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Home » Blog » Recipes » Breakfast » Copycat Cinnabon Recipe

Copycat Cinnabon Recipe

Jan 15, 2023 · Modified: Jan 11, 2024 by Pam Dana · This post may contain affiliate links · 11 Comments

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This is the ultimate homemade Cinnabon experience with this Copycat Cinnamon Roll Recipe, where the secret ingredient of vanilla pudding elevates the dough to extraordinary levels. Indulge in the unparalleled taste and texture that makes this the only cinnamon roll recipe you’ll ever crave!

A large cinnamon roll with frosting on a white plate with a fork cutting into it.

 You will love this Cinnabon Cinnamon Roll Recipe

Are you a fan of those irresistibly gooey, sweet Cinnabon Cinnamon Rolls? Get ready to recreate that delightful experience right in your own kitchen!

With insights from a former Cinnabon insider—my friend’s husband—I’m thrilled to share this perfect Copycat Cinnabon Recipe with you. Numerous taste tests and side-by-side comparisons have proven that even the most discerning palates can’t tell the difference between ours and the Cinnabon classic!

This recipe is more than just a special-occasion treat; it’s a year-round delight. Yet, there’s an undeniable magic in serving these cinnamon rolls on Christmas morning.

In our family, it’s become a tradition to make batches of them in the days leading up to Christmas, and then share pans with friends and family for them to bake on Christmas morning. This recipe is sure to form an emotional connection and become a nostalgic favorite in your home, just as it has in mine.

A zoomed in shot of a cooked cinnamon roll covered in frosting. The edges of 5 other cinnamon rolls are showing around the full cinnamon roll.

Cinnabon Recipe ingredients

If you’ve never made cinnamon rolls, then please don’t be intimated! They really are so easy!! Just follow the instructions step by step!!

If you love a sweet breakfast, then make sure to check out my Sweet Waffle Donuts, Homemade Orange Rolls, and Strawberry Pancakes.

Copycat Cinnabon Dough

  • ½ C Warm Water
  • 2 Eggs
  • 1 ½ Tbsp Active Yeast or 2 Packages Active Yeast
  • 2 Tbsp Sugar
  • 3 ½ oz Instant Vanilla Pudding (prepared according to package)
  • 1 Tsp Salt
  • ½ C Butter, softened
  • 6 C Flour

Cinnabon Filling

  • ½ C Butter, melted
  • 2 C Brown Sugar
  • 4 Tsp Cinnamon

Cinnabon Frosting

  • 8 oz Cream Cheese, softened
  • ½ C Butter
  • 1 Tbsp Milk
  • 1 Tsp Vanilla
  • 2 C Powdered Sugar

How to make Copycat Cinnabon Cinnamon Rolls

Pictures with step by step instructions on making the cinnamon roll dough.

Making the Cinnabon Dough:

  1. Mix the water, yeast and sugar together. Leave it for 5 minutes to proof.
  2. Mix the Vanilla Pudding according to directions on the box. Once the pudding is prepared, add the softened butter, eggs, salt, and sugar. Mix well.
  3. Add to yeast mixture to the pudding mixture and combine.
  4. Slowly add the flour to the dough mixture. Start with about half the amount of flour at first and then add about a half cup of flour at a time after that.
  5. Knead the dough together until everything is full incorporated. Place the dough in a large greased bowl and allow it to rise for an hour.
  6. After an hour, punch down the dough and roll it out onto a floured surface.
Pictures with step by step instructions on making the cinnamon roll dough.

Filling and Rolling Cinnamon Rolls:

  1. For the filling, melt the butter and spread over the top. I generally pour it onto the rolled dough and use a basting brush to spread it all over the dough.
  2. Mix the sugar and cinnamon together and then sprinkle over the top of the butter evenly.
  3. Slowly roll up the cinnamon roll tight. Then cut the roll into 2-inch intervals.
  4. Place on greased cookie sheet or in a 9×13 pan and allow them to rise again until doubled in size. You can also put them in the refrigerator overnight.
  5. Bake them 350° for 15-20 minutes or golden brown.

A large cinnamon roll with frosting on a white plate.

Easy Copycat Cinnabon frosting

Take the softened cream cheese and add the softened butter to it and mix together.

Add the milk and vanilla extract and mix well.

Whip in the powdered sugar until mixed thoroughly.

Frost your Cinnamon Rolls generously!

A zoomed in shot of a cooked cinnamon roll. The edges of 5 other cinnamon rolls are showing around the full cinnamon roll.

What to serve with this Cinnabon Copycat Recipe

I’m going to be honest, there are times that I serve this recipe by itself. But, I generally try and serve some delicious sides and a smoothie with it! Here are some of my go-to breakfast recipes!

  • Mixed Berry Smoothie – This raspberry, strawberry, blueberry, and banana smoothie is a classic that my whole family loves!
  • Breakfast Potatoes – This recipe cannot be beat! I love that it’s made in the oven!
  • Pork Breakfast Sausage Patties – I love to batch make these and freeze the extra!
  • Breakfast Casserole – I love that this recipe includes hashbrowns and can be made ahead of time!

Can this Cinnabon Recipe be frozen?

These Cinnabon Cinnamon Rolls can be frozen for up to 60 days. It’s best to freeze the dough, prior to the 2nd rise. After you place them in 9×13 pan, cover the top with greased saran wrap. Then cover with tin foil.

When you’re ready to cook them, remove them from the freezer at least 12 hours before you want to cook them and place them in the fridge to thaw. Then bake as directed.

Copycat Cinnabon Recipe storage

After you’ve enjoyed baking these delicious cinnamon rolls, inspired by the famous Cinnabon recipe, you might be wondering the best way to store any leftovers. Here’s a guide to ensure your cinnamon rolls stay as delectable as when they first came out of the oven!

Copycat Cinnabon Shelf Life: Indulge Sooner Rather Than Later!

These homemade cinnamon rolls are a treat best enjoyed fresh. If you’re storing them at room temperature, aim to enjoy them within 1-2 days for the best taste and texture. But don’t worry if you can’t finish them all immediately! If you decide to store them longer, they can be kept in the refrigerator for up to a week.

Here’s a handy tip for you: If you haven’t frosted the rolls yet, they’re perfectly fine to be stored at room temperature. But, if you’ve already added our rich, creamy frosting, then it’s a good idea to refrigerate them. This helps to keep the frosting fresh and prevents it from spoiling, ensuring your rolls stay delicious!

To Chill or Not to Chill?

The creamy frosting, made with cream cheese and butter, makes it necessary for the frosting to be refrigerated if not eaten on the first day. This ensures that the frosting stays fresh.

Perfect Cinnabon Storage Tips:

  • Room Temperature: If unfrosted, store them in an airtight container to keep them moist.
  • Refrigerator: Whether frosted or unfrosted, wrap the rolls individually or store them in a container to keep them fresh and prevent them from absorbing other odors in the fridge.
  • Freezer-Friendly: Planning to save them for later? Assuming they’re already baked, wrap each roll individually for long-term storage in the freezer, where they can stay for about 3 months. Thaw them in the refrigerator or at room temperature when you’re ready to indulge.

Reheating this Cinnabon Recipe:

To bring back that just-baked taste and warmth, reheat your cinnamon rolls. A quick spin in the microwave works wonders, or reheat them in the oven at 350°F for around 10 minutes.

A cookie sheet with cut cinnamon rolls arranged on the pan. There are a set of hands on each side of the baking sheet holding it.
A large cinnamon roll with frosting on a white plate with a fork cutting into it.
Print Recipe
5 from 3 votes

Copycat Cinnabon Rolls

This Cinnabon Copycat Cinnamon Roll Recipe is the last cinnamon roll recipe you'll ever need! The vanilla pudding added to the dough, takes these to the next!
Prep Time30 minutes mins
Cook Time20 minutes mins
Raising Time1 hour hr 30 minutes mins
Total Time2 hours hrs 20 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 738kcal
Author: Over The Big Moon

Ingredients

Cinnamon Roll Dough

  • ½ C Warm Water
  • 2 Eggs
  • 2 pkgs Active Yeast (or 1 ½ Tablespoons)
  • 2 Tbsp Sugar
  • 1 3 ½ oz Instant Vanilla Pudding prepared
  • 1 Tsp Salt
  • ½ C Butter softened
  • 6 Cups Flour

Cinnamon Roll Filling

  • ½ C Butter Melted
  • 2 C Brown Sugar
  • 4 Tsp Cinnamon

Frosting

  • 8 oz Cream Cheese
  • ½ C Butter softened
  • 1 Tbsp Milk
  • 1 Tsp Vanilla Extract
  • 2 Cups Powdered Sugar

Instructions

Cinnamon Roll Dough and Filling

  • Mix the water, yeast and sugar together. Allow it to proof for 5 minutes.
  • Mix the Vanilla Pudding according to directions on the box.
  • Once the pudding is prepared, add the softened butter, eggs, salt, and sugar. Mix well.
  • Add to yeast mixture to the pudding mixture and combine
  • Slowly add the flour to the dough mixture – about a half cup to a cup at a time. Knead the dough together until everything is full incorporated. Place the dough in a large greased bowl and allow it to rise for an hour.
  • After an hour, punch down the dough and roll it out onto a floured surface.
  • For the filling, melt the butter and spread over the top. I generally pour it onto the rolled dough and use a basting brush to spread it all over the dough.
  • Mix the sugar and cinnamon together and then sprinkle over the top of the butter evenly.
  • Slowly roll up the cinnamon rolls tight. Then cut the roll into 2-inch intervals.
  • Place on greased cookie sheet or in a 9×13 pan and allow them to rise again until doubled in size. You can also put them in the refrigerator overnight.
  • Bake them 350° for 15-20 minutes or golden brown.

Cinnamon Roll Frosting

  • Take the softened cream cheese and add the softened butter to it and mix together.
  • Add the milk and vanilla extract and mix well.
  • Whip in the powdered sugar until mixed thoroughly.
  • Frost your Cinnamon Rolls generously!

Video

Notes

These Cinnamon Rolls can be frozen for up to 60 days. It’s best to freeze the dough, prior to the 2nd rise. After you place them in 9×13 pan, cover the top with greased saran wrap. Then cover with tin foil.
When you’re ready to cook them, remove them from the freezer at least 12 hours before you want to cook them and place them in the fridge to thaw. Then bake as directed.

Nutrition

Serving: 1roll | Calories: 738kcal | Carbohydrates: 108g | Protein: 9g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 482mg | Potassium: 163mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1003IU | Calcium: 77mg | Iron: 3mg
Tried this recipe?Mention @OverTheBigMoon or tag #OverTheBigMoon!
A large cinnamon roll with frosting on a white plate.

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If you’ve tried this recipe, I’d love it if you’d comment and rate the recipe below! I love to hear feedback and answer questions!

Make sure to pin this post for later too! Thanks so much friends! Have a great day!

Reader Interactions

Comments

  1. Julie

    December 23, 2023 at 7:02 pm

    What size do I roll the dough out to?

    Reply
    • Pam Dana

      January 04, 2024 at 2:02 pm

      Sorry for the delayed response, I was traveling for the holiday. About 24″ wide by 18″ tall. Thanks.

      Reply
  2. Allyson Zea

    January 31, 2023 at 2:42 pm

    5 stars
    Wow these were spot on for the original! Thank you for the recipe!

    Reply
  3. Julia

    January 31, 2023 at 12:52 pm

    5 stars
    What???? these turned out AMAZING!! on top of my house smelling DIVINE, My family cannot stop eating them! New obsession, UNLOCKED!!

    Reply
  4. Jamie

    January 31, 2023 at 12:33 pm

    5 stars
    Honestly the best cinnamon roll! Loved this copycat version!

    Reply
  5. grace epping

    April 11, 2019 at 1:30 pm

    5 stars
    I have made these several times, great recipe, yes you premake the pudding with 2 cups of milk.

    Reply
    • Pam Dana

      April 23, 2019 at 4:05 pm

      Thank you! It’s for sure a family favorite!

      Reply
  6. Hope

    January 16, 2019 at 8:28 am

    I will ask the same question as Jacki from January 2018 regarding the pudding. 2cups of milk in the pudding then added to mixture?? Didn’t see any response to her question.

    Reply
  7. Jacki

    January 03, 2018 at 6:04 pm

    I have the same question! Do you actually make the pudding with 2 c. milk???

    Reply
    • Julie

      December 23, 2023 at 7:04 pm

      Yes that’s what I did

      Reply
  8. Kiki3579

    July 02, 2015 at 5:17 am

    So you actually make pudding before mixing it into the dough or do you just add the dry mix?

    Reply

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Welcome! I’m Pam, a mom of 3 and a lover of reading, TV, the sun, and Mexican food! Here I love sharing easy everyday recipes, printables, Cricut crafts, holiday fun, and kids activities! Learn more about me over on my About Page or on Instagram! Have a fantastic day!

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