Cinnabon Copycat Cinnamon Rolls

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These Cinnabon Cinnamon Rolls are pure delight – fluffy, ooey-gooey, and melt-in-your-mouth goodness! Let’s dive into making them at home, and trust me, they’re even better. Picture this: soft pillow-like dough filled with a heavenly mix of cinnamon brown sugar, all topped off with luscious cream cheese frosting. Can it get any better than this?

Cinnabon Copycat Cinnamon Rolls

Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert



  • 4 1/4 cups all-purpose flour plus more as needed
  • 1 cup warm whole milk
  • 2 1/2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 1/2 cup white sugar
  • 6 tablespoons unsalted butter melted


  • 1/2 cup unsalted butter at room temperature
  • 1 1/4 cups light brown sugar
  • 3 tablespoons cinnamon

**Cream Cheese Frosting:**

  • 8 ounces cream cheese at room temperature
  • 6 tablespoons unsalted butter at room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy cream


  • 1/4 cup heavy cream


  • 9 x 13 inch pan


**Make the Dough:**

  • In a large mixing bowl, pour the warm milk and sprinkle the yeast over it. Let it sit for 10 minutes to proof.
  • To the milk and yeast mixture, add the eggs, melted unsalted butter, and white sugar. Whisk until smooth.
  • Add the all-purpose flour and salt to the wet ingredients. Use a stand mixer with a hook attachment or a wooden spoon to bring the dough together. Beat for about 6 minutes until soft, smooth, and elastic. Adjust with flour or milk if needed.
  • Transfer the dough to a greased bowl, cover it, and let it rest in a warm place until doubled in size, about an hour.

**Make the Cinnamon Sugar:**

  • Mix the brown sugar and cinnamon in a small bowl. Set aside.

**Roll the Dough:**

  • Flour your work surface and roll out the dough into a rectangle about 14 inches by 24 inches.
  • Spread the room temperature unsalted butter evenly over the dough.
  • Sprinkle the brown sugar and cinnamon mixture over the butter and press it down gently.
  • Roll the dough tightly into a log and cut it into 1 to 1.5-inch slices to make 12 pieces. Place the rolls in a greased 9×13-inch pan.
  • Cover and let them proof again for 30 to 40 minutes.


  • Preheat the oven to 375°F.
  • Pour the heavy cream around the cinnamon rolls in the pan.
  • Bake for 21 to 22 minutes until golden brown.

**Make the Cream Cheese Frosting:**

  • While the rolls bake, beat together the cream cheese, butter, powdered sugar, vanilla extract, and heavy cream until creamy and fluffy.
  • Once the rolls are out of the oven, let them cool for 5 to 10 minutes. Then frost and enjoy them warm!

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