Follow my easy instructions to make your own Cinnabon copycat with this recipe for homemade Cinnamon Rolls with Cream Cheese Icing! They’re almost identical to that famous brand and you save so much money by making them yourself.
I have something that will really tempt you today. Fresh hot cinnamon rolls warm from the oven slathered with rich cream cheese icing. Ahhh…. Who can resist that?
And if you enjoy those luscious Cinnabon cinnamon rolls (who doesn’t?!), you’ll love this easy copycat recipe.
If you’re currently on a diet, I apologize in advance. Maybe you could file this post for future reference.
Or maybe you could make a pan full of these, have one for yourself, and share the rest with your neighbors. On second thought, maybe not. They’d be permanently camped out in your kitchen waiting for the next batch. They’re just that good.
One of the greatest pleasures of cooking for me is working with yeast doughs. In years past I made bread nearly every weekend. I love the whole process – the kneading and the rising. The way the dough feels in your hands and the way it grows while resting – almost like the dough is alive.
There’s something so calming and restful about making bread. Working the dough gives your hands and arms a good workout and gives time for your mind to wander.
— This post was originally published on February 15, 2011. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 2 Hours, 15 Minutes
Servings: 12
Primary Ingredient(s): Milk, eggs, butter, flour, sugar, yeast, cinnamon, cream cheese
Skill Level: Moderate
Ingredient Notes
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- Milk – I recommend whole milk for the best flavor and tender rolls.
- All-Purpose Flour – No need for any sort of specialty or bread flour for this recipe. If you can get White Lily brand flour, do use it! It’s a southern flour made with soft winter wheat that creates the best baked goods!
- Rapid Rise (Instant) Yeast – You’ll need one .25-ounce packet of instant yeast (also called “Rapid Rise”). If you’re curious about the different types of yeast, you can get a good overview from my Easy Homemade Bread recipe post.
- Cream Cheese – Use whole, not low-fat, cream cheese for the best results.
- Confectioner’s Sugar – Also called powdered sugar or 10X sugar. I typically use Domino brand.
The remaining ingredients are standard pantry staples that you probably already have on hand.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Cinnamon Rolls with Cream Cheese Icing
Mix and Knead the Dough
- Combine all the ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle). Stir until the mixture begins to come together (see the above photo – it will look pretty “shaggy” at this point and that’s okay).
Knead the dough either by hand or in a stand mixer:
To knead by hand, transfer the dough to a lightly oiled work surface and knead for 5-8 minutes or until smooth.
To knead in a stand mixer, leave the dough in the mixer bowl, attach the mixer’s dough hook, and knead for 4-7 minutes at medium speed.
Let the Dough Rest and Rise
- Place the dough in a lightly oiled bowl, turning it to grease all sides. Cover the dough with plastic wrap and let it rise in a warm place for 60 minutes or until doubled in size.
Pro Tip
I find that my granite countertops are too cool for dough to rise correctly so I put the bowl in the oven with the light on. It’s just cozy enough in there for the rising to take place.
Roll and Cut the Buns
- Punch down the dough. Transfer to a lightly greased surface (I just sprayed a little cooking spray on my countertop) and roll into a 16×21 inch rectangle.
- Leaving a 1-inch border at one of the short ends, spread the dough evenly with the 1/3 cup softened butter.
- Sprinkle the brown sugar and cinnamon evenly over the buttered area of the dough. Be sure to carry the filling all the way out to the edges except on the one-inch border.
- Starting at the opposite end from the clean one-inch border, roll the dough into a log. Pinch the end all the way across the log to seal the dough.
- Cut the dough into 12 equal slices and place the buns in a lightly greased 9×13 pan.
Let the Buns Rise
- Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
- While the buns are rising, preheat the oven to 400 degrees.
- Bake until golden brown, about 15 minutes.
Make the Icing
- While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
Ice the Cinnamon Rolls
- When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.
- Spread with the icing.
Recipe Success Tips
- Have all the ingredients at room temperature (except the milk which should be warmer) for best results. Take any refrigerated ingredients out about one hour before starting the recipe.
- Warm the milk in the microwave in 10 second intervals.
- The milk must be warm enough to activate the yeast but not so warm that it kills it! The ideal temperature range is between 98 and 105 degrees.
- If you have a stand mixer, it’s great for this dough. You could also knead the dough in a bread machine. Or just do it the old-fashioned way using your best kitchen tools, your own hands!
- When adding the icing you can do it either when the rolls are still a bit warm or once they’re completely cooled. If adding the icing to warm rolls, remember it will likely melt and run throughout the rolls. If you want the icing to stay on top and not melt, wait until the rolls are completely cooled.
- Check the date on the yeast packet before using. The main reason that yeast doughs fail to rise is expired yeast.
Options
- I sometimes add raisins and chopped nuts, either pecans or walnuts, to the filling.
- Dried cranberries and candied orange peel added to the filling are a fantastic option during the holidays.
How to Make Ahead
To make ahead, complete the recipe through the step of cutting the rolls and placing them in the baking pan. Cover the pan tightly with plastic wrap and refrigerate until the next morning. When ready to bake, remove the pan from the fridge (the rolls will have risen overnight in the fridge) and let it come to room temperature for about 30 minutes. Proceed with the recipe from that point.
How to Store
- Keep any leftover cinnamon rolls in the refrigerator for up to four days. Microwave for about 15 seconds to reheat.
- Individual rolls may be well wrapped and frozen for up to three months. Thaw and then microwave to reheat.
More Recipes You’ll Like
Easy Overnight Pecan Sticky Buns
Cranberry Orange Sweet Rolls
Easy Pumpkin Spice Cruffins
Cinnamon Brown Sugar Waffles
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Cinnamon Rolls with Cream Cheese Icing – Cinnabon Copycat
Ingredients
For the dough:
- 1 cup milk (98 – 105 degrees)
- 2 large eggs room temperature
- ⅓ cup butter room temperature
- 4 ½ cups all-purpose flour
- 1 ¾ teaspoon salt
- ½ cup sugar
- 1 packet rapid rise yeast (.25 ounce)
For the filling:
- ⅓ cup butter room temperature
- 1 cup brown sugar packed
- 3 tablespoons ground cinnamon
For the icing:
- 3 ounces cream cheese room temperature
- ¼ cup butter room temperature
- 1 ½ cups confectioner’s sugar
- ½ teaspoon vanilla extract
Instructions
- Combine all ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer). Stir until the mixture begins to come together. Knead the dough either by hand or in the mixer: To knead by hand, transfer the dough to a lightly oiled work surface and knead for 5-8 minutes or until smooth. To knead in the stand mixer, attach the dough hook and knead for 4-7 minutes at medium speed.1 cup milk, 2 large eggs, ⅓ cup butter, 4 ½ cups all-purpose flour, 1 ¾ teaspoon salt, ½ cup sugar, 1 packet rapid rise yeast
- Place the dough in a lightly oiled bowl, turn over once to grease all sides. Cover the dough with plastic wrap and let it rise for 60 minutes or until doubled in size.
- Punch down the dough. Transfer to a lightly greased surface and roll into a 16×21 inch rectangle.
- Leaving a 1-inch border at one of the short ends, spread the dough evenly with the softened butter.⅓ cup butter
- Sprinkle the brown sugar and cinnamon evenly over the buttered area of the dough. Be sure to carry the filling all the way out to the edges except on the one-inch border.1 cup brown sugar, 3 tablespoons ground cinnamon
- Starting at the opposite end from the clean one-inch border, roll the dough into a log.
- Cut into 12 equal slices and place the buns in a lightly greased 9×13 pan.
- Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
- While the buns are rising, preheat the oven to 400 degrees.
- Bake until golden brown, about 15 minutes.
- While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.3 ounces cream cheese, ¼ cup butter, 1 ½ cups confectioner’s sugar, ½ teaspoon vanilla extract
- When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.
- Spread with the icing.
Notes
- Have all the ingredients at room temperature for best results.
- Warm the milk in the microwave in 10-second increments until it reaches a temperature between 98 and 105 degrees.
- Check the date on the yeast packet before using.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
The best cinnamon roll recipe I found so far.
Hi I have never used yeast before and I wanted to know how much is in a packet of yeast so I don’t get the wrong one. Thank you they look so good and I want to make them for my family Christmas morning!
Miranda – it’s 1/4 ounce per packet.
Lana,
Thank you so much for sharing this recipe; my daughters and I made these today and they were awesome (we added raisins too )!
Lana,
I too want to thank you for the step by step pictures with the recipe. My boys love cinnamon rolls so I used to cheat and buy store brand. Came across recipe and made them. Not only did my boys love them, they will no longer eat store brand ones. Thank you again.
I just made these and they didn’t turn out very well, they didnt rise very much and turned out super dense. What did I do wrong?!
Katie,
It sounds like a problem with the yeast. Either it was past its expiration date or you got the liquid too warm and killed it.
So sorry you had a problem with the recipe. It’s a great one that always turns out for me and I hope you’ll try again.
I love this recipe but I do have a question. I plan to make a batch to leave for family to have during the week for breakfast while I am away. We like our cinamon rolls warm. Should I leave the baked rolls in the fridge unfrosted and then warm and frost individually or will they become too hard? Is it better to frost them all at once and just reheat in microwave?
Terri – I have rewarmed the frosted rolls in the microwave very successfully. Just about 6 to 7 seconds (depending on your microwave) per roll is about right. Be careful, though, because overheating will melt the frosting. Sorry, I can’t answer about refrigerating them. Never tried that :-)
I stumbled across this recipe and loved how precise your directions were! Loved the pictures as well. I added walnuts and raisins to the recipe and it came out perfect! Definitely going to use this as my go-to recipe! Thank you so much!
Thanks, Mercedes! I’ll be the raisins and walnuts were really great in this!