Recipe

Copycat Cinnabon Cinnamon Rolls

Soft, gooey cinnamon rolls with a buttery Makara-style filling and tangy cream cheese frosting. Includes an overnight rise for fresh morning rolls plus a same-day option.

By Matt Campbell

•

4.9

A single real photograph of a pan of freshly baked cinnamon rolls with thick cream cheese frosting swirled on top, photographed in warm morning window light with a small offset spatula resting nearby

Jump to Recipe

If you have ever walked past Cinnabon and immediately considered making questionable financial decisions for a box of rolls, same. These are my copycat Cinnabon cinnamon rolls: pillowy dough, a buttery cinnamon filling that melts into the spirals, and that tangy cream cheese frosting that gets into every crack like it pays rent.

We are doing two schedules because real life is real life. There is an overnight rise for low-stress morning magic, plus a same-day version for when you want cinnamon rolls today and your patience is not available.

The big differentiator here is the filling technique. Cinnabon is known for using Makara cinnamon, which has a bold, aromatic flavor. We cannot all casually source the exact proprietary blend, but we can absolutely nail the vibe with a high-cinnamon, butter-rich paste and a small trick for that signature gooey layer.

A single real photograph of cinnamon roll dough rising in a lightly oiled bowl, covered with plastic wrap on a kitchen counter, with a wooden spoon and flour nearby

Why It Works

Soft, bakery-style dough: Enriched with milk, butter, and eggs for a tender, plush bite.
Makara-style cinnamon punch: A high-cinnamon filling that tastes deep and warm, not dusty or flat.
Gooey centers and crisp edges: Rolled tight for spirals, baked in a pan for pull-apart softness, with golden corners.
Two timelines: Overnight proof for fresh morning rolls and a same-day option that still delivers.
Frosting that melts right: Tangy cream cheese frosting you spread on warm rolls so it sinks in a little.

Pairs Well With

Storage Tips

Store and Reheat

Food safety note: Cream cheese frosting is best kept refrigerated. If you are serving the rolls the same day, they can sit out for a short window, but for storage, use the fridge.

Refrigerator: Store frosted rolls in an airtight container for up to 5 days. The dough firms up cold, so plan to reheat.

Room temperature (short holding): If your kitchen is cool, you can keep them out for serving and for a short period the same day, then refrigerate.

Freezer: Freeze unfrosted or frosted rolls up to 2 months. Wrap each roll tightly in plastic wrap, then place in a freezer bag.

Best Reheat Method

Microwave: 15 to 25 seconds per roll. Add 5 to 10 seconds if chilled. This gives you the gooey center.
Oven: Cover with foil and warm at 300°F for 10 to 15 minutes for multiple rolls.

Pro tip: If a roll reheats a little dry, add a tiny swipe of butter on top before warming. It is basically cinnamon roll first aid.

Common Questions

What is Makara cinnamon and how do I replicate it?

Makara is Cinnabon’s branded cinnamon blend known for a strong, sweet-aromatic cinnamon flavor. For a similar profile at home, use a fresh, high-quality cinnamon and go a little heavier than typical recipes. Indonesian-style Korintje cinnamon is often cited as a close “vibe match,” but you do not need anything proprietary to get the bold flavor. Vietnamese (Saigon) cinnamon is also intense, but can read sharper. If you use it, consider blending it half and half with a milder cinnamon.

Why use a paste filling instead of just cinnamon sugar?

A paste (butter + brown sugar + cinnamon) melts into the dough as it bakes, which gives you that gooey, laminated swirl instead of a dry, sandy stripe. It is the difference between “nice homemade” and “wait, did you buy these?”

Can I make these without a stand mixer?

Yes. Use a big bowl and a wooden spoon until it gets shaggy, then knead by hand 8 to 10 minutes. The dough should feel smooth, elastic, and just slightly tacky.

Why did my rolls uncoil or have gaps?

Usually the roll was not tight enough or the dough was over-floured during shaping. Roll firmly, pinch the seam closed, and cut with unflavored dental floss for clean spirals.

How do I know when they are done without drying them out?

Do not overbake. Pull them when the tops are golden and the centers read about 188°F to 192°F. If you are a thermometer person, aim for around 190°F and try not to push past 195°F, which can tip into dry depending on your oven and pan.

Can I do the overnight rise in the fridge?

Yes, and it is the easiest way to get fresh morning rolls. Refrigerate after shaping in the pan, then let them proof at room temperature until puffy before baking.

Can I freeze unbaked rolls?

Yes. Freeze the cut rolls on a parchment-lined sheet until firm, then transfer to a freezer bag. When ready, place in a greased pan, cover, and thaw overnight in the fridge, then proof at room temperature until puffy before baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar)
Stand mixer with dough hook or a large mixing bowl
Rolling pin
Measuring cups and spoons
Kitchen scale (highly recommended for consistent results)
Instant-read thermometer (optional but helpful)
Dental floss or sharp serrated knife for slicing
Offset spatula or butter knife for frosting

The first time I tried to “wing it” on copycat cinnamon rolls, I ended up with something that tasted like a cinnamon-themed dinner roll with trust issues. The fix was not more sugar. It was more strategy. When I started treating the filling like a buttery cinnamon paste and stopped being shy with the cinnamon, everything clicked. Now this is my go-to when I want that mall-bakery hit at home, in sweatpants, with zero line and maximum frosting.

Copycat Cinnabon Cinnamon Rolls

(4.9 Reviews)

Prep Time 30 minutes

Cook Time 22 minutes

Total Time 3 to 4 hours (same-day) or overnight

Servings 12 rolls

Ingredients

Dough

1 cup warm whole milk (105°F to 110°F) (240 g)
2 1/4 teaspoons active dry yeast (1 packet) (7 g)
1/3 cup granulated sugar (67 g)
2 large eggs, room temperature (about 100 g without shells)
1/3 cup unsalted butter, melted and slightly cooled (76 g)
1 teaspoon fine salt (6 g)
4 to 4 1/2 cups all-purpose flour, plus more for dusting (480 to 540 g)

Makara-Style Cinnamon Filling

1/2 cup unsalted butter, very soft (113 g)
1 cup packed light brown sugar (200 g)
2 1/2 tablespoons ground cinnamon (about 18 to 20 g, use a fresh, bold cinnamon; see FAQ)
1 tablespoon cornstarch (8 g) (helps thicken the molten sugar so it stays gooey, not runny)
1/4 teaspoon fine salt (1 to 2 g)
1 teaspoon vanilla extract (optional but cozy) (5 g)

Optional Gooey Bottom Layer

1/3 cup heavy cream, slightly warmed (80 g)

Cream Cheese Frosting

6 ounces cream cheese, softened (170 g)
1/4 cup unsalted butter, softened (57 g)
1 1/2 to 2 cups powdered sugar, sifted if lumpy (180 to 240 g)
1 teaspoon vanilla extract (5 g)
1 to 2 tablespoons milk or heavy cream, as needed (15 to 30 g)
Pinch of salt

Instructions

Make the Dough

Bloom the yeast. In a large bowl (or stand mixer bowl), whisk warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5 to 10 minutes until foamy. If it does not foam, your yeast may be old or the milk may have been too hot or too cool. It is worth starting over now rather than hoping for a miracle later.
Build the dough. Add remaining sugar, eggs, melted butter, and salt. Mix to combine. Add 4 cups flour and mix until a shaggy dough forms.
Knead. Knead with a dough hook 6 to 8 minutes (or by hand 8 to 10 minutes) until smooth and elastic. If it is very sticky, add flour 1 tablespoon at a time. The dough should be soft and slightly tacky, not dry.
First rise. Place dough in a lightly oiled bowl, cover, and let rise 60 to 90 minutes until doubled.

A single real photograph of enriched dough being kneaded in a stand mixer bowl with a dough hook, with the dough pulling away from the sides

Make the Filling

Mix into a paste. In a bowl, combine soft butter, brown sugar, cinnamon, cornstarch, salt, and vanilla. Mash until it becomes a thick, spreadable paste. This is the move for that signature gooey swirl.

Shape the Rolls

Roll out. Gently deflate the dough and roll into a 16x12-inch rectangle, about 1/4-inch thick, on a lightly floured surface.
Spread filling. Spread the cinnamon paste evenly over the dough, leaving a 1/2-inch border on one long edge so you can seal the seam.
Roll tight. Starting from the long side, roll into a snug log. Pinch the seam closed.
Cut. Trim the ends, then cut into 12 even rolls using floss or a serrated knife.
Pan. Grease a 9x13-inch baking dish and place rolls inside with a little space between. Pan note: A smaller pan makes taller, tighter rolls and may need a few extra minutes in the oven.

Choose Your Schedule

Same-Day

Second rise. Cover and let rolls rise 30 to 45 minutes until puffy and touching.
Preheat. Heat oven to 350°F.
Optional gooey layer. Pour warmed heavy cream around the edges and between the rolls, not over the tops, right before baking. It is optional, but it nudges everything into extra-gooey territory.
Bake. Bake 20 to 24 minutes until golden on top and the centers reach about 188°F to 192°F (aim for ~190°F).

Overnight

Refrigerate. Cover the pan tightly and refrigerate 8 to 16 hours.
Warm and proof. In the morning, let the rolls sit at room temperature 45 to 75 minutes until puffy.
Preheat and bake. Heat oven to 350°F. Add the optional warm cream if using (around edges and between rolls), then bake 20 to 24 minutes.

Frost and Serve

Make frosting. Beat cream cheese and butter until smooth. Add 1 1/2 cups powdered sugar, vanilla, and salt. Add a splash of milk or cream to loosen. Add more powdered sugar if you want it thicker.
Frost warm. Let rolls cool 5 to 10 minutes, then spread frosting over the top so it melts into the swirls but still looks like a proper bakery situation.

A single real photograph of warm cinnamon rolls in a baking dish as cream cheese frosting is being spread over the tops with an offset spatula

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes