Copycat Cinnabon Cinnamon Rolls

I’m obsessed with Cinnabon and you’ll catch me grabbing a Cinnamon Roll from there at least once a month.  These are so good and savory and I’m seriously in love with a cinnamon roll! Ha.  To make it easier on myself I decided to whip up an entire batch of Copycat Cinnabon Cinnamon Rolls at home and boy oh boy did my house smell amazing. These are super easy to do and a great recipe to let the kids help out with!

Cinnabon Cinnamon Rolls Final 1

Copycat Cinnabon Cinnamon Rolls

Makes about 12 large cinnamon rolls



  • 1 (1/4 ounce) package active dry yeast
  • 1 cup warm milk
  • ½ cup granulated sugar
  • ⅓ cup softened butter (or margarine)
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour


  • 1 cup packed brown sugar
  • 3 tbsp cinnamon
  • ⅓ cup margarine, softened
  • Cream cheese icing
  • 6 tbsp butter (or margarine)
  • 1½ cups powdered sugar
  • ¼ cup cream cheese
  • ½ tsp vanilla
  • ⅛ tsp salt

Cream cheese icing

  • 6 tbsp margarine (I used butter)
  • 1½ cups powdered sugar
  • ¼ cup cream cheese
  • ½ tsp vanilla
  • ⅛ tsp salt


To start the rolls dissolve the yeast in the warm milk in a large bowl.

  1. In a separate bowl, add sugar, butter, salt, eggs, and flour, mix well.
  2. Pour the milk/yeast mixture in the bowl and if using a stand mixer you will want to use the dough hook. Mix well until well incorporated.
  3. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  4. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
  5. To make cinnamon filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
  6. Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
  7. Carefully starting from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices.
  8. Place the cut rolls into an oiled 13×9 inch pan Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
  9. Preheat oven to 350 degrees and bake for 20 minutes or until golden brown.
  10. While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.
  11. When the rolls are done, spread generously with icing.  Enjoy.

In Process 2 (1)

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