Copycat Cinnabon Cinnamon Rolls

A single Cinnabon Classic Roll costs $6.49 at the mall. This recipe makes 12 massive rolls for about $6 total — that’s $0.50 each instead of $6.49 each. The real secret to Cinnabon’s addictive quality is the bread flour (not all-purpose), a ridiculous amount of butter in the filling, and a cream cheese frosting that’s applied while the rolls are still screaming hot so it melts into every crevice.

Ingredients

For the dough:

• 4 cups bread flour (King Arthur preferred), plus more for dusting
• 1/3 cup granulated sugar
• 1 packet (2 1/4 teaspoons) instant yeast (Fleischmann’s RapidRise)
• 1 teaspoon fine sea salt
• 3/4 cup whole milk, warmed to 110°F
• 1/3 cup warm water (110°F)
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, softened

For the cinnamon filling:

• 1 cup packed dark brown sugar
• 2 1/2 tablespoons ground cinnamon (Vietnamese cinnamon if available)
• 1/3 cup unsalted butter, melted

For the cream cheese frosting:

• 6 ounces cream cheese (Philadelphia brand), softened
• 3 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt

Instructions

1. Make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the warm milk, warm water, and eggs. Mix on low speed for 2 minutes until a shaggy dough forms.
2. Add butter and knead. With the mixer running on medium-low, add the softened butter one tablespoon at a time. Increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
3. First rise. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot (about 75°F) for 1 to 1 1/2 hours, until doubled in size.
4. Prepare the filling. While the dough rises, mix the dark brown sugar and cinnamon together in a bowl. Set aside. Melt the 1/3 cup butter and set it aside to cool slightly.
5. Roll out the dough. Punch down the dough and turn it out onto a lightly floured surface. Roll into a rectangle approximately 16 x 21 inches and about 1/4 inch thick.
6. Apply the filling. Brush the melted butter evenly over the entire surface of the dough, leaving a 1/2-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it gently into the dough with your hands.
7. Roll tightly. Starting from the long edge opposite the bare border, roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1 3/4 inches wide.
8. Second rise. Place the rolls cut-side up in a greased 9x13-inch baking pan, leaving a small gap between each. Cover with plastic wrap and let rise for 30-45 minutes until the rolls are puffy and touching.
9. Bake. Preheat your oven to 350°F. Remove the plastic wrap and bake for 22-25 minutes until the tops are golden brown and the internal temperature reads 190°F. Do not overbake — slightly underdone is better than dry.
10. Make the frosting. While the rolls bake, beat the cream cheese and butter together with an electric mixer until smooth, about 2 minutes. Add the powdered sugar, vanilla, and salt. Beat on low until combined, then increase to medium-high for 1 minute until fluffy.
11. Frost immediately. Spread the frosting generously over the hot rolls the moment they come out of the oven. The heat melts the frosting into the rolls — this is the Cinnabon signature move.

Pro Tips

• Use bread flour, not all-purpose. Bread flour has 12-14% protein compared to all-purpose flour’s 10-12%. This extra gluten development creates the chewy, pull-apart texture that defines Cinnabon rolls. All-purpose flour will give you a cakey roll instead.
• Vietnamese cinnamon is the cheat code. Also called Saigon cinnamon, it has roughly twice the essential oil content of regular cassia cinnamon. The flavor is warmer, sweeter, and more intense. McCormick sells it in most grocery stores.
• Dental floss cuts cleaner than a knife. Slide a length of unflavored floss under the log, cross the ends over the top, and pull. It slices through the soft dough without compressing it, which keeps the spiral structure intact.

The Michelin Twist

Here are some ways to dress it up:

• Brown butter and toasted pecan filling: Brown the filling butter until nutty and amber, then fold in 1/2 cup of finely chopped toasted pecans. The combination of browned milk solids and roasted nuts adds layers of flavor that simple melted butter can’t touch.
• Orange blossom cream cheese frosting: Add 1 teaspoon of orange blossom water and the finely grated zest of one blood orange to the frosting. The floral, citrus notes cut through the sweetness and add a sophisticated Middle Eastern-inspired dimension.
• Individual cast iron presentation: Bake single rolls in 4-inch cast iron skillets, frost tableside, and serve with a small ramekin of espresso crème anglaise for dipping. Restaurant-quality presentation from a $0.50 roll.

Cost Breakdown

Ingredient	Amount	Cost
Bread flour	4 cups	$0.60
Granulated sugar	1/3 cup	$0.10
Instant yeast	1 packet	$0.50
Whole milk	3/4 cup	$0.25
Eggs	2 large	$0.50
Unsalted butter (total)	~3/4 cup	$1.50
Dark brown sugar	1 cup	$0.35
Ground cinnamon	2 1/2 tbsp	$0.40
Cream cheese	6 oz	$1.25
Powdered sugar	1 1/2 cups	$0.30
Vanilla extract	1 tsp	$0.15
Total		$5.90

Compare to $77.88 for 12 rolls at Cinnabon — save 92%

Nutrition (Per Serving)

• Calories: 410
• Protein: 7g
• Fat: 16g
• Carbs: 62g