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Cinnabon Cinnamon Roll

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Rating: 5/5 5 stars
34 reviews
6 comments

ready in: 1-2 hrs
serves/makes:   15
  

recipe id: 10223
Cinnabon Cinnamon Roll Recipe
photo by: Melissa
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ingredients


Dough

2 packages active dry yeast
1 cup warm water (105-115 degrees F)
2/3 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour, or more if needed

Filling

1 cup melted butter, divided
1 3/4 cup sugar, divided
3 tablespoons cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional

Creamy Glaze

2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons hot water, more as needed

directions

Dough: In a small bowl mix together warm water, yeast and sugar and set aside.

In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15x20" rectangle.

Filling: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 15 slices.

Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Creamy Glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

added by

stinky_civet

nutrition

863 calories, 38 grams fat, 124 grams carbohydrates, 12 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
3191%
number of 4 star votes on this recipe
26%
number of 3 star votes on this recipe
13%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe6



Guest at CDKitchen.com

Guest Foodie

COMMENT:
While I won't rate the recipe since I haven't made it I do have to say part of what makes Cinnabons SO good is Saigon Cinnamon and cream cheese frosting. I can give a pass on the cinnamon as long as it's quality but without the cream cheese frosting it's not a Cinnabon!!


Guest at CDKitchen.com




REVIEW: recipe rating
I've used a kitchen aid mixer many times while making these and it works well but be warned, it's a very sticky dough. And yes, they freeze very well.


Guest at CDKitchen.com




REVIEW: recipe rating
Has anyone used a kitchenaid mixer to make these rolls, and are they good if you freeze them?


Guest at CDKitchen.com




REVIEW: recipe rating
Made these today since we were "snowed in" and they are AMAZING!!! One tip, in the directions, make sure you say to use the 1tsp of sugar with the yeast so that way newbies like me who have never worked with it and didn't read all the directions first know not to use all the sugar at once....


Registered Member at CDKitchen.com
Member since:
Oct 21, 2013





REVIEW: recipe rating
These are so much like cinnabons! Everyone can't get enough of them when I make them. Brought them to work yesterday and as soon as I walked in they were flocking around me like vultures. They knew what was in the box!


Guest at CDKitchen.com




REVIEW: recipe rating
It was a lot of work but the cinnamon rolls turned out good.


Guest at CDKitchen.com




REVIEW: recipe rating
I made EIGHT batches of these over the weekend for a ladies brunch. Not a single roll was left and everyone was sure they came from cinnabon! Great recipe!


Guest at CDKitchen.com




REVIEW: recipe rating
A bit of work but worth it for some yummy cinnamon rolls.


Guest at CDKitchen.com




REVIEW: recipe rating
All I can say is it is the best.....


Guest at CDKitchen.com




REVIEW: recipe rating
This was only my third attempt at making any type of yeast bread.... my 2nd attempt at making cinnamon rolls. The first was a disaster; but it was a different recipe. These were amazing!! Recipe was easy and well written. The only thing I changed was I used milk (4T)in the icing instead of water. My neighbor wanted to know if anyone had ever killed for them....


Guest at CDKitchen.com




REVIEW: recipe rating
I am beyond amazed, this is the best batch of cinnamon rolls I have made in a long time. Thank you....awesome...


Guest at CDKitchen.com




REVIEW: recipe rating
I had lost my favorite cinnamon roll recipe so when I was asked to bring the rolls my children loved so much for christmas, I went searching for another. The dough of this recipe is amazing..so soft and light. The only thing I will do differently the next time is roll the dough thinner to create more layers and I always prefer a cream cheese frosting and brown sugar for the filling. I am grateful I have another recipe I can call my favorite.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
Can these be made ahead of time? If so in what stages?


Registered Member at CDKitchen.com
Member since:
May 9, 2012





REVIEW: recipe rating
Hi ladies, I used to work at Cinnabon, and wanted to give you a helpful hint. We used brown sugar instead of regular sugar. And for the cream cheese frosting, we used a hint of lemon juice as well. Hope you like it! Nikki


Guest at CDKitchen.com

Magic

COMMENT:
I'm definitely gonna try to do this again with less sugar. I followed everything except that i uses raw sugar for the filling and i sprinkled almost all of the sugar-cinnamon unto the dough.


Registered Member at CDKitchen.com
Member since:
Jan 17, 2012





REVIEW: recipe rating
These are pretty darn good. The dough is tricky. You HAVE to have your yeast activate, if not, your dough will be a dud. I spent money on one batch of dough, assuming my instant yeast would work and it did not. Mix the water with the 1 cup of WHITE sugar and two packs of yeast. Yes, one cup of sugar. I don't know what this recipe is talking about. Half of it is incorrect.

Secondly, run your brown sugar - for FILLING through a food processor to make it finer. My rolls have chunks of brown sugar and the brown sugar is grainy. Not good when you are chewing it. Also, yes of course you use brown sugar for the filling!!

The dough is pillowy soft and I rolled my dough out much larger than is said in this recipe. I ended up with 24 rolls and they were HUGE. I let my dough rise for the 1.5 hours as said, it grew. I made my rolls and cut them and let them rise again on my oven until they were giant.

They came out fantastic! I would say that the one or two sticks of butter for buttering the pan is way too much. I had a pool of butter in both pans and it really wasn't needed.

Finally, be sure not to really brown these! The subtle brown on some edges made them PERFECT. If you really try to get them brown, they will be as dry as a yard in August. YUCK. So lightly brown as stated. I used a toothpick to test the dough and it was completely cooked through.

Everyone at work thought these were amazing. Even a Cordon Bleu Chef loved them.

I also used the frosting in the recipe, I just made sure all the sugar lumps were out. That's a good thing too. Sift your sugar, all of it!

Enjoy!!!


Guest at CDKitchen.com




REVIEW: recipe rating
I LOVE LOVE LOVE this recipe!!!!!! My first attempt at making cinnamon rolls turned out terrible! The recipe I used first used biscuit mix & they tasted like sweet biscuits! YUCK! This recipe did make a lot of dough but they didn't last long so I'm glad I made all of them! They were just delicious! I got my confidence back with this recipe! Thank you thank you thank you for sharing!


Guest at CDKitchen.com




REVIEW: recipe rating
These cinnamon rolls were really good. The dough was really easy to use but it made a TON of dough. I divided it into 4 and froze three quarters and still made a dozen rolls. I really only used the dough from the recipe, I used my own cream cheese frosting and used brown sugar just a personal preference. I did end up using over 10 cups of flour.


Guest at CDKitchen.com




REVIEW: recipe rating
These are exactly what I was looking for in a cinnamon roll recipe! I have been using this recipe for about 4 years now and it is what everyone requests for family get togethers. I make my own buttercream frosting instead of the glaze and find it easier to use softened butter than melted for the filling. The rolls themselves are very soft and fluffy, not hard and dry like some I have tried. They aren't quite like cinnabon, but most of the people that have eaten them (including me) think they are better than cinnabon


Guest at CDKitchen.com




REVIEW: recipe rating
I thought I would surprise my wife with this recipe last weekend - and I sure am glad I did! I live in France and had been missing cinnamon rolls - although they have never been a steady part of my diet... Anyway, I used the measurements listed for the rolls themselves, but improvised for the rest (since, for example, butter doesn't come in sticks but rather in 250g blocks, etc, etc). Fantastic. Really. Also, you know, I think I've eaten ACTUAL Cinnabon rolls maybe twice in my lifetime. But I still googled "recipe cinnamon rolls cinnabon" because I knew that I would gets hits at least in the ball park of what I was looking for. So, for me, this recipe is perfect. Thanks a lot!

:)


Guest at CDKitchen.com




REVIEW: recipe rating
Seriously awesome. I am a lover of cinnabon and these are very close. I will definately make them again and again.


Guest at CDKitchen.com




REVIEW: recipe rating
I made these several times when I cooked offshore and everybody loved them. These rolls will bust any diet out there no doubt.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
I agree these are not cinnabon rolls! If you use brown sugar instead of white sugar in the filling. And add 3 oz cream cheese to the glaze so it actually tastes a bit more like cinnabon. And I find it alot easier to use softended butter rather than melted in the filling, it spreads alot easier. But the dough was very nice to work with.


Guest at CDKitchen.com




REVIEW: recipe rating
I'm all about making stuff from scratch, and these cinnamon rolls were absolutely fabulous! I used quick-rising yeast just because I'm impatient, but I loved the way these things turned out. And who cares that its not brown sugar or cream cheese frosting...they're still amazing! The only thing I'd say is you could half the icing recipe because this was a lot.


Guest at CDKitchen.com

CinnaMOM

COMMENT:
My family and friends love cinnamon rolls and my mom used to make cinnamon rolls all the time...these are absolutely delicious and the dough is wonderful to work with. I do use less butter than suggested but they still came outgreat!!!


Registered Member at CDKitchen.com
Member since:
Jan 21, 2008





REVIEW: recipe rating
what a great recipe! this was really fun, easy, and tasty. only thing i changed was i used my own cream cheese frosting instead. thanks for posting this!


Guest at CDKitchen.com




REVIEW: recipe rating
These are GREAT!!! great dough and great frosting. I have to say, uh.... GREAT!! YUM


Guest at CDKitchen.com




REVIEW: recipe rating
I only used this recipe for the dough. The dough was very good and so easy to work with. I blanketed my dough with the butter, cinnamon, and brown sugar, then made my own frosting. Very, very, good!


Guest at CDKitchen.com




REVIEW: recipe rating
My daughter and I made these cinnamon buns and it was easy and very fun doing. I will always use this recipe and recommend it to everyone that will want to make cinnamon Buns. They were delicious and very fattening but worth every bite. Ty


Guest at CDKitchen.com




REVIEW: recipe rating
I love Cinnabons and this was the closest I ever got to making some. In fact, this was better, I had to add more flour and I am not a chef, cook, or baker, but these came out wonderful that I was asked by friends to bake more, I ate two myself, Thank you for the recipe!!! and if you are thinking of this recipe to do, DO IT, you'll love it!!!


Guest at CDKitchen.com




REVIEW: recipe rating
There are a couple of errors/omissions in the recipe. For the dough, it says "...mix together warm water, yeast and sugar...." without specifying HOW MUCH sugar. Then step 2 says "remaining 2/3 cup sugar." Rolls turned out great (4 of us ate over 1/2 at the first sitting!).


Guest at CDKitchen.com




REVIEW: recipe rating
im just 11 and i was able to make these 5 times and everytime they turned out delicious!!!


Guest at CDKitchen.com

mamadayna

COMMENT:
I worked at cinnabon years ago. this is not how they make their rolls. The filling is made with cinnamon and brown sugar, they don't use melted butter,they use Oleo(margarine). The frosting is made with cream cheese. no nuts in a cinnabon cinnamon roll.


Guest at CDKitchen.com




REVIEW: recipe rating
this was easier than i anticipated! looks very impressive and very tasty. for smaller portions and less sugar... i halved the recipe and made 10 smaller buns; also didn't put the extra sugar/butter underneath the buns and only used 1/4 of the frosting. still very good!


Registered Member at CDKitchen.com
Member since:
Jan 2, 2007





REVIEW: recipe rating
Disappointed! The filling should contain BROWN SUGAR, not regular sugar. AND, Cinnabon's icing is a cream cheese icing. These were not as good as I was expecting.


Guest at CDKitchen.com




REVIEW: recipe rating
Wow! Yum! My husband has always been know as the cinnamon roll King but tonight he dubbed me the cinnamon roll Queen. The receipe seemed to have a lot of butter listed for the filling, so instead of melting 1 cup, I only melted 1/2 C and this was plenty to put on the dough and in the bottom of each pan. I also took the advice of another review and used 1 tsp. lemon extract in the frosting and reduced the vanilla to 1 tsp. We made these to give to school teachers for Christmas.


Guest at CDKitchen.com




REVIEW: recipe rating
I have made cinnamon rolls before and this recipe was as easy as any. The dough was nice to work with - smooth and elastic; it was very easy to roll to a nice thickness for buns. Next time, I will mix the nuts in with the sugar and cinnamon filling for a more even spread and I will soak the raisins a little as the ones that rose to the tops of the buns did toughen a little. I altered the frosting a bit. Mine had less butter and a 1/2 cup of water - less fat. I found that I could divide the dough in half to make smaller buns and subsequently divide the frosting and filling to make twice as many tasty buns. Makes a delicious start to the day :-)


Guest at CDKitchen.com




REVIEW: recipe rating
This sweet roll recipe was very good and very easy! I was very impressed with how easy the dough was to work with and how well it handled and rose. I didn't use the filling/icing recipe, since i was just looking for the dough part but I'm sure that would be just as good! thank you for a great Cinnamon Roll! My boyfriend is very appreciative! ;)


Registered Member at CDKitchen.com
Member since:
Oct 10, 2005





REVIEW: recipe rating
These are delicious rolls, but I found that I didn't use a HALF of the glaze that I made, and I didn't use all of the cinnamon sugar mix either, so the second time I made these I significantly cut down on the amount of those I made, still really delicious though. I always receive lots of compliments on them!


Registered Member at CDKitchen.com
Member since:
Apr 28, 2004





REVIEW: recipe rating
the missing ing is lemon extract in the frosting I know I made this frosting when i work at cinn


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