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.
What could be more tempting than 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 my greatest pleasures in cooking 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.
Recipe Snapshot: Cinnamon Rolls with Cream Cheese Icing (Cinnabon Copycat)
Prep Time: 25 minutes
Rising Time: 1 hour, 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours, 10 minutes
Servings: 12
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Milk, eggs, butter, flour, sugar, yeast, cinnamon, cream cheese
Skill Level: Moderate
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“My boys love cinnamon rolls so I used to cheat and buy store brand. Came across your recipe and made them. Not only did my boys love them, they will no longer eat store brand ones.”
— Luz
What Makes This Recipe Special
What makes this recipe stand out is how close it is to the cinnamon rolls you know and love from the mall, without the premium price tag. The yeast dough turns out soft and pillowy, and that deep cinnamon-sugar swirl gives each bite the perfect balance of flavors.
The cream cheese icing delivers a classically rich finish. You can spread it on while the rolls are warm so it melts into every crevice, or wait until they cool for a thicker layer on top. You’ll also appreciate that this recipe doesn’t require specialty ingredients or complicated steps. It’s straightforward, dependable, and produces bakery-level results from your home kitchen.
Ingredient Notes
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- Milk – I recommend whole milk for the best flavor and tender rolls.
- All-Purpose Flour – No need for any sort of specialty or bread flour for this recipe. If you can get White Lily brand flour, do use it! It’s a southern flour made with soft winter wheat that creates the best baked goods!
- Rapid Rise (Instant) Yeast – You’ll need one .25-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 staples that you probably already have on hand.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- 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.
How to Make Cinnamon Rolls with Cream Cheese Icing
Mix and Knead the Dough
STEP 1. Combine all the ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle). Stir until the mixture begins to come together (see the above photo – it will look pretty “shaggy” at this point and that’s okay).
Knead the dough either by hand or in a stand mixer:
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, leave the dough in the mixer bowl, attach the mixer’s dough hook, and knead for 4-7 minutes at medium speed.
Let the Dough Rest and Rise
STEP 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
STEP 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.
STEP 4. Leaving a 1-inch border at one of the short ends, spread the dough evenly with the 1/3 cup softened butter.
STEP 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.
STEP 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.
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STEP 7. Cut the dough into 12 equal slices and place the buns in a lightly greased 9×13 pan.
Let the Buns Rise
STEP 8. Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
STEP 9. While the buns are rising, preheat the oven to 400 degrees.
STEP 10. Bake until golden brown, about 15 minutes.
Make the Icing
STEP 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
STEP 12. When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.
STEP 13. Spread with the icing.
Recipe Success Tips
- Have all the ingredients at room temperature (except the milk, which will be warmed) for best results. Take any refrigerated ingredients out about one hour before starting the recipe.
- Warm the milk in the microwave in 10-second intervals, stirring between each, and check it with an instant-read thermometer.
- Since this recipe uses instant (Rapid Rise) yeast mixed straight into the dry ingredients, the milk should be between 120 and 130°F. That’s warmer than you might expect, but the flour buffers the heat. Just don’t go above 140°F, or you’ll kill the yeast.
- If you use active dry yeast instead or instant (rapid rise), warm the milk to only 100 to 110°F and let the yeast dissolve in it for 5 to 10 minutes, until foamy, before adding the remaining ingredients. The rises will take longer with active dry yeast.
- 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.
How to Make Ahead
To make ahead, complete the recipe through the step of cutting the rolls and placing them in the baking pan. Cover the pan tightly 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.
How to Store
- Keep any leftover cinnamon rolls in the refrigerator for up to four days. Microwave for about 15 seconds to reheat.
- Individual rolls may be well wrapped and frozen for up to three months. Thaw and then microwave to reheat.
Questions and Answers: Cinnamon Rolls with Cream Cheese Icing
- Can I freeze cinnamon rolls before baking?
You can freeze them after cutting and placing in the pan. Thaw overnight in the refrigerator, then allow them to rise before baking. - Can I double the recipe for cinnamon rolls?
Absolutely. Use two baking pans and rotate them halfway through baking. - Do I have to use cream cheese icing on these cinnamon rolls?
It’s the primary feature that makes this a Cinnabon copycat, but a simple vanilla glaze works if you prefer.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Cinnamon Rolls with Cream Cheese Icing (Cinnabon Copycat)
Ingredients
For the dough:
- 1 cup milk (warmed to 120 to 130°F) *See note below*
- 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 (.25 ounce)
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. Knead the dough either by hand or in the mixer: 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.1 cup milk, 2 large eggs, ⅓ cup butter, 4 ½ cups all-purpose flour, 1 ¾ teaspoon salt, ½ cup sugar, 1 packet rapid rise yeast
- 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 softened butter.⅓ cup 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.1 cup brown sugar, 3 tablespoons ground cinnamon
- 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.
- 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.3 ounces cream cheese, ¼ cup butter, 1 ½ cups confectioner’s sugar, ½ teaspoon vanilla extract
- 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 except the milk at room temperature for best results. Take refrigerated items out about an hour before you start.
- Check the date on the yeast packet before using. Expired yeast is the most common reason a dough fails to rise.
- To use active dry yeast instead, warm the milk to 100 to 110°F and let the yeast dissolve in it for 5 to 10 minutes, until foamy, before adding the remaining ingredients. The rises will take longer.
- Ice the rolls while they’re still warm if you want the icing to melt into the swirls, or wait until they’ve cooled completely if you want it to stay thick on top.
- To make ahead, cut the rolls and place them in the pan, then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes, then bake as directed.
- Store leftovers in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for about 15 seconds. Wrapped rolls can be frozen for up to 3 months.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
The best cinnamon roll recipe I found so far.
Hi I have never used yeast before and I wanted to know how much is in a packet of yeast so I don’t get the wrong one. Thank you they look so good and I want to make them for my family Christmas morning!
Miranda – it’s 1/4 ounce per packet.
Lana,
Thank you so much for sharing this recipe; my daughters and I made these today and they were awesome (we added raisins too )!
Lana,
I too want to thank you for the step by step pictures with the recipe. My boys love cinnamon rolls so I used to cheat and buy store brand. Came across your recipe and made them. Not only did my boys love them, they will no longer eat store brand ones. Thank you again.
I just made these and they didn’t turn out very well, they didnt rise very much and turned out super dense. What did I do wrong?!
Katie,
It sounds like a problem with the yeast. Either it was past its expiration date or you got the liquid too warm and killed it.
So sorry you had a problem with the recipe. It’s a great one that always turns out for me and I hope you’ll try again.
I love this recipe but I do have a question. I plan to make a batch to leave for family to have during the week for breakfast while I am away. We like our cinamon rolls warm. Should I leave the baked rolls in the fridge unfrosted and then warm and frost individually or will they become too hard? Is it better to frost them all at once and just reheat in microwave?
Terri – I have rewarmed the frosted rolls in the microwave very successfully. Just about 6 to 7 seconds (depending on your microwave) per roll is about right. Be careful, though, because overheating will melt the frosting. Sorry, I can’t answer about refrigerating them. Never tried that :-)
I stumbled across this recipe and loved how precise your directions were! Loved the pictures as well. I added walnuts and raisins to the recipe and it came out perfect! Definitely going to use this as my go-to recipe! Thank you so much!
Thanks, Mercedes! I’ll be the raisins and walnuts were really great in this!
Hey Lana, if I wanted to make these fresh for breakfast can you leave them to rise overnight? I don’t want to get up at the crack of dawn to make them!
Hi Heather! I’m not sure about the overnight rise. Maybe if the dough was refrigerated, but a regular rise overnight would probably be too long. If I wanted to serve these for breakfast, I’d probably bake them a day or two before and then reheat and put the icing on the morning I was serving.
can i substitute active dry yeast for the rapid rise?
Yes, but it will lengthen the rising time.
I love your sweet rolls. They look so appetizing.
Ohhhhhh! Amazing! I have that same plate too, only in large size! :) stumbled and pinned!
Thanks, Amanda! I’ve got to take time to look at Pinterest. I’m seeing a lot about it on Twitter lately.
I really wish I had these in my kitchen right now!
Hark!! My tummy is grumbling!!
I’m not on a diet, so no apology needed for me. I just feel cheated that I have to drool over these lovely pics without getting a taste. ;-)
Sophia – You could make up a batch this weekend. It’s a really easy recipe and an easy dough to work with.
Gosh-I don’t have cabinet space to make these at my house-can you just make them and send them to me?? Haha!! These look SO good!
Morgan – I’ve had so many people here and on Twitter ask me to send those buns to them, maybe I should start a mail order business!
These look wonderful!
Thanks, Maria! They did turn out really great if I do say so myself :-)
These look perfect! Love the photo too!
Lana,
I came across your site tonight and am so glad I did. I also grew up in the South and some of your recipes take me back to my momma’s cooking. I’m looking forward to trying some of your wonderful dishes.
Thanks for sharing!
Thank you, Lyle. So glad you enjoy it!
These just look sinfully good!!! I am definitely going to have to make these soon.
I can do a lot of things and cook a lot of foodstuff, working with yeast is not one of my better qualities… but I would love to give this one a go..
Working yeast doughs is one of the things I enjoy the most, Drick. Something so pleasurable about the kneading and rising. I’ve got to do it more often!
Also, Drick, this is a very forgiving dough. You can leave it to rise too long and it doesn’t care at all. In the interest of full disclosure I’m going to tell you that I actually forgot that it was rising in the oven while I cooked supper and by the time I remembered it had been in there about 2 1/2 hours. I still punched it down and went right on with the recipe. It was so relaxed that I didn’t even have to roll it out, just pressed it into a rectangle with my hands. Still turned out fantastic!
Ughhh…now I’m going to make these tonight. I’ve been dreaming of cinnamon rolls for quite some time now and just the sight of these have convinced me to bake a pan. And yes I AM on a diet!
Sorry to tempt you, Jehan! Just have one and take the rest to work or to your neighbors. They’ll love you for it!
They are so beautiful and perfect! And I am sure they taste wonderful!
They did turn out very well. It was so nice to be working with a yeast dough again. I had really missed it!
Whoa, my tummy just growled. These look INCREDIBLE! So much better than Pillsbury ;)
I’d say these were a little bit better than the refrigerator section brands :-)
I want one. Will you save one for me?
My mouth is watering.
I’ve got one put aside just for you, Amy! Come on over and get it :-)
They’re beautiful! I can eat this morning, noon & night!
The last time I made cinnamon rolls was over 20 years ago! Maybe I’ll make some for the office next week:@)
Well, then it’s high time to make some again! I’ll bet the folks at your office will really enjoy these.
Can you send those to Maryland? I’ll take three tins please. :)
You know I’d send you some if I could! Give them a try – you’ll really love these.
These are whimsical Lana… ever so pretty! Love love love the frosting!
Thank you, Deeba!