Clone of a Cinnabon Recipe

Review Rewritten: These rolls are delicious! I tried a little experiment with my batch and discovered that after shaping them and placing them in the greased pan, they can rest in the fridge overnight, covered. In the morning, you can simply pop them in the preheated oven for a quick breakfast. They also freeze well unbaked (I divided mine into 2 8-inch square disposable pans with 6 rolls in each). Just refrigerate the night before and bake in the morning for a convenient treat on chilly mornings. I was initially worried that they didn't double in size before baking, but they rose perfectly in the oven. This method is much easier than waking up 3 hours before breakfast!

I prepare these rolls by placing them in a baking dish and covering them with plastic wrap before refrigerating them overnight. The next day, I bake them straight from the cold oven at 350°F for 25-30 minutes. No need to let them come to room temperature. I follow this method with other yeast rolls and breads as well. For the frosting, I use Neufchâtel cheese for a lower-fat option. I drop spoonfuls of frosting (enough for 1-2 rolls) onto wax paper, freeze them, then individually wrap the frozen frosting drops in plastic wrap. These go into a plastic bag and back to the freezer until needed. This way, I can use the entire 8 oz package of cream cheese (along with 2/3 cup butter, 4 cups powdered sugar, 1-1/2 tsp vanilla, and 1/3 tsp salt). Any extra rolls can be frozen and reheated in the microwave, which still tastes great. The frozen frosting thaws quickly with a little heat, making it convenient for use when needed.

I absolutely adored this recipe! Not having a bread machine (mainly because I prefer making a large batch at once), I opted to double the recipe. I started by dissolving the milk and sugar before adding the yeast, then allowing it to get foamy on top. Next, I mixed in the salt, eggs, and oil, using a regular mixer to gradually incorporate the flour. Switching to bread hooks for kneading, I eventually finished by hand. An excellent tip to prevent sticking or dryness is using butter-flavored cooking spray instead of flour. After letting the dough rise, I proceeded with the remainder of the recipe as usual. The resulting cinnamon rolls were incredibly delicious and fluffy. I froze some, allowing me to reheat them in the microwave for a fresh-from-the-oven taste anytime!

My trim father-in-law polished off 6 batches of these in just over a week. They are absolutely delicious and have turned me into the star of potlucks and brunches. I prefer to reduce the sugar a bit in the dough. When swapping all-purpose flour for bread flour, be cautious! All-purpose flour has lower protein content and absorbs less liquid, so you may need to increase the amount slightly to prevent the dough from becoming too soft. Avoid letting your all-purpose dough rise excessively, as it is not as robust as bread flour dough and may collapse more easily. I've also tested using butter versus margarine. The hydrogenated oil in margarine gives the bread a lighter texture compared to butter. If you run out of margarine, consider using shortening as a substitute – it works better than butter. The bread turned out lightest when baked on a pizza stone.

I made this recipe without a bread machine and it still came out fantastic! I simply used rapid rise yeast, mixed the dough by hand, covered it, and let it rise in my oven which I preheated to 200 degrees and then turned off. I prepared the rolls the night before, covered them, and stored them in the fridge. The next morning, I let them sit at room temperature for about 30 minutes before baking as instructed. They turned out perfectly! Thank you, Marsha!

This recipe is fantastic! As there are only two of us at home, I like to slice the rolls, place them in a greased pan in a single layer, and freeze them. After they are frozen, I transfer them to a freezer bag. This way, I can easily cook 1 or 2 rolls at a time by taking them out the night before and allowing them to rise.

The recipe was very easy to follow and incredibly simple to make. I enjoyed making it and everyone who tried the dishes loved them.

Thank you for sharing this recipe! My family and friends absolutely love it 😄 They say it's even better than Cinnabon!

Flawless every time.

My older sister used to work at Cinnabon 25-28 years ago. According to her, the secret ingredient that makes Cinnabons so special is a dash of lemon juice (around 1/4 - 1/2 teaspoon) in the frosting. You're welcome.

The dough was excellent and had a lovely soft texture. I decided to enhance it by incorporating 1/4 teaspoon of cream of tartar.