Copycat Cinnabon Classic Roll Dough Recipe for Perfect Homemade Cinnamon Rolls

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Cinnabon Copycat Classic Roll Dough (Soft, Fluffy, and Perfect for Swirls!)

If you’ve ever walked through a mall and suddenly caught that warm, sweet, buttery smell that makes you forget everything else… you’ve probably passed a Cinnabon. Today, I’m sharing a Cinnabon-inspired copycat Classic Roll Dough recipe you can make at home. It’s soft, rich, and perfect for those big, bakery-style cinnamon rolls—without needing any pro baking skills. This version is written for the USA home kitchen using simple tools and familiar ingredients, with plenty of tips so your dough turns out pillowy every time.

About Cinnabon and Their Iconic Classic Rolls

Cinnabon is an American bakery chain that became famous for its big, spiraled cinnamon rolls—served warm, dripping with icing, and impossible to resist when you smell them baking. Their Classic Roll is known for:
  • A soft, rich, slightly chewy dough
  • Deep cinnamon-sugar swirls
  • Buttery aroma that hits you before you even see the bakery case
  • Sweet cream cheese frosting that melts into every layer
A quick note: the real Cinnabon recipe is proprietary and closely guarded. This post is for a copycat recipe—our best at-home version created through testing, tasting, and plenty of trial and error. We are not affiliated with Cinnabon, and this is not their official formula.

Why You’ll Love This Cinnabon Copycat Dough Recipe

This copycat Classic Roll dough is:
  • Soft and fluffy – enriched with eggs and butter for that tender bakery-style texture
  • Easy to work with – smooth, stretchy dough that’s not too sticky
  • Perfect for overnight prep – make ahead, chill, then bake fresh in the morning
  • Beginner friendly – step-by-step instructions with simple ingredients
If you’ve ever been nervous about baking with yeast, we’ll walk through it in a calm, simple way. Think of it like waking up your dough with a warm bath and a little sugar—nothing scary.

Ingredients for Cinnabon Copycat Classic Roll Dough

Yield: About 12 large rolls
Serving size: 1 roll (before frosting)

Soft Cinnabon style cinnamon rolls with cream cheese frosting in a baking dish
Homemade Cinnabon-inspired classic roll dough baked into soft, fluffy cinnamon rolls with melted cream cheese frosting

For the dough:
  • 1 cup warm whole milk (about 110°F – warm but not hot)
  • 2 ¼ teaspoons active dry yeast (1 standard packet)
  • ⅓ cup granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon salt
  • 4 to 4 ½ cups all-purpose flour (start with 4 cups, add more as needed)
For a basic cinnamon-sugar filling (optional but highly recommended): For a simple cream cheese icing (optional topping):
  • 4 ounces cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream (to thin as needed)

Equipment You’ll Need

  • 9x13-inch baking dish (or two 9-inch round pans)
  • Large mixing bowl (or stand mixer with dough hook, if you have one)
  • Wooden spoon or spatula
  • Rolling pin (or a clean bottle in a pinch)
  • Measuring cups and spoons
  • Instant-read thermometer (helpful for checking milk temperature)

Food Safety Tips (Especially for Yeast Dough & Dairy)

  • Milk temperature: Keep it around 100–110°F. Too hot (above ~120°F) can kill the yeast.
  • Egg safety: Use fresh eggs; don’t leave raw egg mixtures at room temp for more than 2 hours.
  • Dairy storage: Refrigerate cream cheese frosting and any leftovers within 2 hours of baking.
  • Reheating: Warm baked rolls to about 165°F in the center for best food safety and texture.

Step-by-Step: How to Make Cinnabon-Style Classic Roll Dough

Step 1: Activate the Yeast

1. Warm the milk until it’s about 100–110°F. It should feel like a warm bath—comfortable to the touch, not hot.
2. Pour milk into a large mixing bowl.
3. Stir in the sugar and yeast.
4. Let it sit for 5–10 minutes until the surface looks foamy and bubbly. If it doesn’t foam, your yeast may be old or the milk was too hot or too cold. In that case, start over with fresh yeast.

Step 2: Mix the Enriched Dough

1. Whisk the eggs in a small bowl, then add them to the foamy yeast mixture.
2. Add the melted (but not hot) butter and salt; stir to combine.
3. Add 3 ½ cups of the flour and mix with a wooden spoon or the dough hook on low speed.
4. The dough will be sticky at first. Add more flour, a few tablespoons at a time, until the dough comes together and pulls away from the sides of the bowl.
  • You’re aiming for a soft, slightly tacky dough that doesn’t glue itself to your fingers.

Step 3: Knead the Dough

By hand:
1. Lightly flour your counter.
2. Turn out the dough and knead for about 8–10 minutes, adding light dustings of flour as needed.
3. Use a push-fold-turn motion until the dough is smooth and elastic. It should spring back when you poke it.
By stand mixer:
1. Knead with a dough hook on medium-low for about 6–8 minutes.
2. Stop and scrape down if needed; add a touch more flour if the dough is still very sticky after a few minutes.

Step 4: First Rise

1. Lightly grease a large bowl with oil or nonstick spray.
2. Place the dough in the bowl, turning it once to coat the top.
3. Cover tightly with plastic wrap or a clean kitchen towel.
4. Let the dough rise in a warm, draft-free spot for 1–1 ½ hours, or until doubled in size. A slightly warm (but turned-off) oven or a sunny spot on the counter works well.

Step 5: Make the Cinnamon-Sugar Filling

While the dough rises:
1. In a small bowl, mix the soft butter, brown sugar, cinnamon, and a pinch of salt until it forms a thick paste.
2. Set aside at room temperature so it stays spreadable.

Step 6: Shape the Rolls

1. Once the dough has doubled, gently punch it down to release the air.
2. Turn it out onto a lightly floured surface.
3. Roll it into a large rectangle, about 16 x 20 inches. Aim for an even thickness (around ¼ inch).
4. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border (about ½ inch) along one long edge.
5. Starting from the opposite long side, roll the dough tightly into a log, like a jelly roll.
6. Pinch the seam to seal. To cut clean rolls:
  • Use a sharp knife, or
  • Slide unflavored dental floss under the log, cross the ends on top, and pull to slice.
7. Cut the log into 12 even pieces.
8. Place the rolls in a greased 9x13-inch pan, leaving a little space between each.

Step 7: Second Rise

1. Cover the pan lightly with plastic wrap or a clean towel.
2. Let the rolls rise for 30–45 minutes, or until puffy and almost touching.
  • If your kitchen is cool, this may take closer to an hour.
For an overnight option:
  • Cover tightly and refrigerate the shaped rolls overnight.
  • In the morning, let them sit at room temperature for 45–60 minutes before baking.

Step 8: Bake the Rolls

1. Preheat your oven to 350°F.
2. Bake the rolls for 20–25 minutes, until they’re light golden brown on top and cooked through in the center.
3. The internal temperature should reach about 190–195°F for fully baked yeast rolls. If the tops are browning too fast, cover loosely with foil for the last 5 minutes.

Step 9: Make the Cream Cheese Icing

While the rolls bake:
1. Beat the softened cream cheese and butter together until smooth and creamy.
2. Add powdered sugar and vanilla; mix until smooth.
3. Add 1–2 tablespoons milk or cream, a little at a time, until you reach your desired thickness.
  • Thicker for spreading, thinner for drizzling.

Step 10: Frost and Serve

1. Let the rolls cool for about 5–10 minutes—still warm, but not scorching.
2. Spread or drizzle the icing over the warm rolls so it melts into the swirls.
3. Serve immediately and enjoy that soft, gooey, cinnamon-scented center.

Approximate Nutrition (Per Roll, Without Icing)

These numbers are estimates and will vary based on exact ingredients and portion size.
  • Calories: ~260
  • Carbohydrates: ~38 g
  • Protein: ~6 g
  • Fat: ~9 g
  • Saturated Fat: ~5 g
  • Sugar: ~9 g (filling not included in this estimate, just dough)
  • Fiber: ~1–2 g
  • Sodium: ~220 mg
Adding filling and frosting will increase calories, sugar, and fat, as you’d expect from a classic cinnamon roll treat.

Time Guide: From Start to Finish

  • Prep time (dough + filling + shaping): 35–45 minutes
  • Rising time (total): 1 ½–2 hours
  • Bake time: 20–25 minutes
  • Total time: About 2 ½–3 hours (less hands-on, more waiting)
If you choose the overnight method, your active time is split over two days and feels much easier.

Simple Shortcuts for Busy Home Cooks

Maybe you love the idea of homemade cinnamon rolls, but your schedule says “be realistic.” Here are some ways to simplify:

1. Overnight Fridge Method

  • Make the dough and shape the rolls the night before.
  • Cover tightly and refrigerate.
  • In the morning, let them sit at room temperature 45–60 minutes, then bake.
You still get that fresh-baked aroma for breakfast with zero early-morning effort.

2. Stand Mixer Help

If you own a stand mixer:
  • Let the dough hook do the kneading for 6–8 minutes.
  • You just check the texture and add flour as needed.

3. Make-Ahead Freezer Rolls

  • Shape rolls and place them in a pan lined with parchment.
  • Freeze until solid, then transfer to a freezer bag.
  • To bake, thaw overnight in a greased pan in the fridge, then let rise at room temp and bake as usual.

4. Using Common Tools

No fancy gear? That’s fine:
  • No rolling pin? Use a clean wine bottle or tall drinking glass.
  • No stand mixer? A big bowl and a wooden spoon plus your hands work just as well.

Allergy-Friendly and Special Diet Swaps

Always check labels and talk with a medical professional if you have serious allergies or health concerns. These are general suggestions only.

Gluten-Free Option

  • Use a 1:1 gluten-free all-purpose flour blend that is labeled for yeast baking.
  • Add ½ teaspoon xanthan gum if your blend doesn’t already include it.
  • Gluten-free dough will be softer and may feel more like a thick batter; you may need to pat it into shape instead of rolling traditionally.

Dairy-Free Option

  • Use unsweetened almond, oat, or soy milk instead of whole milk.
  • Swap butter with a good dairy-free butter substitute or refined coconut oil.
  • For icing, use dairy-free cream cheese and plant-based butter, or make a simple glaze with powdered sugar, vanilla, and plant milk.

Vegan Option

Combine the dairy-free swaps above with:
  • Use 2 flax “eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons warm water, rested 5–10 minutes) instead of eggs.
  • Check your sugar and yeast for vegan labeling if that’s important to you.

Paleo-Inspired Option

Classic Cinnabon-style rolls aren’t paleo, but if you’re aiming to reduce refined flour and sugar:
  • Look for almond flour or cassava flour cinnamon roll recipes and use this post for shaping and filling ideas.
  • Sweeten with coconut sugar and use ghee or coconut oil instead of butter.

Tips for Perfect Cinnabon-Style Dough Every Time

  • Don’t rush the rise: Let the dough fully double. Under-proofed dough makes dense rolls.
  • Check the feel, not just the flour count: Start with 4 cups and only add more if the dough is very sticky.
  • Room-temp ingredients: Cold eggs and butter can slow yeast. Let them warm a bit if you can.
  • Warm spot = happy yeast: If your kitchen is cool, try the oven trick: turn it on for 1–2 minutes, then turn it off and let the dough rise inside with the door closed.

Let’s Talk: Did These Rolls Hit the Spot?

Have you tried making Cinnabon-style cinnamon rolls at home before?
  • Did this copycat Classic Roll dough turn out soft and fluffy for you?
  • Did you add nuts, extra cinnamon, or maybe a caramel drizzle?
Scroll down and share your experience in the comments—what worked, what you’d tweak next time, and how fast they disappeared at your house. Your tips help other home bakers, too. And if you loved this recipe, please share it with friends and family on Pinterest, Facebook, or by email. That simple click truly supports our little corner of the internet here at Simply Copycat Recipes.

Copycat & Affiliate Disclaimers

This recipe is a homemade, Cinnabon-inspired copycat. It is not the original Cinnabon formula, and we have no access to or special knowledge of their proprietary recipe or methods. All flavors and techniques here are based on independent testing, public information, and personal taste only. We are not affiliated with, endorsed by, or sponsored by Cinnabon.

Simply Copycat Recipes is an Amazon affiliate. That means we may earn a small commission from qualifying purchases if you buy products through links on our site, at no extra cost to you. This helps us keep testing and sharing new recipes. Thank you for your support.
Location: Georgetown, IN, USA

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