April 12, 2024

Cinnamon Rolls (A Cinnabon Copycat)

Cinnabon cinnamon rolls are studies in excess. Too much bread, too much sugar, too much cinnamon… In short, they’re heavenly. This version contains instructions for additional dietary preferences or restrictions.

Cinnamon Rolls (A Cinnabon Copycat)

Cinnamon Rolls (A Cinnabon Copycat)

 Serves: 12| Prep Time: 2.5 hours | Cook Time: 30 min


  • 2 package (14 g ) Active Dry or Instant Yeast
  • 1/2 cup (100g) granulated sugar
  • 2 cups (473ml) regular or DF milk, warmed to 105°
  • 2 eggs or 6 Tbsp (75ml) aquafaba
  • 2/3 cup (160 ml) butter or DF margarine, melted
  • 4 2/3 cups Better Batter Flour (choose one):
    • 653g Bread OR
    • 630g Artisan OR
    • 750g Original
  • 1 tsp (6g) salt
  • 1/3 cup (80ml) butter or DF margarine, softened
  • 1 cup (200g) brown sugar, packed
  • 2 1/2 tsp (6.5g) ground cinnamon
  • 3oz (80g) regular or DF cream cheese, softened
  • 1/4 cup (57g) butter or DF margarine, softened
  • 1 1/2 cups (210g) powdered sugar
  • 1/2 tsp (2g) vanilla extract
  • 1/8 tsp (.71 t0 1g) salt



Preheat and Prepare.  Heat oven to 400F. Line a 9x13 inch cake pan with parchment paper.


Combine Ingredients.  Use one of the methods below, depending on the type of yeast you are using:


** Using Active Dry Yeast **:Proof Yeast. In a large bowl or in the bowl of your stand mixer, combine dry yeast and sugar to the warm milk, stirring to combine. Allow 5 – 10 minutes for the Yeast to bloom. Add Remaining Dough Ingredients. Once the yeast has proven, place flour, salt, eggs or aquafaba, and melted butter or margarine to the yeast mixture. Proceed to Mixing instructions.



** Using Instant Yeast **: Stir together the flour, salt, instant yeast and sugar, in a large mixing bowl, or bowl of your electric mixer.  Add the milk, eggs or aquafaba, and melted margarine. Proceed to Mixing instructions.

Mixing Instructions

Combine dough:  If using a mixer, attach a paddle attachment, then stir on low until just combined for a minute, then turn the speed to high and beat for 6-8 minutes.   Begin on low to combine then increase to high speed for 6-8 minutes until dough is cohesive and fluffy. If using hands, use bare hands to stir and 'mush' together ingredients until a dough forms. Knead together in bowl.for 8-12 minutes or until a smooth dough forms.  

Cover bowl with plastic wrap and allow dough to hydrate/rest for 45 to 60 minutes on the counter in a warm place until doubled in size.


Shape. Turn dough onto a rolling mat, cloth, or floured surface and punch down. Roll out into a 16×24 inch surface.


Fill rolls. Roll dough into a 16×21 inch rectangle. Spread dough with softened butter or margarine and sprinkle evenly with sugar, then sprinkle with cinnamon. For best results, leave a 1 1/2 inch edge along one long side of the rectangle, and completely cover the rest of the surface to the edge.

Sprinkle and Roll Up. Once all of the sugar is sprinkled, press down lightly across the sprinkled surface with a spatula or your fingers to ensure the sprinkled mixture adheres to the dough. Starting at the covered long side, roll up dough so that a long coil forms. Pinch the seam and ends of the dough together to seal. You may tuck the ends under the roll if you wish.

Cut and place rolls. Using a thread or serrated knife, cut into 12 even rolls. Place rolls cut side up into prepared pan.


Proof*. Sprinkle or spray rolls generously with water, cover tightly, and let rise in a warm place, about 45 to 60 minutes until about doubled in size. *See Proofing Notes at end of recipe for overnight instructions.

Bake. Place rolls in preheated oven and bake until golden brown, about 15 to 30 minutes.


Prepare Icing. While rolls are baking, beat together cream cheese, 1/4 cup butter or margarine, confectioners sugar, vanilla extract, and salt.


Remove Rolls from oven.  Once removed, spread 1/2 of icing on warm rolls immediately. Cool for about 5 minutes, then spread the remaining icing on the rolls.


Serve warm.

*Proofing Notes:
These rolls can be ‘cold proofed’ overnight in the fridge after being formed and placed into the baking pan. Allow to come to room temperature while the oven heats (about 30 minutes), then bake as directed.

This recipe was originally created by Naomi Poe in October 2017. It was updated with new photo by Jennifer Bigler in December 2022.