Cinnamon Rolls with Cream Cheese Icing – Cinnabon Copycat

Make your own Cinnabon copycat with this recipe for homemade Cinnamon Rolls with Cream Cheese Icing.

5 from 2 votes

Prep Time 2 hours

Cook Time 15 minutes

Jump to Recipe Pin Recipe

Follow my easy instructions to make your own Cinnabon copycat with this recipe for homemade Cinnamon Rolls with Cream Cheese Icing! They’re almost identical to that famous brand and you save so much money by making them yourself.

I have something that will really tempt you today. Fresh hot cinnamon rolls warm from the oven slathered with rich cream cheese icing. Ahhh…. Who can resist that?

And if you enjoy those luscious Cinnabon cinnamon rolls (who doesn’t?!), you’ll love this easy copycat recipe.

If you’re currently on a diet, I apologize in advance. Maybe you could file this post for future reference.

Or maybe you could make a pan full of these, have one for yourself, and share the rest with your neighbors. On second thought, maybe not. They’d be permanently camped out in your kitchen waiting for the next batch. They’re just that good.

One of the greatest pleasures of cooking for me is working with yeast doughs. In years past I made bread nearly every weekend. I love the whole process – the kneading and the rising. The way the dough feels in your hands and the way it grows while resting – almost like the dough is alive.

There’s something so calming and restful about making bread. Working the dough gives your hands and arms a good workout and gives time for your mind to wander.

• Warm from the oven homemade cinnamon rolls are the epitome of comfort food.
• Luscious cream cheese icing that melts in your mouth.
• Tastes just like Cinnabon without the high price.

• Milk – I recommend whole milk for the best flavor.
• All-Purpose Flour – No need for any sort of specialty or bread flour for this recipe.
• Rapid Rise (Instant) Yeast – You’ll need one .75 ounce packet of instant yeast (also called “Rapid Rise”). If you’re curious about the different types of yeast, you can get a good overview from my Easy Homemade Bread recipe post.
• Cream Cheese – Use whole, not low-fat, cream cheese for the best results.
• Confectioner’s Sugar – Also called powdered sugar or 10X sugar. I typically use Domino brand.

The remaining ingredients are standard pantry ingredients that you probably already have on hand!

Mix and Knead the Dough

1. Combine all the ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook). Stir until the mixture begins to come together (see the above photo – it will look pretty “shaggy” at this point and that’s okay).

To knead by hand, transfer the dough to a lightly oiled work surface and knead for 5-8 minutes or until smooth. To knead in a stand mixer, attach the dough hook and knead for 4-7 minutes at medium speed.

Must Have Stand Mixer

4.5 quart stainless steel bowl to mix up to 8 dozen cookies in a single batch. Dishwasher safe.

Check it out >

KitchenAid Classic Series Stand Mixer

Let the Dough Rest and Rise

2. Place the dough in a lightly oiled bowl, turning it to grease all sides. Cover the dough with plastic wrap and let it rise in a warm place for 60 minutes or until doubled in size.

👉 PRO TIP: I find that my granite countertops are too cool for dough to rise correctly so I put the bowl in the oven with the light on. It’s just cozy enough in there for the rising to take place.

Roll and Cut the Buns

3. Punch down the dough. Transfer to a lightly greased surface (I just sprayed a little cooking spray on my countertop) and roll into a 16×21 inch rectangle.
4. Leaving a 1-inch border at one of the short ends, spread the dough evenly with the 1/3 cup softened butter.
5. Sprinkle the brown sugar and cinnamon evenly over the buttered area of the dough. Be sure to carry the filling all the way out to the edges except on the one-inch border.

6. Starting at the opposite end from the clean one-inch border, roll the dough into a log. Pinch the end all the way across the log to seal the dough.

7. Cut the dough into 12 equal slices and place the buns in a lightly greased 9×13 pan.

Let the Buns Rise

8. Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
9. While the buns are rising, preheat the oven to 400 degrees.
10. Bake until golden brown, about 15 minutes.

Make the Icing

11. While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.

Ice the Cinnamon Rolls

12. When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.

13. Spread with the icing.

• Have all the ingredients at room temperature (except the milk which should be warmer) for best results. Take any refrigerated ingredients out at one hour before starting the recipe.
• The milk must be warm enough to activate the yeast but not so warm that it kills it! The ideal temperature range is between 98 and 105 degrees.
• If you have a stand mixer, it’s great for this dough. You could also knead the dough in a bread machine. Or just do it the old-fashioned way using your best kitchen tools, your own hands!
• When adding the icing you can do it either when the rolls are still a bit warm or once they’re completely cooled. If adding the icing to warm rolls, remember it will likely melt and run throughout the rolls. If you want the icing to stay on top and not melt, wait until the rolls are completely cooled.
• Check the date on the yeast packet before using. The main reason that yeast doughs fail to rise is expired yeast.

• I sometimes add raisins and chopped nuts, either pecans or walnuts, to the filling.
• Dried cranberries and candied orange peel added to the filling are a fantastic option during the holidays.

To make ahead, complete the recipe up to the point of the second rise where the rolls are cut and placed in the pan. Cover the pan with plastic wrap and refrigerate until the next morning. When ready to bake, remove the pan from the fridge (the rolls will have risen overnight in the fridge) and let it come to room temperature for about 30 minutes. Proceed with the recipe from that point.

• Keep any leftover cinnamon rolls in the refrigerator for up to four days. Microwave for about 20 seconds to reheat.
• Individual rolls may be well wrapped and frozen for up to three months. Thaw and then microwave to reheat.

• Cranberry Orange Sweet Rolls
• Country Eggs Benedict
• Easy Pumpkin Spice Cruffins
• Easy Overnight Sweet Rolls
• Oatmeal Cookie Pancakes
• Cinnamon Brown Sugar Waffles

📖 Recipe

Cinnamon Rolls with Cream Cheese Icing – Cinnabon Copycat

Make your own Cinnabon copycat with this recipe for homemade Cinnamon Rolls with Cream Cheese Icing.

5 from 2 votes

Print It Rate It Save Saved!

Course: Breakfast

Cuisine: American

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours 15 minutes

Servings: 12 servings

Calories: 450kcal

Author: Lana Stuart

Cook ModePrevent your screen from going dark

Ingredients

For the dough:

• 1 cup milk (98 – 105 degrees)
• 2 large eggs room temperature
• ⅓ cup butter room temperature
• 4 ½ cups all-purpose flour
• 1 ¾ teaspoon salt
• ½ cup sugar
• 1 packet rapid rise yeast

For the filling:

• ⅓ cup butter room temperature
• 1 cup brown sugar packed
• 3 tablespoons ground cinnamon

For the icing:

• 3 ounces cream cheese room temperature
• ¼ cup butter room temperature
• 1 ½ cups confectioner’s sugar
• ½ teaspoon vanilla extract

Instructions

• Combine all ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer). Stir until the mixture begins to come together. To knead by hand, transfer the dough to a lightly oiled work surface and knead for 5-8 minutes or until smooth. To knead in the stand mixer, attach the dough hook and knead for 4-7 minutes at medium speed.
• Place the dough in a lightly oiled bowl, turn over once to grease all sides. Cover the dough with plastic wrap and let it rise for 60 minutes or until doubled in size.
• Punch down the dough. Transfer to a lightly greased surface and roll into a 16×21 inch rectangle.
• Leaving a 1-inch border at one of the short ends, spread the dough evenly with the 1/3 cup softened butter.
• Sprinkle the brown sugar and cinnamon evenly over the buttered area of the dough. Be sure to carry the filling all the way out to the edges except on the one-inch border.
• Starting at the opposite end from the clean one-inch border, roll the dough into a log. Cut into 12 equal slices and place the buns in a lightly greased 9×13 pan.
• Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
• While the buns are rising, preheat the oven to 400 degrees.
• Bake until golden brown, about 15 minutes.
• While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
• When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.
• Spread with the icing.

Notes

• Have all the ingredients at room temperature (except the milk which should be warmer) for best results. Take any refrigerated ingredients out at one hour before starting the recipe.
• The milk must be warm enough to activate the yeast but not so warm that it kills it! The ideal temperature range is between 98 and 105 degrees.
• Check the date on the yeast packet before using. The main reason that yeast doughs fail to rise is expired yeast.
• To make ahead, complete the recipe up to the point of the second rise where the rolls are cut and placed in the pan. Cover the pan with plastic wrap and refrigerate until the next morning. When ready to bake, remove the pan from the fridge (the rolls will have risen overnight in the fridge) and let it come to room temperature for about 30 minutes. Proceed with the recipe from that point.
• Keep any leftover cinnamon rolls in the refrigerator for up to four days. Microwave for about 20 seconds to reheat. Individual rolls may be well wrapped and frozen for up to three months. Thaw and then microwave to reheat.

Nutrition Information

Serving 1 | Calories 450kcal | Carbohydrates 81g | Protein 7g | Fat 18g | Saturated Fat 11g | Trans Fat 1g | Cholesterol 74mg | Sodium 511mg | Potassium 135mg | Fiber 2g | Sugar 28g | Vitamin A 607IU | Vitamin C 1mg | Calcium 81mg | Iron 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe

Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

— This post was originally published on February 15, 2011. It has been updated with additional information.