The Best Homemade Cinnabon Cinnamon Rolls

4.90 from 287 votes

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These Cinnamon Rolls are the ultimate Cinnabon clone. Chewy, soft, and completely homemade. Throw out your old recipes because you’ll never need another Cinnamon Roll Recipe again! Delicious served with oven baked bacon and my Overnight Breakfast Casserole.

finished Cinnamon Rolls in baking pan

My FAVORITE Cinnamon Roll Recipe

Ok guys, HERE IT IS, my CopyCat Cinnabon Cinnamon Rolls Recipe! I’m pretty sure this is the most anticipated recipe I’ve hyped up in a very long time–and for good reason! These Cinnamon Rolls are absolutely heavenly and I’ve been working hard, making over 200 cinnamon rolls, trying to get this recipe as delicious as possible. SO SO thrilled to be sharing this recipe with you all today!

Basic Ingredients Needed for Cinnabon Cinnamon Rolls

Okay, friends, let me get you ready for this. While this list may seem a little long, it truly is the bare basics. Lots of pantry staples! Most of you will already have the main ingredients needed for Homemade Cinnamon Rolls. Here’s what you’ll need:

For the Dough

  • warm water + active dry yeast– since this is an enriched dough, I like to give the yeast a head start by proofing it in some warm water.
  • granulated sugar– to keep the dough sweet and help the yeast rise
  • buttermilk– Out of all the ‘cloned’ recipes I looked through online, NONE of them had buttermilk!! If you search Cinnabon secret ingredient on YouTube, you’ll find the creator talking about her ingredient. She never says what it is, but buttermilk fits the bill of everything she was saying!
  • egg– used for structure
  • canola oil– adds a soft texture to the cinnamon roll dough
  • all purpose flour+ salt– every yeasted bread product out there absolutely needs flour for the gluten (chewy texture!) and salt for flavor.

For the Cinnamon Sugar Filling

  • softened butter– Cinnamon rolls are filled with ridiculous amounts of butter and my recipe is no different. It’s what makes them so good.
  • light brown sugar– dark brown sugar will work here, but I prefer light.
  • ground cinnamon– I love the spiciness of Saigon cinnamon, but if you have plain old cinnamon in your cupboards, use that. (Did you know that Cinnabon sources and imports their own cinnamon?)
  • cornstarch– a bit of a weird ingredient for cinnamon rolls, I know, but it helps with keeping the cinnamon roll filling in the roll as they bake.

For the Cream Cheese Frosting

  • cream cheese -use at room temperature so it blends in perfectly with no lumps!
  • softened butter (or butter)- salted butter pairs really well with the cream cheese in this frosting.
  • vanilla extract– for delicious flavor!
  • corn syrup– makes our frosting really shiny
  • fresh lemon juice – adds a little extra zing that you can’t get from cream cheese alone.
  • powdered sugar– for a non-granular sweetness that melds in beautifully to this cinnamon roll icing.

How to Make Cinnamon Rolls

The biggest thing you need to remember when making homemade Cinnamon Rolls is to have patience. Nothing about this recipe is hard per say, but there are a lot of steps. Keep with it! You can absolutely follow this recipe and end up with a pan of Cinnamon Rolls just as beautiful as mine! I give you lots of directions below, but there is a whole lot more in the printable recipe card at the bottom of this post.

Step 1: Make the Dough

Start by proofing the yeast in warm water with a sprinkle of sugar. Next, add in half the flour, more sugar, buttermilk, canola oil and egg. Knead by hand or use the dough hook attachment on your stand mixer.

Once everything is incorporated, slowly add in more flour bit by bit until the dough pulls away from the sides and the bowl looks clean. You might not use all the flour and THAT’S OK!! The dough should be sticky but not sticky enough to stick to your fingers when touched. You might use the full 4 1/2 to 5 cups of flour or you might not. Just keep watching for these visual cues.

Knead 5 minutes on low speed. Once the dough is all kneaded, transfer dough to greased bowl, cover with plastic wrap and a dishtowel and rise 2 hours or until it has doubled in size. It is a very enriched dough, so it might take longer for it to rise. That is fine and normal!

A Note About Enriched Dough

This Cinnamon Roll Recipe uses a highly enriched dough. What is enriched dough? Basically a bread dough that is made with more than just the basic water, yeast, salt and flour. The additions of butter, buttermilk, sugar and eggs make this an enriched dough. Why is that important to know? Enriched doughs inhibit yeast growth which means this dough will take longer to rise than a typical bread dough. It will grow! It will just take longer. I recommend either using rapid rise yeast or doubling your active dry yeast to get things going.

risen Cinnamon Rolls in baking pan

Step 2: Filling and Forming Cinnamon Rolls

Once the cinnamon roll dough has doubled in size, roll it out on a floured work surface to be a 20×30 inch rectangle…or as close to it as possible.

Stir brown sugar, cinnamon and cornstarch together in a small bowl. This will be your filling.

Spread softened butter across the flattened dough, leaving a 1-inch strip across the bottom untouched. Dump the filling onto the butter and spread it around to create an even layer. Lightly press the sugar into the butter with a rolling pin. Roll the dough towards you, ending with the plain dough on the bottom of this log.

Cut log into 2-inch cinnamon rolls and place into greased baking pans. Cover and rise 1-2 hours or until they are double in size again.

baked cinnamon rolls in pan

Step 3: Bake and Frost your Cinnamon Rolls

Bake at 350 degrees for 17- 20 minutes. You’re going to want to watch these so they don’t over bake. Once the tops start to brown, they should done.

While rolls are baking, make the cream cheese frosting by mixing all ingredients together until smooth and shiny.

Pro tip: If you want your frosting to look more like Cinnabon, whip it 5-7 minutes or until it lightens in color.

Once cinnamon rolls are done baking, slather on about half the frosting to the warm rolls. After they have cooled, slather them again with remaining frosting. HEAVEN!

Do these not look incredible?! Picture perfect rolls….and my house smelled amazing!! I dove face first into this entire pan and ate every last morsel. TO.DIE.FOR. Super sweet, chewy, light, fluffy, cream cheesey. Mmmm….heaven!

cream cheese frosting for cinnamon rolls

Cinnamon Roll FAQ’s

Can I substitute Margarine for Butter?

Yes, you absolutely can easily substitute butter for margarine in this cinnamon roll recipe. Cinnabon lists margarine on their ingredients list, so that is why I use it from time to time, but most households probably would prefer butter.

Why do you use Cornstarch in the filling?

I know cornstarch is a totally random ingredient, but it helps hold the filling in the cinnamon roll instead of oozing out while baking. It still oozes, but not nearly as much. (Cinnabon actually uses a chemical/food gum to help it not ooze which is REALLY appetizing I know.)

Do I have to use Corn Syrup in the frosting?

Nope, you don’t have to use it! It does add a nice shine (and is found on that darn Cinnabon list of ingredients as well) so I like to use it, but it won’t ruin your cinnamon rolls if you simply omit it.

My Cinnamon Rolls didn’t rise! What did I do wrong?

Cinnamon Rolls NOT rising (or rising really slowly) could be caused by a number of reasons. Your yeast was not fast-acting, your yeast was old, you kneaded in too much flour, your kitchen was on the colder side, etc. etc. If you’re really concerned about it, simply double the yeast to have some extra insurance. These rolls are made with a very enriched dough (see my note above about enriched doughs) which make it a slow rise. This is totally normal! Again, if you’d like to speed things up, simply double the yeast.

Can I over knead my dough?

Kneading dough in a stand mixer is an efficient way to make any kind of bread dough, however, it can get *too* efficient and there is a tendency to add in too much flour. It should still stick to the bottom of the bowl, but pull away from the sides. Also, when you feel it, it should be tacky but not enough to stick to your hands and leave a residue. Kneading the cinnamon roll dough by hand is a great way to ensure the dough doesn’t get over kneaded.

My rolls are still raw in the middle after baking! What did I do wrong?

Typically, cinnamon rolls stay raw in the middle for two reasons: (1) they were rolled too tightly and never had a chance to rise in the middle OR (2) they need more time in the oven to bake. How do we fix this? Roll your cinnamon rolls to be tight enough to maintain their shape, but not so terribly tight that the dough can’t rise. Practice does make perfect! Also, be sure to make your rolls in the bottom third of the oven.

homemade Cinnamon Rolls in baking pan with frosting

Can I make Cinnamon Rolls ahead of time?

Yes, you can!  Follow the directions up until letting the dough rise after filling and rolling them. At this point, you can store them in the fridge overnight if you are making them ahead of time.

To make them the next day, bring them up to room temp and let them rise before baking. (After I took the pan out of the fridge, I let them rise 4 hours. It takes a while to take the chill off.) After that, prepare the icing and follow the directions as normal.

More Sweet Breakfast Recipes!

If you enjoyed this recipe as a breakfast treat, you’re going to love my other sweet breakfast recipes! Here are some of my favorites:

So, there you have it! The Best Homemade Cinnamon Rolls! Hopefully, you’ll all find a few hours to make these! They are TOTALLY worth the wait! 🙂 Have a great day! 🙂

Cinnamon rolls
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4.90 from 287 votes

The Best Homemade Cinnamon Rolls

These Cinnamon Rolls are the ultimate Cinnabon clone. Chewy, soft, and homemade, you'll never need another Cinnamon Roll Recipe again!
servings 15 rolls
Prep Time 6 hours
Cook Time 17 minutes
Total Time 6 hours 17 minutes


for the dough-

for the filling-

  • 1/2 cup butter softened (or margarine)
  • 1 1/4 cups packed light brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 2 tablespoons cornstarch

for the frosting-

  • 2 oz. cream cheese at room temperature
  • 1/4 cup butter softened (or margarine)
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon corn syrup
  • 1 teaspoon fresh lemon juice
  • 1 1/4 cups powdered sugar


Make the Dough-

  • In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. 
  • Once the mixture looks bubbly and frothy, pour in remaining sugar. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. 
  • Pour 2 cups of flour and salt into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. **You may not use the entire amount of flour to get to this stage. THAT'S OK! When the dough is tacky but not sticky enough to stick to your hands when touched, it's perfect. Once it has reached this stage, knead for 5 minutes. 
  • Remove dough from bowl, grease and replace back into same mixing bowl {since it’s practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until the dough has doubled in size.

Filling and Cutting Rolls-

  • In a medium-size bowl, stir brown sugar, cinnamon, and cornstarch together until combined. Set aside. 
  • Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20×30 rectangle {or as close to that as possible} while moving dough around to ensure it’s not sticking to your work surface. If it’s a little short or uneven, feel free to cut off the edges to even it all out.
  •  Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin.
  • Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place onto parchment paper lined, butter greased pans. 12 into a 9×13, 3 remaining into a loaf pan, or 8×8 with the small ends. Cover pans with plastic wrap and dish towels. 
  • Let rolls rise another 1-2 hours or until they are touching and have risen almost double. If you are not using quick rise yeast, have added too much flour or are working in a chilly kitchen, it may take 3-4 hours for your rolls to rise. 
    My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17-20 minutes, or until tops start to brown. Watch them carefully!!

Cinnamon Roll Icing-

  • While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. 
  • Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.



*I use Red Star Platinum Yeast (rapid rise kind). Feel free to double the yeast in this recipe to ensure a good rise, especially if you’re working in a drafty kitchen.
-See step by step photos for more details.
-If your frosting isn’t quite ready after you pull the rolls out of the oven, cover with foil so the tops don’t dry out and get crispy.


Calories: 432kcal | Carbohydrates: 67g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 290mg | Potassium: 105mg | Fiber: 2g | Sugar: 35g | Vitamin A: 485IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2.1mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, cinnamon roll recipe, cinnamon rolls, Easy Cinnamon Roll Recipe, how to make cinnamon rolls

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Recipe Rating

817 Responses
  1. Chloe

    Just made a batch of these cinnamon rolls! They taste just like cinnabons!! Great job figuring out all the ingredients!! Definitely a special day kind of
    cinnamon rolls=D

  2. Erin @ Dinners, Dishes, and Desserts

    Amazing job!! These look better than any cinnamon roll recipe I have seen. Definitely going to try these. It has been WAY too long since I have actually had a Cinnabon 🙁

  3. Melinda

    They look wonderful and are on my “to do” list. I have a question…Did you use your own frosting recipe or did you use the same process to figure out the Cinnabon frosting? Thank you in advance.

  4. Jessica@MakingHomeSweeter

    Dang…I went past this post cause I was going to force myself to ignore it but I couldn’t do it! Had to look! And as usual I sat here drooling over all the gorgeous photos! Thank you for sharing, CAN’T WAIT to make these!

  5. JP

    I want to try this with butter even though the original called for margarine. Because the butter is only in the filling and the frosting, I can only imagine they might even taste better…I am margarine phobic 😉

  6. Lauren

    How do you cut the rolls? Whenever I make them and I use my knife the roll always squishes down! Yours look perfect and not squished!

      1. Denise

        5 stars
        These are, hands down, the best cinnamon rolls ever. I made them Christmas Eve, shared with family and enjoyed them a day later. Thanks for posting this recipe.

      2. Denise

        5 stars
        These are, hands down, the best cinnamon rolls ever. I made them Christmas Eve, shared with family and we enjoyed them Christmas

        Thanks for posting this recipe.

    1. Laura B

      Use a serrated knife. Let the weight of the knife push down, and you should just need to push back and forth once to cut through.

  7. Chris

    Holy Delicious Ridiculousness! I believe these are calling my name. Interesting that they use margarine; its an ingredient I have never bought. I think there is an exception in my future…

  8. Twin Mama + 1

    Wow! Nice work/research! I must make these ASAP, but was wondering what your thoughts were on freezing them before baking them to save on prep time. I always like to double/triple time-intensive recipes and freeze if possible, and know that there is no amount of gym time that would cover me eating a double/triple recipe in one sitting! LOL

    1. Lauren

      I’d freeze these once they were all rolled but before you let them rise. Then once you’re ready to make a batch, remove the pan from the freezer, let it come up to temp and then let it rise 2-ish hours. As long as they have risen before baking, they should be fine!!

      1. Veronica

        Hi! Have you ever gotten them to that rolled stage, in baking dishes, the night before and then refrigerated until morning to cut down the morning prep time?

        1. Holly B

          5 stars
          Allowing these to rise cut in the pan seems to let all the delicious filling drip to the bottom. Advise letting the rolls raise uncut, chilling to set and then popping into the oven.

        2. Angela

          What do you use to cut the cinnamon roll log? When I use a knife it pinches and it loosens the tightness that was rolled. Am I not rolling it tight enough? Thanks☺️

  9. Averie @ Love Veggies and Yoga

    These look and sound amazing. I used to work at the mall next to a Cinnabon AND a Mrs. Field’s. Suffice to say, I loved my job b/c I love Cinnabons!

  10. Joan@Chocolateandmore

    I’m in heaven, these look wonderful, I can almost smell them through my computer, sigh. These are on my must make list, probably this weekend. I don’t know if I can wait that long, oh crap, I’ll have to, but at least I know I’ll be able to make the kids do anything I want them to with these babies! Pinned!

  11. Holli

    In.My.Belly!! These were made today and we just ate one! My hubs said after his 2nd bite, “wow, they do taste just like Cinnabons!” They are incredible!! I just packaged up 6 of them for him to run over to our BFF’s house so we don’t eat the entire pan!

    Thank you so much for this recipe and all your hard work…you ROCK!

  12. Kathryn

    I really love the process that you went through to get to the end result and what an end result! They look so perfectly fluffy and delicious and amazing!

  13. Heather

    Wow! I love that you researched the real Cinnabon recipe first. Your rolls look fantastic. The next time I tackle Cinnamon Rolls, this is definitely the recipe I’m using!

  14. Aimee Berrett

    Oh my goodness, these really do look divine. So now I’m wondering, how many different batches did you make to get these JUST right?

  15. Steve @ the black peppercorn

    Oh wow – I love cinnabons! They are amazing. Yours looks pretty freaking delicious as well! Can ya Fed Ex me one??

  16. Kelly S

    Can’t wait to try these! I had read before that the secret ingredient in the Cinnabon recipe is vanilla pudding mix. Did you hear that at all?

  17. Anna

    Did you see the episode of Top Secret Recipe on CMT where Todd Wilbur clones Cinnabon rolls? It sounds a lot like the process you went through!

  18. honeywhatscooking

    wow, this looks amazing.. i’m intimidated when it comes to using rolling pins and all. wow, i Loveeeeeeeeeeee cinnabon. Whenever I go to the mall in NJ, i get someone to split it with me. 🙂

  19. Maggie

    These look great! But, i have a question. Why margarine? Why not butter? I never have margarine on hand, but if it’s required for these, I’m willing to get some!

    1. Lauren

      I used margarine because that is what Cinnabon uses. I always buy butter but went out of my way to get margarine specifically for this recipe.

      1. Dave

        Thanks for all your research, but I have to agree with other comments about margarine having trans fats, and it tastes horrible actually, once you get used to real food. Genuine Cinnabons actually taste like chemicals to me now, I can’t even eat them. Although I see they finally replaced hydrogenated oil with palm oil, so I may have tried one…if it weren’t for the sodium benzoate and Butter in Cinnabon clone recipes tastes better than the “real” thing anyway. I use all organic ingredients when making this, but have never tried it with buttermilk. That is a great idea, and you very well may be right on it being the secret ingredient.

        1. Lauren

          I agree that margarine is awful tasting and awful for you; I was just trying to stay true to the Cinnabon ingredients thus making it a true Cinnabon ‘clone’. But, now whenever I make it, I use butter. It works just the same and it tastes better that way!

      2. Lucas

        I used to manage a cinnabon. We only used real butter in our frosting and no corn syrup. Just to let you know, otherwise very close to the original.

      3. Heba Hussien

        I used butter they are in oven now praying it would go ok
        Just few notice
        I dont have kenwood so I had to use the blender and my hand
        The dough was so sticky I had to add more flour

        I forgot the butter a little ehile defrost in microve snd had to wieght till get cinnamon
        It melts a bit and the dough when rolling after adding fiil up
        I think it was better if roll it snd leave sbit in refregirator

        Now in oven butter and sugar start to milt from first moment I didnt have

        1. Sarah

          5 stars
          I just wanted to note that you shouldn’t be afraid of sticky dough before the first rise. Mine was definitely still sticky when I was kneading it, and I resisted the urge to add more than a tablespoon extra flour. Just throw it back in the bowl and cover it. When I came back after the first rise, it was fantastic; perfectly stretchy and not too sticky, and that meant I had a bit of flour “room” in the dough for the flour it would pick up while rolling it out. The whole batch rose up light and puffy and came out great. Resist the urge to over-flour! Enjoy getting messy and just wash your hands after.

      4. anesa

        What kind of cinnamon did you use. Is it a specific kind for these cinnamon rolls? Should I use butter salted or unsalted . Please help me.

      5. Laura B

        When I worked at Cinnabon 20 years ago (yikes!), we did not use margarine in the filling or in the frosting. I can’t speak to the dough because the store I worked at used frozen, pre-made dough. We also didn’t use a filler with the cinnamon and brown sugar filling. (It’s possible the recipe has changed, or that the rolls not made fresh in stores have different ingredients.) Other than that, it’s pretty close! I’ll be trying your dough recipe next time I make cinnamon rolls. Looks great!

    2. Christine

      I wouldn’t use margarine. Stick margarine has trans fats and we definitely don’t want those! Butter, always!

      1. Lauren

        I never buy margarine, but for the real clone, you have to because it’s what cinnabon uses! Whenever I make them now though, I always use butter 🙂

  20. Erin

    Wow you really did your research! And I am willing to say these may be better than the real thing because you got rid of the preservatives and funky ingredients.

    1. Ellen

      Except that she uses margarine instead of real butter… Margarine is trans fat spread 🙁 clearly one can just use butter, but I don’t think anyone caught that…

        1. devorah

          My dough did not rise! I mixed in my kitchen-aid using my cookie blade (not the dough hook). I had to use nearly 6 cups flour because it was so sticky. I let it sit for a little over 2 hours and it did not rise one bit. Please advise

          1. Lauren

            Did the dough end up not being sticky after all? You do want it to be a little sticky. Sometimes, depending on the yeast and your kitchen temperature, it can take a while to rise because its such an enriched dough. Did you use rapid rise yeast? And how old is the yeast you were using? In my recipe notes, I recommend using double the yeast if rising time for you is a problem. I would suggest that change for next time.

          2. Gabby

            Just fyi your water may have been too hot and killed the yeast when you were proofing it. Or your yeast could be too old.

      1. Babs

        I noticed it and even if she had not given butter as an alternative, I was going to use butter. Eat less of it, but eat the natural product= my theory. We also don’t use margarine.

        1. Rowena Cruzado

          5 stars
          I tried this recipe using butter (because I don’t use margarine) and it turned out really good. The addition of cornstarch in the filling is also a good idea. I brought the cinnamon rolls to my husband’s work and they were raving about it. Thanks for the recipe!

      2. Shane

        It is a misconception that margarine has trans fat. Partially hydrogenated fat is where trans fat is present, but margarine is fully hydrogenated. It is the hydrogenation process that takes an unsaturated fat such as vegetable oil and increases the melting point by changing the physical and chemical structure of the fatty acid. If you don’t fully hydrogenate the fatty acid then trans isomers of the fatty acid can form. Margarine is fine but most brands are even gravitating away from fully hydrogenated oils and using oils such as palm or coconut that have naturally higher melting points to make the product spreadable at room temp.

      3. Sheila

        That is for taste preference I’m a cake artist and I use whichever my customers prefer. Personally I like the taste of margarine.

      1. Abby

        I really like to bake my goods before freezing. I find warning up the rolls on the day you want to eat them is less of a gamble. I’ve heard people freeze things and cook though. This is just my preference. If you freeze as soon as rolls are room temperature, they come out of the freezer just as fresh and delicious!

    1. Callum

      This is easily the best sounding recipe for these rolls I have seen, just wondering once they are rolled in the tray ready to prove if you could leave them in the fridge overnight? Thanks

      1. Lauren

        Yes! But when you pull them out, try to bring them to room temperature! If you just throw them into the oven directly from the fridge, the centers will stay raw and will have a hard time baking properly.

        1. John Sobojinski

          Actually, you can take them straight from the fridge to a cold oven. Turn it on and by the time it is up to temp, they are proofed. Take closer to 45 min instead of 25.

    2. Glenna

      5 stars
      Does anyone have a good idea of how to keep the filling from running out and all over the bottom of the pan?? I do use the cornstarch in the filling ingredients and use the rolling pin to press the cinnamon/sugar into the butter as suggested. These are amazing rolls but I would really like the filling to stay inside.

        1. Rachel

          The first time I made these, I accidentally creamed the sugar and cinnamon mix into the butter. Now having done it the recommended way, I have gone back to creaming. Other things I have found really help with the filling: using butter instead of margarine (for the higher melting point) and really striving to get the rolls the recommended size (thinner layer, spread out further, stays with layer properly).