Clone of a Cinnabon Cinnamon Roll Recipe (2024)

4.80 from 10 votes

🥘Ingredients

Ingredient Notes:

Warm milk- You will need some warm milk that is 110 degrees F. Warm water could be used instead, but milk adds more flavor to the dough.

Butter- Adding butter to the dough will make it richer in taste and a lot more flavorful.

Yeast- You will need some instant or active yeast. Bread machine yeast works great (even if you aren't using a bread machine).

Filling- You will need brown sugar, cinnamon, butter, and salt for a thick and flavorful filling.

Heavy cream- This is added separately and just before baking, but adding warmed heavy cream over the rolls will give them a gooier center when baked.

Cream cheese frosting- We make our own whipped cream cheese frosting using cream cheese, butter, powdered sugar, vanilla, and salt.

For specific ingredients and measurements, please see the recipe card below.

🔪 Instructions for Clone of a Cinnabon

Step 1: In a large mixing bowl, or in the bowl of a stand mixer fitted with the bread hook attachments, combine the warm milk with the yeast and let rest for 5 minutes (Image 1).

Step 2: Add in the eggs, melted butter, salt, and sugar (Image 2). Mix until combined (Image 3).

Step 3: Slowly add in the flour, working in 1 cup of flour at a time until it’s all been combined (Image 4). You may or may not need all of the flour.

Step 4: Mix the flour until the dough is barely combined and looks shaggy. Let rest for 5 minutes (Image 5). Scrape the dough off the sides of the bowl and dough hooks (or wooden spoon).

Step 5: Turn the dough out onto a floured surface (Image 6).

Step 6: Knead the dough for 5-7 minutes or until it’s elastic and smooth. You can knead the dough with your dough hooks in the bowl on medium speed if desired, but note that it’s easier to overwork the dough this way (Images 7&8).

Step 7: Spray a large mixing bowl with nonstick cooking spray, and then place the ball of kneaded dough inside (Image 9).

Step 8: Cover with greased plastic wrap and allow to rest in a warm spot until doubled in size (Image 10&11). Punch down dough (Image 12).

Step 9: Roll the dough out into a thin rectangle about 14x18 inches and ¼ inch thick (Image 13).

Spread your softened butter or margarine evenly over the top of the dough (Image 14).

Step 10: In a small bowl, combine your brown sugar, salt, and cinnamon (Images 15&16). Set aside.

Step 11: Sprinkle the cinnamon sugar over the dough and then spread it out with your hand to get it to cover the entire surface of the dough (Images 17&18).

Starting from one long side of the log and working your way towards the other, form a tightly rolled log (Images 19&20).

Step 12: Slice off both of the ends of the log and then slice the log of rolled dough into 9 or 12 evenly sized pieces, depending on how many rolls you want from this batch.

Step 13: Place the cut rolls into a greased 9x13 baking dish (Image 21).

Step 14: Cover with a greased piece of plastic wrap and place into a warm location to rise until doubled in size (Image 22).

Step 15: Preheat your oven to 400 degrees F.

Step 16: Warm your heavy cream until it’s slightly warmer than room temperature and gently pour it over the top of the rolls, trying to get as much coverage as possible. Pour slowly so it doesn't go over the sides of the baking dish (Image 23). You may not need all of it.

Step 17: Bake in the oven for 15 minutes or until the cinnamon rolls are golden brown (Image 24).

When the cinnamon rolls are removed from the oven, begin making the frosting.

Step 18: In the bowl of the stand mixer or in a large mixing bowl with an electric mixer and beaters, add all of the frosting ingredients together and beat on high for 8-10 minutes (Images 25&26). Don't skimp on the time!

Step 19: Spread the cream cheese frosting over the warm cinnamon rolls until they're fully covered (Images 27&28). Refrigerate any leftover frosting.

Wait a minute or two for the rolls to cool down, and then dig in and enjoy!

🍞 How to Knead Dough

Kneading dough by hand is preferred for better control over texture and avoiding overworking. Follow these steps:

1. Place the dough on a floured surface.
2. Use both hands to roll it out into an oval shape, then fold half of it over the other half.
3. Apply pressure as you roll it back out, then fold again. Repeat this process, rotating the dough occasionally.
4. Continue kneading for about 10 minutes until the dough becomes smooth and elastic.

Signs that the dough is ready:

• It doesn't tear easily when stretched between fingers.
• It exhibits elasticity, quickly bouncing back when poked with a finger.

🥖 How Long to Proof Dough

The time needed for dough proofing varies depending on factors like weather, ingredient temperatures, and yeast freshness. On average, it can take 1 to 3 hours, but sometimes as little as 30 minutes under optimal conditions.

To gauge proofing, aim for the dough to double in size rather than adhering strictly to a time frame.

Tips for successful proofing:

1. Cover the dough bowl with greased plastic wrap to prevent drying and retain heat.
2. Choose a warm environment for proofing, like preheating the oven to 200°F, then turning it off and placing the covered dough inside until doubled in size.
3. Alternatively, use a closed microwave, oven with only the light on, or a warm kitchen countertop on a sunny day.

⏲️Make Ahead Instructions

Prepare the clone of a Cinnabon cinnamon rolls in advance by following these steps:

1. Preparation for Overnight Rise or Freezing:
   • After the second rise, cover the pan with plastic wrap.
   • For an overnight rise, refrigerate for up to 8 hours. Do not exceed 12 hours.
   • For freezing, once rolls are solid, transfer to an airtight container for up to 3 months.
2. Thawing and Preparing for Baking:
   • For overnight rise: Let the pan sit on the counter for an hour as the oven preheats.
   • For frozen rolls: Thaw overnight in the fridge or for several hours on the counter until doubled.
3. Baking:
   • Allow the pan of cinnamon rolls to sit on the counter for at least 30 minutes to one hour before baking.
   • If using a glass baking dish, ensure proper tempering by gradually increasing its temperature before baking to prevent cracking or shattering.

👩🏻‍🍳 Storage

• Refrigeration: Store them in an airtight container in the fridge for up to 5 days for food safety reasons.
• Freshness: Enjoy them within this timeframe for the best taste and texture.

🍳 Reheating

For a fresh and warm feel, microwave the clone of a Cinnabon cinnamon rolls for 30-45 seconds. This should restore their deliciousness and warmth.

What is bread machine yeast?

Bread machine yeast is an active yeast sold in stores in little glass jars in the baking aisle. Sometimes it's a cheaper option than buying the packets individually but it's exactly the same thing as what's in the active yeast packets, and you can use either.

Why is there heavy cream added to the pan?

The heavy cream is an optional ingredient and step, but it helps to give the cinnamon rolls that golden brown color and the gooey centers. It helps to keep the moisture in the pan so that the rolls turn out a little gooier in the centers. But once again, totally optional. I make it both ways and they're great with and without.

Can I use bread flour?

Yes, you can! Bread flour may even give you a little fluffier of a bread roll when it's done too. All-purpose flour is great because it's so easy to get your hands on, but bread flour is awesome when it comes to baking bread.

Why do I have to whip the frosting for so long?

Okay, maybe you can skip a few minutes- but the goal is to get it light and fluffy. You know Cinnabon has those little containers of whipped frosting to buy and that they cover their rolls in it too, so why wouldn't we try to get ours to as close of a match as possible?

Clone of a Cinnabon

You won't want to venture to the mall again after eating these clone of a Cinnabon cinnamon rolls! They're ooey gooey, melt in your mouth delicious and packed with the cinnamon flavor and tenderness that you expect and crave.

Servings: 12 rolls

Calories: 549kcal

Cost Recipe $6.89 / Serving $0.57

Nutritional Information

Serving: 1roll | Calories: 549kcal | Carbohydrates: 82.8g | Protein: 9.9g | Fat: 20.9g | Saturated Fat: 12.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 83.9mg | Sodium: 353.8mg | Potassium: 204.9mg | Fiber: 3.9g | Sugar: 42.5g | Vitamin A: 182.3IU | Vitamin C: 0.1mg | Calcium: 90.2mg | Iron: 2.8mg

Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.