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The Best Homemade Cinnamon Rolls

4.95 from 254 votes

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

finished Cinnamon Rolls in baking pan

My FAVORITE Cinnamon Roll Recipe

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

Basic Ingredients Needed for Cinnamon Rolls

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

For the Dough

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

For the Cinnamon Sugar Filling

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

For the Cream Cheese Frosting

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

How to Make Cinnamon Rolls

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

Step 1: Make the Dough

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

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

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

A Note About Enriched Dough

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

risen Cinnamon Rolls in baking pan

Step 2: Filling and Forming Cinnamon Rolls

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

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

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

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

baked cinnamon rolls in pan

Step 3: Bake and Frost your Cinnamon Rolls

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

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

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

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

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

cream cheese frosting for cinnamon rolls

Cinnamon Roll FAQ’s

Can I substitute Margarine for Butter?

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

Why do you use Cornstarch in the filling?

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

Do I have to use Corn Syrup in the frosting?

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

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

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

Can I over knead my dough?

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

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

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

homemade Cinnamon Rolls in baking pan with frosting

Can I make Cinnamon Rolls ahead of time?

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

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

More Sweet Breakfast Recipes!

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

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

4.95 from 254 votes

The Best Homemade Cinnamon Rolls

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


for the dough-

for the filling-

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

for the frosting-

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


Make the Dough-

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

Filling and Cutting Rolls-

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

Cinnamon Roll Icing-

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



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


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

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Recipe Rating

800 Responses
  1. ShalonI

    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

  2. Russell Wright

    5 stars
    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. 🙂

  3. Helen Tan

    5 stars
    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!!!

    1. Lauren

      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! 🙂

  4. (Semi) Homemade Mini Cinnabons

    […] 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 […]

  5. Lauren Harriss

    5 stars
    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 🙂

  6. Mercedes

    5 stars
    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!!!!!

  7. K

    5 stars
    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!

  8. Pam

    5 stars
    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!!!

  9. Roni

    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

    1. Lauren

      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.

  10. marjs

    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!

  11. Mel Meister

    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?



    1. Lauren

      I didn’t use molasses because I couldn’t figure out where it was used. And yes, the acid is the lemon juice!

  12. Sam

    5 stars
    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!

  13. Eddie

    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?

    1. Lauren

      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!

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  16. Jaaamster

    5 stars
    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 :]

  17. Barb

    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

  18. My Oldest Boy is Nine - Recipe: Cinnabon Cinnamon Rolls | Cooking for My Kids

    […] 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 […]

  19. Terri

    5 stars
    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.

  20. Maria

    5 stars
    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!

  21. sean

    5 stars
    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.

  22. heidi

    5 stars
    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…..

  23. Nina

    4 stars
    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!

    1. Lauren

      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?

    2. Laura B

      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.

  24. mojgan.MM

    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.

  25. Charlene

    5 stars
    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!

  26. Katie

    5 stars
    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!

  27. Donna English

    These look amazing. I think I will use real butter instead of margarine though. I never buy anything but real butter for baking. 🙂

  28. Laura

    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)!

  29. Susan

    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?

  30. Sheena B

    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!

  31. Nicole

    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!

  32. Kirsten

    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.

  33. Andrea

    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!

  34. Andrea

    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!

  35. 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! 🙂

  36. Janette

    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!

    1. Lauren

      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.

  37. CouponClippingCook

    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!

  38. Laurie {Simply Scratch}

    Oh my… these remind me of 8th grade home-ec class! I need to make me some of these asap! Holy deliciousness Lauren!

  39. Jennifer | Mother Thyme

    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!