Irresistible Best Homemade Cinnamon Rolls Recipe (Copycat Cinnabon)

You ever wake up craving something warm, cinnamon-packed, sorta gooey, and unbelievably fresh? Same. This is where the Best Homemade Cinnamon Rolls Recipe (Copycat Cinnabon) saves the morning (or, late-night sugar scrambles, not gonna judge). Maybe you’ve tried the bakery route but… let’s be real, there’s just something extraordinary about having your whole house smell like sweet dough, cinnamon, and cozy nostalgia. Besides, half the fun’s in the mess. Not to mention, the store-bought ones taste kinda…lifeless. Alright, grab your apron. We’re making magic today.

Ingredients for Cinnamon Rolls

Okay, before we jump into this rodeo, let’s line up our ingredients, so nobody’s running around the kitchen like a confused squirrel. For the dough, you’ll want:

• 1 cup warm milk (like, slightly hotter than your finger but not too hot)
• 2 and 1/4 teaspoons instant yeast (one little packet)
• 1/2 cup white sugar
• 2 large eggs at room temp
• 1/3 cup melted butter (just let it cool a bit)
• 4 cups all-purpose flour (plus a smidge for rolling)
• 1 teaspoon salt

For that classic cinnamon swirl part (the reason we’re here, right?):

• 1 cup brown sugar (I prefer dark, really packs a punch)
• 2 and 1/2 tablespoons ground cinnamon
• 1/3 cup soft butter

Do NOT forget the cream cheese icing (it’s 100% necessary):

• 4 ounces cream cheese, super soft
• 1/4 cup butter, soft
• 1 to 1 and 1/2 cups powdered sugar (flexible, depending on how sweet you want it)
• 1/2 teaspoon vanilla

Before You Start: Tips on How to Make Cinnamon Rolls

Let’s talk rookie mistakes. Dough is alive, seriously, give it time. I used to rush this part, and ended up with rocks instead of buns. If your yeast doesn’t get foamy, it’s probably old. Also, resist that urge to over-flour. A sticky dough equals fluffy rolls. Trust me on this.

Temperature matters. Too hot, you’ll kill the yeast. Too cold, nothing happens. I just stick my pinky in the milk. Feels like bathwater? You’re golden. And if you wanted to sneak a pinch of nutmeg into the filling? Nobody’s stopping you.

When you roll the dough, don’t roll it too skinny. Fat cinnamon rolls are happy cinnamon rolls, okay? Oh, and line your pan with parchment if you hate dish duty as much as I do.

Make the Cinnamon Roll Dough

Okay, time to get your hands in there. I usually grab my biggest mixing bowl (the one with like three chips in it). Start by dumping that warm milk in, sprinkle yeast over the top, and let it sit a minute. When it looks a little foamy, add the sugar, melted butter, eggs, and salt. Stir that with a big spoon.

Add 3 cups of flour, mix it in, then keep adding more until your dough is soft, a little sticky but pulling away from the sides. I knead in the bowl for six or seven minutes. You can use a stand mixer if you’re fancy, but you don’t need one.

Cover the bowl. Stick it somewhere warm-ish. I legit use my laundry room sometimes. Wait until it’s doubled (about an hour, but sometimes it takes a little more). When it’s puffy, flour your counter, whack the dough down, and roll it out into a rectangle. Spread on that buttery cinnamon-sugar mix, roll it up tight, and slice. I cut them with dental floss—promise it works better than a knife!

The Secret to the Best Cinnamon Rolls

You want to know the honest secret? It’s not an ingredient, not really. It’s patience. Some people try to speed through the rising time, but letting the dough rest makes every swirl sort of cloud-like. Total fluff boss-level. Also! Pouring a bit of heavy cream over the rolls just before baking? It’s not technically required, but man alive, those rolls turn into gooey, rich pillows.

Now, don’t skimp on the icing. Slather it over warm rolls so it melts into every nook and cranny. I’m not above making double the amount. Sometimes they say too much of a good thing is bad. Not true here, friend.

“I tried so many so-called ‘Best Homemade Cinnamon Rolls Recipe (Copycat Cinnabon)’ versions online, but THIS one—man, it finally worked out like the real deal. My family actually fights over the corners now!” — Megan, Texas

How do you make overnight cinnamon rolls?

Maybe mornings at your place are chaos. I get it. Here’s how to make overnight magic. After you roll and slice the buns, tuck them into a pan, cover tight, and stash them in your fridge before bed. Next morning, pull the pan out, wiggle it onto your counter, and let it warm up for like an hour while you heat the oven (and, maybe chug the first coffee of the day?).

They’ll rise a bit more, but not a ton. That’s normal. Bake as usual. You’ll have Best Homemade Cinnamon Rolls Recipe (Copycat Cinnabon) flavor without that dawn-level effort.

I’ve done this for birthday mornings, sleepy Sundays, whenever I felt like playing breakfast hero.

Serving Suggestions

Alright, you made it. Now, how do you top this off (literally or otherwise)?

• Goes brilliantly with much too much icing (trust me, go wild).
• Pair with strong coffee or milk; you’ll need it to balance the sugar.
• A sprinkle of toasted pecans over the icing? Next-level crunch.
• Leftovers? Heat with a little extra butter. No one will ever complain.

Common Questions

Q: Can I freeze these cinnamon rolls?
Yep, you can. Freeze ’em before baking or even after. If baking from frozen, let them come up to room temp first.

Q: My dough won’t rise. What gives?
Usually dead yeast. Try fresh stuff and double check the milk isn’t too hot.

Q: Can I swap the filling for chocolate or something else?
Totally! I’ve done Nutella and even jam once. Messy. But tasty.

Q: What pan is best?
I use a metal 9×13, but round pans work too. Just don’t crowd them in.

Q: Is bread flour better than all-purpose?
You can use either, really. Bread flour’s a little chewier if that’s your thing.

Ready for Your Kitchen to Smell Like a Five-Star Bakery?

Making the Best Homemade Cinnamon Rolls Recipe (Copycat Cinnabon) at home is easier than you might think, honestly. With a few simple ingredients, a cozy oven, and a smidge of patience—these become a new family legend. If you want more baking tips or ideas, check out King Arthur Baking for more inspiration. Honestly, one bite and you’ll see, bakery rolls can’t even compete. Go on. Spoil breakfast. Or dessert, I mean, who’s counting?

Cinnamon Rolls

Deliciously warm and gooey homemade cinnamon rolls that fill your house with the aroma of sweet dough and cinnamon, topped with cream cheese icing.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the dough

• 1 cup warm milk Slightly hotter than your finger but not too hot
• 2.25 teaspoons instant yeast One packet
• 0.5 cup white sugar
• 2 large eggs At room temperature
• 0.33 cup melted butter Let it cool a bit
• 4 cups all-purpose flour Plus a little extra for rolling
• 1 teaspoon salt

For the cinnamon filling

• 1 cup brown sugar Dark preferred for more flavor
• 2.5 tablespoons ground cinnamon
• 0.33 cup soft butter

For the cream cheese icing

• 4 ounces cream cheese Super soft
• 0.25 cup butter Soft
• 1 to 1.5 cups powdered sugar Adjust for sweetness
• 0.5 teaspoon vanilla

Method

 

Prepare the Dough

1. In a large mixing bowl, combine warm milk and sprinkle yeast over the top. Let it sit for a minute until foamy.
2. Add sugar, melted butter, eggs, and salt to the yeast mixture, and stir well.
3. Incorporate 3 cups of flour. Mix until soft and slightly sticky, then add more flour until the dough pulls away from the sides.
4. Knead the dough in the bowl for 6-7 minutes until smooth.
5. Cover the bowl and let it rise in a warm spot until doubled in size, about 1 hour.

Roll and Fill

1. Once puffy, punch the dough down and roll it out into a rectangle on a floured surface.
2. Spread the cinnamon-sugar mixture evenly over the dough.
3. Roll the dough tightly into a log and slice into 12 equal pieces using dental floss.

Bake the Rolls

1. Place the rolls in a greased baking pan and allow them to rise for another 30 minutes.
2. Preheat the oven and bake the rolls at 350°F for 25 minutes, until golden brown.
3. While they are baking, prepare the cream cheese icing.
4. Slather the icing over warm rolls to allow it to melt into the dough.

Notes

For best results, be patient with the dough rising, and consider pouring a bit of heavy cream over the rolls before baking for an extra gooey texture. Store leftovers in an airtight container and reheat with a little butter.