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

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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

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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.