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Cinnabon Cinnamon Roll

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Rating: 5/5 5 stars
34 reviews

ready in: 1-2 hrs
serves/makes:   15

recipe id: 10223
Cinnabon Cinnamon Roll Recipe
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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


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


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.

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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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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: October 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
Dec 11, 2012

Guest Foodie
Can these be made ahead of time? If so in what stages?

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.