Cinnabon Cinnamon Rolls Recipe: Let’s be honest—few things come close to the smell of a warm, gooey Cinnabon cinnamon roll straight out of the oven. That soft, fluffy dough… the rich cinnamon-sugar swirl… and don’t even get us started on that cream cheese frosting. But what if I told you that you could recreate that magic at home—and even make it better?
This guide will walk you through the ultimate Cinnabon cinnamon rolls recipe, step by step. Whether you’re baking for a weekend treat or surprising your loved ones, these homemade cinnamon rolls will outshine any mall kiosk version.
Ready? Let’s roll (pun totally intended).
Why You’ll Love This Homemade Cinnabon Recipe
You might be wondering, “Why not just buy one from the store?” Good question—but here’s why this homemade version wins every single time:
- Fresher ingredients: You control what goes in, and trust me, it makes a huge difference in flavor and texture.
- More generous filling: No more skimping on the cinnamon swirl—these are loaded.
- Thicker, creamier frosting: That signature topping? We take it up a notch.
- Cost-effective: You get a full pan of gooey, bakery-style rolls for the price of one or two store-bought ones.
And best of all? You can customize them to your taste. Want extra frosting? Done. Prefer brown butter filling? You got it.
What Makes Cinnabon Cinnamon Rolls So Special?
Cinnabon has managed to turn a classic treat into a global phenomenon, but what’s the secret?
- The Dough: It’s rich and tender thanks to a perfect balance of butter, eggs, and milk.
- The Filling: Brown sugar and a heaping amount of cinnamon create that signature sweet-spice swirl.
- The Frosting: A silky-smooth blend of cream cheese, butter, and vanilla that melts over the hot rolls.
We’ll replicate every element of that magic—with some extra love and homemade goodness added in.
Essential Equipment You’ll Need
Before we dive in, gather these tools to make your process smooth:
Mixing Tools
- Large mixing bowls
- Whisk
- Silicone spatula
- Stand mixer with dough hook (optional but helpful)
Baking Tools
- Rolling pin
- Sharp knife or dental floss (for clean cuts)
- 9×13 inch baking dish
- Measuring cups and spoons
- Kitchen scale (for accuracy)
Optional but Helpful
- Dough scraper
- Pastry brush
- Instant-read thermometer
Having the right tools can save you time and frustration, so if you’re planning to make cinnamon rolls often, it’s worth investing in a few.
List of Ingredients You’ll Need
For the Dough
- 1 cup warm milk (110°F or 45°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt
- 4 to 4 ½ cups all-purpose flour
For the Filling
- 1 cup packed brown sugar
- 2 ½ tablespoons ground cinnamon
- ⅓ cup unsalted butter, softened (not melted)
For the Cream Cheese Frosting
- 4 oz (half a block) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 to 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: a splash of milk for thinning, if needed
Tip: Use high-quality cinnamon for a deeper, richer flavor.
Tips Before You Start Baking
Before you jump in, here are a few pro tips to make sure your rolls turn out perfectly the first time.
Room Temperature Ingredients
Using room temperature eggs, butter, and cream cheese helps everything mix more evenly. Cold ingredients can slow down the yeast or make your dough stiff.
Measuring Flour Correctly
Too much flour = dense rolls. Always spoon the flour into your measuring cup and level it off. Better yet, use a digital scale for accuracy.
Don’t Skip the Rise Time
Yes, it takes time, but letting your dough rise fully makes it lighter and fluffier. The first rise should double the dough in size, and the second rise ensures sky-high rolls.
Step-by-Step Instructions to Make Cinnabon Cinnamon Rolls
Now that you’ve got all your ingredients and tools ready, let’s get baking! Follow this detailed step-by-step process to create cinnamon rolls that’ll wow anyone who takes a bite.
Step 1: Prepare the Dough
In a large bowl, mix warm milk, yeast, and a little sugar. Let it sit until foamy. Add eggs, melted butter, remaining sugar, and salt. Gradually mix in flour until a soft dough forms. Knead until smooth and slightly elastic.
Step 2: Let the Dough Rise
Place the dough in a lightly greased bowl and cover with a clean towel. Let it rise in a warm place until doubled in size, about 1–1½ hours. This rise gives the rolls their soft, fluffy texture.
Step 3: Make the Cinnamon Filling
In a bowl, combine softened butter, brown sugar, and ground cinnamon. Mix until smooth and spreadable. This rich filling is what gives Cinnabon-style rolls their signature flavor.
Step 4: Roll Out and Fill the Dough
Punch down the risen dough and roll it out into a large rectangle on a floured surface. Spread the cinnamon filling evenly across the dough, leaving a small border around the edges.
Step 5: Slice the Rolls
Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or dental floss to cut the log into equal-sized rolls. This helps keep the rolls round and even.
Step 6: Second Rise
Place the rolls into a greased baking dish, leaving space between each one. Cover and let them rise again until puffy. This second rise ensures ultra-soft rolls.
Step 7: Bake the Rolls
Bake in a preheated oven until the rolls are lightly golden and cooked through. Let cool slightly before frosting with cream cheese icing.
Warm, gooey, and irresistibly soft—these cinnamon rolls bring bakery-quality comfort straight to your kitchen 🍥✨
How to Make the Perfect Cream Cheese Frosting
While your rolls are baking, it’s time to whip up that dreamy cream cheese frosting.
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar gradually, beating on low speed at first to prevent it from flying everywhere.
Add the vanilla extract and a pinch of salt. If it’s too thick, you can add a splash of milk to loosen it. You want the frosting to be spreadable but thick enough to sit nicely on top of the warm rolls.
Taste it. If it’s not sweet enough for you, add a bit more sugar. Prefer it tangier? Add a touch more cream cheese.
How to Frost the Rolls Like a Pro
Timing is everything here.
- For a melty glaze: Spread the frosting on while the rolls are still warm (but not scorching hot). The frosting will melt into all the crevices.
- For a thicker topping: Wait until the rolls are closer to room temperature. The frosting will sit on top like a fluffy cloud.
Or do both: frost lightly when warm, then add more when cooled for double the flavor and texture.
How to Get That Signature Cinnabon Gooey Texture
Wondering how Cinnabon keeps their rolls so gooey and rich?
Here are a few secrets:
- Use brown sugar in the filling instead of white—it melts into a caramel-like layer.
- Don’t overbake—keep them soft in the middle.
- Spread butter generously before adding the cinnamon sugar.
- Add a little heavy cream over the rolls before baking (optional, but makes them insanely moist).
These small tricks make a big difference when it comes to that irresistible pull-apart texture.
Mistakes to Avoid When Making Cinnamon Rolls
Even the best recipes can fall flat if you hit a few common pitfalls. Let’s go over the biggest mistakes to avoid so you get that perfect, bakery-style result every time:
1. Adding Too Much Flour
This is the most common issue. Your dough should be soft, slightly sticky, and elastic—not stiff or dry. Resist the urge to keep adding flour while kneading. If the dough is just slightly sticky, that’s perfect. Too much flour makes your rolls dense and dry.
2. Not Letting the Dough Rise Enough
Skipping or shortening the rise time might seem like a shortcut, but it can seriously mess with your roll’s texture. Under-proofed dough leads to tight, chewy rolls instead of light and fluffy ones. Be patient—let the dough double in size.
3. Rolling Too Thin or Too Thick
If your dough is too thick, the rolls will be bready and won’t cook evenly. Too thin, and they’ll fall apart. Aim for a ¼-inch thickness and a 16×21 inch rectangle for ideal results.
4. Overbaking
The line between soft and dry is thin. Start checking around the 22-minute mark. The tops should be golden, and the middle roll should look set but still a little soft. If in doubt, slightly underbake—residual heat continues cooking them.
5. Frosting While Too Hot
Frosting right out of the oven will melt everything into a pool (unless that’s what you want). Let them cool for 5–10 minutes first, so the frosting spreads and stays beautiful.
By avoiding these mistakes, you’ll be one step closer to cinnamon roll perfection—every time.
Storage and Reheating Tips
You’ve made a big batch of delicious rolls—now what? Whether you want to store them for a few days or enjoy them fresh from the oven, here’s how to keep them soft and tasty:
Storing
- Room Temperature: Keep frosted or unfrosted rolls in an airtight container for up to 2 days. Frosted rolls may soften more over time.
- Refrigerator: Store frosted rolls in the fridge for up to 4–5 days. Note: refrigeration can dry them out, so wrap tightly.
- Freezer: Let the rolls cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months.
Reheating
- Microwave: For one roll, microwave for 15–30 seconds. Add a damp paper towel on top to keep moisture in.
- Oven: Reheat in a 300°F oven, covered with foil, for 10–15 minutes. Perfect if you’re warming several at once.
- Add Moisture: Drizzle a little milk or cream over the rolls before reheating for extra softness.
With proper storage and reheating, your Cinnabon-style rolls can taste just as amazing days later.
Can You Make These Rolls Ahead of Time?
Absolutely! If you’re planning for a brunch or holiday morning, making cinnamon rolls ahead of time is a game-changer.
Overnight Method
- Prepare the dough and roll it out with the filling.
- Slice the rolls and place them in your greased pan.
- Cover tightly with plastic wrap and refrigerate overnight (up to 16 hours).
- In the morning, take them out and let them sit at room temp for 45–60 minutes before baking.
- Bake as usual and frost.
Freezing Ahead
- You can freeze the unbaked rolls after slicing. Place them on a tray, freeze until solid, then transfer to a freezer bag. When ready to bake, thaw overnight in the fridge and let them rise before baking.
- You can also freeze baked rolls (unfrosted), then reheat and frost before serving.
Making them ahead means less stress and more deliciousness—especially if you’re entertaining!
Make It Your Own – Variations and Add-ins
Want to take your cinnamon rolls to the next level or customize them? Here are some delicious twists:
Flavor Variations
- Maple Glaze: Swap out the cream cheese frosting for a warm maple glaze.
- Orange Rolls: Add orange zest to the dough and frosting for a citrus twist.
- Pumpkin Spice Rolls: Add pumpkin puree and pumpkin spice to the dough for a fall-inspired treat.
Add-ins
- Chopped Pecans or Walnuts: Add a crunchy layer inside the filling.
- Mini Chocolate Chips: Scatter them on top of the cinnamon sugar before rolling.
- Raisins or Dried Cranberries: Classic additions for a chewy texture and burst of flavor.
The base recipe is incredible on its own, but don’t be afraid to experiment and make it your own!
FAQs about Cinnabon Cinnamon Rolls Recipe
1. Can I make these without a stand mixer?
Yes! You can mix and knead the dough entirely by hand. Just be ready for an arm workout. Knead for about 8–10 minutes until the dough becomes smooth and elastic.
2. How do I make overnight cinnamon rolls?
Follow the recipe until you’ve placed the cut rolls in the baking dish. Then cover and refrigerate overnight. Let them come to room temperature and rise again for about an hour before baking.
3. Can I freeze the dough?
Yes! After slicing the rolls, freeze them on a tray. Once solid, transfer them to a freezer-safe bag. Thaw in the fridge overnight and let them rise before baking.
4. What’s the best way to reheat them?
For best results, microwave individual rolls for 15–30 seconds with a damp paper towel. Or reheat a full pan in the oven at 300°F, covered with foil, for 10–15 minutes.
5. Can I make them gluten-free?
Yes, but use a high-quality gluten-free flour blend designed for baking. The texture may differ slightly, and you’ll need to experiment with rise times and moisture.
Conclusion
There’s something magical about pulling a pan of freshly baked cinnamon rolls out of the oven, watching the icing slowly melt into every swirl, and knowing you made them from scratch. This step-by-step Cinnabon cinnamon rolls recipe gives you everything you need to recreate that sweet, cinnamon-filled magic at home—and possibly even outdo the original.
Remember: take your time with the dough, be generous with the filling, and don’t forget the frosting. Whether you’re baking for a holiday, brunch, or just a cozy weekend treat, these rolls are guaranteed to impress.
Now go ahead and roll with it—you’ve got this.
