Clone of a Cinnabon!

Clone of a Cinnabon!

It’s very simple delicious and quick recipe.You have got to try this Cinnabon recipe. The first time I made these rolls, I thought of how much money I could save by making my own!

These are the ULTIMATE best Homemade Cinnabon Rolls. Easy to make and so soft, fluffy and perfect  Slather them in your favorite cream cheese frosting for the perfect special brunch.

Make the BEST Homemade Cinnabon Rolls with my easy Cinnabon Roll recipe. They’re soft, fluffy and perfect for a special holiday brunch!

Prep Time: 10minutes 

Cook Time: 20minutes 

Rising: 2hours 

Total Time: 2hours 30minutes

Servings: 12 cinnamon rolls 

Ingredients for Clone of a Cinnabon!


⭐1 package yeast 2 ¼ teaspoons

⭐1 cup milk

⭐½ cup granulated sugar

⭐4 cups all-purpose flour plus up to ½ cup more as needed

⭐6 tablespoons butter diced and softened

⭐1 teaspoon salt

⭐2 large eggs


⭐1 stick butter softened

⭐½ cup brown sugar packed

⭐½ cup white sugar

⭐3 tablespoons ground cinnamon

Easy cream cheese frosting

⭐¾ cup cream cheese

⭐1 cup icing sugar or more to taste

⭐½ teaspoon vanilla extract

⭐pinch salt

Instructions for Clone of a Cinnabon!

Make the dough

⭐Warm milk to around 100°F. This will take 30-45 seconds in the microwave – do not use milk that is hotter than 105°F, or you will destroy the yeast!

⭐Place yeast in small bowl with 1 tablespoon warm milk and 1 teaspoon granulated sugar. Stir, then let sit for 5 minutes, until bubbles appear on the surface.

⭐Place flour, butter, salt, eggs, yeast mixture, remaining milk and sugar in the bowl of your stand mixer. Stir a little to roughly combine.

⭐Knead dough in the mixer with the dough hook attached on medium speed until dough forms a ball. Dough should be completely smooth. If dough doesn’t form a ball: Add more flour, 1 tablespoon at a time with the mixer running on low speed, until dough pulls together (do not add too much flour, or dough will have a biscuit-like texture). Kneading can take around 10-12 minutes, so be patient.

⭐Turn dough out into a greased bowl. Shape into a ball, pinching the bottom to form a smooth surface. Place it seam down, then cover with a clean tea towel. Let the dough rise in a warm place for 1 hour, or until doubled in size.

Shape the cinnamon rolls

⭐Dust work surface with flour. Turn out dough on floured surface, punch down and shape into a rectangle.

⭐Roll dough into rectangle, about 18×12 inches. Dough should be around ¼ inch thick.

⭐Spread 1 stick softened butter over dough. Combine both sugars and the cinnamon for the filling in a small bowl. Evenly sprinkle over butter.

⭐Roll up into a log from the longer side and pinch the seam to seal. Place log seam-side down. Slice into 12 rolls (I use a piece of sewing thread or dental floss for neat rolls).

⭐Place rolls in greased 9×13 inch pan. Cover with the tea towel and let sit until puffy and almost doubled in size, about 30 minutes.

Bake cinnamon rolls

⭐As rolls rise, heat oven to 350°F.

⭐Bake risen rolls in the hot oven until lightly golden brown. This takes around 18 minutes. Be sure to check the rolls often. If center rolls aren’t baked after 20 minutes, tent pan with aluminum foil and continue baking for up to 15-20 extra minutes (this can happen if your room was cool and the dough is colder due to it).

Frost rolls

⭐Place ingredients for the frosting in a medium mixing bowl. Beat with a hand mixer until smooth.

⭐Once cinnamon rolls are done, remove pan form oven and place on a wire rack. Let sit for 5 minutes, then frost rolls while warm.

⭐Let cinnamon rolls cool until they can be touched, then serve warm.


Sugar: If you prefer, you can use all white OR all brown sugar for the filling. All brown will yield a more caramel-like taste. All white will make the filling sweeter.

Milk: I prefer whole milk for a richer dough, but feel free to use any fat percentage you have at home.

Yeast: Use active dried yeast for best results. You can use instant yeast, the dough will rise faster. The rolls tend to have a slightly “yeastier” taste with instant yeast. Organic yeast will rise much slower, so plan accordingly if you’re planning on using that.

Butter: I recommend using real butter here. If you have to use margarine for any kind of reason, please use stick margarine for best results.

Also please note about the butter: I used to have 8 tablespoons butter in the recipe, but some readers were having trouble managing such a fatty dough. I re-tested the recipe with 6 tablespoons, and it’s just as nice with an easier dough!

Timing of rise

⭐The exact timing will depend on many factors, including:

⭐your room temperature (cooler room = slower rise)

⭐your bowl (really! ceramic bowls are warmer, so if you want your dough to rise faster, don’t leave it in your mixer’s stainless steel bowl)

⭐your altitude (higher altitude = faster rise)

⭐your yeast (instant yeast = fast rise; active yeast = regular rise; organic yeast = slow rise)

⭐Note: This stage can also be done in the fridge overnight! Just make sure to remove the dough from the fridge 15-30 minutes before continuing with the recipe, so it can warm up.

Freezer instructions

⭐I recommend freezing the baked, unfrosted rolls. I separate them for convenience, that way we can pull out as many as we need.

⭐Flash freeze the separated cinnamon rolls, spaced apart, on a baking sheet for 1-2 hours, until solid. Once frozen, wrap each in foil and place them into a large freezer bag. Label with the name and use-by date (freeze for up to 3 months).

⭐To reheat, leave them at room temperature for 10 minutes, then unwrap. Either defrost at room temperature on a wire rack. OR defrost in the microwave.

⭐Warm them in the microwave for 30 seconds, or in the oven at 300°F until warm. Frost them, if you like, then serve.

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