The Best Homemade Cinnamon Rolls

4.95 from 227 votes

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

Ok guys, HERE IT IS, my Homemade Cinnabon Cinnamon Rolls Recipe! I’m pretty sure this is the most anticipated recipe I’ve hyped up in a very long time–and for good reason! These Cinnamon Rolls are absolutely heavenly and I’ve been working hard trying to get this recipe as close as I can. To give you an idea of what I’ve been up to and why it took me so long to finally publish this, let me explain my whole process.

Cinnamon rolls

Cinnabon Cinnamon Roll Recipe

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

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

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

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

Cinnamon Rolls Ingredient List

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

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

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

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

Yeast Mixture

How to Make Cinnamon Rolls

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

Buttermilk Mixture

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

(Out of all the ‘cloned’ recipes I looked through online, NONE of them had buttermilk!! If you search Cinnabon secret ingredient on YouTube, you’ll find the creator talking about her ingredient. She never says what it is, but buttermilk fits the bill of everything she was saying! I’m onto something…)

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

Frothy Yeast Mixture

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

Flour

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

(The dough should be sticky but not sticky enough to stick to your fingers when touched. You might use the full 4 1/2 to 5 cups of flour. You might use more, you might use less. Just be sure to look for these telltale signs that the dough has enough flour incorporated.)

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

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

Cinnamon Roll Dough

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

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

Proofing Dough

Filling and Cutting Rolls

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

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

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

Lined and greased pan

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

Margarine on Dough

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

Cinnamon Sugar on Dough

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

Rolled and Scored Cinnamon Rolls

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

Unbaked Cinnamon Rolls

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

Proofed Cinnamon Rolls

Cinnamon Roll Icing

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

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

Cream Cheese and Margarine

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

Cinnamon Roll Frosting

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

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

Cinnamon Roll Icing

Assembling Cinnamon Rolls

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

Baked Cinnamon Rolls

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

Do these not look incredible?! Picture perfect rolls….and my house smelled amazing!!

I dove face first into this entire pan and ate every last morsel. TO.DIE.FOR. Super sweet, chewy, light, fluffy, cream cheesey. Mmmm….heaven!

Cinnamon Roll Recipe

Cinnamon Rolls Pro Tips

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

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

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

Cinnamon Rolls

Why do you use margarine?

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

Can I make Cinnamon Rolls ahead of time?

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

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

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

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

The Best Homemade Cinnamon Rolls

Why did my rolls not rise?

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

More Sweet Breakfast Recipes!

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

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

4.95 from 227 votes

The Best Homemade Cinnamon Rolls

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

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

for the frosting-

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

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 20x30 rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out.
  •  Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin.
  • Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place onto parchment paper lined, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels. 
  • Let rolls rise another 1-2 hours or until they are touching and have risen almost double. If you are not using quick rise yeast, have added too much flour or are working in a chilly kitchen, it may take 3-4 hours for your rolls to rise. 
    My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17-20 minutes, or until tops start to brown. Watch them carefully!!

Cinnamon Roll Icing-

  • While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. 
  • 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.

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.
 

Nutrition

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

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Recipe Rating




730 Responses
  1. Kasey

    5 stars
    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!

  2. Sarah

    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!

  3. Cream Cheese Frosting | Lauren's Latest

    […] 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 […]

  4. Dena

    5 stars
    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!!

  5. Molly

    5 stars
    These were absolute perfection for Mother’s Day brunch. I am never making another cinnamon roll recipe again. The buck stops here. THANK YOU!

  6. Dean Cummings

    5 stars
    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 🙂

  7. Laura

    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.

  8. My Beautiful KitchenAid Appliances! | Lauren's Latest

    […] 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 […]

  9. Kim

    4 stars
    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!

  10. Kat

    5 stars
    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

    1. Lauren

      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.)

  11. Heysoos

    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.

    1. Lauren

      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.

  12. Adri

    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

  13. Leigh Mercer

    5 stars
    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.

  14. Nannettte Minchey

    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!

  15. Michelle

    5 stars
    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!

  16. Lauren Rearden

    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 !

  17. Fatima

    5 stars
    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 💛

  18. Daniel Rasmussen

    5 stars
    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!!!

  19. Linda

    Just discovered this recipe and will definitely be making it for company this weekend…they look scrumptious (can hardly wait).

  20. Daniela

    5 stars
    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).

  21. eatfrysmith

    5 stars
    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!

  22. Jeannie

    5 stars
    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!

    1. Lauren

      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!

  23. Siury

    5 stars
    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

  24. LovetoBake

    5 stars
    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.

  25. Dawn

    5 stars
    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!

  26. Florelyn manigbas

    5 stars
    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!

  27. Jade

    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

    1. Lauren

      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.

  28. peter

    5 stars
    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! 😁

  29. Rebekah

    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?

  30. Paola

    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.

  31. Rachel Robinson

    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?

  32. Julius

    1 star
    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.

    1. Lauren

      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*

  33. RON DOTY

    5 stars
    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!!!

  34. April

    5 stars
    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