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The Best Cinnabon Cinnamon Rolls
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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 Cinnabon Cinnamon Roll recipe again! These rolls are soft, buttery, and topped with a luscious Cinnamon Roll Icing that will have everyone literally drooling. Can you believe I wrote this recipe way back in 2013 and it’s still one of my most popular recipes?
Ingredient Notes + Variations
This recipe uses pantry staples plus a few secret weapons to get that soft texture and gooey center. Here’s what makes these cinnamon rolls special:
- Active Dry Yeast – Gives the dough a good rise. I like using Red Star Platinum yeast for consistent results.
- Buttermilk – Adds flavor and tenderness. Room temperature is best.
- Canola or Vegetable Oil – Keeps the dough soft and easy to work with.
- Brown Sugar – Creates that gooey filling we all love.
- Cornstarch – Helps thicken the filling so it doesn’t all leak out.
- Cream Cheese – The key to that rich, tangy frosting.
- Vanilla Extract & Lemon Juice – Brighten the frosting and balance the sweetness.
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.
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 se, 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! For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.
Step 1. Proof the Yeast
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.
Step 2. Make the Dough
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.
Pro Tip: 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.
Step 3. First Rise
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. It is a very enriched dough, so it might take longer for it to rise. That is fine and normal!
Step 4. Make the Filling
In a medium-size bowl, stir brown sugar, cinnamon, and cornstarch together until combined. Set aside.
Step 5. Roll out Dough
Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20×30 large 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.
Step 6. Fill + Roll
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 fit into a 9×13, 3 remaining fit into a loaf pan, or 8×8 with the small ends. Cover pans with plastic wrap and dish towels.
Step 7. Second Rise
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.
Step 8. Bake
Bake in a preheated oven at 350° F for 17-20 minutes, or until tops start to turn golden brown. Watch them carefully!!
Step 9. Make Cream Cheese 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.
Pro tip: If you want your frosting to look more like Cinnabon, whip it 5-7 minutes or until it lightens in color.
Step 10. Frost Cinnamon Rolls
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.
Recipe Tips for Success
- Use room-temperature buttermilk and egg for a smoother dough.
- If your kitchen is cold, place the bowl in your oven with just the light on to speed up rising.
- Don’t add too much flour… slightly tacky dough bakes softer.
- Roll tightly so the filling stays inside.
What to Serve with Cinnamon Rolls
- Breakfast Casserole – A hearty make-ahead option for a bigger brunch spread.
- Fruit Salad – Light and refreshing with the richness of the rolls.
- Homemade Hot Chocolate – Cozy drink to pair with warm rolls.
- Bacon in the Oven – Because salty + sweet is always a win.
- Chili – Have you heard about this midwest classic pairing?
These homemade cinnamon rolls are soft, gooey, and exactly what you need for the ultimate breakfast treat. Once you make them, you’ll never go back to store-bought. The printable recipe card is below. Have a great day! 🙂
The Best Cinnabon Cinnamon Rolls Recipe
These Cinnamon Rolls are the ultimate Cinnabon clone. Chewy, soft, and homemade, you'll never need another Cinnamon Roll Recipe again!
Ingredients
for the dough-
- 3/4 cup warm water
- 2 1/4 teaspoons active dry yeast use rapid rise (*see notes below)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup buttermilk at room temperature
- 1 egg
- 1/3 cup canola oil or vegetable oil
- 4 1/2-5 cups all purpose unbleached flour
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
Instructions
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.
Video
Notes
*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.
Storage + Make Ahead Instructions
- To Store: Cover leftovers tightly and keep at room temperature up to 2 days or in the refrigerator up to 4 days.
- To Freeze: Freeze unbaked rolls after the second rise (before baking) or freeze baked rolls without frosting. Thaw overnight, bake or reheat, and frost as directed.
- To Make Ahead: Prepare through the second rise, cover well, and refrigerate overnight. Bake fresh in the morning.
Nutrition
Calories: 432kcalCarbohydrates: 67gProtein: 5gFat: 16gSaturated Fat: 3gCholesterol: 15mgSodium: 290mgPotassium: 105mgFiber: 2gSugar: 35gVitamin A: 485IUVitamin C: 0.2mgCalcium: 48mgIron: 2.1mg
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Variations
- Use whole wheat flour for a heartier roll
- Swap heavy cream for buttermilk if that’s what you have
- Add a handful of chopped nuts, berries, or mini chocolate chips to the filling
- Try orange zest in the frosting for a bright twist
- Use melted butter in the filling instead of softened… either works
Cinnamon Roll FAQ
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 real 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.
More Recipes to Try
- Apple Fritters – Crisp edges, soft centers, and full of apple flavor.
- Monkey Bread – Gooey pull-apart bread everyone loves.
- Banana Nut Muffins – Quick and simple for weekday mornings.
- French Toast Casserole – A great overnight option for brunch.
- Orange Rolls – a citrus twist on this recipe, perfect for winter mornings.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Hi Katie! Just wanted to thank you for this recipe….ive been making your recipe for at least 10 years & they always turn out perfection!!! I always get rave reviews from people…not one complaint ever…only complaint is that most can’t eat only one!!!
This recipe is absolutely brilliant – and your directions for making it could not be more precise. As someone who is a very comfortable baker – but never found the right recipe for cinnamon rolls – hats off to you! Absolutely amazing and appreciate you sharing!
I have been wanting to try my hand at cinnamon rolls before christmas. I have never made them from scratch, mine turn out great. Thank you for such a great recipe.
😍
Yes, they came out good after baking.
I made a mistake earlier comment.
What’s purpose of the lemon juice?
These were absolutely delicious! The only change I made was to add some homemade vanilla paste to the dough!
I have made these several times. They are wonderful, easy and perfect!
Best recipe e.v.e.r. I make cinnamon rolls for any reason. These are, hands down, the best I’ve ever made. Thanks for sharing this recipe.
Nice recipe, but not true on the buttermilk. I worked there for 6 years in high school and college. No milk or buttermilk, just plain ol’ water. The secret ingredient is a “base mix” to make the dough extremely stretchy. Water/Yeast/Eggs/Butter/Flour/Sugar (+base mix) was the dough. “Makara” cinnamon and light brown sugar was the filling along with butter. cream cheese, butter, powdered sugar, vanilla, and lemon juice was the frosting.
These are excellent! Personally, it’s the best cinnamon roll recipe I’ve found and I have tried a lot of them over the years. They come out amazing every single time. I do double the frosting recipe because I love extra frosting. Thank you for sharing this!
Hi there!
Wonderful recipe, thanks so much for sharing.
Have you perhaps made this in an air fryer? If so, will you share the time and temperature, please?
TIA
I love this recipe and have made it so many times and it has always been a winner!
Question: I feel like there used to be a step of where you poured the buttermilk over the cinnamon rolls before it went into the oven? Am I remembering wrong? Either way this recipe is my number one go too and I always recommend it to friends!
Yo hice estos cinnamon buns y están brutal, Brutal se los recomiendo…..
You are right these are the best cinnamon rolls ever. My Sunday School class loved them!
I have made these several times and have been happy with the results.I always make extra cream cheese icing as I like to have more icing on my rolls( I dip my fork in a small container with each bite ,I did this with the original Cinnabon rolls. It is a guilty pleasure of our family) Thank you so much for recreating a classic of my childhood
They turned out perfectly! Wouldn’t change a thing
I’ve made this recipe before and it’s great! Was wondering if you perhaps have a recipe for the pecan and caramel variation?
Thinking of adding some roasted and chopped pecans in the filling. Your cinnamon rolls look wonderful! I don’t really care for sticky rolls, way too sweet for me. Any thoughts on making these and adding chopped pecans? Thank you for the recipe!
Each time I make these, I get compliments like this: “Your cinnamon rolls are to die for!” or “Those were AMAZING!” or “Um, these are really, really, good. The frosting is not too sweet, it’s perfect.” For real, the taste and texture is next level amazing. I always weigh my ingredients, I follow the recipe by making sure ingredients are at room temperature, and I use a little more yeast as is suggested. 🙂
These are the best cinnamon rolls I’ve made in years! My husband said he had to stop eating them or else make himself sick because they were so good. Baking isn’t really my thing, but the directions and details really helped navigate the process. Thanks so much!!
Amazing?
The only watchout is that you better eat it or offer it the same day that you bake it…
very very close to lovely cinnabon
I’ve made this several times over the last few years and LOVE it exactly how it’s written. I’ve never had them last more than an hour after baking (big family and everyone loved them). Now I’ve moved away and want to bake some to take back with me on a visit, but it’s about 12 hours away. Do these have to be refrigerated or can they be kept out?
Had lots of fun making these. The first time I read the instructions that said ” add 2 cups of flour and salt” I added 2 cups of flour and ….salt. Yeah so .. Second time only did a teaspoon of salt. Turned out wonderfully. 🙂
I’m slightly confused – did you use active dry yeast or rapid rise instant yeast?
Its rapid rise instant yeast. She also put double the amount so two packets instead of one.
The best cinnamon rolls are made with cardamon spice in the do, be careful of the amount. Had a bakery for 40 years.
Has anyone tried freezing these to make ahead before serving? I have a large group coming over and needed to have these ready to go earlier in the week. Would love any tips!
These are easily the BEST cinnamon rolls I have EVER had! Soooooo good!
These are so good. Made them plenty of times. I use a different recipe for the frosting/icing though. Each time, I’ve had trouble getting it to be the size shown, 20×30 when rolling out. I can get to about 18×24 and it’s really thin. What am I doing wrong?
Can I use butter instead of oil in the recipe?
sure!
How to keep rolls fresh and soft
Hi Lauren,
It’s my first time making the cinnamon buns and I think I may have made a mistake. I placed the dough in the fridge to allow it to rise both times.
After two hours in the fridge, (already sliced), the cinnamon rolls have not risen.
Can you kindly clarify if the dough and the sliced cinnamon rolls are to be placed in the fridge or do they sit at room temperature to rise?
Thank you,
Terry
You want to let them rise at room temperature. The cold air with slow the rising process.
My go to recIpe for holiday mornings or whenever we want a treat. SO GOOD.
Hi Lauren,
Pillowy soft!
Made them last night and refrigerate overnight. They proofed so nicely overnight, in the refrigerator!
This morning, I turned the oven on, to the bread proof setting; placed the pan, still covered, in the oven to proof for one hour. I took the pan out, left the pan covered at room temp, until the oven got to 350F.
Baked for 23 min; I did check at 20 min!
I have a collection of cinnamon rolls recipes! I am adding this one to the collection, as well!
Thank you for sharing!
Codruta
Can I use coconut oil?
I haven’t tried coconut oil but in theory it should work…
These truly are the BEST recipe I have used! Most recipes I pull off the internet don’t deserve the stars & I think they are fake reviews. I’ve made many different recipes for cinnamon rolls and these really turned out better looking & tasting than ANY OTHER. I used a plain vanilla icing to top. The cornstarch trick really does work. I used whole wheat flour, margarine & still turned out amazing! Letting it rise twice (once with the dough, once after slicing & placing in baking dish) made a big difference. I have to check out some of your other recipes. Thank you.
Can the dough be frozen and used later on?
Absolutely amazing!! Thank you
This were so amazing!!! Will make them again for sure!!!
Can the recipe be doubled to make two batches?
Misplaced you reciepe for Pillsbury crescent roll danish braid.
Should we use active dry yeast or rapid rise yeast? The recipe says active dry and then in the same line says use rapid rise. These are two separate things: active dry which you incorporate in water first, and rapid rise which you add directly to flour. Which one should we use?
I like the rapid rise and have had no problem proofing it first in liquid (and not adding it to the flour). Both kinds of yeast will work, the active dry will just rise a little slower.
Thank you for your delicious recipes
Can I hand mixer be used? I don’t have access to a stand mixer with a dough hook.
If you have a dough hook attachment for your hand mixer, then yes! If you don’t, then just knead by hand.
I had to bake these for about 30 minutes as opposed to the 17-20 minute instruction provided. When I baked them for 20 minutes, the inside was still very much raw 🙁
The best recipe ever! Thank you for sharing. This is my go to recipe. I always love the outcome. God bless.
Delicious cinnamon rolls! Easy to follow instructions. I used 2 9″ cake pans and they were perfect.
This was my fist time making cinnamon rolls and they were SO GOOD! It does take a little time and patience but it was so worth it! I didn’t have cornstarch (wish I did), so I used a little arrowroot powder and it worked just fine. Great recipe!
Help! I made these for tomorrow and I don’t know how to store them overnight or how to re heat. Any tips?
These are amazingly delicious! My husband, daughters and I have been taste testing cinnamon roll recipes and this is by far our favorite! Love this recipe!
By far my new favorite recipe for cinnamon rolls! They stay so nice and moist through baking and the dough is the best texture! The icing is delicious and I topped mine with a light dusting of cinnamon and they where amazing and tasty! Everything about them where perfection idk if it was the buttermilk or the fact it calls for Unbleached flour or what but by far the most delicious I’ve ever made!
Hello,
Is there another form of oil that can be substituted for Canola oil?
eg. Olive, flaxseed, coconut
Thanks!
You can use any light-tasting oil, such as a light olive oil, vegetable oil, etc.. Coconut oil would work, but might taste slightly coconutty.
Can this dough be put in a bread machine?
yes! Liquids first 🙂
If I want to freeze these to eat later, do I freeze them before baking or after?
It really depends on personal preference. Either will work. If you freeze them before baking, as soon as you roll and cut them, stick them into a freezer in a freezer bag. Then you can pull them out one by one to defrost, rise and bake. Alternately, you can freeze the entire pan of baked cinnamon rolls (or portion them) and pull out what you want and microwave until warm.
Fantastic! My wife and I had never done anything like this, and after stressing while making the dough they came out awesome! My brother said he wouldn’t even be able to tell the difference between these and real Cinnabons.
We were worried when we had to put in quite a bit more flour into the dough (2 extra cups?). The key is to try kneading it by putting flour on your hands even if it seems too sticky still. It came together ok in the end. Maybe all the extra flour is why we only got 9 (plus 2 little knots with extra dough at the end?)
We recommend doubling the frosting recipe if you are like us and always get the cup of extra frosting when you get your Cinnabon. If we had actually made 15 rolls I don’t think we would have had enough!
These cinnamon rolls, I mean. “Cinnabons” were a triumph!
Can these be made without a stand mixer? Hoping to make them for Christmas Day and I want to make sure they turn out well but don’t have one!
Yes! You can knead everything by hand and have no problems 🙂
Can I freeze these once the rolls are made but before they rise? Then leave them on the counter overnight to thaw and rise?
Yes!
Thank you for the excellent directions!! I am a good cook but I’ve never been much of a baker. I’ve never made a pie or made a “bread” product before. This recipe turned out amazing. I had no idea it would take as long as it did for the read to rise. I know the directions said 1-2 hours for each step but I just figured it would be 1 hour. It took about an hour an a half for each ride and I only used one dose of yeast. My kitchen is a bit chilly though so that could’ve made a difference. Only issue I really had was kneading the bread, had to look up a YouTube video to figure out what to do. My wife and kids thought they were amazing though, and I will certainly be using this recipe again!!
I used my bread maker on the dough setting and I left it to prove an hour after, also used butter and it was amazing.
I made the recipe now and wow ! It tastes better than the real thing, my family loved it – came out perfect – thanks for the share.
I love this recipe! I have some questions, though- can I use regular yeast and just increase the rise time? And second, could I freeze these before the big rise? I was thinking about making them in advance- when I’m ready, I would place in the fridge to thaw and then continue rising on the counter until ready to bake. What do you think? Thank you!!
I made these yesterday for our family brunch. I have been super hesitant to try any roll recipe because…yeast = scary. BUT they came out great! Everyone loved them! No problems with the dough rising. My husband does not like cheese of any kind (go figure) so I swapped out the cream cheese icing for a basic flour, milk, sugar, vanilla icing. I will definitely be making these again.
My son in law calls these crack buns. They are amazing.
Made these 2 days ago and they are already gone! So DELICIOUS! Compliments that they are better than Cinnabon! I did however double the filling and frosting, will be making another batch very soon! Thanks so much for the recipe ?
Thank you for the wonderful recipe! I think it’s the thing I’ve been looking for. And it’s really different from all the other homemade cinnarolls I’ve tried so far, they are sweeter and more rich in flavor. Incidentally, can I ask you about the brand of that measure bowl on step 3, with numbers on the inside? Where one can find them (online preferably)? Thanks!
The measuring cup is from OXO! So glad you enjoyed the cinnamon rolls! 🙂
Thank you sooo very much!
Hi Lauren!
I’ve just tried your recipe and the raw dough was more amazing than anything I’ve done before – the buttermilk really makes the difference.
However my rolls did not bake properly and the whole Center ended up being raw. I waited til the tops were brown but apparently it wasn’t enough.. the filling kept bubbling and oozing out of the pan. What did I do wrong do you think?
Thanks so much for your feedback!
Hmm, I’m not sure! Sometimes when I roll the cinnamon rolls too tight, they have a hard time rising and then baking. Where in the oven did you set the baking pan? I’m so sorry you put all that work in just to have them flop!
can i not use vanilla extract for the icing, and just increase the portion corn syrup? thanks
I would just leave it out. Should be fine without it!
Have you tried to freeze these? If so, can you share reheat instructions?
Soooo….I threw the ingredients in the bread machine, with a little extra water because itnwas really thick and I used 4 tsp of rapid rise yeast. I was worried aboutnl the dough being so firm bit i kept going…. Let them rise in machine 30 minutes, in a bowl for 1.5 hours and after assembling they rose for another hour…These are amazing…. I didn’t have all of the icing ingredients so I whipped cream cheese and a simple syrup together and put that over top of it and it was delicious! Made 14 gigantic ( 5*5 inch) buns!
Fantastic recipe, Can you let them rise/proove overnight in the fridge at any point? Would love to just pop them in the oven in the morning for a breakfast treat. Thanks
What do you think about using bread flour for this? How would that change the results? 🙂
Can you please help me to understand why you would proof instant yeast? I thought that instant/rapidrise yeast would lose its ability to quick rise if it was mixed with water too early in the recipe.
I didn’t have buttermilk, but I did have powdered buttermilk. The instructions say to mix this in with the dry ingredients prior to mixing in the liquids, so I added it with flour and water to replace the measurement of liquid buttermilk.
One more question – I keep vital wheat gluten powder, which is supposed to make baked goods extra tender. Have you ever added gluten to your powder mixture?
I like proofing all my yeast to make sure its good. I haven’t noticed any problems with doing this in this recipe.
I would have created ‘buttermilk’ by stirring the powder together with water and using the proper measurement. Sounds like you got it figured out!
I’ve never added the vital wheat gluten powder to this recipe since its based off the cinnabon recipe, but you are welcome to test it out!
So….
I tried this!
Taste is very good.
Texture very soft.
Everything was perfect…….
Until they burned on top within 10 minutes????
So, my question is: your over was set to 350 degrees. Is it Celsius or Fahrenheit ?
I made these last night/this morning, and man, you have absolutely nailed it. The buttermilk in the dough and the lemon in the frosting were absolutely the key here, I think – they provide a beautiful contrast, rather than the pure “sweet” you might otherwise expect.
Hi, will it turn out ok if I leave out the egg? I love cinnamon rolls but my husband can’t eat eggs. I’m so excited to try making these. Thanks!
Hi! Is there a way to make this without the egg? Would it turn out the same if I left the egg out? I love cinnamon rolls but my husband can’t eat eggs. Thanks!
Made them today (still in quarantine) these are so good, I can’t believe it.
I did not have cream cheese, so I used condense milk as a topping, added some lemon juice.
I made them and they turn out right. The only problem I had was with my dough hook on my kitchen aid mixer. Lol other than that they were great. Would have post a picture but it wouldn’t let me.
Hi Lauren
I Is this 350 degrees farennight or degree Celsius ?
Look forward to hearing from you
I think it’s Fahrenheit cuz mine burned at celsius within 10 minutes ???
Hi Lauren,
Thanks so much for the recipe. May I check with you, when i baked mine, lots of the cinnamon filling escaped and was oozing out the bun, making the base of the bun very messy. Is it because I didn’t roll it tight enough?
Other than that, ?? it was fabulous
Thanks again
Awesome recipe! They came out perfect. Thank you!
My cinnamon rolls “fell” once I took them out of the oven and they cooled. Any ideas why? They still tastes great tho!
I think you over-proofed them. They got too much air in them to structurally hold so they fell.
is there a video for this?
great
Can I skip the corn syrup in the frosting?
yes!
I usually do not follow recipes EXACTLY. But today I did and I’m VERY IMPRESSED!! THANK YOU LAUREN!!!!!
Totally exploded in the oven and made a huge mess. Tasted ok, but turned out horrible
Only 4 stars since I followed the directions and took them out of the oven when they were golden brown on top. Unfortunately, after I iced them and tried them, they were not done. A lot of work, and I am sure they would have tasted great if I had left them in longer. I was afraid to leave them in after they were golden brown as instructed. Next time I will have to let them darker brown to have them bake through.
Fantastic! Easy-to-follow recipe with stellar results.
[…] adapted from Laura’s Latest (for the […]
I don’t have buttermilk…… Will the cinnamon buns taste great, and turn out as well, with milk, do you know?
Use the old milk + vinegar trick. Will work just fine!
I’m going to add some dough enhancer (which has whey and lecithin) and some malted barley flour. I see those things in the “original” that you found. I’m a bread baker and have those on hand all the time. We’ll see what happens. 🙂 Thanks for posting.
I made these and my family loves loves loves them!!! They are a hit! I added pecans the second time because they requested and they turned out great!!
Hello! I’m a first time dough maker, hence my question. Should the dough rise in a warm space or cool space?
Thanks!
Emilie
Warm! Always warm!
I made these and followed the recipe to the T it was amazing! I can’t wait to make again!! I thought I’d have a hard time but nailed it on the first try
These were wonderful!! The next time I make them, I will cut the lemon juice in the frosting to 1/2 teaspoon, though. The frosting was just slightly too tangy for my taste.
Hi Lauren! I made these today to get me through the week before midterms crush and they’re absolutely heavenly! Thank you for all your research and for posting this recipe, it is my new favorite. Margarine and all.
The smell, the taste, eye appeal… these have it all!! WOW!! Thank you for sharing.
Incredible!!!
10 stars from me!
[…] just a little bit is actually you have to enhance all of the tastes.picture collage of reducing cinnamon roll and putting it in baking […]
[…] Classic Cinnamon Rolls can’t be beat! […]
This recipe was amazing! How come you cannot post it to social media? e.g. FB
I modified it such as adding egg white to the egg and vanilla to the dough. I also made my own buttermilk and I used real butter and skipped the corn syrup and corn starch.
I also free poured everything including the yeast! BEST BUNS EVER!!!
I made a few modifications like adding egg whites to the egg, vanilla, and used real butter and skipped the corn starch and corn syrup. I also made my own buttermilk and I free poured everything. This dough was so light and airy – wow did this recipe ever turn out amazing. By far the best buns yet!
PS how come I cannot post your recipe to social media eg. FB?
These are ABSOLUTELY AMAZING! Thank u soooo much for posting this recipe.
I plan to make these for a kids sleep over party, would I be able to make them mini rolls somehow & how would I have to adjust cooking time?
I usually don’t give credits and compliments for recipes that I could find conveniently on the internet but this recipe is beyond words Ms. Lauren. This is the first time to stop by your page but after I tried your copycat for cinnabon rolls OH BOY! WHERE IS THE SUBSCRIBE BUTTON??! ☺
Looking forward to try all of your recipes!
xo
Love this recipe the minute I saw it. I made this with my 3 yr old granddaughter. She had so much fun with me. Spreading the butter all over the dough was her favorite!!! We both especially liked the frosting at the end. Not so overly sweet with confectioners sugar. The cream cheese gave it a great flavor. Just loved it. Hats off to this recipe!!!
This recipe is not practical at all. If you want to eat something that tastes just like a store-bought cinnamon roll, just buy some. Honestly, this is a huge waste of money and not to mention, time, for something that can be made in 20 minutes. If you actually want to try a real, gourmet, cinnamon roll, use the recipe from Tasty. This website also doesn’t even use most ratings while getting the average, showing that this isn’t that great a recipe, to begin with. If you want something that tastes like a store-bought cinnamon roll, just buy some. Don’t waste your time on this.
Would LOVE to know where you’re finding a 20 minute recipe for cinnamon rolls that taste better than these. Also, Tasty typically steals bloggers’ recipes and rebrands them as their own. *The more you know*
Where do you go off being rude? I bet you work for Tasty. Their recipes actually suck. A lot of their reviews are from disappointed people. These are amazing. People like you are so pathetic talking crap to people that actually take the time to provide recipes they develop. Why did you even look for a cinnamon roll recipe? Just to complain? Lol ok, keyboard warrior.
I’ve made these rolls plenty of times and have been my go to. If you can’t do the work or even want to, them buy the chemical version
What is an alternative method to the mixer and that attachment? I dont want to spend all that money just for a recipe at the moment.
Just knead with your hands.
So can I put them in the fridge after they finish proofing for the first time before filling and cutting it after I fill and cut then put them in fridge until the next day when I warm them back to room temp?
I bought a box of cinnabon mix and it came with a pouch of cinnamon and brown sugar filling, the yeast and of course the dough mix. The direction on the box said to add to the mix: 1 egg, 1/4 cup of melted butter and 1 cup of buttermilk, raccomended, or milk. For the filling it said to use 1 stick of butter softened. I will be using this recipe but I will use just buttermilk instead of water and butter instead of oil.
How do you make these for the morning? I feel like I’ll be up all night or up super early to have them for breakfast. Tips anyone?
I made these for my wife who wanted cinnamon rolls but didn’t want to cook. I split the recipe in half to accommodate the ingredients I had and used non quick rise yeast and they turned out fantastic! I will make them again! ?
Can I make these and freeze them and cook in the morning or make and leave in fridge overnight, cook the next morning while making the icing? Just want to make the Christmas Eve morning but won’t have a lot of time in the morning
I would make the rolls and let them proof in the fridge overnight covered with plastic wrap. Then in the morning, bring them to room temperature before baking. If you wanted to make them more than a day in advance, I would freeze them, but then they’d need several hours to defrost, rise and then bake.
It really deserve the best rating..thabk you so much for sharing recipe of this cinnamon rolls..i tried si many and this one stand out…even better feom rolls that i used to buy on one of nice bakery around dubai…i really love it. GOD BLESS YOU!
Sorry for typo error…but thank you so much!
Having never worked with yeast before, my son and I decided to take the leap. The instructions were well written and easy to follow. These turned out great! Thanks for a great recipe that we can make a family tradition for holiday breakfast!
Best recipe every. Followed directions to a T and it came out perfect. Soft, pillowy, and delicious. All the little tips, cornstarch in the sugar, buttermilk in the batter, using the rolling pin to secure the filling…helped this recipe to be successful. Only change I would make next time is to roll it out a little smaller, fewer layers.
Hello, I have to say that I have tried at least 5 other recipes before and now I’m completely sure this one is the closest to the original. Than you for the research, I replaced margarina for butter and it is perfect.
I live in ?? where is uncommon to find cinnamon rolls and now I can bake it at home.
Really greatful
Yikes, what if I can only find 2% buttermilk???
It should probably work fine!
I made these last week and they were so good everyone is asking me to make them again. My question is if I double the recipe do I need to do anything different other than doubling the ingredients? I’m also making them ahead of time so they will be in the refrigeratorOvernight. Thank you for your help!
The only thing you’ll have to do is double the size of roll you make, or divide the dough in two and roll up two seperate logs. Also, be sure to bring your rolls to room temp before baking to ensure an even bake!
I bake at 350 degrees for 17 minutes, the bread is evenly cooked and looks delicious. Baking time is extremely important, So must be constantly monitored. Thank you for sharing this recipe!
Hands down THE BEST cinabon-like cinnamon rolls reicpe out in the internet!! After trying two other recipes that were meh and ok, this one was absolutely FANTASTIC!!!
I wanted to bake these as minis so I split the dough in half and stretched each to 21cm x 76cm, then cut 2.5cm each log. It delivers 48 well-sized minis. Bake for about 12min.
@Laura, thanks so much for this recipe; those withput cinabon around (in the UK) thank you!!
PS: for those complaining about the use of margerine.. just use your healthy butter (and get over it).
Just discovered this recipe and will definitely be making it for company this weekend…they look scrumptious (can hardly wait).
These are truly amazing. I read the recipe this morning, spent the day making them, followed the recipe and instructions exactly, and they are really really incredible.
I am from NJ in the US, but currently live in Paris, France. You can find a croissant on every corner but not a good cinnamon bun anywhere. I was craving something amazing. I went to three different places to get what was supposed to be, “the best cinnamon bun in Paris”…….Honestly they all were not great, not at all what i was craving, and so my wife to me to make my own. I came across this recipe, liked the logic Lauren followed, and i did exactly as she did (only using butter instead). The result was insane!!! Craving satisfied…
I can’t wait to make these for friends.
Thank you!!!
I have been searching for the perfect cinnamon rolls recipe and I’m glad I found yours! I tried your recipe yesterday and it was absolutely AMAZING! I wish I could insert pictures because they were beautiful ✨ Thank you so very much for the perfect recipe Lauren ?
Yep there the best !
Going to try these for Christmas!
Just made these to celebrate the arrival of our baby girl. Perfect for this hungry breastfeeding mama!
General conference cinnamon roll go to! A must try!
This is my go to recipe for cinnamon rolls! They are so yummy and my kids love them!
I’ve made the cinnamon rolls on Christmas morning for the past two years. They are delicious and we look forward to them every year. One of my Christmas morning traditions !
This is my go to Cinnamon Roll recipe! Sooo good! So easy to make! Thank you so much for sharing!
These are THE BEST! The lemon juice in the frosting is genius!
This is our favourite recipe!! Better than Cinnabon! I like to double the frosting for extra dipping 😛
I’ve made these a ton of times. Actually better than Cinnabon, imho. Always a family favorite, and always gone within a day or two!
Your pics are so pretty, I can almost smell these beauties. Thanks for all the hard work that goes into your recipes. I trust your site because of it!
These are the bomb! I have made them a handful of times and get rave reviews from everyone that eats them! A keeper for sure!
My first comment on a recipe! Lauren, you nailed it! They are the prettiest things I’ve ever baked! Absolutely delicious!! I agree, totally worth the wait.
Hi… I am asking myself if I can let the dough in the refrigerator all night and baking it in the morning… Thank you in advance
Yes, you can refrigerate the dough and roll and assemble in the morning!
Do you know why they call it active dry yeast? Because its actice when it’s dry, meaning proofing the yeast isnt necessary, you can just add it in with the dry ingredients. That could be the reason why your rise times are so long. Your wasting all the power of the yeast on just plain old water.
If you are more comfortable adding your yeast into your flour, then go for it. You are right…its called active for a reason. But if you’re a novice, proofing it first is a great way to ensure your yeast will work before adding all the ingredients, making your dough and waiting hours on end only to find out it was your yeast that was the problem.
THESE ARE AMAZING!!!! THANK YOU FOR ALL OF YOUR HARD WORK!!
Your recipe calls for 4 1/2 to 5 cups of flour, but your directions call for 2 cups. So confused.
You start off mixing in 2 cups of flour and then add in little by little to get the dough consistency you want (which when all is said and done should be a total of 4 1/2 to 5 cups of flour.)
This is a family FAVORITE!! This recipe is also the reason cinnamon rolls Christmas morning became a family tradition in my fam. Thank you! My little girl absolutely loves these, hubby too ❤ Also, every time I make these, everyone asks for your recipe. I just can’t say enough, thanks!! Mmmm
Have you ever doubled the recipe. Think it will be ok. Going to use this for my bacon maple rolls.
Awesome recipe! Thanks a lot !
Quality cinnamon is another important part of the real bun. I didn’t think there was enough cinnamon in this recipe but the dough was amazing! I also thought the use of corn starch was a great idea but I don’t think it adds much value. Butter/ margarine melt long before the starch can come to the right temp to start to bind everything. Definitely an idea worth exploring. Thank you for the recipe!
[…] broiler worked and how fast my dough rose using the bread proofing function. I’m so making cinnamon rolls just to see how fast they’d be done […]
What do you think the difference is between using oil in the dough vs. butter. I just did an internet comparison of many different “clone”recipes and yours is the only one that uses oil in the dough.
I have been trying to make a “Cinnabon cinnamon roll” at home for many years and have tried many different recipes and can tell you that none even come close to yours in terms of duplicating the Cinnabon experience. You really have hit a grand slam with this recipe. I will also say we had a bit of good luck using what apparently was the right amount of flour (a tad less than called for in our case) and baking them for just the right amount of time in our old oven. The glaze recipe perfectly topped off the recipe. I have been recommending your recipe/link to anyone who will listen. Thank-you for your research 🙂
These were absolute perfection for Mother’s Day brunch. I am never making another cinnamon roll recipe again. The buck stops here. THANK YOU!
I made these last weekend and they were wonderful! Only issue I has was that it took forever to roll them out to almost the right size. The dough kept springing back towards the middle. Maybe I let them rise too long? mixed it too much? they ended up tasting just fine so that was good anyway. Next time I will use rapid yeast as I only had regular to use this time and the rise times were quite a bit longer. Thanks for all the work on this great recipe……..it’s a keeper!!
[…] love cream cheese frosting. I love it on cake, on cupcakes and especially cinnamon rolls. A lot of cream cheese frosting recipes tend to come out too thin and look horrible spread on a […]
How do you get the rolls to not rise up and sort of unravel? Every time I make cinnamon buns they taste great but they aren’t flat/even on the top. They turn into pyramids!
These are AH-MAAAZING. I totally made them vegan though by using vegan butter, almond milk and a flax egg. This is the second year I’m making them for Thanksgiving! Totally a tradition now for me!
[…] My Cinnabon Cinnamon Rolls […]
[…] Lauren’s Latest’s Cinnabon Cinnamon Rolls – she made them for us for breakfast on Saturday morning and they were TO.DIE.FOR. Thank you, Lauren 🙂 🙂 xoxo […]
can I use 1/4 cup mashed potatoes instead of the egg??
This looks amazing! My whole family love cinnamon rolls. I can’t wait to try this recipes. Thanks!
I have made these so many times and everyone raves about them!!
These are so yummy!
Followed a link for this recipe and found you. Only remember that it was prior to Eddie. Love the rolls and make them often.
Hands down, by far, THE best cinnamon roll recipe I’ve found. I made these for my husband for Fathers Day and he loved them! I personally think they’re better than Cinnabon and the corn starch added to the filling changed the game! I love that the filling stayed out which helped the cinnamon rolls bake evenly. Thanks for an amazing recipe! Yum!
Please tell me my dough got v sticky what can I do now guide me plez
[…] 1. Cinnabon Cinnamon Rolls These are just like the title says, Cinnabon cinnamon rolls. I love me some Cinnabon but honestly they taste better when home made and of course you can feel like a fatty chowing down 5 in the comfort of your own home haha. Or is that just me? See how i have problem with healthy? But seriously you have to try these, especially the cream that your pour on it afterwards. Hands down THE best copy Cinnabon cinamon rolls out there! […]
Did I see that you greased the pan and then used parchment paper? I am planning to make them for Easter. Thank you
Yes, I like to do double, though not necessary.
Yes…a little extra insurance!
[…] This week as been a little insane with work, home and mom responsibilities, testing and blogging this recipe and celebrating my daughter’s birthday. Free time was basically non-existent right along side […]
[…] Remember these bad boys? Raise your hand if you’ve made them yet…..yeah, told ya they were the best and closest recipe! Ever since I got that recipe down, there hasn’t been a day gone by that I haven’t daydreamed about them. Seriously.THAT.Good. […]
I will be trying this recipe. We love cinnamon rolls at my house and I have tried several recipes, buttermilk makes sense I don’t know why no one has thought of it!
So, years ago, I think just a couple of weeks after you posted this recipe I was looking for a good copycat recipe of the Cinnabons, I chose this one mainly because it was the only one that didn’t ask for packets of dry yeast, you actually listed the volume! And you had pictures for beginners like me who needed the step by step process! I wrote this recipe down in my recipe book, made them and they turned out amazing! I kept making them over the years, memorizing the ingredients and the process yet forgetting the place where I first got them, reading the post once again was like going back to that time of starting to venture into the kitchen, having my successes and failures, finding those blogs with actually good recipes. So thank you, I still make many of your recipes whenever I can, and they always turn out so great!
These look amazing!! I always crave Cinnabon at the airports- the smell just gets me! But I almost never actually get them. I’d love to try making these at home!
lauren!
i made these rolls 2wice . both times they we’re the best i have ever tasted. however the first time they turned out a little better. i really believe it was because i keep them in the fridge overnight and did like you did, let them raise as they warmed up to room temp. the second time i let them raise rt. away. they didn’t come out as good. i had a pizza shop for 10 years, and that is what we did to our dough. made the dough every day then raised overnight in the fridge to help form the gluten in the dough. it takes a little longer but i think they turn out better this way. thank you for this recipe.
it is fantastic
tony
[…] dough, bread, cookies and cinnamon rolls all happen in my mixer. Why? Because it’s faster and easier than doing it by hand. And […]
[…] If you want the real deal and aren’t on the gluten free train, I would highly recommend my Cinnabon Cinnamon Rolls. They are life changing. For everyone else, give these a whirl! Here’s how you make […]
[…] you don’t have time to make my Cinnabons, these are definitely the next best thing. Make these and love […]
We love these cinnamon rolls!
I’m on the hunt for the perfect cinnamon roll recipe, so I’m definitely going to have to try these! Thanks for all the great recipes!
this is my go to cinnamon bun recipe! i’ve made it numerous times and each time it’s come out perfect thanks to your awesome recipe.
Thanks so much for replying!!i oh okay, I didn’t know that about eggs! Haha. I know the recipe calls for buttermilk…so you think they’ll be okay to leave overnight? So you’re saying 12 hours max? I just don’t want Anyone getting sick because of me lol when you say lightly cover…like, Cling Wrap? or can I cover with the plastic lid it comes with?
Oh Hehe! Yeah totally easier to clean!
I just thought of one more question lol. Sorry! I’d like to make some for my hubby’s work but I don’t want him to forget my nice glass baking dish. Have you baked these in those disposal aluminum trays? Does it bake differently than glass?
A couple questions for you. I’ve been making this recipe for a while now, and they are definitely a hit! I usually try to bake them in the morning, so I prep the night before… I roll and cut them and put them in the fridge before the second rise at night. then in the morning i usually take them out about two hours before baking…but sometimes the second rise doesnt really happen and They are a little thin ( I like thicker cinnamon rolls) when I bake them…not too sure what is going on there or if I need to take them out longer before I bake them… I was just hesitant because of the eggs in the recipe. Would it be safe to leave them out overnight? 8-10 hours? Probably not huh? My second question is… is it necessary to use parchment paper? JUst wondering If it bakes differently or gives a different taste? sometimes I get lazy LOL
I think refrigerating the dough really throws it off, so try making the cinnamon rolls at night and setting them out on the counter to rise, gently covered. Then by morning, bake! You don’t really have to refrigerate eggs…its a western culture thing. Europeans leave their eggs out all the time. (In their shells.) However, since we’re cooking the rolls all the way through at the end of those 10-12 hours, you don’t really have to worry 🙂
I use parchment paper because its easier to clean my pans. Haha! Totally fine to bake these directly in the pans.
[…] first thing you need to do is make some cinnamon roll dough. I used the recipe from my Cinnabon Clone recipe….totally fail proof! I ended up adding an extra envelope of yeast to make things rise a […]
[…] me to create a clone to a very very similar item found at her grocery store a few weeks prior. I’m not one to back down from a challenge, so of course I gladly accepted and a few days later here she […]
[…] I decided to take matters into my own hands, tweak my original cinnabon cinnamon roll recipe and post a 1-hour version that is *nearly* as […]
Just made this today. OMG I can cry! Sooo good. Thank you for sharing your recipe! ????
I would love to make these in advance to take to the beach. Should I just bake until barely starting to brown, then freeze? I’m guessing I could then thaw, heat them up, and frost at the beach?
These looks so good and I will be trying to make some soon. Thanks so much for all the research you did and sharing it with us.
Pat
Greetings from the Beautiful Pacific Northwest!!!……
I was gawking at many cinnamon roll recipes on the internet, when I stumbled across this one……Soooo…..I decided to give it a try……I am considered a Black Belt Hard Core Cook…..Although my cinnamon rolls have never been top notch……
Yesterday I made them……HOLY GUN SMOKES!!!…..Talk about Top Notch Fantastic,
Wonderful Cinnamon Rolls!!!!…..They turned out better than I ever dreamed of!!……
I’m making a few more batches this morning to give to family members……I didn’t change a thing in the recipe, and have no intentions of making any changes….They are perfect!!……Thank you soooo very much for sharing this wonderful recipe……
I hope you don’t mind if I tell a little white lie, and tell my family “Ohhh…it’s just a little something I threw together”……ha ha……Thanks again!!!!!……
These sound amazing!!! I’m planning on making some for Mother’s Day. But I want to make them in a bunt pan using small balls with the cinnamon mixture inside. Any suggestions?
Made the dough reciepe. ABSOLUTELY AMAZING. So soft and fluffy. Do not change a thing. Melts in your mouth and so airy. I’m in love with this. Thanks so much!!!!!!
Instead of pulling it out of the fridge for four hours you can put the right in a preheated oven at 200° shut off the heat let them sit for 30 minutes and then from there just turn your heat up to baking temperature and go. And remember no margarine nor veg oil, sub with butter on both
Nice work, looks yummy, but absolutely, and I mean absolutely no margarine!!! And no oil! No reason you can’t use both melted butter for the oil and butter not margarin! Keep it healthy please!
When I was developing this recipe, I went to the Cinnabon website and pulled their ingredients list to start working and adapting from. On their website, they stated that they use margarine and not butter so, that’s why I used margarine too: I wanted a REAL clone. Even though I never buy margarine, I used it for the purpose of this recipe. When I make them for my family at home, I always use butter because that’s usually what I have on hand.
I meant these to be the exact clone of Cinnabon and in their ingredients list, they use both oil and margarine. Of course I prefer butter, but it was my intention to make these as close as possible to Cinnabon!
[…] I decided to take matters into my own hands, tweak my original cinnabon cinnamon roll recipe and post a 1-hour version that is *nearly* as […]
I love this recipe!! I have made these about 8 times and my family and friends absolutely love these cinnamon rolls!! It takes some time but it is so worth it!
Why do you use margerine instead of yummy butter?????
Because on the Cinnabon ingredients list, margarine is used. I wanted this to be the best cloned recipe, so thats why I used it. You can definitely use butter though 🙂
[…] me to create a clone to a very very similar item found at her grocery store a few weeks prior. I’m not one to back down from a challenge, so of course I gladly accepted and a few days later here she […]
[…] ich mich dann doch für den Klassiker, der sich als fantastisch herausstellte. Das Originalrezept entscheidet sich vor allem durch die Zutaten Wasser und Buttermilch von anderen Vorgehensweisen. Und […]
Hey Lauren, I re-found this recipe after a lot of searching, as I had gotten a new phone and my bookmarks were gone. On websites like this most comments are about how amazing a recipe looks but not a lot of people post what they actually think of the recipe after they’ve cooked it. But that kind of info is so useful when people are looking for a great recipe. I have made these twice and have also tried other recipes. This is easily my very favorite. I give it all the stars possible and recommend it for anyone wanting the most tender, delicious cinnamon rolls out there. Thanks for your research. P.S. I always use butter, in case others are wondering. Other than that I follow the recipe exactly.
If you want to know another method in proofing the rolls you can message me. What happens if the rolls are proofed too long they become dried out. I use to manage and train with Cinnabon.
Looks amazing!!
But margarine?? Really? Yuck! Is that in the Cinnabon ingredient list? I’ve never noticed a margarine taste. Of course I haven’t had a Cinnabon in years. I think I’ll stick with butter.
Cornstarch in the filling is genius!! Thanks!!
Yes, margarine is in the ingredients list…that’s why I used it. I tried to make this as close of a clone as possible! Feel free to use only butter!
I will be making these delicious cinnamon rolls for breakfast on Christmas Day
Love these cinnamon rolls.
One of the things I can still find ingredients for here in Venezuela and its way more cheaper and delicious than the bought ones. Love your recipe
I just bookmarked these the other day when I was looking for a Christmas morning cinnamon roll recipe! I don’t need a batch quite this big, so I think I’m going to try freezing half of the dough…
I made these this weekend and loved them! I love the idea of including cornstarch in the filling. Really helps make it thick and I think it keeps the rolls together better. Thanks for sharing!
[…] Cinnabon Copy Cat […]
Did you use margaine or butter? Just was wondering if you called butter by a different name
[…] v USA. Ja ako fanúšik sladkého a amerického som po objavení receptu na Lauren´s latest blogu (https://laurenslatest.com/my-cinnabon-cinnamon-rolls/) nemohla inak a musela som ich upiecť hneď najbližší deň. S niektorými ingredienciami som […]
So i was wondering about making this recipe and doing larger rolls. like double in size. what would i have to change? is it even possible and still getting the same tasty outcome? love these everytime i make them, i just end up eating 2 or 3!
So I have made these about four times now and my entire family loves them. I was wondering though, if I wanted to make the rolls larger (double in size) how would I change the recipe? Would I need more yeast or different flour? What about the ratios? Thanks again for the yummy recipe!
[…] are what my cinnamon rolls come out looking like ???? I like to add double the […]
Lauren! I must tell you I have tried several Cinnabon Cinnamon roll recipes, and yours is the best one I have ever tried. I followed the recipe to a tee, except I misread the part where you can roll them out and place them into the fridge overnight. instead I let the dough raise in the fridge overnight, then rolled them out in the morning, adding all the sugar and cinnamon then let them raise again on the counter in the pan. they were spectacular! thank you very much. tony
I don’t know what is with all the negative comments here. Anyone who bakes knows that margarine and butter are interchangeable. That goes without saying, so just stick to your own personal preference and be done with it 🙂
Lauren, this is the best recipe for cinnamon rolls I’ve ever found. I’ve made it 4 times now and they come out perfectly every time.
Thank you!
I made these yesterday and the are the best that I have tried. My grandma used to make these, but she didn’t use a recipe so I never knew what she put it them. This recipe is better than Grandma!!! I added raisins and chopped walnuts. Next time it will be pecans. Thanks for the recipe.
[…] that feeling of lust, love and guilt all in one go. I tried 2 recipes before I tried this one from Lauren’s Latest blog. They are not exactly as amazing as the cinnabon ones but they are incredibly close enough. […]
[…] adapted from Laura’s Latest (for the dough and […]
Can I sift the flour before adding it to the yeast mixture? I heard that sifting the flour makes a difference sometimes, and I don’t know if this is one of the recipes where it matters or not.
When letting the dough and rolls rise, what is the point of using both saran wrap and a towel? I always thought, just using one of them would let the dough rise.
Also, for the towel part, is it a dry towel or a damp towel?
I only have regular active dry yeast, will that work in place of the fact acting yeast? If so, how much longer would I have to let the dough rise?
I just made these for my Cinnabon-loving hubby and they were a hit. Thanks! Just wondering what the corn starch does?
I make these all the time…. Thank you so very much for posting by the way…. I just wanted ask the best way to store any leftovers?
Can I use active dry yeast, not rapid rise?
Thanks
Yes, but they will take a good 4 hours to rise!
I love this recipe! It works so well! I made these for my family and they loved them!????????????????????????????????????????????????????????????????????????????????????
Late to the cinnamon roll party, but tried these out and they were by far the best I’d ever tasted! Was wondering about making a gluten free batch though. Do you think I could do a simple flour swap or is the gluten itself important for this dough?
Yum, I can’t wait to make these! Thank you for all your hard work in figuring out all the ingredients to make these as perfect as they look!
Sounds great
The best cinnamon rolls ever!! My family and I enjoyed these so much that I’m making another batch!! Thank you for sharing!!
i have made these the last 3 years and they are now a Christmas staple! I followed the recipe exactly, except for the filling, i use extra butter(not marg) I scrub my hands like i am about to do surgery and spread by hand, and i make 1.5 times the cinnamon filling. I use a very high quality cinnamon that i buy at a local spice shop. I also make extra frosting, so every roll has plenty. To cut them i score them a little then cut them with floss. I always make them the night before and leave them somewhere cool over night. then In the morning, I warm my oven a little to wake the dough up and let them set in there for 5 minutes to finish any rising they still want to do. When ready to bake I set my timer for exactly 17 minutes and take them out when tops are just starting to brown. SOOOO yummy.
very good!
I wish people who actually made these commented rather than people who talked about how good they look. It doesn’t help anyone who actually wants to try the recipe. I took a gamble and made these tonight: the dough definitely didn’t rise like it should’ve. I let it rise for 2 hours, covered, in a warm spot. The buns also didn’t rise very much (covered in a warm spot). Finally, it took 27 minutes to bake these. I live at sea level by the ocean so most things bake faster here. I will say that the cream cheese came out well but overall I will not be making these again.
I love baking and thought I’d try this recipe for my first attempt at cinnamon rolls. I absolutely love the recipe. The instructions are great!
I’ve made these a few times now and to great result 🙂 Thanks for the recipe! Also, I totally endorse Saigon Cinnamon -it’s so much better for cinnamon buns.
All the best,
Jesse
Thank you so much, Lauren for figuring this recipe out. It is outstanding! Been using a bread maker recipe for many years, and by far, your recipe is the best!
Love the recipe but cooking or baking with margarine is a big no no in my house. Everything else about this is amazing and if kept airtight and reheated it’s still outstanding days later! Yum. Thank you.
i’m making these for the second time in three days. Best tasting cinnamon roll I’ve ever made, and looked so perfect. I’d say better then the real thing, but “these are the real real thing.”
Cinnamon rolls are my favourite thing to bake! I’ve tried so many recipes, out of all of them I have two “go-to” recipes that I am now afraid to stray away from but with all your research I HAVE to make these today.
Can you use a bread machine for this dough?
yes!
I made these this morning. It’s the best cinnamon roll recipe I have ever tried and I have tried a LOT. I don’t need to search any further.
These are EXACTLY like Cinnabon’s! I don’t think I’ll ever buy one again. Thank you so much for posting this recipe. You know it’s a goodie when even the first time, you nail it!! I will definitely be making it again. It’s a must share when you’re the only one who really eats them though. 🙂 YUM!
I just need to say that I am OBSESSED with these. I just love them, and they’re SO easy to make! I’ve made them half a dozen times so far, and there’s no end in sight… I’m making them again tonight! Thanks so, so much for putting together this recipe!
Is there a substitute I can use instead of corn syrup? I am from Belgium and can’t find corn syrup anywhere.
These look AMAZING. This will be my first time making cinnamon rolls, thank you for experimenting!
Do you think I could replace the margarine with butter? I’ve got tons of butter left at home, so… (and I always believed in the “butter is better for baking” thing, is that a myth? Or did you use it because Cinnabon uses it, too?)
Yes, butter is a perfect, tastier substitute 🙂
I made these yesterday and wow! Absolutely delicious. It’s quite a process, but I felt as if I had worked off the calories by the time I got to eat one, wink, wink. I gave some to my parents and brother’s family and the reviews were unanimous that this is the best I’ve ever made. The only changes I made were pretty unintentional – mixed together the margarine, cinnamon, brown sugar and cornstarch and spread it all on like frosting. Also, because I had run out of margarine, I used butter in the frosting which I doubled. Encaustic I love the frosting! thank you for reverse engineering this satisfying, sugar coma inducing recipe!
I made these and they taste cookbook good. Thank you for the fantastic recipe
Would this dough work for doghnuts?
These are so yummy! They tasted amazing and everyone wants more that i gave one to. I am making them again this week for my brother to try! Thank you for the yummy recipe. I will be making these for years!!!!!
Hi i was wondering do yoy have to use the lemon juice?
My family LOVES these cinnamon rolls but they never last longer than a COUPLE of hours. I would like to double the recipe but I’m hesitant to. Have you tried doubling it?
Yes, you can double the recipe 🙂
In the photos, it shows a parchment lined glass baking dish, and a metal baking pan. Which one do you use?
Does pan have to be metal or glass? Also, what size pan should be used?
9×13 glass or metal baking dish can work. Line the bottom of the pan with parchment and watch them closely as they bake, especially if using a metal pan. Doughs tend to cook faster in metal pans. Keep in mind, you’ll have a 9×13 pan plus a smaller pan with the remaining rolls.
Oh my word! I almost didn’t try these because I had a cinnamon roll recipe that I loved and couldn’t imagine another recipe being any better. Thank goodness I decided to give it a try. Absolutely amazing! I did use butter instead of margarine, scored them in about 1.5 ish sizes and instead of 9×13 I used 3 pie pans and it makes a beautiful flower shape. Lovely for gifting. I wish I had used your recipe for the rolls at a bake sale I participated in this weekend but there’s always next time! Thank you!
I made these last night and they are delicious! Not at all on my diet, but I had to try one. My husband is thrilled! I’m a food photographer and looking to add to my portfolio.
Thank you!
Claudia
Hi Lauren, I just had to say that I made these the other night and oh my… they were absolutely AMAZING! I followed your recipe but substituted the marg for butter, made my own buttermilk with a splash of vinegar in reg. milk and added raisins. I also made Ina Garten’s cream cheese frosting with 4 oz of cream cheese instead of her usual 2oz cos I just love the tang!
When it came to putting on the frosting, my husband and I just stood at the kitchen counter, chewing your gorgeous dough, without plates, in silence, eyes rolling back into our heads.
I gave 3 to our neighbors and am ashamed to say that we finished the other 12 in two days! They’re that good! I just have to eat lettuce for the next week 🙂
Well done! You are my go-to girl for dough! I have your bread bowl recipe proofing right now and have to check out your other recipes next. Thank you so much for sharing. You’re very talented!
I did not read through all the comments but I have flound the real secret to Cinnabons, it is the cinnamon. There is a type of cinnamon called Vietnamese Cinnamon. It his higher in oils and richer in flavor. You can buy this online at Penzey’s. I discovered this about 4 years ago and it makes a HUGE! difference in the flavor of anything calling for cinnamon. Christmas Eve I made huge cinnamon rolls and delivered them to the neighbors for the holiday. They were a big hit! Try this cinnamon and you will be a convert too. I buy it in 1 lb bags and divide it up with my friends. 4 oz only lasts 4-5 months in my house. Aly
Hey Lauren – Just wanted to let you know I made these and loved them! I made 12, so they were a little bigger and rose up in the pan because that was the only place to go. They are perfection and I can’t wait to make them again! I would love if you’d check out my blog post about them 🙂 http://piesandplots.net/the-best-homemade-cinnamon-rolls-sundaysupper/
thank you for ur reply laurens….one more quetions…..is it same amount if i use instant yeast?
can i use instant yeast?
yes!
Turned out to be Christmas desert insread of breakfast. Took me all day, but worth the wait. On thing is to make sure when you roll up the dough, you roll with the non filling side first so that your filling doesn’t bake down your rolls.
Can I make them the night before and leave them to rise in the fridge overnight? I don’t feel like getting up before dawn on Christmas morning!
I love this recipe! I substituted the oil and margarine for yogurt… and they came out absolutely amazing! Thank you!
Can I use fresh yeast for that?? Thats the only kind I have?? If yes in what proportion??
So I just made a batch of these, put them in the fridge overnight and everything. I cooked them like you said, watch for them to brown on top. They are still doughy it in the middle….any suggestions? I did use probably a lot more filling them I needed…could that have been a problem? There was juices on the bottom of the pan when I pulled them out this morning to rise….we want to use them Christmas morning but the hubby won’t touch them being doughy…..
Did you start baking them while they were still cold? That could have to do with the doughiness.
No, they sat out for 4 hours, but looking at your picture I didn’t let them brown that much because I was afraid I might overcook them…maybe I needed to let them cook more…..when you let them sit overnight did you have some of the filling drip out the bottom? I was confused why it would be “puddling” up in the bottom of the pan when the butter was just soft like your picture and it sat in the fridge……
if you made these ahead of time, what would be the best time to freeze❓ Before the second rise❓
Yes, before the second rise!
THANK YOU SO MUCH LAUREN!!!
i made these rolls yesterday and they turned out way better than what I imagined. They taste soo good. My husband luved them and so did my kids.
Cinnabon actually only uses margarine, brown sugar, and makara cinnamon in their rolls- no artificial gooey-makers. (The only reason they use margarine is because it’s cheaper). The trick is in how many times you roll them. Some Cinnabon stores have pre-made dough and frozen rolls (mostly in the US) but for the majority, all the rolls and dough is made fresh in store. But I will say you have the closest recipe I’ve been able to find.
Hi there! How long is the shelf life of these cinnamons? 🙂
4 days in the fridge, I’d say. As long as you wrap them well 🙂
Wow! I just made these and they are the best cinnamon rolls I have ever made! This is my new go-to recipe. Thanks for all the hard work you put in to coming up with the recipe!
I have never made rolls before, wasn’t sure if I should sub xantham gum for cornstarch (well don’t). Lauren’s recipe is perfect!!! These are wonderful and taste better than CINNABON. I can’t wait to make another batch. Thanks for the hard research Lauren.
I have never made rolls before, I made these they were GREAT. Even better than cinnabon. The icing was way better just the right amount of cinn in the filling. I’m picky. These are perfect. Thanks Lauren
After I rolled and sliced into pieces, mighty did not change much for the next 1-2 hours. Any thoughts of why?
I LOOOVVVEEE this recipe!
You will never have store bought cinamon rolls again!
I make these for my family all the time! They say they don’t compare to cinabon, THEYRE BETTER!!
The only change I made was I added some melted white chocolate to the icing it was great!
Thank you so much for this. It’s something one must try!
Marvellous
You are amazing your receipts are amazing
Thanks!!
Question: after viewing the video where the guy used xanthan gum did you try it too thank u, can’t wait to make these.
Question: Really want to try, but one question after watching the video of the guy duplicating the roll. Did you try the xanthan gum in the filling? Thanks.
What the heck…how much exactly is a cup?
how an I make these if I have no idea what the measurement is?
grams I understand
Ounces I understand.
But cups?
I don’t think I have a single cup in my house that is the same size.
I first looked at this recipe and though yum I would like to try these.
Then I looked at the recipe and have no idea what quantities of anything to use.
Very sad i can’t make these.
I live in a country where there are no cinnamon rolls, so I was thrilled to find this recipe. Now that I have made them, I’m no longer quite so thrilled because I can feel my arteries clogging and my body’s ability to produce sufficient insulin is failing. But it’s not your fault that I’m eating all 15 myself…
The only change I will change the next time is cutting back on the cinnamon– it was a bit too “spicy” in my throat. But still so delicious!!!!!
These were fantastic! Super easy and delicious. The only changes I made to the recipe was were to leave out the corn syrup and add more cream cheese to the icing. Thanks for a great treat!
Hi Lauren!Can I use the normal instant yeast?
yes, but they will take longer to rise 🙂
Hi Lauren, Ok after 2 attempts and close to giving up I tried it for a 3rd time and it is PERFECTO. My mistake was adding in the 4 1/2 cups of flour before checking the dough. For some reason with my measurements it works perfectly with 4 cups only. Maybe its the South Africa weather haahaaa. The cinnabons are just as good if not better than the store bought ones… all sticky and gooey too. Thank you so much.
Is it possible to freeze this dough?
Hi..I’m definitely going to try this!!
I’m looking for the chocolate cinnabon recipe..do you perhaps have the recipe for the chocolate?
I’m sure everything else stays the same.
Thank you.
Please respond back if you have time..would really like the recipe I’ve been looking so long already.
Thank you.
No, I don’t have any recipe for the chocolate version.
[…] first thing you need to do is make some cinnamon roll dough. I used the recipe from my Cinnabon Clone recipe….totally fail proof! I ended up adding an extra envelope of yeast to make things rise a […]
[…] was on FB and found a lovely Cinnabon Copy Cat Recipe from Lauren’s Latest, where she found their list of ingredients and tested and tested to recreate their famous cinnamon […]
You have no idea how grateful I am to you for posting this recipe. We don’t have cinnabon in Australia (in fact it’s rare to find any kind of cinnamon scrolls here at all) but I tried it when I was in America and got hooked! So to be able to make them any time I want is like a dream come true! If there is ever anything you want to know about Australian baking (pavlova, lamingtons etc) I would be happy to help!
I think you are that girl who found the perfect cinnamon rolls, the same lady who started Cinnabon 😀 but you are not telling us right? :p coz it taste exactly as the ones Cinnabon makes. 🙂
These are wonderful!!! I got a lot of compliments on them!!!
Awhile back, my husband challenged me to make a cinnamon roll that was better than my mom’s or his mom’s and that was a feat in itself to undertake. Obviously I wasn’t going to let this challenge slip through my fingers 🙂 Who can resist making cinnamon rolls?! I am so pleased to say that your recipe won the challenge – hands down! 🙂 These are AMAZING!! Thanks for sharing your recipe 🙂
This is awesome!!! Way to go!
Nothing better than a great cinnamon bun, and this recipe delivers! I’m not great at rolling the dough, so my husband (who worked at Cinnabon in his you get days) does it for me when I make them. I had one instance where the dough didn’t rise (the yeast proofed fine, though), and he showed me how to turn the oven into a proofing box! Now, I add an extra teaspoon of yeast, just in case. I’ve even doubled the recipe and they turned out great. Thank you for this relatively simple (compared to most others) recipe. It’s my go-to now. And, if you ask me, they’re even better than Cinnabon’s! 😉
Thanks so much for your comment, Michelle! Glad you like this recipe so much. Also, can your husband come roll out my dough? 😉 That’s a great perk to have in a husband!! Lol!
Hi Lauren,
Thank you so much for sharing this recipe with us! I just made these today and they turned out FABULOUS. They taste and smell just like Cinnabon. The texture was chewy (just like Cinnabon) and NOT dry and flakey like other imposter cinnamon rolls. I am a picky baker. And this recipe is the best.
Additional Tips for those who are thinking of making these amazing cinnamon rolls:
If you do not have buttermilk, I used ¼ cup heavy cream and squeezed 1 ½ teaspoon if lemon. Stir and let it heavy cream-lemon mixture sit for 5 minutes, and poof! You made your very own buttermilk. You can also use milk (2%, whole, etc).
Instead of corn syrup (because I did not have any), I used maple syrup and it tasted fantastic as well.
These were absolutely amazing! We just had them for breakfast this morning! Delicious! I do have to say that it was a bit heavy on cinnamon. That could just be my personal preference, but my husband also felt the same way. I think I’ll just do 1 tablespoon of cinnamon next time. This is the best cinnamon roll recipe I’ve ever tried and tasted!! Will make again and again!
Hi there! These look great!! I do not have a heavy duty mixer and just wanted to know if I can use a bread maker to make the dough? If so, would I still use the rapid yeast and wait for the bubbly part or throw everything in at once? Thanks so much!
Sure!!
[…] random semi-deserted mall outside of San Francisco to quench a Cinnabon craving. Looking forward to this smell wafting through my apartment this […]
I jsut made these! WONDERFUL!!!! Perfect cinnamon roll!
Hi Lauren would it be okay to put them spread on a cookie sheet instead of being tighten together and that’s the way Cinnabon has it. Would I keep them in for 17 minutes?
Yes, that would be just fine. And I would check them at 15 minutes just to make sure they don’t get too brown 🙂
Can I use rapid rise yeast ??
yup!
Hi Lauren can i use red star rapid rise yeast thanks
Can someone half the recipe I’m not good on math thank you
Can someone please half the recipe i don’t want to make 12 i need 6. Please. Thank you. I’m not good at math
What a hassle! Try rolling out some frozen bread dough, paint with butter, sprinkle cinnamon and sugar, walnuts optional, roll up and cut to size. Let rise in 16×9 then bake @350 for 20-30 minutes. Rolls in 45 minutes! Whip up some powdered sugar, half & half, and a little vanilla for a glaze.
Hi there, these look amazing and I’m looking forward to making them. I wondering if they can be frozen and baked at a later date?
Thanks!
Good job on the recipe! My father took on this exact recipe with the same intentions: make Cinnabon at home! And he did, totally nailed it. You are the closest I’ve seen to his, but I’m going to revisit it with some buttermilk.
I really wanted to say I want your measuring cup! That’s so rad that you read the line from up top without bending over! That really counts for something when you love to cook and your over 6’…
Who makes that cup and where did you get it?
It’s OXO brand: http://www.oxo.com/p-507-3-piece-angled-measuring-cup-set.aspx {and they really are great!}
I would use butter, not margarine
I would substitute the margarine for real butter. Better for you.
Can you use butter instead of margarine to spread on the dough and use in the icing?
yes, totally!
I can’t wait for cooler weather to make these amazing looking goodies! It’s too hot to turn the oven on this week!
Lauren, I just have to shout it from the rooftops: “YOU ARE AWESOME!!”I love your recipes. Keep them coming! 🙂
Hi
They look really nice. We live in Austalia and don’t have Cinnabon, but like these rolls!
How could I do this using the Bread Machine, and could I freeze these already baked?
Many thanks
yes, you sure can! But be sure to freeze them without the frosting.
These are AMAZING!!!!! Thank you so much for sharing from both my hips and I!
Your directions were spot on and were extremely helpful. I cannot wait to make these bad boys again. They were far better than I expected … you made my dreams come true with these buns 🙂
www.lisalisted.com
Lauren… these are BETTER than the original! You weren’t kidding when you said these are to die for. 🙂 My family enjoyed them so much! The only thing is, how do you get your rolls to be so perfect? Every time I try to roll up the dough into a log, everything kind of starts to fall apart- and the end result HAS the classic cinnamon roll swirl in the middle, but it’s not neat and pretty like yours. Maybe I’m not rolling them tightly enough?
Once again, thank you for this perfect recipe!
This is my favorite recipe as it is such a people pleaser! Any thoughts on making mini cinnamon rolls? I was asked to see if I could for a party and sometimes I hate messing with something that is soo good. Thoughts?!
[…] https://laurenslatest.com/my-cinnabon-cinnamon-rolls/ […]
Thank you for this amazing recipe and tips. I have just done a recipe review on my blog using your recipe! By far the best cinnamon roll recipe online I have found to date. Please come check out my review http://heatherinthekitchen.wordpress.com/
So excited to try this recipe! Have you ever frozen the cinnamon rolls to use later? If so, would you freeze them uncooked?
Yes, freeze them before you let them rise. Then you can pull a few out, defrost, rise and bake!
Do you think I could make the frosting a week ahead of time and store it in the fridge?
Yup! That should work just fine!
Thankyou for the recipe my family loves them, any ideas how to do the chocolate icing ones? Thanks
[…] you don’t have time to make my Cinnabons, these are definitely the next best thing. Make these and love […]
Hi Lauren,
Thanks for a great recipe! I made the dough yesterday, filled & rolled it, then put it in the fridge to bake today for my daughter’s girls movie night. They were awesome and so fluffy. I just added 2 tbsps cocoa powder & instead of cinnamon I used chocolate chips & they were heavenly! The girls scarfed them down like their life depended on it!! I got tons of compliments thanks to you do I had to come back & give u credit. (The best compliments are from kids so you know they are really good). I got about 30 medium sized buns.
hi
these look absolutely heavenly. i have some serious preggy cravings so i wanna make these. im from south africa so im not familiar with corn starch and corn syrup. can you please tell me what i can use as substitutes??? pleeeeez, im dying to try these soon.
You can absolutely make this recipe without those two ingredients 🙂
Thank you so much for this recipe! They are sooooo good. I also made them with butter with no problem, nice to see so many people united against margarine.
Awesome recipe:) just made them and my family is eating it right now as we speak! Thank you!
Hi lauren,
These look great and I can’t wait to try and bake these! However I was wandering if it’s possible to let the dough rise overnight or not and if so at what stage would you do it?
Many thanks
Janaa
As long as you don’t use rapid rise yeast, you should be able to let them sit out about 8 hours.
Okay thank you 🙂 also is there any substitute for corn syrup as I live in the UK and can’t really get it.
Jaana-
Corn syrup is basically water + glucose (sugar) combined. For every cup of corn syrup the recipe calls for, substitute 1 1/4 cup of sugar + 1/4 cup of hot water, combined. (To dissolve the sugar.)
Hope that helps! 🙂
Sasha
Oh wow! Just had one from my first batch and they are amazing!! I would say that they taste exactly the same as cinnabon rolls. Thank you, Thank you, THANK YOU!
These look amazing! I’m planning on making them this weekend. I know you said you let yours sit overnight in the fridge and then took them out for four hours to let them rise. I’m planning on making these Sunday night, and then baking them off early Monday morning to take to school with me. I don’t want to chance it and not have them rise if I take them out four hours before baking. Do you think if I just left them out from about 10:30pm- 5:30am that it would be an issue? I don’t want anything to spoil, or is there such thing as “over-rise?” 🙂
Thanks! Hopefully you are still checking these posts.
No, it wouldn’t be an issue….they might rise a little much though. Try not using the quick rise yeast. That should help a bit 🙂
I never leave comments on anything, but I made these this afternoon after pouring over recipe after recipe for cinnamon rolls. Not only are these Fabulous, but this will be the only recipe I’ll use from here on out! I never use the same recipe twice because they always come out so thick and doughy with very little filling left inside the roll to speak of. Not this one, they’re light and fluffy, and just a little gooey when you get closer to the center. OMG, I could just go on and on! Thanks for the recipe!
OMG these were to die for, I made 2 batches in two days because the first one was eaten up so fast! Thank you soooo much!! I love how you also took pictures of each step, as this helps in the process of making it correctly!
(tip for those who do not have buttermilk on hand use 1/4 cup of milk and a teaspoon of vinegar,let it sit for 5 minutes)I would use butter as well so much better for you.
Best ever Cinnabon with all natural ingredients!!
My family just devoured these! I mean they just stared at each other in awe. This recipe is AMAZING! Add pecans and/or raisins for those of you with bold tastebuds.
I see all the postings are really old………I made this last night for the first time after drooling on the screen for a few weeks 🙂 so i had a few problems. I am not an experienced baker (I want to learn) so i am not comfortable when problems “arise”. i followed the recipe no substitutes my first problem was recipe calls for 4-5 cups of flour I barely got three cups in the mix when in my opinion the dough was at the desired consistency i panic not knowing which way to go i added another cup of flour and knead it into the dough. i let it rest for 2 hours it rose quite a bit but it did not double in size (i have small children, this the only window i had to finish so i moved to the next step) i punched it rolled it next problem could not get it to the right size i merely got it to measure 16 X 20 and lastly they deflated when they cooled off. where all the other issues because of the flour? what do you think? deflated and all they tasted soooo good! thank you!
Thankyou Lauren, I followed your recipe and my kids loved the Cinnamon buns 🙂
These are absolutely amazing!!! Thank you for the recipe!
[…] from Lauren’s Latest Cinnabon Cinnamon Bun […]
sorry I may sound a little silly, but in what order would you put the ingredients if you wanted to make the dough in the breadmaker??
Wet ingredients in the bottom, with flour and salt on top.
these look wonderful but I would definitely replace margarine with butter and I also must have nuts and raisins in my cinnamon rolls! yum yum
Hi Lauren,
I see that malted barley floor is included in the Cinnabon list of ingredients. Have you, or did you try to incorporate that into your recipe?
Thanks
Tim
Nope, I never have!
These are delish!! I made them today and they are so much better than Cinnabon!! One question: how do you store your left-overs to keep them from going hard? Thanks!
Cover with plastic wrap and store in the refrigerator! **I also have left them out on the counter and I haven’t died yet.
These are amazing! They really taste like mall cinnamon buns! I made these last night, let them rise overnight and baked them today – although I did modify them a teeny bit. I hate margarine, so I used unsalted butter. A trick I learned from a colleague of mine is to use vanilla pudding mix as part of the flour (measure out a big box of vanilla pudding mix; usually just under 1c. Add the rest of the flour to make up 4-1/2c total). I also put a dish of hot water in the oven to make them extra bakery-y. They turned out better than I could have imagined!!!
Just made these…they turned out wonderfully! Thanks for sharing! For future reference however I would wait and add the salt to the dough with the flour. My dough didn’t rise at first and after an internet search I discovered that adding salt to yeast can kill it. To get it to finally rise I proofed some more yeast and kneaded it into the dough…it rose beautifully! I’m a big fan of raisins and nuts (chopped pecans here) so I added them on top of the sugar mixture (after rolling it into the butter-used real butter too…not a fan of the taste of margarine). I’d have to say the frosting was almost my favorite part…these rolls are divine! Good luck with yours!
That’s a great tip, thanks!!
Made these today and they are absolutely amazing! Best cinnamon rolls ever! I’ve been looking for a cinnabon recipe for a long time and this one is by far the closest I’ve tried. Thank you so much for sharing. You nailed it! 🙂
Could someone please just make these and deliver them to my door?
[…] Cinnabon Cinnamon Rolls: Making homemade cinnamon rolls is on my long “to do” list. This recipe sounds fantastic! […]
Made these last night and they were AMAZING! my family loved them! I’ve tried making cinnamon rolls in the past and they’ve never turned out…..I am happy to find a recipe worth my time and effort 🙂 Thanks for all your helpful tips!
They do look really good but between the trans fat and corn syrup I’ll have to pass.
Use butter and maple syrup instead. The only reason I used these two ingredients is because that is what Cinnabon literally uses {I checked their ingredients list}. I was trying to keep it as close to the original recipe as possible. But when I make them for my family, I use butter.
I think you didn’t search hard enough for a recipe that was a clone of cinnabon cause I made this one and wow it was just like theirs and it does have buttermilk http://www.theslowroasteditalian.com/2013/11/cinnabon-cinnamon-rolls-copycat-recipe.html
I think you should check the date of when something was published before you accuse someone of not doing proper research. The you linked to was just a few months ago. This recipe was posted in 2012. In fact, they are so close in ingredients list, that it wouldn’t be unreasonable to assume they got their recipe from Lauren and somehow forgot to refer back to this. 😉
Yup, just check the dates my dear!!
You do realize that one you linked is from 2020, right? Lauren made her version in 2019. What’s with you people? Are you the owner of the other blog LOL
Actually, this recipe was originally published in 2011! I updated it in 2019.
I would forgo the margarine ( which is one ingredient away from being plastic) and use real butter.
I just made these, they are so amazing! Just a quick question, do they need to be refrigerated? I have left them out for 5ish hours now before the thought crossed my mind that the cream cheese frosting could spoil. Thanks!
I’ve seen people do both. It’s up to you! I’ve left my rolls out overnight before and haven’t died yet. It’s a personal preference thing.
[…] Lauren's Latest " My Cinnabon Cinnamon Rolls […]
just made these babies! ahhhh-mazing! 🙂
GREAT RECIPE!!!! Family LOVED. Making more right now!
[…] recipe I used can be found here You will NOT be disappointed with this awesome recipe! She did her homework so that we […]
Can i replace buttermilk with vinegar and milk?
yup! Should work just fine!
Thank you for this! Pregnant woman in Hong Kong, and I couldn’t find a half decent cinnamon roll. I’ve made these three times now and still tastes amazing. I use a different frosting since I was never a fan of the cream cheese frosting, but these rolls will probably be the reason I’ve gained so much weight this pregnancy. 😉
SO worth it. My husband and I fight over them.
I made cinnamon rolls for the first time yesterday and followed this recipe! And can i say…. THEY TASTE JUST LIKE CINNABON! I made another batch today but put less sugar. Thanks for sharing this recipe!
I’m making these in my bread machine and the flour seems like it’s a bit too much. I’ve only used 4 1/2 cups instead of the full 5 cups. Has anybody run into problems using the bread machine?
Update: The dough turned out fine and I’m glad I use the bread machine. I cut them to be smaller, at 1 inch increments instead of 2″, but that’s just my preference. I also added cinnamon to the frosting. I have 1 1/2 minutes left until they’re done. Smelling good in here!
Lauren,
We just made your cinnamon buns and they are incredible! We used butter instead of margarine and for the buttermilk we substituted by adding a teaspoon of vinegar to the milk. These buns took all day but they were totally worth it! Thanks for sharing your gifts with us…I will now be 10 lbs heavier 🙂
hello . Thank you for the great recipe i tried it and it was so delicious . Thanks so much . I have a questions regarding the filling of the cinnamon rolls . I did it but it always not melted after baking i feel the brown sugar clear and not melted what is the problem in it ?? should i have to melt it with butter before adding??? thanks in advance.
Thank you for this wonderful and delicious recipe! I made these yesterday and they turned out fantastic!! They really do taste just like Cinnabon. Oh, and that icing is to die for. Your step-by-step instructions and photos were very helpful!
I’ve looked at this recipe for over the last two weeks. I found out this recipe was the best choice to bake with. So, I made some changes to the recipe. I notice some other recipes when I baked them, they lacked flavor. Adding flavor(vanilla) to the dough didn’t give enough flavor, still lacked taste. After baking some of the other recipes, I found the one item it really needed was “Milk Powder” it added the exact flavor I was looking for.
Now it taste more like a “cinnanbon” and also it gave it more richness of the dough and last a little longer than some other dough.
I also I like mixing the dough by hand……Crazy!!!
Thanks Lauren……Great recipe!!!!!!!
I’ve made this recipe for several years now without commenting, but thought I’d come back and leave you some positive feedback. These rolls are amazing!!!! Seriously, I don’t think I’ve ever had a better cinnamon roll. I used to think they tasted just like cinnabon’s famous rolls.
But last month, I was eating lunch at Schlotzky’s and they had a hot box of cinnabon there. I absolutely couldn’t resist buying one since they looked so delicious. They tasted terrible! I felt like I was eating plastic or rubber and chemicals. Plus they were really slimy. It was disgusting, and I wished I hadn’t wasted the 3 or 4 bucks. Long story…long…yours are much better, thanks for waking me up to what a REAL cinnamon rolls tastes like! 🙂
Once you try the real deal, you never want to go back 🙂 Happy to help! And so glad you enjoy this recipe!
I’ve noticed in some pictures you’ve used a clear glass baking dish and in others a metal pan. Does one bake better than the other? Do you need to adjust the oven temp lower for glass? Also, do you grease the bottom of the pan and the parchment or just the parchment? Thanks!
If you’re using a darker pan, the rolls will be done a few minutes sooner. I prefer glass. I buttered the parchment paper and the sides of the pan that didn’t get covered by parchment. Hope that helps!
This recipe looks amazing but it’s frustrating to not have any amounts written in the instructions, either with the photos or below the ingredient list. Scrolling back and forth is not fun.
Thank you SO much for the pictures and easy to follow steps. These are so yummy and I get an order for them at least ONCE a month from my grandkids 🙂
[…] Lauren’s Latest’s Cinnabon Cinnamon Rolls – she made them for us for breakfast on Saturday morning and they were TO.DIE.FOR. Thank you, Lauren xoxo […]
Girl. I think I love you.
the best cinnamon rolls i ever tasted! thank you so much for sharing this
I just made this recipe for the first time over the weekend and let me just say, AH-MAY-ZING! They are so good! My husband, who isn’t a big sweets-kinda guy, has had 2 already. And I shared some with my mom and she agrees that they are better than Cinnabon! Thanks for making such an awesome recipe and sharing it with us! I can’t wait to make another batch!
Hi Laurent,
Greetings from Costa Rica… I did your recipe and it was great!! I love your blog!
Best,
This is THE ULTIMATE CINNABON recipe!! my husband loves it and would eat them everyday!
I can’t thank you enough 🙂
Great recipe! Was too lazy to use KA mixer, so threw all of the ingredients at once into large bowl (note — used quick-rise yeast and only portion of flour), mixed until a cohesive but thick gooey blob, then let sit for a while before slowly adding in the rest of flour/kneading it. Took a bit of muscle before I got it to the right texture, but in the end was worth the effort: Soft, golden pillows of sugary cinnamon goodness (and the frosting was incredible, licked the bowl clean!). Thanks so much for sharing your thoroughly researched recipe
I don’t have a mixer to knead the dough. Do you think I can do it by hand and be ok?
definitely!
I only came out with 10!!!!! Could be my inferior rolling ways…can’t wait to taste!
[…] HOMEMADE CINNAMON ROLLS Barely Adapted from Lauren’s Latest […]
Good morning, how amazing to be able to live in the northern mountains and still have Cinnabon cinnamon rolls fresh from my kitchen…..my husband and son can not thank you enough for doing the research and sharing …..PERFECT !!!
Ready for bed and have these rolls in the fridge now, will have coffee and patience while they rise in the morning next to the fire, I will update you then….
[…] Anyhow, I haven’t got the time right this moment to right out the full recipe, but I will definitely have it up between tonight and Tuesday morning. Until then, if you absolutely can not wait, here’s the version by Lauren that inspired me on Lauren’s Latest! […]
How thick was your frosting? I had a little difficulty spreading mine because it was a little thick? I wonder if I could warm it up to make it a little runnier and easier to spread. Regardless, these were amazing and tasted exactly like Cinnabon! 🙂
It is thick, but once you spread it on the warm rolls, it oozes down and gets extra tasty!!
Aaaaand now I want a Cinnabon.
Hi! These look so good. I’m sure someone may have mentioned this but Saigon cinnamon is extra “cinnamon-y” and seems to be more reminiscent of that Cinnabon smell. Thanks for all the “hard work” researching this. : )
I made these 3 times during the holidays. I used butter and fresh yeast. They were beyond amazing. My husband said they were the best he has ever had. Thanks so much for sharing this.
Oh I forgot also did not have buttermilk so I made it with milk and distilled vinegar. Worked like a charm.
Awesome 🙂 Glad you liked them!
Hi 🙂 i live in China and they dont have a Cinnabon here (i know! the horror!) .. so you can imagine my desperation for the perfect homemade cinnabon recipe! i made these today.. aaand they literally left me speechless! everything about them was perfect! even when im no longer living in china im never going for the store bought ones again! Thanks so much! 🙂
These were the best cinnamon rolls I have ever made! The corn starch in the filling was worked out great, no runny mess. I actually substituted coconut oil for vegetable oil. I also ran out of corn syrup for the frosting and I used maple syrup instead. They turned out fantastic and our Christmas morning breakfast was a success. Thank you for the recipe!
Oh my these are just so delish!! This is a keeper recipe for sure!! Thank you for sharing your efforts
[…] discovered Lauren’s Latest Cinnabon Cinnamon Rolls recipe last year and they’re the closest I’ve ever gotten to that airport goodness at […]
I’m one that skips right to the recipe, so I made some errors. I added the 2 cups of flour in 1/4c increments, but thought that that was it until I saw after the kneading process how wet it still was. I would make this clear when you say add in 1/4 c increments that it specified “the remaining flour”. Im hoping these come out ok. Your picture looks beautiful.
My son requested cinnamon rolls for Christmas breakfast. I’m so glad I found your recipe. I’m off to the kitchen and praying they turn out fantastic as yours did. Merry Christmas!
I love that you took a crap filled but ooh so yummy recipe and made it better! Cheers to you:) I do have a little tidbit though, since you were trying to get preservatives and such out why did you not use “REAL” butter and maybe a maple syrup to replace the corn syrup? Those 2 ingredients are just the devil. Totally making for Valentine’s Day but omitting the plastic stick and the diabetic lava. Thank you though I am loving your blog and am going to follow. God Bless!
I used real butter. I think using real maple syrup on honey would be a tasty replacement for the corn syrup but hey… these rolls are not exactly on the “healthy foods” list anyway. They are on the delish list tho!!
I can’t wait to bake these! What can I use as the egg substitute?
Why is my dough dry and not sticky? Should I add some water?
Dough shouldn’t be dry, but shouldn’t be sticky either. Somewhere in the middle. Add a little warm water to get it back to where it needs to be.
[…] Cinnnabon Clone […]
I could only get 2 1/2 cups flour into the mix and I ended up with 9 two inch rolls. Just how thin should the dough be rolled? Why can’t I get more flour into the mix and could I add a bit more buttermilk?
The buns turned out fantastic and I don’t see how any others could be better.
The dough gets pretty darn thin! 1/8th of an inch thin at least.
I’ve just made these…and they are DELICIOUS! I read the recipe wrong though, and put too much yeast in (I accidentally doubled it). They still turned out AMAZING though. My daughter and sister loved them! I also substituted the margerine with butter…because margerine is evil. lol
Thank you so much for the recipe!
Margarine IS evil!! I use butter for these rolls now when I make them. The only reason I have margarine as part of the recipe is because that is what Cinnabon uses in theirs. I wanted this to be a true ‘clone’. But honestly, I think the butter makes them taste a little richer. Glad you liked them!
Lauren,
I worked at Cinnabon as a teen about 20 years ago. I distinctly remember using real butter in the filling (it said so right on the wrapper). So at one point in time Cinnabon did use butter, they probably switched as they got bigger to reduce costs. They tasted much better than the ones they make today 🙂
Hi Lauren! I’m 15 & I just made these for my family and they were SOO impressed! Your recipe was so simple and it turned out amazing! I was a little bit worried though because I’ve never made dough before and my dough turned out pretty dry and difficult to work with. Kind of like pizza dough. But they turned out perfect! Was your dough like that too? Or should I just not add as much flour next time? Thanks 🙂
I would add maybe 1/2 cup less of flour. Good job getting them done 🙂 Work it, guuurl!
Hi, Lauren! Just writing to say thank you for this awesome recipe. I am from Brazil and we don’t have Cinnabon stores here. We don’t have to go to USA to eat these delicious anymore, as I finally found you recipe. Thanks again!!!
Just made these and they turned out quite doughy after cooking for the amount of time and temperature listed in your recipe. I cooked them in a glass dish. Does that make a difference? Also will use butter instead of margarine next time.
Glass and metal dishes do make a difference. Rolls on a metal pan, especially a non-stick one will darken quicker. I’d cook them a little longer in glass.
Something I have learned about cutting the rolls, use dental floss. No really it makes sharp clean cuts without smashing the rolls. You slide the floss under the roll where you are going to cut and cross over each side with the floss and now pull it together and all the way through the roll. Easy Peasy! 🙂
I am going to give your recipe a try, it sounds great and good job on the research. I think you have a typo though that I don’t see pointed out. Your fist pic is you pouring water out for the yeast, but you say right there that you are using warm water?? I checked your recipe and it says warm water, which is what you need for the yeast to raise. Sorry I didn’t see that anyone else asked about it. Thanks for this recipe though.
Yes, you need warm water for this!
11/17/13: I made these last night…. AMAZING!!!!! I used butter (all I had in the fridge) and they turned out fantastic! Thank you, Lauren, for posting this recipe! I put some cinnamon in the frosting for a little extra touch and it was great! The filling stayed in place- who would have thought to use cornstarch??? That was an incredible idea! Thanks again!!
Just about to take them out of the oven…so excited – they look phenomenal and smell even better 🙂 Quite a process, though! Im sure they will be WELL worth the effort!
Made these this morning and they are AMAZING!!!!!!!!!!!!!!!!!! Just like a Cinnabon!!! I’ve tried several recipes but couldn’t get the texture just right…these were PERFECT!!!!! I’m a total food snob..so if I say it’s awesome, it IS!!!!! 🙂 thanks so much for all of your research and coming up with the PERFECT recipe!!!!
Hi lauren this is my 2nd time making these buns so I had to come and say thank you for all your time and effort you put into this grand recipe. My girlfriends and I are having a bake off I’m almost certain I will win with these babies!
Peace and blessings from Chicago!
I hope you win!! Good luck, girl!
Just made 150 of these for a wedding! Thanks for sharing your talents and an awesome recipe. 🙂
I just made these this morning…AMAZING!!!! Thank you for posting this recipe!! Well done!!!
Lauren, Thank you for all the hard work figuring these out. I have spent a lot of time in the US and I really missed these cinnamon rolls. I have just made my first two batches and they taste amazing.
Thank you
Richard
UK
Can I substitute milk for the buttermilk?
[…] knew was the best there ever – for serious – from Lauren’s Latest with her Cinnabon Cinnamon Roll recipe – and then loaded it up with caramel, bacon, pecans and sinful sticky […]
Made this yesterday and i can say this is the closest recipe for cinnabon!!! Have tried other recipe before but this is the best! Chewy, sweet and yummy! My family love it! Thanks for the recipe.
Glad you liked it!! 🙂
[…] These rolls are a Copycat version of Cinnabon Cinnamon Rolls I found on Lauren’s Latest blog. Let me tell you, they were the best Cinnamon Roll I’ve ever, ever, ever had! And I know […]
I would use softened butter or melted butter instead of margarine where needed, since I don’t buy margarine. They look yummy!
[…] Cinnabon Copycat Recipe. This is another amazing mall style treat. There are a lot of cinnabon copycat recipes out there, but this one is by far the best! She researched the actual ingredients, and uses the same ones as Cinnabon does! If you are a Cinnabon junkie, check out some of these other cinnabon inspired items such as cereal, syrup, and cream of wheat! Find full recipe here: Laurens Latest […]
This is now my go to recipe. It is a great recipe. I used butter it was the only change I made. My partner said it tasted like her moms that she remembers from the 60’s
This recipe didn’t work for me…
I tried twice but the dough just didn’t grow enough! Just didn’t raise!!! After I took it from the oven It was hard on the edges and raw on the middle. I tried different batches to make sure I was cooking right! So sad… Please, Lauren help me
This happened to me too. Double the yeast you’re using, or try brand new rapid rise yeast. And, don’t refrigerate the dough once they’re all rolled and filled. Also, do you have a dough rise function on your oven? That works wonders for me. If not, that’s ok. The rising process seemed to be slow going for me at first, but doubling the amount of yeast seemed to speed that up a few hours. Hope that helps!
When I first started using yeast to make breads, no one told me about the temperature of milk or water added to make the yeast rise. It must not be too warm of you will kill the yeast. Warm like a baby’s milk on your wrist. Also add a little sugar with the yeast.
[…] Cinnabon Cinnamon Rolls by Lauren’s Latest […]
I made these for thanksgiving and Christmas, huge hit! And I’m back looking at recipe again making them. Can I prep and not cook them, trying to hold them for weekend but as you know these delicious buns are a process?
I would fill and roll them, then wrap and freeze in the baking pan. That way once they defrost and come to room temp, they can rise and be freshly baked.
cornstarch in the filling!….corn syrup in the frosting!….what great ideas…its tips like these that can make all the difference. now i’m inspired to make cinnamon rolls again. thank you!
Make my version and let me know what you think!! I’d love to hear your reaction 🙂
I made these with my family last night using your recipe. Oh. My. Gosh. They turned out exactly like the Cinnabons you buy, if not better. Thank you for sharing this dangerous knowledge.
SUPER AMAZINGGGG JOB!!
i’ve tried it and i got amazing results :D..
can you tell me, how to do the chocolate sauce for the cinnabon?
What the what? There are ones with CHOCOLATE SAUCE?! I’ll have to go check it out…
[…] recipe (over at Lauren’s Latest) exactly, and she gives a great tutorial. Head on over to Lauren’s Latest for the recipe and start stuffing your face with these cinnamon […]
[…] rolls, and bacon cinnamon rolls. I used the same dough and filling for both types, which is a Cinnabon copy cat recipe. It […]
Simply amazing, tasted cinnabom in Kuala Lumpur 10 years ago and have been trying to replicate them ever since. Tweaked your recipe slightly but mainly the amount of flour which is often variable. Thank you
i just made these and WOW!!! They are so good. My husband was very impressed because if i make anything with yeast it is always flat. So tasty!! Thank you
Can i use the packaged yeast? How many?
1 packet of yeast is 2 1/4 teaspoons, so only 1 is needed for this recipe.
Thanks. Im new in baking but I made this earlier and it was soooo good! It was finished in 5 minutes. Thanks for sharing the recipe.
Great recipe! I substituted honey for corn syrup. I didn’t have buttermilk so I did the milk /vinegar thing. I only used half brown sugar in filling with the other half sugar and honey. One other change was 1/2 cake flour and half bread flour. these were about as good as I have made. Buttermilk is a BIG addition….can’t believe I didn’t think of that sooner. Next time a little nutmeg may find its way in there….could that be the final ingredient to the clone?
JT
Hmm….you think nutmeg is in the actual cinnabon? Maybe I’ll have to give it a whirl…
Is it possible to post pics or send pics to you to post as you see fit?
Taste exactly like the Cinnabons, sooooooo delicious!
OMG! They’re sooooooo good! Thank you thank you thank you! I love you for posting this recipe! LOL!
I have a recipe for Cinnabon cinnamon buns and there is vanilla pudding mix in the recipe and they taste just like Cinnabon cinnamon buns.
Let me guess you got that from Allrecipes. LOL!!!!
Nope! Most definitely developed this one on my own. Allrecipe’s clone is missing a few ingredients listed on Cinnabon’s website. However, there have been people to steal this recipe and use it as their own!
@ Lauren
LOL!!! My comment was directed at you, I was replying to Linda’s comment 🙂
Gorgeous photos! I love how each picture shows a step of the recipe. Beautiful work!
We made them and we loved them! Thanks 🙂
These were amazingly delicious. Fantastic recipe!
These are amazing! Also can u freeze them if so how should u?
Freeze them before rising and baking. Thaw, proof and cook.!
Made these today and they were lovely, Never had a Cinnabon cinnamon roll before so I don’t know if they taste the same, but these were delicious! Thank you for the recipe!
I made these yesterday. They were really amazing. And I agree much better than the real thing. Yummy. Thanks for posting:)
Made these yesterday!!!
oh. my. word.
you were not kidding when you said cinnabon clone!
they are completely amazing and my family devoured them.
definitely a recipe i will keep on hand!!
[…] broiler worked and how fast my dough rose using the bread proofing function. I’m so making cinnamon rolls just to see how fast they’d be […]
Tried many other recipes and failed. Made these this weekend and they were a hit. Thanks so much for this great recipe think my husband is going to have me make them every weekend.
I have made these twice, and there are no words for just how perfectly amazing they are. If you make these, prepare to have your friends and family bowing down to you, while begging for more. The only change I made was salted butter rather than margarine. To.DIE.for.
Can the dough be done in bread machine?
I’ve never tried doing it in a bread machine but I don’t see why it wouldn’t work!
I’ve made these several times using the dough setting on the bread machine. Just put in all the ingredients in the order your normally would. Once the dough is done, ( 1 & 1/2 hours on my bread maker), remove the dough, roll out and follow the rest of the instructions from there. They’ve turned out great every time for me using this method! 🙂
[…] a bunch of new recipes you can’t find on my blog. You’ll recognize a few {like my Cinnabons} but besides that, everything is pretty much brand new just for […]
I made these last night with my kids, and they were PERFECT!!! These are identical to Cinnabon! I made one change: I used the bread maker on dough setting (wet ingredients first, then dry, then yeast in a well on top). It worked out perfectly. Thank-you!
made a half batch with the bread maker. turned out perfectly!!
Have you read about/tried any different types of cinnamon? Saigon or Vietnamese versus plain old cinnamon…?
I’ve used saigon cinnamon before and only really noticed a slight difference. Never any other special kind. Do you recommend any other kinds?
[…] rolls’. I was referred to the original recipe by a coworker who found it while browsing Pinterest. Seeing how I wanted to make this a family tradition, that means that I’ve got to add my […]
These turned out perfect! and were absolutely devine!!! Thanks for all your hard work and amazing research, Lauren. My fiance loved them!
I moved to a little island in Portugal where my husband is from ,and I have been craving cinnabons for years, tried other recipies I found in the net, but none like yours, I have to commend you on your recipe, now I am becoming famous for them here. I can not thank you enough . Eating them brought me back home for a few minutes.,
I just made these and cannot believe how good they are! My husband says he’s never buying a Cinnabon again! THANK YOU!!!!
Made these twice already and my friends and family love them! Instead of margarine in the dough I used butter and also went without the corn syrup in the frosting. The cinnamon rolls still came out perfect! Thank you for this recipe!
Wow! I pinned this recipe quite awhile back and finally made them last evening. Amazing!!!!! I even made some necessary changes… combined instant yeast (all I had) with the 2 c flour and other dry ingredients, then added my liquid and rest of flour. I wanted them first thing this morning, so after the first rise, I put them in the fridge overnight. This morning, I took them out and they sat at room temp for about 1 1/2 hr, then I baked them. Amazing!!!! Thanks for sharing this wonderful recipe!!
I hate to pop your bubble but… King Arthur Flour company has had their clone of the Cinnabon online for a long time. They had their experts work on it for a couple of years and it is right on the money. Look it up on their website. They list it as the Cinna Bun recipe so as not to be sued by Cinnabon.
Tried theirs. It’s not even close. Why were you looking for a recipe when you found a “better” one?
These look awesome! I haven’t had a Cinnabon in ages, but a homemade one sounds beyond yummy!
I don’t have corn syrup for the frosting – can I do without it?
Yup. Should work without it still!
Thank you for sharing this recipe!! I made these last night and they were seriously SO SO SO SO good!! I don’t think I’ve ever had a better cinnamon roll. Thank you so much for sharing 🙂
These look like the closest thing to Cinnebon yet! Mine are baking right now, smell amazing!…didn’t rise as huge and puffy as I wanted even though I let them rise overnight, oh well. That’s no big deal. The main thing I’m wondering about though is the lemon juice in the frosting…just mixed up a double batch of your frosting recipe and went to taste test it and to me it was EXTREMELY lemony, almost overpowering, tasted like lemonade frosting. I’m sure I doubled everything correctly and even went ahead and added quite a bit more of all the other ingredients tasting as I went and it took quite a while to get it so the lemon wasn’t so strong, but even now i can still taste it a tad more than I would like to, I don’t remember tasting lemon in Cinnabon’s frosting at all, though I can understand how maybe there’d be maybe a few drops. So next time that’s what I’m going to try, just 2 or 3 drops max in stead of 1 teaspoon (or 2 for double). Also, like I said I had already doubled the frosting and then put a bunch more powdered sugar and the other ingredients in to tone down the lemon, but despite all the extra powdered sugar, it’s still not as thick as I remember. It’s not terribly far off, but I remember theirs being almost like a paste, super thick and stiff but light and fluffy too. Mine is still a tad goopy, and I added powdered sugar significantly over the doubled amount and kept adding til I ran out lol. Any sugestions?
Sometimes too much powdered sugar can throw off the consistency. And, maybe you got an extra lemony lemon! 1 teaspoon seems to work just fine for me. Next time, you can just add in a tiny bit or omit it all together.
So the first two batches I made went perfectly, this last batch I prepped during a snow storm (I’m in Colorado) they didn’t rise the second time??? Could it be the change in the pressure. My house is 73 degrees.
I suppose it could be the pressure. When in doubt, I double the yeast. That way, I know they’ll rise!!
I know a lot of friends that have moved to Colorado complain about the altitude and the pressure changes messing up their baked goods, I’ve just never expirenced it myself maybe its the fact I grew up here. I was born baking I think 🙂 I love this recipe they truly are Devine! Good work! After the failed attempt I did what I always do when I have a question I called grandma and she explained the barometric pressure always causes troubles in bread and the yeast reaction. So excited to make these again!
Thanks again for this wonderful clone!
Thank you so much for this recipe! I made these yesterday, and they are so good! Better than Cinnabon I think 🙂
Thank you for this recipe, I made them awhile back but I hope to make them again today! better than Cinnabon!!
Super creative with how you matched the recipe! They look beautiful. I bookmarked this for the future. 🙂
Made these tonight and all I can say is…WOW! Simply an amazing recipe! Thank you for sharing your talent with the world…
Photo below via link below:
http://fdparkerpr.tumblr.com/
made thse today, so so amazing!!! yummy perfect thank you
Lauren, you didn’t say, but are we supposed to turn these rolls out of the pan immediately after removing from oven?
I keep mine in the pan. The mess is contained that way!
Hey,,first I loveee your recipes,,I tried this recipe and I found the flour to be a bit much, after I added the four cups I already felt like the dough was dry,,I managed to add another quarter and couldn’t add the remaining 1/4-3/4 cups, is that ok??,,should I stick with 4 cups or am I doing something wrong?
Thank you
no, that’s fine.
Is the temperature on celcius or farenheit? Thanks for your recipe form Caracas, Venezuela
Fahrenheit.
Looks great. One question. You don’t approve of fake ingredients ( neither do I ) but use margarine rather than butter. Any reason why ???
The only reason I used margarine in this recipe is because that is what is used for the actual cinnabon. I will almost always use butter in these when I make them myself now.
no way you know the cinnabon recipe. ive worked for big food companies for 30 years. anyone divulging a formula would be sued into hell. not even a floor baker would know the whole recipe or even part of the recipe. companies hire co-packers to blend specific ingredients so it cant be revealed even to their own employees.
i’m disappointed in the comments. yes, the photos LOOK good. i, too, can IMAGINE SMELLING them thru my pc screen….but my question is who the heck has actually MADE them and TASTED them? are they any good? are they a mess to make or doable…and the photos in the pan look nothing like cinnabons…and the roll on the plate absolutely could NOT have come from the pan with tightly packed buns. no way an individual bun would have smooth sides…they would be pulled from those on the sides next to them and rough. there’s photography “fraud” at best…so is the “clone” flavor real either?
Is is possible to over knead the dough? I used a stand mixer and I’m not sure if I over kneaded 🙁
I made these and although not as perfect looking as yours, were absolutely delicious. Two girls ate 15 of these within a 24 hour period.
These are the best cinnamon rolls by far that I have ever made! They definitely taste exactly like Cinnabon rolls. Way to go on researching the ingredients – you are a genius! 🙂
Margarine? Can I use unsalted butter instead?
What can be a substitute for buttermilk, since we have none here in my country? And do these turn our extremely sweet (sweeter than cinnabon’s) or just as sweet? Just making sure because I’ll be feeding this to my parents…
They should be just as sweet. If you have no buttermilk, use milk with a splash of white vinegar or lemon juice.
[…] If you want the real deal and aren’t on the gluten free train, I would highly recommend my Cinnabon Cinnamon Rolls. They are life changing. For everyone else, give these a whirl! Here’s how you make […]
Wow, these were fantastic! Your research totally paid off!
Hi ,
I am from Australia and your Cinabons look great.
Would I be able to use my bread machine to make the dough?
Thanks
I’ve never used a bread machine to make the dough but I don’t see why it wouldn’t work.
I made these last night! They are sooo good! Thank you!!!
I made these for New Year’s morning breakfast and they were scrumptious!! Absolutely THE best cinnamon rolls. The little tricks that you included (buttermilk, cornstarch, corn syrup, lemon juice) I don’t know what these ingredients did but they really helped make the difference.
I made the dough last night, rolled them up with the cinnamon, covered them with plastic wrap and put in the refrigerator. This morning I took them out, let them rise and then baked. (Took a couple of hours.) That worked perfectly. I plan on making these again, and again, and again! They will also make great gifts, too. Thanks for the wonderful recipe!
These were the best cinnamon rolls.
Thank you for the recipe.
It came out so good.
Our entire family loved it.
WOW! Amazing!!!!! My family loved them and they do taste just like Cinnabon! Thank you!!!
Hi Lauren,
I enjoy reading your blog. You have a great sense of humor and I like that you are always thinking outside the box.
I made the cinnabon buns today. Wow, kitchen smells awesome!! They look good and my husband says they taste great too. I only wish I had baked them for a week bit longer, but I was afraid to overbake. I think some of the middle ones are a little too gooey. Oh well, guess I’ll save those for me!
I made these for Christmas morning breakfast and they were so good! They def. taste like Cinnabon. The only things I did differently were leave the rolls out all night on the counter for the second rise and baked them in the morning and also added raisins cause I love cinnamon rolls with raisins. This recipe is def. going into my favorite recipe binder to use again. These were so good and actually very easy to make!! 🙂 Thank you so much for all your effort in creating this wonderful recipe.
Yum. To me, the frosting is what really “makes” a cinnabon. And the filling, heh.
Your frosting is so good, though dare I say, slightly more cream-cheesier than theirs. But soooo good.
The filling was also really good. Of course, I did’t have their particular variety of cinnamon (who knew?) you got the brown sugar/cinnamon ratio just right.
Here’s something that occurred to me today: How about mixing the butter together with the other filing ingredients, plus some other liquid perhaps, to form a paste? Then spread this on the dough. I always have the problem of filling falling out halfway to the baking dish. Anyway–just a thought.
Thank you for all your work!
My son’s favorite snack is a cinnamon bun and I make them at least once a year at Christmas. I’ve never been particularly happy with recipes I’ve tried although he has always loved whatever I baked. That is, until I tried your recipe. I’ve just eaten one and it was absolutely fabulous! I’m taking the rest to my son’s house for Christmas tomorrow and can’t wait for him to try these. Your recipe has become my new standard and I’ve thrown out the other recipes I had made previously. The one change I made was to use butter instead of margarine.
Thank you for taking the time to figure this out!
I am planning to make these for breakfast tomorrow… They look yummy!
My only issue is that I can’t seem to print the recipe. When I click the link, the recipe is not there, just a link back to the main page. Any hints on how to print so I don’t have to keep going back and forth the the computer? Thanks!
Since our local Cinnabon outlet closed in Stirling, Scotland. GB, we have sorely missed them. Tried this recipe and nealry keeled over with pleasure ! For our taste we used 2/3 of a cup of marge and added one more teaspoon of cinnamon – they are stupendous!
Thanks Lauren, you are a baking genius!
My son now wants us to try VANILLABONS!!!
Love from across the pond.
W&K
Tastes JUST like Cinnabon. Using butter milk instead of regular milk gives the dough a very fluffy and buttery texture just like the originals. Also, spreading the margarine onto the dough instead of cutting it into the sugar and cinnamon really helped me roll the rolls tighter. The corn starch idea is absolutely genius!
5 star recipe! Thanks for sharing, I will definitely make this again!
They were amazing….my kids loved them!!!
Oh my goodness! I hope this works. I have been baking cinnabons for a while and still not happy with them. They become hard after a while.
Hi, just wanted to say I made these today, but made them as big as the Cinnabon ones. I doubled the mix and made 8, they’re huge lol. They turned out really well, but the BEST bit is your frosting recipe for these. It is absolutely spot on! I’ve always wondered how they make it and now I know. Cinnabon only have about 4 outlets here in the UK, so thankyou!! 😀
Hi lauren!!! Great recipes!!! I have made this recipe twice now… My husband requests them regularly since the first time I made them!! The first batch came out much better than the second (oven problems), but both times I have made this recipe, the dough doesn’t rise and then neither do the rolls!!! Not sure what the problem is. The yeast is bubbly when I add the water. Any suggestions? I’d love to make these again for Christmas morning!
I sometimes have the same problem…they rise, it just takes forever! So I started using platinum yeast from red star yeast. It seems to speed up the rising a bit. Hope that helps!
I just bought new yeast thinking maybe that was the problem. I didn’t really wait longer than the 2 hours for them to rise (haha.. I’m so impatient!!). Ill probably try again in the next few days. I just know the in-laws would LOVE them Christmas morning. A new tradition starts this year! Thanks for the feedback!
I had the same problem. I waited 2 hours and no rise. I finally found a large box and put a halogen light over it and it rose instantly after 30 minutes. If you don’t have a light you can also try warming up the room with a heater.
[…] This week as been a little insane with work, home and mom responsibilities, testing and blogging this recipe and celebrating my daughter’s birthday. Free time was basically non-existent right along side […]
Hi Lauren. You did an amazing job! I am making cinnabon rolls atthe moment but my flour mixture turned up too dry. I also did not use a stand up mixer since i don’t own one. Any advice?
Do you mean the dough turned out to the dry or the cinnamon filling?
The dough turned out too dry. I used exactly 4 1/2 cups of flour. I ended up throwing it away.
[…] Remember these bad boys? Raise your hand if you’ve made them yet…..yeah, told ya they were the best and closest recipe! Ever since I got that recipe down, there hasn’t been a day gone by that I haven’t daydreamed about them. Seriously.THAT.Good. […]
Oh, my. These are among the most sinful, delicious recipes I’ve tried. Thank you so much for researching and sharing your recipe!
I want to use my own dough but I’m using your filling and frosting. How much dough do I need? Like a pound? Half a pound?
I have no idea. I never weighed my dough. I would guess 1 1/2 lbs. You need quite a bit to get it big enough.
So excited about this recipe. I made them last night and they have been out of the fridge for 5 hours and they are barely rising. Did you have the rise before you put them in the fridge over night?
When you pull them out of the fridge, they need a few hours to come to room temp and then a few more hours to rise. Did you use quick rise yeast? That should help make it a little faster. Just keep them out and they should rise just fine. Try to find the warmest spot in your kitchen…max 80 degrees…and see if that would help speed it up.
Thanks for all the hard work. I just finished making these and they are divine.
[…] so delicious Share this:TwitterFacebookLike this:LikeBe the first to like this. Bookmark the permalink. […]
Actually the secret ingredient is the type of cinnamon they use, it was on Undercover Boss. Makara Cinnamon from Indonesian mountains in which they import 1,000,000 LBS yearly that they have trademarked. The closest we can get is the Korintje cinnamon. The episode of Undercover Boss in which she revealed the type of cinnamon was aired Friday 11/16/2012. The cinnamon is also discussed on their Egypt Cinnabon website.
Does it make a difference if I don’t have an electric mixer? really want to make these but don’t have one 🙁 !
Just knead by hand! No big deal and will come out just the same! Promise!
I made these for a breakfast for the morning after a girls’ night (just this morning), and they were, as a friend this morning said, “beyond heavenly!”. I prepared them yesterday and put them into the fridge over-night, then set my alarm for 5am so I could pull them out and let them rise a little before baking them at 9am. They took almost 30 minutes to bake for some reason….but it didn’t matter, they were so freakin’ good!!!!! Thanks x 10000000!
Oh, I also don’t have a counter-top mixer, so all the mixing was oolllld school by hand, so on top of them being so good, my ‘pecks’ are feeling it today! Yummy food, and a ‘sorta’ workout? Super! 🙂
Sorry this post is soooo long!!
xoxo
Hi Lauren,
your recipe is great and the pics look awesome! 🙂
I was wondering if you could give me advice on how to make MINI cinnamon rolls. I assume, roll out the dough thinner and cut the roll every inch (instead of every 2 inches) maybe??
It’s my first time making cinnamon rolls this weekend for an event at preschool. Thanks a lot for any reply.
It’s up to you. I wouldn’t roll the dough thinner, I might just want to roll it longer and skinner. That way when you roll them up, they aren’t as huge. Do you know what I mean?
I homeschool my kiddos…..I see science and home ec in this recipe…We’re making these this week! Yum!
I made these today. I used butter in place of margarine. For those asking…YUM! I also used a jar of cream cheese icing to save a bit of time, again YUM! These are worth the wait time to rise…they rise perfectly and are soft and decadent! Just as good as cinnabon, for sure, minus the crap preservatives! Thanks for sharing!
YUM, will be making these soon, thanks for sharing the recipe and all your hard work.
Lauren- these look amazing! I think I’m going to have to try them out because that picture has got me salivating. Love!
[…] Lauren’s Latest’s Cinnabon Cinnamon Rolls – she made them for us for breakfast on Saturday morning and they were TO.DIE.FOR. Thank you, Lauren 🙂 🙂 xoxo […]
Found your recipe yesterday via pinterest. OMG. Made these last night and had my first one for breakfast just now. SOO GOOD. By far the best ones I have ever made. Thanks!
Thanks for the recipe! Going to try these soon.. and I love the step by step photos! 🙂
Hey Lauren! I’m brazilian and i just feel in love with cinnabons when I visited you country. I just made them today and it feels like heaven! OMG! Amazing, made my whole family addicted to it! Thanks a lot!
Cinnabon are my fav!!! Cant wait to try these…I dont have a stand mixer though, could you mix the dough by hand??
I am SO excited to try these!! My sister-in-law did a bunch of research on Cinnabon, too, and found that they use the real and much less common cinnamon: Sri Lanka cinnamon or Ceylon cinnamon, which has more of a spice smell, as opposed to the others (if it doesn’t SAY “ceylon”, it’s other) that smell MUCH sweeter and even candy-like when compared to Ceylon cinnamon. I thought it was interesting because I never really thought about what KIND of cinnamon I was using, or even realized there was any difference. We made one batch with Ceylon cinnamon, and one with another kind (Saigon, I think) and we could definitely tell the difference. And, wonder of wonders, we liked the one with Ceylon cinnamon much better. If you can find some, try it!
great recipe,can not wait to try it monday or tuesday
in this recipe, you use margerine. can I use butter. I never use margerine and was wondering if it make a difference.
thanks
There isn’t much of a difference when using butter vs. margarine in this recipe. I prefer butter, but the real cinnabon’s use margarine.
Can we use this dough recipe with the pumpkin maple rolls ? Like incorporate the pumpkin purée somehow in this dough recipe how would I do that? Thanks Lauren
I’d just use the pumpkin maple roll recipe. No idea how the pumpkin would work in this dough. Sorry!
I made these today for my daughters, wife and some friends and they were a hit! I used real butter. I’m guessing the Cinnabon folks use margarine because it’s less expensive. My only mistake was I didn’t roll them out as thinly as you did. That would make a difference, so I think I need to try again. 🙂
Hi Lauren! Thanks for sharing to us these Cinnabon Rolls recipe. I make 1 batch already & it was so good & my family loves it very much! I just got one question for you…The stand mixer your using can hold hold how many liters? Mine is Kitchen Aid 5 liters, but from what I observed when adding the other half of flour in an increments of 1/4 cup (the leftover 2 1/2 cups), I find my mixer kinda hard to knead the dough, it did not come out a smooth dough as yours, what I did is i manually kneaded it for letting it rise in a greased bowl. Hoping to hear your reply soon coz I want to improve it further. Getting ready for the holiday season 🙂 Thanks & more power to you!!!
I have the kitchenaid 7-quart. It’s HUGE. Kneading it by hand works great! Do what you need to {or ‘knead to’…haha get it?} to make these happen. Totally worth it! 🙂
[…] cinnabon recipe. If you want to make a copy cat cinnabon recipe, 100% homemade, you can try Lauren’s recipe at Lauren’s Latest. They’re on my list of things to bake, but for now, this […]
These are SO YUM! I decided to make them yesterday on my day off and they were incredible! My boyfriend said he couldn’t tell the difference between these and the ‘real’ ones 🙂 Thank you so much Lauren, for going to the effort of putting together a recipe without all of the preservatives etc. To those who have commented below saying that want to make them, I highly recommend it! You do need a bit of time but it is definitely worth it.
A few notes:
I don’t have a stand mixer nor an electric beater so I kneaded the dough by hand and mixed the frosting ingredients using a hand mixer. A little extra work required but nothing too laborious .
I also didn’t have corn syrup for the frosting so I used 1/2 TBS of brown sugar instead.
I made a little extra frosting to completely coat the rolls so that they didn’t dry out (and they were just as nice the next morning!)
I will definitely make these again! Thanks 🙂
Thanks so much for this… I made these with my 2 little girls tonight. A little time consuming but they taste AMAZING! The best icing I have ever made, love it so!!!!!
Oh, one more thing: I used butter. Not sure how different they’d be with margarine, but butter worked fine.
I’ve just made my second batch of these in 4 days! The first lot were gobbled up in record time, my 6-year-old son declared them ‘cinnamo-licious’ and wants them for breakfast every day (no chance!). This second batch have just gone, unrisen (is that even a word?) & unbaked, into the freezer with the idea being that I take them out the night before to allow them to thaw and rise before baking the next morning. That’ll require organisation and forethought, so we’ll see how that goes. Anyway, really just wanted to say thanks for the delicious-ness!
PS. Shame on you for putting ideas of ‘Dawson’s Creek’ into my head! I dipped in and out of it when it was first aired but now I’m enjoying it far more than a woman of 40 should!
What happens if you don’t have a stand up mix ? I only have a hand held one. Can I still make these?
Just knead it with your hands. No big deal! They’ll still turn out the same!
Lauren, these are AMAZING! I followed your recipe exactly as written, and could not believe the results. Before this, I used to use the “Clone of a Cinnabon” recipe on allrecipes.com, but it doesn’t even compare to yours! My whole family loved them and is practically begging me to make more. Thankyouthankyouthankyou!!!
Lauren, I had a question for you. I was wondering why margarine and not butter? I really don’t like using margarine, I bake a lot and try not to use it. It has so many chemicals and junk, but I was wondering if you use it because of how it kind of holds up in recipes a little better than butter. I just like the real taste of actual butter. Have you tried it with butter? What were your results if you did? If I need to use margarine to make the recipe turn out right, I will but I was just wondering why you used it and if it would turn out the same if you used real butter?
Let me know what you think! Thanks, Roni
I used margarine because that’s what the folks at cinnabon use. I was trying to replicate it as best as I could. The butter should work just fine if you wanted to sub out the margarine.
The recipes I saw here all looks so great and delightful! Try to visit the Gourmetrecipe, Everything-bread, Everything-cake and Gourmandia. This site can give you uprights recipe that you can enjoy! The recipes in this site stretches the cooking recipes that you’re looking for!
What about the molasses? Would that be used in the filling? I see you didn’t use it.
I’m assuming the ascorbic acid is the lemon juice.. Would that be correct?
thanks!
Mel
I didn’t use molasses because I couldn’t figure out where it was used. And yes, the acid is the lemon juice!
Molasses is the ingredient that differentiates white sugar from brown.
I’m 15, and I made these a few weeks ago. PERFECT. my family and boyfriend went absolutely insane. i didn’t have cream cheese so i just made a powdered sugar glaze to put on when they were hot, and then a brown sugar glaze that i drizzled once they cooled. thank you so much!
Wow they really look like the real deal!. I want to make them this weekend. I have a question when you mention warm water, what will be the right temperature?
If you wanted to get technical, 100-115 degrees is the optimal temperature for yeast to rise. I just stick my hand under the faucet and when it feels warm like baby bath water I measure it out and go to town! Hope you like the rolls 🙂 Have a great weekend, Eddie!
[…] fried chicken, chocolate cinnamon coffee cake, lemon poppy seed donuts, vegan peanut butter eggs, Lauren’s cinnamon rolls, and the list goes on!! Here’s a shot of Rose & Bentley and Maggie & […]
[…] to recreate the same. Glad to know that i’m not the only one at this quest I picked this one for no reason i guess, but have halved the recipe and made a few modifications here and there and […]
[…] […]
I just finished making these. It is now 2:01 in the morning and I started at 8pm… I am the only person awake and I can’t understand how people are sleeping through the ridiculous smell that is in this house right now. THESE ARE DELICIOUS. Thank you so much for posting this recipe! My family is going to have a great breakfast in a few hours :]
We are having an Easter brunch and these are NOW on my menu. Since, Easter is church first and then a house full of guests I do try to do as much as possible the 2 days before. Can I make these, and freeze or refrigerate up to the point of baking. and if so, then do they have to rise again. any tips would be of great help.
thank you
I made these for my oldest son’s birthday. They are PERFECT!
[…] had planned out the meals around his favorite things. He loves cinnamon rolls. When I saw these Cinnabon Cinnamon Rolls over at Lauren’s Latest, I knew that I wanted to make them for Gabriel’s birthday […]
Wow – I made these today and they turned out fantastic. Couple notes…. I did not have margarine; butter worked fine for filling and frosting. Nor did I have corn syrup to add to the frosting, but the frosting is awesome regardless. I used buttermilk powder mixed with water for the buttermilk (King Arthur’s Flour). The dough was very stiff and was a little bit difficult to roll–it wasn’t sticky, just very dense and hard, sort of. I ended up cutting the dough in half and making two separate rolls, just because it was a little easier to handle this way. Overall a “10” for taste! They really are incredibly good and taste just like the famous Cinnabons. Thanks for doing all the legwork and sharing your recipe.
I had to tell you I made these for a second time to bring with me on my visit to see my daughter in college.She has always loved cinnamon rolls. I took one out on the plane to eat myself and I could feel my seat mate staring at me, that cinnamon smell is awesome! I haven’t even tried them with the icing yet. It’s now our family favorite!
Great recipe! Way to go for all the hard work! most people don’t realize the sour/acidity of buttermilk usually makes a BIG difference.
I substitute butter in the dough vs. veg. oil
yet again butter on the dough once rolled out instead of margarine
(margarine is usually salted and i prefer to limit the salt in the dough)
Also, starting with a small bit of cultured sour-dough (starter/poolish)
gives the buns a little more stretch/chewy texture.
thanks so much for replicating & sharing this recipe. i just made a batch and everyone loves these amazingly perfect rolls.
[…] adapted from Lauren’s Latest […]
so i made these tonight, and keep in mind i live at 6500 ft and was afraid they wouldn’t rise properly. although I had to add about an hour to both rising times, they turned out delicious!! i made one batch of the cinnamon rolls, and made another batch that i put homemade peach/raspberry jam with a little lemon zest in. Heavenly!!! well worth the time and i will make these again and again and again…..
Hi Lauren!
Thank you so much for posting this recipe! I made these last night and thought the flavor was spot on. I’m not sure what I did wrong, but cinnamon/sugar oozed out of the buns and created a hard, crystallized bottom of the rolls. Do you have any suggestions or ideas why this is happening and how I can fix it? Lower temperature and longer cooking time? Bake on a higher rack versus the middle rack? Thanks!
Well, mine do that a little bit, but the corn starch should help keep the sugar in the rolls. Did you omit the cornstarch? And, did you roll the rolls tight?
If you roll the dough too tight, the filling will end up on the bottom of the pan. The trick is to roll them securely, but not tightly. Try a couple more times, and you can always scoop the filling on top of the rolls before it cools and hardens if it happens again.
dear Lauren. hi. I am very glad to watch ur site.it is very useful for me.i am from Iran and living in Iran.
I want to ask u that could I translate some of ur recipe to my language. Many of my people dont know english so they cant use the recipes and i want u to know that i only use the translation in my private blog.not in book or magazine ..I will be glad if u permit me to translate some of ur recipe.thank you. pls answer me asap. thanku fr ur help.
Been wanting to make cinnamon rolls for many years..this recipe was worth the wait. I don’t own a stand mixer so follow it by hand. They are just to die for! Thank you!
I made these over the weekend… they were fantastic!!!! It was my first try at making homemade cinnamon rolls and they turned out great. When my husband took a bite he said “these are the best cinnamon rolls ever! even better than Cinnabon!” without knowing that they were made to duplicate Cinnabon’s. I would highly recommend this recipe!
made em! They’re great!
These look amazing. I think I will use real butter instead of margarine though. I never buy anything but real butter for baking. 🙂
I made these earlier this week and had every intention of sticking some in the freezer because I didn’t think the hubby and I could eat a whole pan. Let’s just say that they never made it to the freezer…not even close! They were AMAZING!!! These are definitely on my bake again list (but next time I better make them when company is here so we don’t eat all of them ourselves)!
My “clone” CB recipe lets me use my bread machine and they are wonderful but I want to try this one ..what do you think about using it for this recipe?
I don’t see why this wouldn’t work in a bread machine!! Give it a whirl and let me know!
hi Lauren, I made these today (just came out of the oven 30 minutes ago) and they were divine! I used butter instead of margarine and divided my dough in half for easier rolling, yielding slightly smaller buns (22 instead of 15). I also doubled the frosting quantity – since I had more buns. Since I’m planning to take them in to work tomorrow as a treat for my co-workers, I only did the first layer of frosting so they can add their own second layer after warming the buns in the microwave.
Thanks so very much for all the recipes you share – every one I have tried has been a resounding success! Hope to someday see a cookbook published by you!
I’ve never had a cinnabon so I can’t compare but I did make these for church & everyone told me that they were great. I like this recipe better than my other one. Great job!
Just took them out of the oven and they look and smell incredible. Can’t wait to eat one…or two.
Holy sugar rush! I cannot *wait* to make these!I admire your patience–I totally would have dove head first into the hot cinnamon rolls, and chased every bit with a spoonful of icing.
You have made my 17 yr old son the happiest guy in the world. I made these yesterday and he inhaled 2 of them and then told me to throw away my other recipe! Thanks!
Hi just wondering if that is a wooden board or your counter top? I am trying to find a good board to roll doughs on. Hope you can give me an idea for a board thank you!
That’s my kitchen table. Any, clean non-porous surface will work!
I love that you did a ton of research on these. They look absolutely perfect!
So beautiful & perfect!!! I have to try this!!! Thanks for doing all of the hard work for us!! 😀
they look perfect, Lauren!
Thank you for doing the detective work and figuring out an awesome clone recipe. I love cinnabon but I feel horrible eating them – not because of the butter and sugar but all those ingredients I can’t pronounce. These look fantastic. Well worth all the hype. Bookmarked! 🙂
Margarine! I had no idea . . . . I have never even bought margarine. How is that does that cook up different from butter? Great recipe though, I am going to try it out this weekend! Thanks!
It bakes up the same. The only difference is margarine is whipped oil and chemicals and butter is real. I think margarine is used in the actual cinnabon because it’s so inexpensive. I’d use butter next time around because it’s what I always buy.
I have just one word…Perfection! (ok more the just one word)….Love the idea of using parchment paper. I’m for sure doing that next time I bake. Thank you for sharing this amazing recipe. So glad you ran out of those “tasty” chemicals in your pantry when making this!
Oh my… these remind me of 8th grade home-ec class! I need to make me some of these asap! Holy deliciousness Lauren!
What an amazing recipe! You really researched this, great job! I haven’t had a cinnamon roll in a long time but these are looking so good that I may need to give these a try!
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
Cinnamon buns are one of my favourite sweet things EVER!!!!! Glad to see you replicated Cinnabons!!!
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 🙁
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.
I used the same process for the frosting as I did the rolls–working backwards!
Question on the frosting. Why lemon juice?
it adds a little zing 🙂
Those look like absolutely perfect cinnamon rolls!
I haven’t had a Cinnabon since I can remember but I do know I used to love them. Amazing job replicating!!
They look absolutely perfect 😀
Oh MAN! These look perfect in soooo many ways. Saving this recipe NOW 🙂
They look like perfection!
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!
Glad you gave in!! 😉
That dough looks absolutely gorgeous Lauren! I have to try these. NOW!!!
These look amazing!! I thought there would be way more butter in them….
I actually just gasped when I saw your post. Gasp!! I’m so excited to try these!!!
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 😉
Me too! Who wants to eat trans fats and die early trying?
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!
I have read you can use dental floss to cut cinnamon rolls. I haven’t tried it myself, but it’s worth a try.
Regular thread works fine for cutting the dough
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.
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.
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.
Wow. I need to try this, stat!
great job on these Lauren!! They look amazing!!
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…
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
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!!
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?
I have, but they don’t rise very much in the fridge! I would leave them out overnight OR get up early to let them rise before baking.
Hi Lauren, when you leave them out overnight do you find that the yeast taste is stronger?
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.
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☺️
I use a serrated knife.
SHUT THE DOOR!!! That looks incredibly mouth-watering 😀
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!
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!
Fantastic they look great.keep up the great cooking.and all who bake them enjoy.
David Head
Those are the most perfect cinnamon rolls I have ever seen.
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!
WOW!! That was FAST, girl! So glad you like them! 🙂
I was lucky and had all the ingredients to make them today 🙂
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!
Love this, Lauren! I rarely eat Cinnamon cinnamon rolls but that won’t stop me from trying to make them myself. Sounds awesome!
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!
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?
Too many!! HAHA! I went through 4 and only ended up throwing out 1, so that’s good!
Oh how I love cinnamon rolls! These are to die for!
Oh wow – I love cinnabons! They are amazing. Yours looks pretty freaking delicious as well! Can ya Fed Ex me one??
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?
Nope! And there was nothing in their ingredients list to prove that either!
Oh my! I am on a very restrictive diet but just read every word and eyeballed every single delicious picture!
Cant wait to try. I am desperetly waiting for your cleanse post!!!
My Cooler Cleanse Post is here: https://laurenslatest.com/cooler-cleanse-review-giveaway/
Making them now…on the last step of letting them rise before baking….just a few more hours…so far they look great.
Wow. Very solid and extremely nice work
Making these this weekend! Thank you thank you thank you!
I wished I lived with you the day you made these! WOWZER! Looks soooo good I will have to try eventually.
I wish you lived closer too! I ate WAYYY too many of these last week!
YAY! WANT!
I have never wanted a cinnamon bun more in my life than I do this very moment. DROOLING!!
LAURENNNNNNN! I love you. Husband’s birthday breakfast dilemma: solved.
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
YES! I posted that on my facebook page…totally watched it as research!
They look absolutely amazingly perfect in every single way.
I’ve made these twice during quarantine. These are dangerously good!
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. 🙂
Yeah, we were lucky to have stopped by and got some of these. Delectable, every bite a marvelous experience!
Gulp! Drool!!! YUMMMMM!!! i want some!!! 🙂
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!
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.
It’s possible to make with butter. I just did. They’re divine with butter. I don’t use margarine.
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.
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!
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.
Ohh, also it is equal parts butter to cream cheese.
Thank you Lucas for sharing.
Can you use regular milk instead of buttermilk? We dont have that here in our area.
Just use milk with a splash of vinegar.
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
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.
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.
Any kind you have is fine. I use saigon cinnamon. Either salted or unsalted is fine.
The Saigon cinnamon is a peppery taste vs regular cinnamon. I prefer the Saigon cinnamon
I will make these with my kids and for sure I will send you pictures of the outcome. Thanks so very much Lauren. Happy holidays!
Hi Lauren., one more thing. Is it ok if i used a hand mixer for the frosting?
Is it ok if i used a hand mixer?
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!
I wouldn’t use margarine. Stick margarine has trans fats and we definitely don’t want those! Butter, always!
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 🙂
I’m going to be up till midnight making these!
They look divine! Mmmm!
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.
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…
I was going to ask if butter would be okay. We don’t use margarine.
Yes!
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
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.
Use two packets of yeast next try
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.
I caught it, i’m making them now no us using BUTTER..
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.
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!
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.
That is for taste preference I’m a cake artist and I use whichever my customers prefer. Personally I like the taste of margarine.
It’s literally a fattening cinnamon role and people are worried about fat? Ha
Right. ??
Recipe states (or butter)
cinnabon uses margarine and its own proprietary cinnamon.
Can this recipe be prepped, then put into the freezer? I’m having a large group over for Christmas breakfast
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!
THERE ARE NO WORDS. GAH, I need one (read: ten), STAT!!
I’m positively giddy about these.
love the idea of using a rolling pin to secure the filling!
Do you recomend strength flour?
Made these during quarentine. These really taste just like Cinnabon! Thank you.
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
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.
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.
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.
I had the same issue. Filling went everywhere and I made sure to give it the 1 inch on all sides and not roll it too tight.
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).
I used cream cheese instead of butter for the filling. SO good!