Copycat Cinnabon Cinnamon Roll Recipe

This Copycat Cinnabon 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!

We love Cinnabon Cinnamon Rolls! Thanks to an old Cinnabon employee, “John fro Cinnabon,” it has been confirmed that this is the real thing! I’ve even done a side by side comparison and can’t taste any difference!

We make this recipe all the time, but I ALWAYS make them on Christmas Eve for us to have on Christmas morning! I generally make extra pans and take them to family and friends too! Who wouldn’t love a pan of Cinnamon Rolls ready to bake for Christmas morning?

CINNABON CINNAMON ROLL RECIPE

Ingredients Needed:

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

Filling

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

Frosting

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

Instructions:

1. Mix the water, yeast and sugar together. Allow it to proof for 5 minutes.
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 – 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.
5. After an hour, punch down the dough and roll it out onto a floured surface.
6. 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.
7. Mix the sugar and cinnamon together and then sprinkle over the top of the butter evenly.
8. Slowly roll up the cinnamon roll tight. Then cut the roll into 2-inch intervals.
9. 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.
10. Bake them 350° for 15-20 minutes or golden brown.
11. Take the softened cream cheese and add the softened butter to it and mix together.
12. Add the milk and vanilla extract and mix well.
13. Whip in the powdered sugar until mixed thoroughly.
14. Frost your Cinnamon Rolls generously!
15. Enjoy!

Can Cinnabon Cinnamon Rolls 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 cool them and place them in the fridge to thaw. Then bake as directed.

Looking for some other fun breakfast recipes? Check these recipes out!

• Sweet Waffle Donuts
• Easy Baked French Toast Sticks
• Homemade Orange Rolls
• Strawberry Pancakes

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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!

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