Clone of a Cinnabon: Homemade Cinnamon Rolls That Rival the Real Thing

Clone of a Cinnabon: Bakery-Style Cinnamon Rolls at Home

Ever walked by a Cinnabon store and felt mesmerized by the intoxicating aroma of fresh-baked cinnamon rolls? Now you can bring that experience into your own kitchen with this much-loved ‘Clone of a Cinnabon’ recipe. Crafted to closely mimic the legendary bakery treat, these homemade cinnamon rolls are delightfully soft, sweet, and swirled with spiced sugar. Following the steps below, you’ll discover how to achieve that iconic Cinnabon flavor and texture, right from your home oven.

Ingredients

Here’s what you’ll need to recreate these world-famous cinnamon rolls. Gather your ingredients before you begin for a smooth baking experience.

• For the Dough:
  • 1 cup warm milk (about 110°F/43°C)
  • 2 large eggs, room temperature
  • 1/3 cup margarine or unsalted butter, melted
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons active dry yeast
• For the Filling:
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup unsalted butter, softened
• For the Frosting:
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Step-by-Step Directions

Follow these detailed instructions to bake soft, fluffy, and gooey cinnamon rolls that are sure to impress.

1. Prepare the Dough

• In a bread machine: Place ingredients in the pan in the order recommended by the manufacturer, typically starting with liquids, then dry ingredients, and yeast last. Select the dough cycle and let the machine do the work.
  Alternatively, use a stand mixer: Combine warm milk and sugar in the bowl, sprinkle yeast over, and let sit for 5-10 minutes until foamy. Add melted butter, eggs, salt, and flour; knead until smooth and elastic, about 5-7 minutes. Cover and let rise until doubled, 1 to 2 hours.

2. Prepare the Filling

• Mix brown sugar and cinnamon in a small bowl.
• Soften butter until spreadable.

3. Roll and Fill the Dough

• Turn dough onto a floured surface. Roll into a 16×21-inch rectangle.
• Spread softened butter evenly over dough’s surface.
• Sprinkle brown sugar-cinnamon mixture evenly on top.

4. Shape and Slice the Rolls

• Starting at a long edge, roll dough up tightly into a log.
• Cut into 12 even rolls using a sharp knife or dental floss to avoid squishing the rolls.

5. Second Rise

• Arrange the rolls in a greased 9×13-inch baking pan or on a rimmed baking sheet.
• Cover with a damp towel and let rise in a warm place until nearly doubled, about 30 to 45 minutes. Rolls should be puffed and almost touching.

6. Bake

• Preheat oven to 350°F (175°C).
• Bake for 20 to 25 minutes, or until rolls are golden brown and centers are cooked through. Do not overbake—soft, gooey rolls are the goal!

7. Make the Cream Cheese Frosting

• While rolls are baking, beat together cream cheese and butter until light and fluffy.
• Add confectioners’ sugar, vanilla, and salt. Beat until smooth and creamy.
• For a softer, spreadable frosting, add a splash of milk if needed.

8. Frost and Serve

• Spread generous amounts of frosting on warm rolls straight out of the oven for maximum gooeyness.
• Serve immediately for best texture and flavor.

Tips for Perfect Cinnamon Rolls

• Use fresh yeast: Old yeast can cause flat rolls. Always check the expiration date.
• Don’t overheat the milk: Keep it around 110°F/43°C to activate, not kill, the yeast.
• Roll tightly but gently: This helps keep the swirl defined without squeezing out the filling.
• Proofing tip: For a warm proofing environment, place rolls in an oven with only the light on.
• Cut with floss: Dental floss (plain, unflavored) produces cleaner slices than a knife.

Storing and Reheating

Keep leftover cinnamon rolls soft and flavorful with proper storage techniques:

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store for up to 5 days; reheat before serving.
• Freezing: Freeze unfrosted rolls for up to 2 months. Thaw and warm before frosting.
• To reheat: Warm rolls in the microwave for 15-20 seconds or in a low oven until soft and gooey.

Nutrition Information

Nutrition figures are approximate and may vary based on specific brands and measurements used.

Clone of a Cinnabon vs. Other Cinnamon Rolls

FAQs

Can I make the dough ahead of time?

Absolutely! After shaping the rolls and placing them in the pan, cover tightly and refrigerate overnight. Let them come to room temperature and rise until puffy before baking the next morning for fresh, warm cinnamon rolls without the early wakeup call.

Can I make this recipe without a bread machine?

Yes. The dough can be mixed and kneaded by hand or with a stand mixer fitted with the dough hook. Follow the same rising and shaping instructions for best results.

What can I substitute for cream cheese in the frosting?

Neufchatel cheese (a lower-fat cream cheese alternative) works well. For a non-dairy version, try a thick vegan cream cheese or a vanilla icing made with plant-based butter.

How do I get gooey centers like the ones from Cinnabon?

Don’t overbake—pull from the oven when the tops are just golden. Generous filling and a thick layer of frosting help lock in moisture for that gooey texture.

Can I freeze baked cinnamon rolls?

Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then reheat and frost before serving for best results.

How do I make these rolls healthier?

Use whole-wheat pastry flour for part of the dough, cut back on sugar, or substitute Neufchatel cheese in the frosting. Some bakers add chopped nuts or raisins for more nutrition and texture.

Expert Baking Tips for Success

• Measure flour accurately: Spoon it into your measuring cup and level it off for best results.
• Allow for adequate rising: The dough should be nearly doubled after resting to ensure light, fluffy rolls.
• Use real butter for the richest flavor, but margarine is a close substitute if you prefer the classic Cinnabon taste.
• Add extra cinnamon in the filling if you prefer a spicier roll.
• Double the frosting if you love your rolls extra gooey and sweet!

Troubleshooting

• My rolls didn’t rise: Check your yeast is fresh and the milk wasn’t too hot. Rising in a warm, draft-free spot makes a big difference.
• Rolls are dry: Overbaking is the usual culprit. Try baking for a shorter time and covering with foil if tops brown too quickly.
• Sticky dough: Add a tablespoon of flour at a time until workable. The dough should be soft, not stiff.

Variations and Add-Ons

• Pecans or Walnuts: Sprinkle chopped nuts onto the filling for crunch and flavor.
• Raisins: Scatter over the filling layer for a fruity twist.
• Chocolate chips: Add mini chips for a melty, decadent upgrade.

Conclusion

Making a batch of these Clone of a Cinnabon cinnamon rolls fills your kitchen with a bakery’s sweet scent and delivers a warm, gooey treat that rivals the mall favorite. With a little time and care, you can master this recipe and wow friends and family for breakfast, holidays, or any sweet occasion. Give in to the swirl!

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

Read full bio of Srija Burman