Copycat Cinnabon Cinnamon Rolls With Cream Cheese Frosting
These copycat Cinnabon cinnamon rolls are soft, buttery spirals filled with brown sugar and cinnamon, then covered with tangy cream cheese frosting while still a little warm. The dough is enriched with milk, butter, and egg for a tender pull-apart crumb. A slow, steady rise gives the rolls their fluffy texture, while a snug baking dish keeps the centres soft and the edges lightly golden.
This is a generous weekend-baking recipe, built around home-kitchen ingredients and clear visual cues. It is inspired by the classic mall-style cinnamon roll, not a reproduction of a proprietary formula. Give yourself time for the dough to rise, and use the overnight option if you want to bake in the morning. The frosting comes together while the rolls cool just enough to hold it.
For more sweet baking, visit our homemade cinnamon rolls, gingerbread cinnamon rolls, pumpkin cinnamon roll muffins, pumpkin cheesecake cinnamon rolls, and maple pecan sticky buns.
Why These Cinnamon Rolls Are Worth Making
The dough is enriched but still manageable. Warm milk wakes the yeast, a little sugar feeds the rise, and softened butter and egg create a supple dough with a fine crumb. Kneading develops enough structure to roll and shape without making the finished buns tough. If your kitchen is cool, the dough may need longer to rise; follow the dough’s size and feel rather than the clock alone.
The filling uses softened butter so it spreads across the dough instead of melting into a puddle. Brown sugar and cinnamon form the familiar caramel-spice centre. Placing the rolls close together in the baking dish helps them rise upward and keeps the sides tender.
The cream cheese frosting balances the sweet filling with gentle tang. For the soft, slightly melting finish, spread some over the rolls after a brief rest from the oven, then add the rest once they are warm rather than piping hot. That gives you frosting in the creases without losing all its shape.
Ingredients
Dough
240 ml (1 cup) whole milk, warmed to 38–43°C (100–110°F)
7 g (2¼ teaspoons) instant or active dry yeast
65 g (⅓ cup) caster or granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
75 g (⅓ cup) unsalted butter, softened
5 ml (1 teaspoon) fine salt
500–560 g (4–4½ cups) strong white bread flour or plain flour
Cinnamon filling
100 g (½ cup packed) soft brown sugar
15 g (2 tablespoons) ground cinnamon
75 g (⅓ cup) unsalted butter, very soft
1 ml (¼ teaspoon) fine salt
Cream cheese frosting
115 g (4 oz) full-fat cream cheese, softened
55 g (¼ cup) unsalted butter, softened
180 g (1½ cups) icing sugar, sifted
5 ml (1 teaspoon) vanilla extract
15–30 ml (1–2 tablespoons) milk or cream, as needed
Pinch of salt
Ingredient Notes
Milk: Warm it gently, not hot. Excessively hot milk can damage yeast. A thermometer makes the range easy to check; without one, it should feel comfortably warm, not hot, on your wrist.
Yeast: Instant yeast can be mixed directly with flour, although blooming it in warm milk is useful for checking activity. Active dry yeast may take a few minutes to foam. If nothing changes after 10 minutes, check the yeast’s freshness.
Flour: Bread flour can give a slightly chewier structure; plain flour gives a softer result. Add the final portion gradually because flour absorption varies with brand, humidity, and measuring method. The dough should be soft and a little tacky, not stiff.
Brown sugar and cinnamon: Soft light brown sugar gives a mellow caramel note; dark brown sugar is deeper. Use fresh ground cinnamon for the clearest aroma.
Cream cheese: Full-fat block-style cream cheese gives a thicker frosting. If yours is very soft, chill the frosting briefly before spreading.
Equipment
Gather a large mixing bowl or stand mixer, kitchen scale, dough scraper, rolling pin, sharp knife or unflavoured thread, 23 x 33 cm (9 x 13 inch) baking dish, parchment paper, and a small whisk or hand mixer for frosting. A digital thermometer is useful for checking milk and confirming the rolls have baked through.
How to Make the Cinnamon Rolls
Bloom the yeast. Put the warm milk, yeast, and 5 g (1 teaspoon) of the sugar in a bowl. Stir and let stand for 5–10 minutes if using active dry yeast, until creamy or foamy. Instant yeast may show less foam.
Make the dough. Add the remaining sugar, egg, yolk, softened butter, salt, and 500 g flour. Mix until a shaggy dough forms. Knead by hand for 8–10 minutes or in a mixer with a dough hook for 5–7 minutes. Add the remaining flour a spoonful at a time only if the dough is extremely sticky.
Check the texture. The dough should feel smooth, elastic, and slightly tacky. If it tears immediately when stretched, knead another minute or two. Avoid adding too much flour; a soft dough bakes into tender rolls.
First rise. Place the dough in a lightly greased bowl, turn once to coat, cover, and leave in a warm place until doubled, about 60–90 minutes. The time depends on room temperature.
Make the filling. Mix brown sugar, cinnamon, and salt. Grease or line the baking dish. Turn the dough onto a lightly floured surface and roll into a rectangle about 40 x 50 cm (16 x 20 inches).
Fill and roll. Spread the soft butter evenly over the dough, leaving a 1 cm (½ inch) border along one long edge. Scatter over the sugar-cinnamon mixture and press it lightly into the butter. Starting at the opposite long edge, roll into a log. Pinch the seam closed.
Cut the rolls. Trim uneven ends, then cut the log into 12 equal pieces using a sharp serrated knife or unflavoured thread. Place cut-side up in the prepared dish with a little space between rolls.
Second rise. Cover and leave for 30–45 minutes, until puffy and nearly touching. Meanwhile heat the oven to 180°C (160°C fan/350°F).
Bake. Bake for 22–28 minutes, until the tops are lightly golden and the centres are set. If the tops brown quickly, loosely cover with foil. Avoid overbaking, which dries the soft centres.
Make the frosting. Beat cream cheese and butter until smooth. Add icing sugar, vanilla, salt, and enough milk to make a spreadable frosting.
Frost and serve. Rest the rolls for 5–10 minutes. Spread about half the frosting over the warm rolls; add the rest once they cool slightly. Serve warm.
Rolling, Cutting, and Frosting Details
Use just enough flour on the counter to prevent sticking. Too much flour worked into the dough during rolling can make the spirals dry. If the dough springs back, cover it and let it rest for five minutes so the gluten relaxes before you continue.
Roll into a rectangle of even thickness. Spread the soft butter evenly, leaving a narrow border along one long edge so the log can seal. Scatter the cinnamon sugar and press lightly with your palm. Roll snugly enough to hold the spiral, but do not stretch the dough as you go.
A sharp serrated knife makes clean slices; unflavoured thread is useful when you do not want to compress the log. Cut the log in half, then divide each piece until you have 12 rounds. Place them cut-side up with room to expand. Smaller rolls can sit near the centre of the pan, where they receive heat from neighbouring buns.
Cream cheese frosting spreads best when the cheese and butter are softened but still cool. Beat until no lumps remain before adding icing sugar. If it becomes too soft, chill for ten minutes; if too stiff, add milk in half-teaspoon amounts. A first thin layer over warm rolls melts into the creases, while a second layer after cooling looks more defined.
Tips for Soft, Fluffy Rolls
Weigh the flour. A scale avoids packing too much flour into a cup, which is a common reason cinnamon rolls turn dense.
Keep the dough supple. Add flour sparingly during kneading and rolling. A slightly tacky dough is easier to bake tenderly than a dry one.
Use room-temperature eggs and butter. They mix more evenly into the dough and help it rise consistently.
Let dough tell you when it is ready. A cool room slows yeast. Wait for the dough to roughly double rather than forcing the schedule.
Roll to an even thickness. A reasonably even rectangle produces similarly sized rolls that bake at the same pace.
Use thread for neat slices. Slide thread under the log, cross the ends over the top, and pull to cut clean rounds without squashing them.
Do not overbake. The centre should be set but still soft. Start checking at 22 minutes because ovens differ.
Frost in two stages. A little frosting melts into warm creases, while the later layer stays creamy on top.
Overnight and Make-Ahead Option
Shape the rolls, arrange them in the dish, cover tightly, and refrigerate before the second rise. The next morning, let the dish sit at room temperature until the rolls look puffy, often 45–75 minutes, then bake as directed. If they have already risen significantly overnight, they may need less time at room temperature.
You can also make the frosting a day ahead and keep it covered in the refrigerator. Bring it back to a spreadable temperature and beat briefly before using. For broader baking inspiration, explore easy homemade focaccia, homemade monkey bread, gingerbread cookies, easy Christmas gooey butter cookies, and Christmas kitchen sink cookies.
Variations
Extra-caramel centre: Sprinkle 30 g (2 tablespoons) of brown sugar over the filling before rolling. Keep the amount moderate so the filling does not run excessively into the pan.
Pecan rolls: Add 75 g (¾ cup) chopped toasted pecans over the cinnamon layer.
Orange cream cheese frosting: Add 2.5 ml (½ teaspoon) finely grated orange zest to the frosting. The citrus lifts the rich filling.
Less-sweet frosting: Reduce icing sugar to 140 g and add milk only as needed. The frosting will be tangier and softer.
Dairy-free adaptation: Use plant-based butter, milk, and cream cheese alternatives that are designed for baking. Texture and browning may vary, so watch the rolls closely.
What to Serve With Them
Serve the rolls warm for brunch with fresh fruit, yoghurt, or eggs to balance the sweetness. A pot of coffee or tea is an easy pairing. They also work as a shareable dessert after a simple meal, especially when the frosting is still soft. For a full baking table, add sugar cookies, banana bread chocolate chip cookies, chocolate chip cheesecake cookies, gooey s’mores cookie bars, or butter pecan cookies.
Storage and Reheating
Keep frosted rolls covered in the refrigerator because the cream cheese frosting is perishable. They are best within 3–4 days. Let a roll stand briefly at room temperature or microwave a single portion in short bursts until just warm; overheating can make it tough. For un-frosted rolls, an airtight container at room temperature is suitable for about two days.
To freeze, cool rolls completely and wrap individual portions or the whole pan tightly. Freeze for up to about two months for best quality. Thaw overnight in the refrigerator, warm gently, then frost. You can also freeze the shaped, unbaked rolls after the first rise; thaw overnight in the refrigerator, allow them to become puffy, and bake. Do not leave dairy-frosted rolls unrefrigerated for extended periods.
A Simple Timeline for Baking Day
Set aside about three hours from mixing to serving, though the dough needs little active attention while it rises. Measure ingredients and bring the egg and butter toward room temperature. While the dough completes its first rise, prepare the filling and line the tin. After shaping, use the second rise to mix frosting and tidy the kitchen.
The dough is ready for shaping when it has expanded and feels airy. In a cool room, place the covered bowl in a gently warm, draft-free area. Avoid setting it directly on a radiator or in a hot spot, which warms the exterior too quickly. A slower rise is fine and can develop flavour.
Frost rolls when warm but not piping hot. The first layer softens over the spirals; the second can go on once the surface cools enough to hold it. If you like a thicker topping, use a small spatula and spread gently so the rolls do not tear. For a smaller household, freeze half after they cool rather than trying to measure a half egg and small yeast quantity.
Frequently Asked Questions
Are these exact Cinnabon cinnamon rolls?
No. This is an independently developed home recipe inspired by the soft, cinnamon-filled mall-style roll. It is not affiliated with or endorsed by Cinnabon.
What flour is best for cinnamon rolls?
Bread flour provides a slightly chewier roll; plain flour creates a softer crumb. Either works. Add flour gradually because absorption varies.
Can I use instant yeast?
Yes. You can mix instant yeast with the dry ingredients or bloom it in warm milk. Follow the yeast package if it gives specific instructions.
Why are my cinnamon rolls dense?
Too much flour, insufficient kneading, or an under-proofed dough can produce dense rolls. Keep the dough soft and wait until each rise is visibly puffy.
Can I prepare cinnamon rolls the night before?
Yes. Shape them, cover, and refrigerate before the second rise. In the morning, let them warm and puff up before baking.
How do I cut the rolls without squashing them?
Use a sharp serrated knife with a gentle sawing motion or unflavoured thread. Avoid pressing straight down with a blunt knife.
When should I frost cinnamon rolls?
Let them rest 5–10 minutes out of the oven. Frosting a portion while warm creates a soft glaze; waiting longer keeps more of the frosting’s shape.
How do I know when the rolls are done?
The tops should be lightly golden and the centre rolls should look set rather than wet. Oven performance and roll size differ, so begin checking around 22 minutes.
Can I freeze cinnamon rolls?
Yes. Freeze baked, cooled rolls tightly wrapped, preferably before frosting for the best texture. Thaw and warm gently, then frost.
How should I store rolls with cream cheese frosting?
Keep them covered in the refrigerator and reheat only the portion you plan to serve. Avoid leaving cream cheese frosting at room temperature for a long time.
Recipe Card
Yield: 12 rolls
Prep time: 35 minutes, plus 1½–2¼ hours rising
Cook time: 22–28 minutes
Total time: About 2½–3½ hours
Category: Breakfast, brunch, dessert
Method: Yeast dough, oven-baked
Cuisine: American-inspired
Ingredients: Use the full dough, filling, and cream cheese frosting quantities listed above.
Method: Bloom yeast in warm milk. Knead with sugar, egg, yolk, butter, salt, and flour until soft and elastic. Rise until doubled. Roll into a rectangle, spread with butter, cover with cinnamon sugar, roll into a log, and cut into 12. Rise again until puffy. Bake at 180°C (160°C fan/350°F) for 22–28 minutes. Beat frosting ingredients until smooth and spread over warm rolls.
Notes: Flour amounts vary; add gradually. For an overnight bake, refrigerate shaped rolls before their second rise. Refrigerate rolls once frosted.
Recipe Resources
For more baking inspiration, visit Allrecipes and Food Network. This independent home recipe is inspired by a classic cinnamon-roll style and is not affiliated with, sponsored by, or endorsed by Cinnabon.
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