This Cinnabon Copycat Recipe is one amazing recipe that is easy and super delish. Perfect for breakfast, dessert or snack. If you love cinnabon’s you’ll love this.
Instructions
1. First, make the dough. If you have a bread machine that is the easiest way. Or you can hand mix it or use a kitchen aid. We hand mixed and kneaded it ourselves—but a bread machine would’ve resulted in a better dough. When using your bread machine follow the manufacturer instructions.
If you make the dough yourself then add the yeast to warm/hot milk (at least 100 F) mix. Add eggs, margarine, salt, sugar, and flour. Stir and knead well. While kneading it, turn the oven on to 200 F.
When the dough is ready turn the oven off and covers the dough in with a damp paper towel, put the bowl in the oven and let rise till double the size (one hour).
Be sure to use margarine and bread flour for best results (ingredients are below).
2. While the dough is rising make this AMAZING cream cheese frosting (the best) here.
3. Refrigerate the frosting. Then prep the area where you plan to roll out the dough. Clean and dry the surface well. Sprinkle with flour and have flour nearby to use while rolling the dough out.
4. Once the dough is ready turn it out on the prepared surface, cover it with a towel and let it rest 10 minutes.
5. Roll the dough into 16x 21 rectangle.
6. Melt and spread butter over it. Sprinkle evenly with the cinnamon sugar mix. And roll over it so it stays in place. Leave 1/4 inch of the outside long edge clear of butter and cinnamon sugar so it will adhere well and stick dough-to-dough when rolling them up.
7. Then use dental floss and wrap under and pull to cut into 12 equal pieces (the kids were helping so we didn’t get equal pieces—oh well).
8. Lightly grease a 9×13 baking pan/glass dish and cover until the rolls have risen to twice their size. You can also use a cookie sheet if you want them to stand alone and not have square edges.
9. Bake at 400 F for 20 minutes or until brown. If you don’t like a doughy roll make sure the dough has risen and doubled in size before putting them in the oven and that the rolls are baked well before removing them from the oven.
10. Spread the frosting on the rolls when they are hot and it will melt into the roll. Once they are cooled top them with another dab of frosting.
Enjoy!
Supply List
Mixing bowls—my favorite found here
Heavy Duty Sheet Pan- excellent one here
An amazing recipe that tastes just like a Cinnabon!
Cinnabon Copycat Recipe
Ingredients
Instructions
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YUM! It’s been way too long since I’ve had a cinnamon roll. Homemade is always better and I’m excited to try this – and have my little ones help! XO
Your recipe calls for 1/3 cup of margarine twice but you never mention where/when to use it?
My bad! I’m so sorry. I fixed it. You add it when you make the dough. Then the butter is used to spread over the flour before sprinkling with the brown sugar. Thank you for bringing this to my attention.
Ahh this just made me so excited. I love Cinnabons, and the ability to make it at ahome? YES.
I’m glad you found it! Please leave a review if you do!
This looks like a perfect recipe to me since I love Cinnabon! Thanks for sharing! 🙂
Yeah, check back and let me know how they go! Thanks 🙂
Tried this recipe,loved it and its easy to make.
Awesome! Thank you for checking back. I’m glad you liked it!
Made these by hand without a breadmaker. Quite a bit of work but paid off! Best cinnamon rolls I’ve ever had. Thank you so much. Definitely sharing this with friends!
You’re welcome! Thanks for the great review!
I don’t understand turn oven on to 200 when dough is ready turn oven off ,cover dough with damp towel let rise 1 hour. Do I put it in the oven to let it rise?
I updated the instructions so that it is a little more clear. Yes you put the bowl in the oven that is turned off to allow the dough to rise
Can you make these the night before you want to bake them?
If you refrigerate the dough you could likely make them the night before. I know if you freeze the dough they will turn out great.
Hello! I’m curious about freezing these. Can you explain how to best do that? Do I freeze right before the step when I would bake them? And then do they need to thaw prior to baking? Thanks in advance!
Since it has yeast I would think it would be best to bake and then freeze. Ice/frost them after they are defrosted. Good luck!
Everything looks amazing and now I just have to have one of those cinnamon rolls.
I made them using my bread machine and they were super simple and were PERFECT!! best cinnamon rolls ever!
Hi Alyssa, when u made the Cinnabon Cinnamon Rolls dough in your bread machine, please list the ingredients and the order j put them in your bread machine. Thank you.
Janell Jack
When u made the cinnamon rolls in your bread machine, please list the ingredients in the order u put them in your bread machine
I made it and it looks great, I hope it taste as good as it looks. Thanks for sharing
Awesome! Thank you.
First of all….sad face right now!!! 400 F for 20 is tooooo long…maybe should be 400 F for 15 or until brown…20 minutes my entire tray of cinnamon rolls I worked so hard for is all burnt. Sad, sad face!!!
I’m so sorry. Perhaps it had to do with altitude. I’ll change that in the description. Thanks for the feedback.
Can I use AP flour instead of bread flour and butter instead of margarine?
The AP flour works. I’ve used it before. Margarine is iffy. try it and let me know how it goes. I’ve only ever used butter.
AP flour should work. Yes, just use butter that’s what I do when I don’t have margarine. The flour and margarine recommendations just make them a little bit better.
I know this is a keeper of a recipe. I’m making them for a second time. My family loved them and said they were the best homemade cinnamon rolls they ever had. I wanted to know how long does it take for the rolls to double their size after you have placed them in the 9×13 to bake? I wish I would have kept track last time and written it down. It would be nice to estimate it in your recipe. Thank you.
Thank you! I’m so glad you are enjoying this recipe. It depends on the warmth of your kitchen, humidity and other factors. I would say an hour or two. But again, it really depends on temperature.
Im going to make these with a kitchen aid mixer. Should I use regular yeast?
Yes, use regular yeast just don’t over proof.