Copycat Cinnabon Cinnamon Sticks

Prep time: 25 min Cook time: 18 min Servings: 12

Cinnabon’s cinnamon sticks are the underrated item on their menu. While everyone focuses on the classic roll, the sticks deliver the same cinnamon-sugar flavor in a format that is easier to eat, better for sharing, and comes with a warm cream cheese dip that might actually be the best part. They are twisted ropes of soft, yeasted dough layered with cinnamon butter and baked until the sugar caramelizes along every ridge.

This recipe uses a straightforward yeast dough that rises once in the bowl and once on the pan. The filling is brown sugar, cinnamon, and butter. The dip is four ingredients whisked together while the sticks bake. Nothing complicated, nothing fussy, and the result is a batch of 12 sticks that look and taste like they came from the Cinnabon counter.

Pull one apart, drag it through the cream cheese dip, and try to stop at one.

Why Make It at Home?

Cinnabon sells a 6-count order of cinnamon sticks for about $8.99, which is roughly $1.50 per stick. This recipe makes 12 for approximately $4.20 total, or $0.35 per stick. That is a savings of 77% compared to buying from the store.

The cream cheese dip at Cinnabon costs extra if you want a larger portion. At home, you can make as much as you want for pennies. A full batch of dip costs about $1.00 in ingredients and makes enough for all 12 sticks with some left over.

What Makes Cinnabon’s Cinnamon Sticks So Good

The dough is the same enriched yeast dough that Cinnabon uses for their rolls. It contains butter, milk, and egg, which produce a soft, tender crumb that is richer than plain bread dough but lighter than a pastry. The enrichments also help the dough stay soft for hours after baking, rather than turning tough and stale like a lean bread would.

The twist shape is functional, not just decorative. Twisting the dough creates ridges and valleys that trap pockets of melted cinnamon sugar. As the sticks bake, the sugar in those pockets caramelizes and creates chewy, almost candy-like bits along the surface. A flat piece of dough with cinnamon on top would not develop those pockets. The twists also increase surface area, so you get more golden, slightly crispy edges relative to the soft interior.

The cream cheese dip ties everything together. Cinnamon is warm and spicy, brown sugar is deeply sweet, and the dough is rich and buttery. The cream cheese dip adds a cool, tangy contrast that cuts through all that richness. Without it, the sticks can taste one-dimensional after a few bites. With it, every bite resets your palate and makes you want another one.

Tips & Variations

• Twist tightly. Loose twists unravel during baking and you lose the ridges that catch the cinnamon sugar. Twist each strip 4-5 full rotations and press the ends onto the parchment to anchor them.

• Brush with butter after baking. As soon as the sticks come out of the oven, brush them with melted butter. This adds shine, keeps the surface soft, and amplifies the buttery flavor.

• Add pecans. Sprinkle finely chopped pecans over the cinnamon sugar before cutting and twisting. The nuts toast in the oven and add a crunch that complements the soft dough.

• Make a maple cream cheese dip. Replace the powdered sugar in the dip with 2 tablespoons of maple syrup. The maple-cinnamon combination is outstanding.

• Use pizza dough in a pinch. Store-bought pizza dough is not as rich as the homemade version, but it works if you are short on time. Roll it out, add the filling, twist, and bake at 400°F for 12-14 minutes.

Storage & Reheating

Cinnamon sticks keep at room temperature in a sealed container or zip-top bag for up to 2 days. The cream cheese dip should be stored separately in the refrigerator and keeps for 5 days. Pull the dip out 10 minutes before serving so it softens to a dippable consistency.

To reheat, wrap 2-3 sticks in foil and warm in a 325°F oven for 8-10 minutes. This softens the dough and re-melts the cinnamon sugar filling without drying anything out. Microwaving works for speed (15-20 seconds per stick), but the texture is slightly gummier than the oven method. For longer storage, freeze baked sticks in a single layer, then transfer to a freezer bag. They hold up for 2 months. Reheat from frozen in a 350°F oven for 12-15 minutes wrapped in foil.