Cinnabon Cinnamon Rolls Secret Recipe
Cinnabon Cinnamon Rolls are irresistibly fluffy, golden-brown pastries swirled with rich cinnamon filling and generously topped with sweet cream cheese frosting, offering a decadent treat loved by many for its indulgent flavor and soft, gooey texture.
Make our Cinnabon Cinnamon Rolls Secret Recipe at home tonight for your family. With our Secret Restaurant Recipe your Cinnamon Rolls will taste just like Cinnabon’s.
Photo by Su-Lin
Cinnabon Cinnamon Rolls
A Cinnabon Copycat Recipe
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Cinnabon Cinnamon Rolls
If you can pass by a Cinnabon Shop in the mall without craving one of these — you have more willpower than I do. The smell of these cooking — which seems to spread throughout the entire wing of the mall — must rank as one of the best “ad campaigns” in the history of marketing.
Make these this weekend for the family or save them for a special occasion or trip. I made them on my “morning to do breakfast” on our last trip to the Smokey Mountains with “the Gang” and had my buddies climbing over each other to get to the table.
Cinnabon Cinnamon Rolls Recipe
Make our Cinnabon Cinnamon Rolls Secret Recipe at home tonight for your family. With our Secret Restaurant Recipe your Cinnamon Rolls will taste just like Cinnabon’s.
Yield: 8 Rolls
Ingredients
- 1/2 cup warm Water (somewhere between 95°F and 115°F is fine)
- 2 packages Dry Yeast
- 2 tablespoons Sugar
- One 3 1/2-ounce package Instant Vanilla Pudding Mix
- 1/2 cup Butter melted
- 2 Eggs
- 1 teaspoon Salt
- 6 cups Flour
- 1 cup Butter softened
- 2 cups Brown Sugar
- 4 teaspoons Cinnamon
Instructions
- In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
- In large bowl, prepare pudding mix according to package directions.
- Add 1/2 cup melted butter, eggs and salt. Mix well.
- Add prepared yeast mixture. Blend.
- Gradually add flour stirring to combine.
- Turn out onto a floured work surface. Knead until smooth. Gather into a ball.
- Place dough ball in a greased bowl. Cover and let rise until doubled.
- Punch down dough and let rise again.
- Turn out onto a floured work surface. Roll out to 34 x 21-inch size.
- Spread 1 cup softened butter over surface.
- In a small bowl, add brown sugar and cinnamon. Mix well.
- Sprinkle cinnamon mixture over top of buttered dough.
- Roll up very tightly.
- Cut into rolls with knife about every 2 inches.
- Place rolls, cut side down, on lightly greased cookie sheet, about 2 inches apart.
- Take hand and lightly press down on each roll.
- Cover and let rise until doubled again.
- Preheat oven to 350°F.
- Place pan in oven. Bake 15 - 20 minutes. Remove when they start to turn golden. DO NOT OVER-BAKE.
- While rolls are cooking, prepare Cinnabon Cream Cheese Frosting according to the recipe linked to in the Box below. Set aside.
- Remove rolls from oven and allow to cool for about 3 - 5 minutes.
- Frost warm rolls with Cream Cheese Frosting.
- Serve warm or cold.
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Cinnabon Cream Cheese Frosting Recipe
Yield: 1 Serving
Ingredients
- One 8-ounce package Cream Cheese
- 1/2 cup Butter
- 1 teaspoon Vanilla Extract
- 3 cups Confectioner’s Sugar
- 1 tablespoon Milk
Instructions
- Place all ingredients in a medium bowl. Blend until smooth.
- Set aside briefly or, if made in advance, store in a tightly covered container, in the refrigerator, until ready to use, up to 1 week.
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Photo of Cinnabons is by Su-Lin and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Su-Lin. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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August 21, 2015 @ 6:35 pm
I like very much all the recipes!
December 10, 2015 @ 2:42 pm
I love the recipes can’t wait to start cooking.
December 8, 2017 @ 5:00 pm
Do you think these can be made the night before and put in the refrigerator and then let rise the last time and bake in the morning? This recipe sounds delicious. Needing for a family Christmas brunch. Thanks!!!
December 23, 2017 @ 7:30 pm
This is a great tip especially to those fresh to the blogosphere.
Simple but very accurate information… Appreciate your
sharing this one. A must read article!
September 7, 2020 @ 6:15 pm
The ingredient list doesn’t mentioned margarine, but the instructions do. That’s a bit confusing.
CJ
Hey. Thank you for the comment.
Originally we had the phrase “Butter or Margarine” in many of our recipes. Being from the South, we have always known that butter tasted better, but recent studies have also shown what we have long suspected – that it is actually better for you than margarine. So during our last update, we removed most of the margarine references and just went with butter where either would work. We did it in the “ingredients” but missed it in the “directions.” Thanks for the heads up – it is fixed now.
Alton
June 24, 2021 @ 11:01 pm
Is the dough suppose to be extremely sticky? I tried 7 cups of flour which helped but it still was sticky, but they tasted wonderful. I am not use to working with a sticky dough. I have seen a very similar recipe on another sight that says 8 cups of flour. Would I still get the same delicious results with 8 cups?
Bernadette, Yes, the flour is very sticky. We are glad that they tasted good – so it sounds like you can work with sticky flour after all. 😉 But, if you like, try 8 cups. We haven’t tried that many – but it doesn’t seem like it would “break” the recipe. Let us know please what results you have. Thanks, James