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Cinnabon Cinnamon Rolls (But Better)

Homemade cinnamon rolls are special thing that is easily attainable by most. Now Making Cinnabon cinnamon rolls may prove to be just as...

Homemade cinnamon rolls are special thing that is easily attainable by most. Now Making Cinnabon cinnamon rolls may prove to be just as easy if not easier. Will we be able to defeat the coveted king of cinnamon rolls?




  • 4 cups (580g) all-purpose flour

  • 1/2 cup (107g) granulated sugar

  • 3/4 tsp (6g) fine sea salt

  • 1/3 cup (84g) butter

  • 1 cup (235g) lukewarm whole milk

  • 21/4 tsp (7g ) instant yeast

  • 2 eggs

  • 1 egg yolk


  • 1 cup (225g) brown sugar

  • 1 Tbsp (14g) muscovado sugar

  • 2.5 Tbsp (17g) cinnamon

  • 1/3 cup (84g) butter

Vanilla bean Cream Cheese Glaze:

  • 4 oz (115g) cream cheese

  • 3/4 (90g) cups powdered sugar

  • 1 vanilla bean

  • 3 Tbsp (45ml) whole milk



  1. In a stand mixer bowl, whisk together all-purpose flour, granulated sugar, and fine sea salt.

  2. Add in softened unsalted butter. Blend in using two forks.

  3. In a separate container, whisk together lukewarm whole milk and instant yeast.

  4. Using the dough hook attachment set on medium-low speed, add in yeast mixture, whole eggs, and egg yolk. Mix for 2-3 minutes.

  5. On a lightly floured work surface and knead for 30-60 seconds. Plop into a greased bowl and cover with plastic wrap, let rise for 90 minutes.

  6. Once dough is ready, mix together brown sugar, muscovado sugar, and cinnamon.

  7. Dump dough out onto a lightly floured surface flattening it into a large rectangle.

  8. Spread softened unsalted butter across the whole rectangle then sprinkle the cinnamon sugar evenly across the whole dough.

  9. Tightly roll from the bottom all the way to the top. Slice into 2” thick segments

  10. Grease a 9x13 baking dish, line the bottom of the pan the rolls and cover with plastic wrap once filled. Let rise at room temperature for 30-45 minutes.

  11. Bake in a 375F preheated oven for 15-20 minutes. Let cool in the container for 15 minutes.

  12. For the filling, beat together cream cheese then blend in powdered sugar until smooth. Whisk in whole milk until smooth then add in half scraped vanilla bean and whisk together.

  13. Drizzle the glaze on top of the cinnamon rolls and serve.


How Ward
How Ward
a day ago

I've only eaten Cinnabon twice. I don't remember their rolls being nearly this delicious. Clearly fresh is always best but these blew me away. This recipe will now be my go-to.


David Garcia
David Garcia
Jun 27

I've used this recipe for years and made one major adjustment that has taken these rolls to the next level. Before placing the rolls in the oven to bake, pour one cup of heavy cream in the baking pan in between the cracks and crevices of each roll. As they bake the heavy cream will evaporate and you'll be left with the gooey texture of a cinnabon style roll (but 1000x better). As an added bonus, the cream prevents the rolls on the edge of the pan from getting too hard or dry from contact with the hot pan.


Christian Leavitt
Christian Leavitt
Jun 24

These were outstanding cinnamon rolls - soft and fluffy with a generous amount of cinnamon sugar filling. I doubled the quantity of glaze to have a bit extra to swirl on top after the rolls are coated the first time, an adjustment I would recommend making.


Joel Chandler
Joel Chandler
Jun 10

Can I use sourdough starter instead of instant yeast?

Also if I don’t have a vanilla bean, I would imagine I can use extract. How much you think?

Jun 13
Replying to

probably 1 teaspoon


kacper majerczak
kacper majerczak
Apr 19

Best recipe i could ever find it boosted my self-confidence


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