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The Best Homemade Cinnamon Rolls

4.95 from 230 votes

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These Cinnamon Rolls are the ultimate Cinnabon clone. Chewy, soft, and homemade, you’ll never need another Cinnamon Roll Recipe again!

Ok guys, HERE IT IS, my Homemade 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 trying to get this recipe as close as I can. To give you an idea of what I’ve been up to and why it took me so long to finally publish this, let me explain my whole process.

Cinnamon rolls

Cinnabon Cinnamon Roll Recipe

First I googled the ingredients of the Cinnabon. After a few minutes, I found them. All companies have published their actual ingredients list SOMEWHERE. If it’s not on the web, go into the store and ask. These days, most companies have their nutritional information online. I found Cinnabon’s here. I also found a bunch of ‘cloned’ recipes which had almost NONE of the actual ingredients found in one of these divine cinnamon rolls. Real clone? I think not!

Once I had that list, I shortened it by taking out all the preservatives and things most people wouldn’t have on hand like whey, powdered egg, potassium sorbate, and yellow #5.

Then from here I went through the list again and decided what ingredients were used for what. Flour-goes in the dough, brown sugar-goes in the filling, etc. Also, having the ingredients listed in order from most to least helped quite a bit.

Once I had all that figured out, I just started testing. After 6 huge batches, I think I got a pretty good clone. If you’re going to make a clone, use this recipe! It’s the closest, next best thing using all the same ingredients.

Cinnamon Rolls Ingredient List

Okay, get your shopping list ready because there are a lot of ingredients that go into this recipe. Most ingredients you might already have because they are baking staples. Others you might have to shop around for (like corn syrup or buttermilk).

  • For the dough, you’ll need warm water, active dry yeast (use the fast-acting kind), salt, granulated sugar, buttermilk (at room temperature), egg, canola oil (or vegetable oil), and all-purpose flour.
  • For the cinnamon filling, you’ll need softened margarine (or butter), light brown sugar, ground cinnamon, and cornstarch.
  • For the cinnamon roll icing, you’ll need cream cheese (at room temperature), softened margarine (or butter), vanilla extract, corn syrup, fresh lemon juice, and powdered sugar.

Once you have all of these ingredients, you’re ready to make the best cinnamon rolls ever!

Want more dessert ideas? I got you covered: Actually Perfect Chocolate Chip CookiesThe Best Homemade Brownie RecipeThe Best Cheesecake RecipeEasy Cannoli Recipe*AMAZING* Peach Cobbler, and Ultimate Banana Pudding Recipe.

Yeast Mixture

How to Make Cinnamon Rolls

  1. Start out with warm water in your mixing bowl {not milk like the impostor Cinnabon recipes online.}
  2. Sprinkle some quick-rising active dry yeast into the bowl along with about a tablespoon of the sugar.
  3. Stir it around and let it proof for a few minutes while we get some other ingredients together.

Buttermilk Mixture

  1. Over to the side, measure out some oil, an egg, and… buttermilk–the secret ingredient!

(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! I’m onto something…)

  1. Whisk this all together to break up that egg.

Frothy Yeast Mixture

  1. Now, after 5-10 minutes, your yeast should be looking pretty frothy and bubbly (see picture above).
  2. Now you can add in that buttermilk/egg mixture, the remaining sugar, and some salt. Stir this around for a minute.


  1. Then dump in about half of the measured flour into the bowl and stir.
  2. Once that is incorporated, sprinkle in more flour in 1/4 cup increments until the dough pulls away from the sides and the bowl looks clean.

(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. You might use more, you might use less. Just be sure to look for these telltale signs that the dough has enough flour incorporated.)

  1. Then, turn your mixer on low to knead 5 minutes.

(This dough pictured below is not quite ready. See how it’s sticking to the bottom? I ended up adding about 1/4 cup more flour and it was ready.)

Cinnamon Roll Dough

  1. Once the dough is all kneaded, keep your dough in the greased bowl, cover with plastic wrap and a dishtowel and rise 1-2 hours or until it has doubled in size.

(In retrospect, I would have just greased a bowl and let it rise in there because, after a few hours, things start to pop out and bulge. So, don’t be like me and wrap the dough in plastic wrap, keep it in the bowl.)

Proofing Dough

Filling and Cutting Rolls

  1. In a small bowl, measure out some brown sugar, corn starch, and cinnamon. Stir this all together and set it aside.

(I know cornstarch is a totally weird ingredient, but it helps hold the filling in the cinnamon roll instead of oozing out all over the place. It still oozes, but not nearly as much. Cinnabon actually uses some sort of chemical/food gum to help it not ooze which is REALLY appetizing I know…)Cinnamon Sugar

  1. Before you start rolling, get some baking pans ready by lining them with parchment paper and lightly greasing them with margarine.

Lined and greased pan

  1. Roll your dough out on a floured work surface to be a 20×30 inch rectangle…or as close to it as possible. Don’t sweat if it’s 1-2 inches shorter. I ended up cutting a section of dough off one end and patching it into the other end–no biggie.
  2. Spread some really soft margarine over the dough, leaving a 1-inch strip of dough plain and untouched.

Margarine on Dough

  1. Dump the filling onto the margarine and spread it around to create an even layer. As you can see, we still are leaving that 1-inch strip of dough completely alone. 
  2. Lightly press the sugar into the margarine with a rolling pin.

Cinnamon Sugar on Dough

  1. Then roll up the dough as tightly as you can, ending with the plain dough on the bottom of this log.
  2. Slice the uneven ends off and get out your measuring tape!
  3. Score the log of dough every 2 inches, then slice it to ensure even rolls.

Rolled and Scored Cinnamon Rolls

  1. Then prop them up in the prepared pan, cover with plastic wrap and a dishtowel and let them rise, at room temperature, on the counter.
  2. An hour or two later, you should have some pretty darn perfect rolls.

Unbaked Cinnamon Rolls

  1. Don’t forget to take the plastic wrap off before you bake! That would be bad…
  2. Bake at 350 degrees for 17- 20 minutes. You’re going to want to watch these like a hawk!!! DO NOT let these overbake! Once the tops start to brown, they are done!

Proofed Cinnamon Rolls

Cinnamon Roll Icing

Sweet blessed cream cheese frosting. I used a tiny little food chopper for mine, but feel free to use a hand mixer or a stand mixer.

  1. Start by mixing the softened cream cheese and margarine together.

Cream Cheese and Margarine

  1. To this, pour in some corn syrup, vanilla, and lemon juice.
  2. Blend this up, scrape the sides and blend again.

Cinnamon Roll Frosting

  1. Now dump in all your powdered sugar and mix.
  2. Scrape the sides and mix again until everything is smooth and delicious.

(If you want your frosting to look more like Cinnabon’s, whip it 5-7 minutes or until it lightens in color.)

Cinnamon Roll Icing

Assembling Cinnamon Rolls

  1. Once your rolls are freshly baked, pull them out of the oven and give them a healthy slathering of icing.
  2. If your icing isn’t finished once the rolls are done, pull them out and cover them lightly with foil. You don’t want the tops of these getting hard!

Baked Cinnamon Rolls

  1. You’ll only end up using about half the frosting right away and that will melt right into the rolls. Then once they have cooled off a little more, feel free to go back and re-frost them.

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!

Cinnamon Roll Recipe

Cinnamon Rolls Pro Tips

Over kneading. Kneading dough in a stand mixer is a great way to make this enriched dough, however, there is a tendency to add in too much flour. Be sure it’s sticky, but not sticky enough to stick to your fingers. Knead by hand is a great way to ensure the dough doesn’t get over kneaded.

More Yeast. Because this is such an enriched dough (sugar, oil, eggs, etc..) the yeast has a harder time rising as fast as maybe we’d like. Of course, adding in too much flour can prevent dough from rising too. If this is a concern to you, add in an extra teaspoon or two of rapid rise yeast. It’ll work wonders!!

Rolling. Roll your dough relatively tightly so they maintain their shape, but not so terribly tight that the dough can’t rise. Practice makes perfect!

Cinnamon Rolls

Why do you use margarine?

Because that is what Cinnabon uses. Of course, you can use real butter in place of the margarine.

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.

Do I have to use the corn syrup and corn starch?

No! The corn syrup adds a nice shine to the frosting and the corn starch helps hold the filling in place.

The Best Homemade Cinnamon Rolls

Why did my rolls not rise?

Well, this 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 (buttermilk, sugar, oil, eggs, etc..) which make it a slow rise. This is totally normal! Again, if you’d like to speed things up, simply double the yeast.

More Sweet Breakfast Recipes!

If you enjoyed this recipe as a breakfast treat, you’re going to love my other sweet breakfast recipes!

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! ๐Ÿ™‚ Have a great day! ๐Ÿ™‚

4.95 from 230 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 hrs
Cook Time 17 mins
Total Time 6 hrs 17 mins


for the dough-

for the filling-

  • 1/2 cup margarine softened (or butter)
  • 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 margarine softened (or butter)
  • 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.ย 
  • 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.ย 
  • 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.ย 
  • 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.ย 
  • Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20x30 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 margarine 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 margarine, 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 margarine 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, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 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 margarine 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.ย 
  • 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
Polaroid photo of granola bars

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Recipe Rating

736 Responses
    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. 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 ๐Ÿ™ 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.

      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 donโ€™t use margarine.

        1. Rowena Cruzado

          5 stars
          I tried this recipe using butter (because I donโ€™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 husbandโ€™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 donโ€™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 Iโ€™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. Iโ€™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!

  2. 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 ๐Ÿ™‚

  3. 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. ๐Ÿ™‚

  4. 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! http://www.cmt.com/videos/top-secret-recipe-102-cinnabon/1672543/full-episode.jhtml

  5. 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?

  6. 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??

  7. 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?

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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!

  13. 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.

  14. 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…

  15. 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. 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.

  16. 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 ๐Ÿ˜‰

  17. 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!

  18. 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.

  19. 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 ๐Ÿ™

  20. 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

pumpkin muffins