Easy, Homemade Cinnabon Cinnamon Rolls (Copycat Recipe)

There is no smell on earth quite like warm cinnamon rolls baking in the oven.

I remember the first time I walked past a Cinnabon in the mall as a teenager. That wave of warm, sweet cinnamon and cream cheese frosting just about stopped me in my tracks. It was pure magic. For years, I chased that memory in my own kitchen, trying every copycat recipe I could find. They were good, but never quite captured that over-the-top, decadent Cinnabon experience.

They were always missing a little something, a spark to cut through all that rich sweetness. One Sunday morning, while whipping up the frosting, I happened to glance at a bowl of oranges on my counter. On a whim, I grabbed my zester and added a flurry of bright, fragrant orange zest into the cream cheese mixture.

Y’all, that was it. That tiny addition was the secret I’d been looking for. The bright, citrusy note doesn’t make them taste like orange rolls. Instead, it balances the sweetness and makes the cinnamon flavor pop in a way I never thought possible. It’s my little twist that turns a good copycat recipe into the absolute best Cinnabon Cinnamon Rolls you can make at home.

Why This Cinnabon Cinnamon Rolls Recipe Works

The Cinnabon brand has become an icon for a reason. They perfected a very specific kind of cinnamon roll, one with a pillowy soft, tender dough, a gooey cinnamon-sugar filling that practically turns into caramel, and a thick schmear of tangy cream cheese frosting. People line up for them because that combination is pure comfort and indulgence.

This recipe works because it honors those key components while adding a little Southern charm. We don’t skimp on the good stuff here. The dough uses whole milk and real butter, which creates a rich, tender crumb that just melts in your mouth. We also let the dough have two proper rises, a crucial step for developing flavor and achieving that signature light, fluffy texture.

The filling is a simple but perfect blend of dark brown sugar, high-quality cinnamon, and softened butter. This creates that gooey, syrupy layer that everyone fights over. But the real magic, as I mentioned, is in the frosting. The addition of fresh orange zest elevates this Cinnabon Cinnamon Rolls recipe from a simple copycat to something truly special. The subtle citrus cuts through the richness, brightening every single bite and making you reach for a second one before you’ve even finished the first.

Ingredients for Cinnabon Cinnamon Rolls

The secret to a truly great cinnamon roll is using good, simple ingredients and letting them shine. For this recipe, make sure your dairy and eggs are at room temperature to help the dough come together smoothly.

For the Dough:

• 1 cup whole milk, warmed to about 110°F
• 2 ¼ teaspoons active dry yeast (1 standard packet)
• ½ cup granulated sugar
• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 4 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt

For the Filling:

• ½ cup unsalted butter, very soft
• 1 cup packed dark brown sugar
• 2 tablespoons ground cinnamon

For the Orange Cream Cheese Frosting:

• 8 ounces cream cheese, softened to room temperature
• ½ cup unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fresh orange zest (this is the key!)
• 2 to 3 tablespoons heavy cream or milk, as needed

A quick note on the butter and cream cheese. Using high-quality, full-fat versions makes a world of difference in the final flavor and texture. And please, don’t skimp on the orange zest. It might seem small, but it’s the special touch that truly makes these Cinnabon Cinnamon Rolls unforgettable.

Step-by-Step Instructions For Making Cinnabon Cinnamon Rolls

Making these rolls is a labor of love, but every step is worth it. Follow along closely, and you’ll have perfect, fluffy rolls every time. A stand mixer makes this process much easier, but you can certainly do it by hand with a little elbow grease.

1. Activate the Yeast: In the bowl of your stand mixer, gently stir together the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5 to 10 minutes until it becomes foamy. This is called proofing, and it lets you know your yeast is alive and well.
2. Make the Dough: To the yeast mixture, add the remaining granulated sugar, the melted butter, and the eggs. Whisk to combine. Attach the dough hook to your mixer and add the flour and salt. Mix on low speed until a soft dough forms. Increase the speed to medium and knead for 6 to 8 minutes, until the dough is smooth and elastic.
3. First Rise: Lightly oil a large bowl. Form the dough into a ball, place it in the bowl, and turn it over to coat it in oil. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot to rise for 1 to 1.5 hours, or until it has doubled in size.
4. Prepare the Filling: While the dough is rising, mix the softened butter, dark brown sugar, and cinnamon together in a small bowl until it forms a smooth, thick paste.
5. Assemble the Rolls: Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 18×12 inches. Spread the cinnamon filling evenly over the dough, leaving a ½-inch border along one of the long edges.
6. Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up into a tight log. For the cleanest cuts, use a piece of unflavored dental floss. Slide it under the log, cross the ends over the top, and pull to slice through the dough. This prevents squishing the rolls. Cut the log into 12 even-sized rolls.
7. Second Rise: Place the rolls cut-side up in a lightly greased 9×13-inch baking pan. Cover the pan and let them rise in a warm place for another 30 to 45 minutes, until they look puffy. Preheat your oven to 375°F while they rise.
8. Bake the Rolls: Bake for 20 to 25 minutes, or until they are a beautiful golden brown and the centers are cooked through.
9. Make the Frosting: While the rolls are baking, beat the softened cream cheese and butter together in a medium bowl with an electric mixer until light and fluffy. Add the powdered sugar, vanilla extract, and orange zest, and beat until smooth. Add the heavy cream, one tablespoon at a time, until you reach your desired consistency.
10. Frost and Serve: Let the rolls cool for just a few minutes in the pan, then spread that glorious frosting all over the tops while they are still warm. The frosting will melt into all the delicious nooks and crannies.

How To Serve Cinnabon Cinnamon Rolls

The very best way to serve these Cinnabon Cinnamon Rolls is, without a doubt, warm from the oven. There’s nothing quite like that first bite when the frosting is still melty and the center is perfectly gooey. A tall glass of cold milk or a hot cup of black coffee is the classic, perfect pairing.

But if you want to turn these beauties into a full-on event, you absolutely can. They are the star of any brunch table and can even stand in for dessert. They just have that special occasion feel to them.

Here are a few of my favorite ways to present them:

• The Ultimate Brunch Board: Place the pan of warm rolls in the center of a large board or platter. Surround them with savory companions like crispy bacon, breakfast sausage links, a bowl of scrambled eggs, and a beautiful fresh fruit salad. The mix of sweet and savory is just heavenly.
• Dessert A La Mode: Who says cinnamon rolls are just for breakfast? Serve a warm roll in a bowl with a generous scoop of vanilla bean ice cream on top. For extra decadence, add a drizzle of caramel sauce. It’s an incredibly comforting dessert.
• Holiday Morning Tradition: These rolls are practically made for Christmas or Thanksgiving morning. The smell fills the whole house with a festive spirit. Serve them with a festive coffee drink, like a peppermint mocha or a gingerbread latte, for a truly memorable treat.

No matter how you serve them, just be sure to serve them with plenty of napkins. Things are about to get delightfully messy!

How To Store & Reuse Cinnabon Cinnamon Rolls Leftovers

In the unlikely event that you have leftovers, storing them properly is key to enjoying them later. You want to preserve that soft, tender texture as much as possible. My rule of thumb is to keep them out on the counter for the first day, then move them to the fridge.

For short-term storage, place the cooled rolls in an airtight container or leave them in the baking pan and cover it tightly with plastic wrap. They’ll stay fresh at room temperature for up to two days. For longer storage, they’ll keep in the refrigerator for up to a week.

The best way to reheat a cinnamon roll is to bring back that warm, gooey magic. The microwave is quick, but it can sometimes make the bread a little tough. For best results, I recommend the oven. Just pop a roll on a baking sheet in a 350°F oven for about 5 to 7 minutes, or until it’s warmed through. If it looks a little dry, you can place a small pat of butter on top before reheating.

If you want to get creative, leftover rolls can be transformed into something new and exciting:

• Cinnamon Roll Bread Pudding: This is my absolute favorite use for day-old rolls. Chop up 4 to 5 leftover rolls and use them in place of bread in your favorite bread pudding recipe. The built-in cinnamon and sugar filling adds so much flavor.
• Cinnamon Roll French Toast: Slice a roll in half horizontally, dip it in a classic French toast egg batter, and pan-fry it in butter until golden brown. It’s unbelievably decadent.
• Quick Ice Cream Topping: If a roll has gotten a little too stale, don’t throw it out. Just crumble it up and toast the pieces in a dry skillet for a few minutes. You’ll have crunchy, cinnamon-sugar crumbles that are perfect for sprinkling over ice cream or yogurt.

Substitutions & Variations For Cinnabon Cinnamon Rolls

While I believe this recipe is pretty much perfect as is, I know every baker likes to put their own little spin on things. This recipe is a fantastic base for all sorts of delicious experiments. Whether you need to accommodate a dietary restriction or just want to try a new flavor combination, here are a few ideas.

The dough, filling, and frosting are all easy to tweak. Just remember that changing ingredients, especially in the dough, can affect the final texture, so it might take a little practice to get it just right.

Here are some fun substitutions and variations to try:

• Add Some Crunch: For a lovely textural contrast, sprinkle about a cup of finely chopped toasted pecans or walnuts over the cinnamon-sugar filling before you roll up the dough. The nutty flavor pairs beautifully with the cinnamon.
• Spice It Up: If you love warm spices, feel free to get creative with the filling. Add ½ teaspoon of cardamom or a ¼ teaspoon of nutmeg or allspice to the cinnamon-sugar mixture for a more complex, chai-like flavor profile.
• Frosting Fun: The frosting is a playground for flavor. You could swap the orange zest for lemon zest for a tarter finish. For a cozy, autumnal feel, replace the vanilla extract with a teaspoon of maple extract. Or, for a truly decadent twist, make a brown butter cream cheese frosting by browning the butter before creaming it with the cream cheese.
• Dietary Adjustments: For a dairy-free version, you can substitute the whole milk with an unsweetened plant-based milk like almond or soy, and use high-quality vegan butter and dairy-free cream cheese. I find the full-fat stick-style vegan butters work best. Making yeasted dough gluten-free is challenging, but you can try using a reputable 1-to-1 gluten-free all-purpose baking flour blend. Be aware that the texture will be a bit denser.

5 FAQs About Cinnabon Cinnamon Rolls

Here are some straightforward answers to the most common questions I receive about this Cinnabon Cinnamon Rolls recipe.

Why are my Cinnabon Cinnamon Rolls tough or dry?

A tough or dry cinnamon roll is such a disappointment, and it usually comes down to one of three things: too much flour, over-baking, or an issue with the yeast. It’s easy to add too much flour, especially if you’re measuring by volume instead of weight. When you scoop flour with a measuring cup, it can get packed down. Try spooning the flour into your measuring cup and leveling it off with a knife. This keeps the dough from becoming too dense and heavy.

Over-baking is another common culprit. Ovens can vary, so it’s important to watch for visual cues. You want the rolls to be a beautiful golden brown. If they get too dark, they will dry out. Start checking them at the lower end of the recommended baking time. Lastly, if the liquid you used to activate the yeast was too hot, it could have killed the yeast, which would prevent the dough from rising properly and result in a dense, tough roll.

Can I make Cinnabon Cinnamon Rolls ahead of time?

Absolutely! This is one of my favorite things about this recipe, as it makes it perfect for a stress-free holiday morning or special brunch. You have two excellent options. The first is to make the dough all the way through the first rise. After you punch it down, instead of rolling it out, wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. The next day, just let it sit on the counter for about 30 minutes to take the chill off before you roll, fill, and slice.

The second method, which is my go-to, is to prepare the rolls completely, right up to the point of the second rise. Place the cut rolls in your baking pan, cover them tightly with plastic wrap, and pop them in the fridge overnight. The next morning, take the pan out of the fridge and let it sit at room temperature for about 45 minutes to an hour to finish rising before baking as directed. They’ll be perfectly proofed and ready for the oven while you enjoy your morning coffee.

What’s the secret to getting a gooey center in Cinnabon Cinnamon Rolls?

Everyone loves that prized center roll for a reason, it’s the gooiest of them all. The secret to a gooey center throughout the pan is multi-faceted. First and foremost, do not over-bake your rolls. You want to pull them from the oven when they’re golden brown, but the very center might still look a little soft. They will continue to cook from the residual heat in the pan. This is crucial.

Second, be generous with the filling. The combination of melted butter and brown sugar creates the syrup that makes the rolls gooey, so don’t be shy. Spreading it all the way to the edges (except for that one border) ensures every bite is rich. A great pro tip is to pour about ¼ cup of heavy cream over the rolls right before they go into the oven. The cream sinks to the bottom of the pan and bakes into a delicious, caramel-like sauce, keeping the bottoms of the rolls incredibly moist and soft.

My dough for the Cinnabon Cinnamon Rolls didn’t rise. What went wrong?

It’s always a sinking feeling when you check on your dough and it hasn’t risen. The most common reason for this is an issue with your yeast. Yeast is a living organism, and it can expire or be killed. Always check the expiration date on your yeast packet. If you’re unsure, you can test it by dissolving it in the warm milk with a pinch of sugar. If it doesn’t get foamy and bubbly within 10 minutes, the yeast is no good, and you’ll need to start over.

The temperature of your liquid is also critical. If your milk is too hot (over 115-120°F), it will kill the yeast. If it’s too cold, it won’t activate it properly. Use a thermometer if you’re unsure. Finally, yeast needs a warm, cozy place to do its work. If your kitchen is too cold or drafty, the dough will rise very slowly, or not at all. Try placing the bowl in a slightly warm, turned-off oven with the light on. This creates a perfect proofing box.

How do I get clean cuts on my Cinnabon Cinnamon Rolls?

This is such a great question because a squished roll is a sad roll. When you use a knife, especially if it isn’t sharp enough, it presses down on the soft dough and filling, smushing the beautiful layers you just created. The absolute best tool for the job is a piece of unflavored dental floss or a thin piece of thread. It sounds strange, but it works like a charm.

Simply slide a long piece of floss under the rolled-up log to where you want to make your cut. Then, bring the two ends of the floss up, cross them over the top of the log, and pull in opposite directions. The floss slices cleanly through the dough without any downward pressure, leaving you with a perfectly round, beautiful roll. If you don’t have floss, your next best option is a very sharp serrated knife. Use a gentle back-and-forth sawing motion instead of pressing straight down.

Try These Recipes Next

If you loved the cozy, comforting vibes of these cinnamon rolls, I know you’ll enjoy some of my other favorite recipes. Whether you’re planning your next breakfast or thinking about dinner, I’ve got you covered!

• For more morning treats and simple breakfast solutions, check out my collection of Easy Breakfast Ideas.
• If you’re looking for delicious meals that won’t break the bank, you’ll find plenty of inspiration in my list of Cheap Meal Ideas and Budget Friendly Recipes.
• And for those busy weeknights when you need a great meal on the table fast, you’ll want to bookmark these 110 Easy Dinner Ideas.