't stop begging me to make them every weekend.

Servings

servings

Calories

470

kcal

Equipment: 1. Liquid measuring cup (for milk and water)
2. Dry measuring cups and measuring spoons
3. Small saucepan or microwave-safe bowl (to warm milk)
4. Large mixing bowl
5. Whisk and a rubber spatula or wooden spoon
6. Stand mixer with dough hook or a sturdy hand mixer (optional)
7. Floured work surface and rolling pin
8. Sharp knife or kitchen floss for cutting rolls
9. 9 by 13 inch baking pan (lightly greased)
10. Pastry brush and oven mitts

Ingredients

1 cup whole milk, warmed to about 110 to 115 F
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup warm water (for proofing the yeast)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, room temperature
4 cups all purpose flour, plus extra for dusting
1 teaspoon salt
For the filling: 1 cup packed light brown sugar
3 tablespoons ground cinnamon (use a good fresh one)
1/3 cup unsalted butter, softened to spreadable
Optional for extra goo: 2 to 3 tablespoons melted butter for brushing the rolled dough
For the cream cheese frosting: 4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 to 2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
Pinch of salt
1 to 2 tablespoons milk or heavy cream, to thin the frosting as needed

Directions

Warm the milk to about 110 to 115 F and stir in the 1/4 cup warm water, then sprinkle the 2 1/4 teaspoons active dry yeast over it; let sit 5 to 10 minutes until foamy. If it doesnt foam the yeast might be dead, start again.
In a large bowl whisk together 1/2 cup granulated sugar, 1/3 cup melted butter, and the 2 room temperature eggs, then stir in the foamy yeast mixture.
Add 4 cups all purpose flour and 1 teaspoon salt to the wet mix and stir until a shaggy dough forms. Turn onto a floured surface and knead 6 to 8 minutes until smooth and slightly tacky; add a little flour if it sticks too much but dont overdo it.
Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place about 1 to 1 1/2 hours, until doubled in size.
Meanwhile mix the filling: combine 1 cup packed light brown sugar with 3 tablespoons ground cinnamon. Set 1/3 cup softened butter out to be spreadable and 2 to 3 tablespoons melted butter ready if you want extra goo.
Punch down the dough and roll it on a floured surface into a roughly 16 by 12 inch rectangle. Spread the 1/3 cup softened butter evenly over the dough, brush with the 2 to 3 tablespoons melted butter if using, then sprinkle the brown sugar cinnamon mixture evenly, leaving a small border along one long edge.
Tightly roll the dough from the long side into a log, pinch the seam closed, then cut into 12 equal rolls with a sharp knife or floss. Place rolls in a greased 9 by 13 inch baking pan spaced slightly apart. Cover and let rise 30 to 45 minutes until puffy.
Preheat oven to 350 F. Bake the rolls 20 to 25 minutes until golden brown and cooked through but not dried out. If the tops brown too fast loosely tent with foil.
While rolls bake make the frosting: beat 4 ounces softened cream cheese with 1/4 cup softened butter until smooth, add 1/2 teaspoon vanilla and a pinch of salt, then beat in 1 1/2 to 2 cups sifted powdered sugar until thick. Add 1 to 2 tablespoons milk or heavy cream a little at a time to reach spreadable consistency.
Spread the frosting over the warm rolls right out of the oven so it melts into the spirals. Serve warm and try not to eat them all at once.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.