Cinnabon Cinnamon Rolls


My DH and I have an addiction. I am embarrassed to talk about it. It started out that we would share one when we were at the mall. Then we started having one for ourselves. This upped to two each w/extra frosting. And then, well, then we started going to the mall just to satisfy our craving. We couldn’t last 2-3 days without a hit of its gooey center. It became our friend, there when we needed it. But then things changed when we left the country. None of the product is available south of the border. Our withdrawals were getting worse. It was either kick the habit for good or take things into our own hands.

So we started making the product at home. It was a scary endeavor, so many things could go wrong. Everything had to be perfect or it would be a complete bust. But alas! The time and energy spent was well worth it. Our Cinnabon Cinnamon Rolls were Delicious and satisfying. No other product can compare.

Delicious Rating: Yummy Yummy Time! If you are anything like my DH and I, you will finish the whole pan if not the same day than the next. These are better than Cinnabon and the easy recipe for extra frosting is free…and you can eat it right out of the bowl…These are also highly dangerous Cinnamon Rolls. You may become addicted. You’ve had your warning.


5.0 from 40 reviews
Cinnabon Cinnamon Rolls
Prep time: 
Cook time: 
Total time: 
Yields: 12 Cinnamon Rolls
Serve with coffee or a cold glass of milk.
  • 1 cup warm milk
  • ½ cup white sugar
  • 1 tsp salt
  • 4 tsp yeast
  • 1 egg
  • ¼ cup buttermilk
  • ⅓ cup vegetable oil
  • ½ tsp vanilla extract
  • 4 - 5 cups flour
  • Filling: 1 cup brown sugar
  • 3 tbsp cinnamon
  • 2 tbsp cornstarch
  • ½ cup butter, softened
  • Frosting: 8 oz cream cheese, softened
  • ¾ cup butter, softened
  • 3 tsp vanilla extract
  • 2 tbsp corn syrup
  • 2 tsp lemon juice
  • pinch of salt
  • 3-4 cups confectioners' sugar
  1. In a medium bowl, combine warm milk, white sugar, salt, and yeast together.
  2. Allow to sit for 10 minutes.
  3. Whisk in egg, buttermilk, oil, and vanilla.
  4. Add in 2 cups of flour and continue mixing and adding flour in ⅓ cup increments until dough is sticky but does not stick to your hands.
  5. Turn dough out onto a lightly floured surface and knead for 10 minutes or 5 in a stand mixer with a dough hook.
  6. Place dough in a lightly oiled large bowl, cover and let rise for 1-2 hours.
  7. Roll dough into a 16x21 rectangle.
  8. Combine brown sugar, cinnamon, cornstarch, and butter in a bowl and spread over dough.
  9. Roll dough up lengthwise and cut into 12 even rolls.
  10. Place in a lightly greased 9x13 baking pan.
  11. Cover and let rise for another hour.
  12. Preheat oven to 350 degrees F.
  13. Bake rolls for 20 minutes.
  14. While baking the rolls, whip together cream cheese and butter until light.
  15. Mix in vanilla, corn syrup, lemon juice, and salt.
  16. Slowly add in powdered sugar and whip until light and fluffy.
  17. Frost hot rolls with ⅓ of the frosting which will melt into all the layers, nooks, and crannies!
  18. Refrost with desired amount when served warm

Yeast Monster!
Do this in a mixer with a dough hook if you have one.
I only added pecans to half the rolls. You can add them to all the rolls or omit them completely.
If you weren’t able to roll super tight, no worries, when they rise it will fill out.
This frosting is amazing! Do not be like me and eat the whole bowl!


  1. Don’t be embarrassed… I LOVE LOVE LOVE Cinnamon Buns! In fact I’m quite obsessed about them. I can only get Cinnabon buns on outings to Kuala Lumpu since my area doesn’t have an outlet (and one trip is like an 18-hour long bus trip back and forth) so I was happy when I learned to make these on my own. I’ll have a go at this recipe, they look yummy!

  2. hi! wow it looks like a very delicous recipe. I so love cinnamon rolls too. I hope I can try making this as i will start baking again very soon. 😉

  3. Im a huge fan of cinnamin rolls (i blame my american father for this) and i decided to have a go making them myself though my mum never could get it quite right so im giving you recipe a go, fingers crossed!

  4. No! Don’t show me these pics! I ADORE Cinnabons! CANNOT get enough of them…
    Can we use bread dough? Also, I’m gonna try putting the icing (frosting) on when we get cream cheese as we have none now. That will be tomorrow. Hope it turns out ok!

  5. Turned out o.k. but I think bread dough doesn’t taste…cinnabon-ish! More chewy and pastry like… The frosting idea is ok but then you gotta warm them in an oven ‘fore you put the frosting on! 😀 Thanks. Great Recipe.

    1. I am glad you like them Gabi! I have been tweaking this recipe for months now and I will repost what I have. The dough is a better cinnabon texture and taste and half the frosting goes on right out of the oven. The other half when served! I will repost the tweaks soon!

  6. I doubled the recipe to make it for a group of 20+ people (for breakfast) … everyone went crazy. I had to hand out the link to this recipe for quite a few people. They’re super moist and delicious — I didn’t even think I was capable of making something like this, that tastes like it came straight out of a bakery. They looked amazing and made the house smell *awesome*.

    I have never made cinnamon rolls before, so your pictures helped a lot. Thank you for those! We didn’t have any white sugar at hand for the yeast mixture, so I used brown. I think if I had to do it over in doubling the recipe, the only thing I would change is putting less salt in the frosting. 2 tsp was too much for the doubled frosting recipe, but that’s my fault. No one seemed to notice, though. 🙂 Also, I let the rolled-up rolls rise overnight at room temperature instead of for 45 minutes so I could pop them in the oven for breakfast. Worked great!

    I definitely recommend this recipe and pinned it on Pinterest. I think I’ve already had six repins. Get ready for some more web traffic!

    1. Lindsey, I am so happy they turned out great! I actually am baking these right now, small world! I have never doubled the recipe but am glad to know that it is easy, thanks for the tips!

  7. i just dont know what happened i took all the measurements right…. but the dough became a little runny so i had to add in a little more flour… plz tell me why the dough became ruuny????

    1. Did you add too much milk? The liquid ratio to dry are correct in this recipe so maybe by accident you added to much milk or too less flour! I know I always get the count wrong when my husband is talking! lol

  8. hahah… well i think i added a little too much milk.. but although i added some more flour.. my family and guests still loved it sooo much that i told my mom…. would that be enough for everyone….! 😀

  9. Question, when you say “yeast” what kind are you talking about? I’m writing from Europe and we have powdered yeast and then the cubes that dissolve in water for making bread. The packet yeast is generally used for cakes and cookies. Not sure. Any help would be great. Thanks.

    1. As long as you don’t ruin the yeast these cinnamon rolls aren’t hard to make at all Patrick. They take some time to make for the dough to rise but worth it!

  10. Thank you so much for your answer. I was able to find the dry active granulated yeast in an organic store. My friend made them and they were great. Thanks so much. Your fans in Italy.

    1. When did you change the recipe? I made these about a month ago and loved them. I don’t remember the buttermilk and i thought it was 2 eggs…i didn’t write it down, just saved the link.

      1. I am glad you loved the old recipe, perhaps you will find the new one a bit more delicious?! I only made a few tweaks that I have been doing with each batch or so over the last year. If you give it a try let me know what you think!

  11. My family and I loved this recipe. The only thing I would change is to spread the butter on then sprinkle the sugar-cinnamon-cornstarch mixture. ABSOLTELY DELICIOUS!! I will make this again and again.

    1. Nia, you know I have been meaning to change that on the recipe, I usually do spread the butter and then sprinkle on the sugar mixture when I don’t feel like mixing them, but I find I like the result better! Thanks for the reminder!

  12. I just ate a cinnamon roll from a local baker which i topped with my homemade creamcheese glaze. I was thinking of Cinnabon all the time while eating eat so I have to Google the recipe and found your site. I can’t wait to make this, I will surely let you know how it turns out. I bake cakes but I am dumb when it comes to bread baking, so pray for me lol!

  13. I have to say these cinnamon rolls are super yummy. I made them for my kids they love them so much word got out and now i have some requests from my nieces and nephews. So i will definitely be making some this weekend:)

  14. Waiting on these sweet little gems to finish rising so I can pop them in the oven! This is quite different from the only other recipe I’ve tried so I’m beyond excited to see how they turn out! I found your recipe after ranting to a friend about not wanting to make an hour plus commute to Cinnabon- my absolute weakness- so there is no shame in admitting your addiction!

    1. They turned out fantastic! Oh I’m going to save so much money making these…. and eat so much more sugar.

  15. I just made up my dough, now waiting for it to rise 1-2 hours, I went back over ingredients and I see 1 tsp of salt…Yikes! it’s not in the instructions….did I mess up my dough? making for work tomorrow morning.

    1. D’anah, not to worry, the salt really won’t change anything at all. Thanks for pointing out my mistake, will fix now! Please let me know how the rolls turn out!

  16. I tried this recipe and absolutely loved it. Everyone liked it even more than I did. Thanks for sharing, I am obsessed with cinnabons.

  17. Hi Raven, the rolls without the salt were fine, they just didn’t rise like the others. The others puffed up really nice. Thanks for the recipe, it’s a good one.

  18. Thinking that the warm milk activates the yeast, how warm should the milk be? How can I tell without a thermometer?

    1. The milk should be around 110 F. Try the wrist test, tap some of the milk on your wrist, should be warm but not hot hot on your skin…hope that helps!

  19. Hi I’m so sorry to trouble you, do you use bread flour or plain or self raising flour?? I can’t wait to try these xx

  20. I can’t wait to try making these, thanks so much for sharing your recipe and I will be sure to tell you how awesome they turn out once I make them, I’m thinking maybe I’ll have a mimosa brunch next Sunday as it’s my birthday weekend, I’ll keep you posted :), thanks again for sharing!!!

  21. They came out perfect! I am going to cut down on the confectioners sugar and lemon juice next time. I literally had a sugar rush, lol.

  22. My husband and I really enjoyed these. The cinnamon rolls were soft and all around good. I spent about a week looking at cinnamon roll recipes before landing on this one. The recipe is written in a sensible way, and I’m glad you use vegetable oil in the dough instead of butter or shortening.

    Thanks for posting the recipe.

  23. This recipe is amazing I have made these a few times and they have come out fab every time so glad I found this recipe 🙂 x

  24. 1-2 hours to rise? Is the dough supposed to double or something? I’m not sure when they are ready for the next step. Tjanks.

  25. Read your recipe yesterday night and just finished eating 2 Cinnamon Rolls right now…with your recipe. they turned out great. Never thought I could actually make them. The whole house smells so great. Thanks for taking the time to give us all your awesome recipe.
    I didn’t add the buttermilk though. also, I should have baked them a bit less so that theyd be softer, but they were delicious nevertheless.
    Want to know , does the sugar caramelize at the base, coming out from loosely rolled rolls?

    1. Aren’t they delicious RJ?! I am so glad you got to bake them up and enjoy them. And yes, sometimes when the rolls are not tight the filling can come out on the bottom, but I always scrap that sugary goodness up and eat it!

    1. Yes. Before the second rising you can freeze them wrapped individually or in a pan. When ready to use, defrost them to room temperature and then allow to rise for an hour. Enjoy!

  26. I made for the holidays 2013 – these we’re OFF THE HOOK! MY FAMILY WERE IN AWE!!! I’ve never tasted ANYTHING so close to the real thing! In fact, THESE are the real thing! Thank you SO MUCH for this incredible recipe! This recipe should go viral, and should be sold!

  27. Simply amazing. My wife and I made this and simply loved it. I’ll be making them again this Easter to replace hot-cross buns.

  28. Just found this recipe through Pinterest! They look great and the reviews are awesome! Can’t wait to try them!

  29. This is my go to recipe for cinnamon buns and has been for the past few years and they have come out perfect every time my family and friends love them and I have even had comments that they are better than the famous cinabon (we have a small shop located in our town centre) thank you so much for this recipe can’t wait to make my next batch!

Leave a comment

Your email address will not be published.

Rate this recipe: