Cinnamon Rolls with Cream Cheese Icing – Cinnabon Copycat
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.
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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.
❤ Why Love This Recipe
- Warm from the oven homemade cinnamon rolls are the epitome of comfort food.
- Luscious cream cheese icing that melts in your mouth.
- Tastes just like Cinnabon without the high price.
🥘 Ingredients You’ll Need
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- Milk – I recommend whole milk for the best flavor.
- All-Purpose Flour – No need for any sort of specialty or bread flour for this recipe.
- Rapid Rise (Instant) Yeast – You’ll need one .75 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 ingredients that you probably already have on hand!
You’ll find detailed measurements for all ingredients in the printable version of the recipe 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 a dough hook). Stir until the mixture begins to come together (see the above photo – it will look pretty “shaggy” at this point and that’s okay).
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, attach the dough hook and knead for 4-7 minutes at medium speed.
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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 Tips
- Have all the ingredients at room temperature (except the milk which should be warmer) for best results. Take any refrigerated ingredients out at one hour before starting the recipe.
- 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 up to the point of the second rise where the rolls are cut and placed in the pan. Cover the pan 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.
🍚 Storage Information
- Keep any leftover cinnamon rolls in the refrigerator for up to four days. Microwave for about 20 seconds to reheat.
- Individual rolls may be well wrapped and frozen for up to three months. Thaw and then microwave to reheat.
📖 Recipe
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
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. 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.
- 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 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. 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.
- 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 (except the milk which should be warmer) for best results. Take any refrigerated ingredients out at one hour before starting the recipe.
- 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.
- Check the date on the yeast packet before using. The main reason that yeast doughs fail to rise is expired yeast.
- To make ahead, complete the recipe up to the point of the second rise where the rolls are cut and placed in the pan. Cover the pan 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.
- Keep any leftover cinnamon rolls in the refrigerator for up to four days. Microwave for about 20 seconds to reheat. Individual rolls may be well wrapped and frozen for up to three months. Thaw and then microwave to reheat.
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.
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More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
— This post was originally published on February 15, 2011. It has been updated with additional information.
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!
Hey Lana, if I wanted to make these fresh for breakfast can you leave them to rise overnight? I don’t want to get up at the crack of dawn to make them!
Hi Heather! I’m not sure about the overnight rise. Maybe if the dough was refrigerated, but a regular rise overnight would probably be too long. If I wanted to serve these for breakfast, I’d probably bake them a day or two before and then reheat and put the icing on the morning I was serving.
can i substitute active dry yeast for the rapid rise?
Yes, but it will lengthen the rising time.
I love your sweet rolls. They look so appetizing.
I’m having a sweet roll linky party this week and I’d love it if you would link up :)
http://sweet-rolls-that-rock.blogspot.com/2011/03/sweet-rolls-o-rama-linky-party.html
Ohhhhhh! Amazing! I have that same plate too, only in large size! :) stumbled and pinned!
Thanks, Amanda! I’ve got to take time to look at Pinterest. I’m seeing a lot about it on Twitter lately.
I really wish I had these in my kitchen right now!
Hark!! My tummy is grumbling!!
I’m not on a diet, so no apology needed for me. I just feel cheated that I have to drool over these lovely pics without getting a taste. ;-)
Sophia – You could make up a batch this weekend. It’s a really easy recipe and an easy dough to work with.
Gosh-I don’t have cabinet space to make these at my house-can you just make them and send them to me?? Haha!! These look SO good!
Morgan – I’ve had so many people here and on Twitter ask me to send those buns to them, maybe I should start a mail order business!
These look wonderful!
Thanks, Maria! They did turn out really great if I do say so myself :-)
These look perfect! Love the photo too!
Lana,
I came across your site tonight and am so glad I did. I also grew up in the South and some of your recipes take me back to my momma’s cooking. I’m looking forward to trying some of your wonderful dishes.
Thanks for sharing!
Thank you, Lyle. So glad you enjoy it!
These just look sinfully good!!! I am definitely going to have to make these soon.
I can do a lot of things and cook a lot of foodstuff, working with yeast is not one of my better qualities… but I would love to give this one a go..
Working yeast doughs is one of the things I enjoy the most, Drick. Something so pleasurable about the kneading and rising. I’ve got to do it more often!
Also, Drick, this is a very forgiving dough. You can leave it to rise too long and it doesn’t care at all. In the interest of full disclosure I’m going to tell you that I actually forgot that it was rising in the oven while I cooked supper and by the time I remembered it had been in there about 2 1/2 hours. I still punched it down and went right on with the recipe. It was so relaxed that I didn’t even have to roll it out, just pressed it into a rectangle with my hands. Still turned out fantastic!
Ughhh…now I’m going to make these tonight. I’ve been dreaming of cinnamon rolls for quite some time now and just the sight of these have convinced me to bake a pan. And yes I AM on a diet!
Sorry to tempt you, Jehan! Just have one and take the rest to work or to your neighbors. They’ll love you for it!
They are so beautiful and perfect! And I am sure they taste wonderful!
They did turn out very well. It was so nice to be working with a yeast dough again. I had really missed it!
Whoa, my tummy just growled. These look INCREDIBLE! So much better than Pillsbury ;)
I’d say these were a little bit better than the refrigerator section brands :-)
I want one. Will you save one for me?
My mouth is watering.
I’ve got one put aside just for you, Amy! Come on over and get it :-)
They’re beautiful! I can eat this morning, noon & night!
The last time I made cinnamon rolls was over 20 years ago! Maybe I’ll make some for the office next week:@)
Well, then it’s high time to make some again! I’ll bet the folks at your office will really enjoy these.
Can you send those to Maryland? I’ll take three tins please. :)
You know I’d send you some if I could! Give them a try – you’ll really love these.
These are whimsical Lana… ever so pretty! Love love love the frosting!
Thank you, Deeba!