This Clone of a Cinnabon recipe is my favorite recipe to serve on weekend mornings. It is a copycat easy cinnabon recipe that is sure to lure the family out of bed and into the kitchen!
I can't think of anyone who does not love the aroma of warm homemade cinnamon rolls wafting through the house. It is so inviting and comforting and they are the perfect treat to make for a weekend brunch or christmas morning.
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❤️ Why I Love This Recipe
✔️ This is the best easy cinnabon recipe clone, with the fluffiest soft texture with a sweet sticky cinnamon sugar filling and when topped warm with icing, they are simply irresistible!
✔️ The intense cinnamon filling and sticky brown sugar butter combination gives the clone of a cinnabon recipe that wonderful sugar crusted bottom and bold cinnamon flavors.
✔️ The cinnamon roll dough is extremely easy to work with and the Cinnabon Cinnamon Rolls are even better made at home!
🥘 Cinnamon Roll Ingredients
Milk, I use whole milk but you can use any milk, including nut milks.
🔪 Instructions
For the Roll Dough
- Add the milk, eggs, butter, and sugar to the bowl of a stand mixer with the dough hook attachment.
- Top the wet ingredients with the dry ingredients in the following order: flour, yeast, and salt.
- Start the mixer and stir until the dough comes together. Knead with the dough hook for 5 minutes.
- Turn off the mixer and let stand for 10 minutes. Turn the mixer back on and knead for another 5 minutes.
- Turn the dough out of mixer and knead then place in a lightly greased bowl covered with plastic wrap. Let dough rise in warm place until doubled in size.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let the unbaked rolls rest for 10 minutes.
For the Filling
- In a small bowl, combine brown sugar and cinnamon. Set aside.
- Roll the dough into a 16x21-inch rectangle. Spread with the softened butter and sprinkle evenly with sugar/cinnamon mixture.
- Roll up the dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
- Preheat the oven to 350°F. Bake rolls in preheated oven for 35 minutes, until golden brown.
For the Frosting
- While the rolls are baking, mix together butter, confectioners' sugar, vanilla extract and almond milk. Spread frosting on warm rolls before serving.
🙋 Recipe FAQ's
Any temperature 120 or above will kill yeast.
For the most part you can, but if you substitute active yeast for instant yeast, be sure to activate the yeast first.
If using active yeast as a substitute, be sure to activate it in water with temps between 110 - 115 degrees. If the yeast is active, it should become bubbly within 10 minutes time. If it does not bubble, the yeast is expired.
For the most part yes, however keep in mind all purpose flour has more protein than bread flour and as a result batter may be dry and more liquid would need to be used.
💭 Tips
- Be sure the butter is at room temperature for easier spreading over top of the roll dough.
- Warm milk for the dough in the microwave for 15 seconds, or until the chill is just removed.
- Reheat the cinnamon rolls in the microwave the next morning to soften them up a little, or slice the cinnamon rolls and make french toast with them!
📖 Variations
- Frost the cinnabon rolls with cream cheese frosting to replicate the original cinnabon roll.
- Sprinkle chopped pecans, walnuts, cranberries, or raisins over top of the cinnamon mixture before rolling the dough.
🍽 Equipment
Unwaxed dental floss, works great for slicing rolls from the dough log!
🏫 What I've Learned
- Instant yeast and active dry yeast are two different things.
- Instant yeast can also be called quick rise yeast and can be added to the recipe straight from the packet and is the yeast used to make these Cinnabon Cinnamon Rolls.
- Active yeast is yeast that needs to be activated before adding the dry ingredients. It is usually activated in a little bit a of warm water with a sprinkling of sugar to feed the yeast. It should set until the yeast begins to bubble and rise.
Serving Suggestions
These cinnamon buns are delicious warm with a hot cup of coffee or Irish Coffee for a special afternoon!
Storage
Store cinnamon rolls in an airtight container on the counter up to 4 days. Warm in the microwave for 20-30 seconds for a softer roll after the first day. These cinnamon rolls can also be stored in the freezer up to 3 months. Thaw completely, then warm in the microwave to serve.
Related Recipes
Mom's Caramelized Cinnamon Toast
Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze
Coffee Cake Muffins with Sour Cream
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Clone of a Cinnabon Recipe
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Ingredients
For the Rolls
- 1 cup milk , warmed to lukewarm
- 2 large eggs , room temperature
- ⅓ cup butter , melted
- ½ cup granulated sugar
- 4½ cups bread flour
- 2½ teaspoons instant yeast
- 1 teaspoon salt
For the Filling
- ½ cup brown sugar , packed
- 2 tablespoons ground cinnamon
- ⅓ cup butter , softened
For the Frosting
- 2 tablespoons butter , melted
- 1½ cups confectioner's sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
For the Roll Dough
- Add the milk, eggs, butter, and sugar to the KitchenAid mixing bowl with dough hook attachment.
- Add the flour, making a small well in the center of the flour. Pour the yeast and salt into the well.
- Start the mixer and stir until the dough comes together. Knead with the dough hook for 5 minutes.
- Turn off the mixer and let stand for 10 minutes. Turn the mixer back on and knead for another 5 minutes.
- Turn the dough out of mixer and knead then place in a lightly greased bowl covered with plastic wrap. Let rest in warm place until doubled in size.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
For the Filling
- In a small bowl, combine brown sugar and cinnamon. Set aside.
- Roll the dough into a 16x21-inch rectangle. Spread with ⅓ cup butter and sprinkle evenly with sugar/cinnamon mixture.
- Roll up the dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
- Preheat the oven to 350°F. Bake rolls in preheated oven for 35 minutes, until golden brown.
For the Frosting
- While the rolls are baking, mix together butter, confectioners' sugar, vanilla extract and almond milk. Spread frosting on warm rolls before serving.
Janette Fuschi says
What a great recipe and I love the use of almond milk.
Mary Bostow says
Oh MY WORD SHELBY!!! This is Cinnamon Roll PERFECTION!!! GORGEOUS!!!!
Stephanie Pass says
I haven't had a Cinnabon in I don't know when, but these look amazing. And, I really want one right now, lol. I cannot wait to try this recipe and see if I can get them to look as beautiful as yours do.
Akesa says
Made your cinnamon rolls and it was super soft and delicious.
Shauna Smart says
Wow, this looks so delicious! It's been ages since I've had a Cinnabon!
Can't wait to try this recipe 🙂
Shauna @ The Best Blog Recipes
LazyHippieMama says
Mmm. We always have cinnamon rolls on Christmas morning. The recipe I used last year was just OK. Maybe I'll have to give these a try!
Patsy K says
They look incredible! I wish I could get myself up early enough to make treats like this on the weekends!
Heathers Happenings says
Drooling looking at these! YUM!
Sherri Jo says
I want one of these right now! They look amazing!!
Marion@Life Tastes Good says
Gorgeous! I like that you used almond milk! Sharing
Michele @ Flavor Mosaic says
Great photos. These look amazing! Pinning.
foody schmoody says
Oh my! These look so yummy. Pinning.
Gerry @Foodness Gracious says
One of my favorite breakfast treats of all time!!