Homemade Cinnabon Rolls Recipe

These homemade Cinnabon-style rolls are the kind of thing you make when you want the house to smell good for hours and breakfast to feel a little slower. They’re soft, rich, and generously frosted—the kind of rolls you pull apart while they’re still warm and slightly messy. I usually save these for weekends or special mornings when there’s time to let the dough rise and no rush to be anywhere.

I wanted a cinnamon roll that leaned into softness and flavor instead of being overly bread-like. After a few batches that were either too dry or not gooey enough, this version finally hit the balance I was looking for. The dough is tender, the filling is rich without being overwhelming, and the frosting melts right into every swirl.

Recipe Origin or Trivia

Cinnabon-style rolls became popular for their ultra-soft texture, heavy cinnamon filling, and signature cream cheese frosting. Unlike traditional cinnamon rolls, this style emphasizes richness and indulgence over restraint.

Why You’ll Love This Recipe

• Soft, pillowy dough: Tender all the way through
• Rich cinnamon filling: Warm and comforting
• Creamy frosting: Melts into the rolls
• Bakery-style results: At home
• Perfect for special mornings: Feels intentional
• Freezer-friendly: Great for planning ahead
• Crowd-pleasing: Always disappears fast

Chef’s Pro Tips for Perfect Results

• Use warm, not hot milk: Protects the yeast
• Don’t rush the rise: Texture depends on it
• Roll dough evenly: Consistent baking
• Frost while warm: Helps frosting melt in

Kitchen Tools You’ll Need

1. Large mixing bowl: For dough
2. Measuring cups and spoons: Accuracy matters
3. Rolling pin: Even dough
4. Sharp knife or floss: Clean cuts
5. 9×13-inch baking dish: Holds rolls snugly

Ingredients in This Recipe

1. All-purpose flour: Forms the structure
2. Active dry yeast: Helps the dough rise
3. Granulated sugar: Light sweetness and yeast fuel
4. Salt: Balances flavor
5. Warm milk: Adds richness and softness
6. Eggs: Create tender dough
7. Butter: Adds richness to dough and filling
8. Brown sugar: Deep sweetness for the filling
9. Ground cinnamon: Signature flavor
10. Heavy cream (optional): Poured over rolls for extra softness

Cream Cheese Frosting

1. Cream cheese: Tangy and smooth
2. Butter: Adds richness
3. Powdered sugar: Sweetens and thickens
4. Vanilla extract: Rounds out flavor

Ingredient Substitutions

• Whole milk → plant-based milk: Use unsweetened
• Butter → vegan butter: Works well
• Active dry yeast → instant yeast: Skip proofing step
• Heavy cream → half-and-half: Still adds moisture

Ingredient Spotlight

• Cinnamon: Warm, aromatic, and essential
• Cream cheese: Balances the sweetness perfectly

Homemade Cinnabon Rolls

These cinnamon rolls are made by rolling out sweet yeasted dough, spreading a cinnamon-sugar filling, and then baking until golden. The final result is soft, tender rolls with a sticky, gooey cinnamon-sugar center and a lightly browned exterior. They are served warm, often topped with icing or glaze for extra sweetness.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method

Ingredients

  

• All-purpose flour: Forms the structure
• Active dry yeast: Helps the dough rise
• Granulated sugar: Light sweetness and yeast fuel
• Salt: Balances flavor
• Warm milk: Adds richness and softness
• Eggs: Create tender dough
• Butter: Adds richness to dough and filling
• Brown sugar: Deep sweetness for the filling
• Ground cinnamon: Signature flavor
• Heavy cream optional: Poured over rolls for extra softness
• Cream Cheese Frosting
• Cream cheese: Tangy and smooth
• Butter: Adds richness
• Powdered sugar: Sweetens and thickens
• Vanilla extract: Rounds out flavor

Equipment

• Large mixing bowl: For dough
• Measuring cups and spoons: Accuracy matters
• Rolling pin: Even dough
• Sharp knife or floss: Clean cuts
• 9×13-inch baking dish: Holds rolls snugly

Method

 

1. Activate yeast: Combine warm milk, sugar, and yeast until foamy
2. Mix dough: Add eggs, butter, salt, and flour until soft dough forms
3. Knead: Until smooth and elastic
4. First rise: Cover and let rise until doubled
5. Roll dough: Into a large rectangle
6. Add filling: Spread butter, sprinkle brown sugar and cinnamon
7. Roll tightly: Starting from the long edge
8. Slice: Cut into even rolls
9. Second rise: Arrange in baking dish and let rise again
10. Bake: Until lightly golden
11. Prepare frosting: Beat all frosting ingredients until smooth
12. Frost: Spread over warm rolls

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Make-Ahead and Storage Tips

• Overnight option: Refrigerate after shaping
• Refrigerate leftovers: Up to 4 days
• Freeze unfrosted rolls: Up to 2 months
• Reheat gently: Microwave or oven

How to Serve This Dish

• Warm: Best texture and flavor
• With coffee: Classic pairing
• For brunch: Centerpiece-worthy

Creative Leftover Transformations

• Cinnamon roll bites: Cut and reheat
• French toast bake: Use leftover rolls
• Ice cream topping: Warm pieces slightly

Additional Tips

• Measure flour carefully: Spoon and level
• Use room-temperature eggs: Better dough texture
• Don’t skimp on filling: It matters

Make It a Showstopper

• Extra frosting swirl: Right before serving
• Serve in the baking dish: Cozy and inviting
• Add a light cinnamon dust: Visual finish

Variations to Try

• Pecan cinnamon rolls: Add chopped pecans
• Orange glaze rolls: Add orange zest to frosting
• Pumpkin spice version: Add spice blend to filling
• Mini rolls: Perfect for sharing
• Chocolate cinnamon rolls: Add chocolate chips

FAQ’s

1. Can I make these ahead?: Yes, overnight rise works well
2. Do I need a stand mixer?: No
3. Why are my rolls dense?: Dough was under-risen
4. Can I freeze baked rolls?: Yes
5. Do these reheat well?: Very well
6. Can I reduce the sugar?: Slightly, but flavor changes
7. Is heavy cream necessary?: Optional but recommended
8. Can I use bread flour?: Yes, slightly chewier
9. How do I keep them soft?: Don’t overbake
10. Are these very sweet?: Yes, intentionally

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.