Copycat Schlotzsky’s Cinnabon Cinnamon Roll Recipe
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| Bake a pan of soft, gooey copycat Schlotzsky’s Cinnabon cinnamon rolls and let the warm cinnamon swirls and melty cream cheese frosting do the rest. |
If you’ve ever walked past Schlotzsky’s and caught that warm, sweet smell of cinnamon and fresh-baked dough, you know exactly why these rolls are so hard to forget. This copycat Schlotzsky’s Cinnabon Cinnamon Roll recipe brings that same soft, gooey, bakery-style treat right into your home kitchen.
These cinnamon rolls are fluffy, rich, buttery, and covered in a smooth cream cheese frosting that melts into every swirl. The best part? You do not need to be a professional baker to make them. I’ll walk you through it step by step in a simple way, so even if homemade dough sounds a little scary, you can still pull this off.
If you’re looking for a homemade cinnamon roll recipe, a Cinnabon copycat recipe, or a Schlotzsky’s cinnamon roll inspired recipe, you’re in the right place.
Why People Love Schlotzsky’s and Their Cinnamon Rolls
Schlotzsky’s is well known across the USA for its sandwiches, baked goods, and cozy deli-bakery feel. While many people stop in for lunch, plenty of fans know the real hidden treasure is dessert. Their cinnamon rolls have that classic bakery magic: a soft, pillowy center, buttery layers, a deep brown cinnamon-sugar swirl, and a creamy, sweet topping that drips into every bite.
And yes, Cinnabon is a trademarked name, so this is an inspired-by copycat recipe, not the official one. We’re not claiming to represent Schlotzsky’s or Cinnabon, and this recipe is based on home kitchen testing and flavor inspiration only.
What makes this style of cinnamon roll so iconic? It’s all about contrast. The dough is tender and light. The filling is dark, sweet, and a little sticky. Then the frosting adds that cool, creamy finish. It’s like wrapping a bakery hug around your morning coffee.
What Makes This Copycat Cinnamon Roll So Good
There are a few small things that make a big difference here:
- Enriched dough with milk, butter, and eggs for a soft texture
- Brown sugar and cinnamon filling for that deep, warm flavor
- Heavy cream before baking to help create extra gooey rolls
- Cream cheese frosting spread over warm rolls so it melts into the swirls
If you’ve ever wondered why bakery cinnamon rolls seem softer than homemade ones, this is the trick. Think of the dough like a pillow. You want it soft and springy, not dense and dry.
Ingredients
Servings: 12 cinnamon rolls
Prep time: 30 minutes active time
Rise time: 1 hour 30 minutes to 2 hours
Bake time: 25 to 30 minutes
Total time: About 2 hours 30 minutes to 3 hours
For the dough:
- 1 cup whole milk, warmed to about 105°F to 110°F
- 2 1/4 teaspoons active dry yeast, 1 packet
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
For the filling:
- 1 cup packed brown sugar
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup unsalted butter, very soft
For the gooey bake finish:
- 1/2 cup heavy cream
For the cream cheese frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk, as needed for spreading
Kitchen Tools You’ll Need
- Large mixing bowl
- Stand mixer with dough hook, optional but helpful
- Rolling pin
- 9x13-inch baking dish
- Measuring cups and spoons
- Sharp knife or unflavored dental floss for slicing rolls
- Instant-read thermometer, helpful for yeast and baking checks
How to Make Copycat Schlotzsky’s Cinnabon Cinnamon Rolls
Step 1: Wake up the yeast.
Pour the warm milk into a large bowl. It should feel warm, not hot. If the milk is too hot, it can kill the yeast. Aim for 105°F to 110°F. Stir in the yeast and a spoonful of the sugar. Let it sit for about 5 to 10 minutes.
You’re looking for a foamy top. If it doesn’t foam, your yeast may be old or the milk may have been too hot or too cool. It’s better to start over here than to fight dough that won’t rise later.
Step 2: Mix the dough.
Add the rest of the sugar, eggs, melted butter, and salt to the yeast mixture. Stir until combined. Then add 4 cups of flour, one cup at a time, mixing as you go.
Once the dough starts to come together, knead it for about 8 to 10 minutes by hand, or 5 to 7 minutes with a dough hook. The dough should be soft, slightly tacky, and smooth. If it sticks heavily to your hands or the bowl, add a little more flour, 1 tablespoon at a time.
Step 3: Let the dough rise.
Place the dough in a lightly greased bowl. Cover it with a clean towel or plastic wrap. Set it in a warm spot and let it rise until doubled in size, about 1 to 1 1/2 hours.
A warm but turned-off oven with the light on can help if your kitchen is cool.
Step 4: Make the cinnamon filling.
In a medium bowl, mix the brown sugar and cinnamon together. Set it aside. Make sure the butter for the filling is very soft so it spreads easily without tearing the dough.
Step 5: Roll out the dough.
Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll it into a rectangle about 16 by 12 inches.
Try to keep the thickness even. It does not need to be perfect. Homemade rolls have charm.
Step 6: Add the filling.
Spread the soft butter all over the dough, leaving about a 1/2-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter.
Press it down lightly with your hands so it stays in place when you roll the dough up.
Step 7: Roll and cut the cinnamon rolls.
Starting from the long side, roll the dough up tightly into a log. Cut into 12 even pieces. A sharp knife works, but unflavored dental floss gives very clean slices. Just slide it under the log, cross it over the top, and pull.
Step 8: Arrange in the baking dish.
Grease a 9x13-inch baking dish. Place the rolls inside with a little space between them. Cover and let them rise again for 30 to 45 minutes, until puffy.
Step 9: Add the heavy cream.
Right before baking, pour the heavy cream evenly around and over the rolls. This sounds unusual, but it helps create that extra soft, gooey texture people love in a bakery-style cinnamon roll recipe.
Step 10: Bake.
Preheat your oven to 350°F. Bake the rolls for 25 to 30 minutes, or until lightly golden on top.
For doneness, the center rolls should not look raw or doughy. If you want to be extra careful, the middle of the baked dough should reach about 190°F on an instant-read thermometer.
Step 11: Make the frosting.
While the rolls bake, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla. Mix until creamy. Add 1 to 2 tablespoons of milk if needed for a softer, spreadable frosting.
Step 12: Frost while warm.
Let the rolls cool for about 5 to 10 minutes. Then spread the frosting over the warm rolls. It will melt into the swirls a bit, and that’s exactly what you want.
Food Safety Tips
Baking is cozy, but food safety still matters.
- Warm milk should be 105°F to 110°F so the yeast activates without dying.
- Use clean bowls and tools when working with raw eggs and dough.
- Bake until the center rolls are fully cooked. The internal temperature should be around 190°F for enriched dough.
- Because the frosting contains cream cheese, store leftovers in the refrigerator.
- Do not leave frosted rolls at room temperature for more than 2 hours.
Approximate Nutrition Per Serving
This is an estimate for 1 roll, based on 12 servings.
- Calories: 430
- Carbs: 61g
- Protein: 6g
- Fat: 18g
- Saturated Fat: 10g
- Sugar: 31g
- Sodium: 210mg
Tips for the Best Homemade Cinnamon Rolls
- Do not overflour the dough. Soft dough makes soft rolls.
- Use room temperature eggs. This helps the dough mix more smoothly.
- Let the rolls rise until puffy. If they look tight and small, give them more time.
- Frost while warm, not hot. Too hot and the frosting fully runs off. Warm is perfect.
- Measure flour carefully. Spoon it into the measuring cup, then level it off.
One small extra tip from my kitchen: I like to set the butter and cream cheese out early, then make coffee while the dough rises. It turns the whole process into a slow, happy morning.
Easy Time-Saving Options
If you want the flavor without making everything from scratch, here are a few shortcuts.
Use frozen bread dough:
- Thaw according to package directions
- Roll it out, add the filling, shape the rolls, and continue with the recipe
Make-ahead overnight cinnamon rolls:
- After cutting and placing the rolls in the pan, cover tightly and refrigerate overnight
- The next morning, let them sit at room temperature for 45 to 60 minutes before baking
Use store-bought frosting in a pinch:
- If you are short on time, plain or cream cheese frosting from the store works
- Add a tiny splash of vanilla to make it taste a bit more homemade
Allergy-Friendly and Diet Preference Modifications
One of the best things about a homemade copycat cinnamon roll recipe is that you can adjust it to fit your needs. Here are some helpful options.
Gluten-free:
- Use a good quality 1-to-1 gluten-free flour blend made for yeast baking
- Check that your yeast is gluten-free
- Expect the dough to be a little softer and less stretchy than regular dough
- You may need to bake a few minutes longer, so check the center carefully
Dairy-free:
- Use unsweetened almond milk, oat milk, or soy milk in place of whole milk
- Use dairy-free butter sticks for the dough, filling, and frosting
- Swap the heavy cream for full-fat canned coconut milk or a rich dairy-free creamer
- Use dairy-free cream cheese for the frosting
Egg-free:
- Replace each egg with 1/4 cup unsweetened applesauce, or use a store-bought egg replacer
- The texture may be slightly softer and less rich, but still tasty
Vegan:
- Use plant milk, vegan butter, dairy-free cream cheese, and an egg replacer
- Double-check your sugar brand if strict vegan standards matter to you
- For a richer vegan frosting, add a spoonful of dairy-free yogurt
Lower-sugar option:
- Reduce the sugar in the dough by 2 to 3 tablespoons
- Cut the filling sugar slightly and increase the cinnamon for flavor
- Use a lighter layer of frosting
Nut-free:
- This recipe does not require nuts, but always check ingredient labels, especially for dairy-free swaps
Soy-free:
- Use soy-free dairy-free butter and cream cheese if needed
- Oat milk or almond milk usually works well, depending on other allergies
Whole wheat option:
- Replace up to half the all-purpose flour with whole wheat flour
- Do not replace all of it unless you want a denser roll
- You may need a touch more milk since whole wheat flour absorbs more liquid
How to Store and Reheat
To store:
- Keep leftovers in an airtight container in the refrigerator for up to 4 days
To reheat:
- Microwave one roll for 15 to 25 seconds
- For a softer texture, place a damp paper towel over the roll before reheating
To freeze:
- Freeze unfrosted or frosted rolls in a freezer-safe container for up to 2 months
- Thaw overnight in the refrigerator, then warm gently before serving
Serving Ideas
These rolls are amazing on their own, but if you want to make it feel extra special, try serving them with:
- Hot coffee or a latte
- Cold milk
- Fresh fruit on the side
- Scrambled eggs and bacon for a brunch spread
Hosting family for a holiday morning? This recipe fits right in. It feels a little fancy, but still cozy and familiar.
Final Thoughts
This copycat Schlotzsky’s Cinnabon Cinnamon Roll recipe is soft, sweet, and wonderfully gooey, just the kind of treat that makes a weekend morning feel special. It gives you that bakery-style flavor at home without needing anything too complicated.
If you make these rolls, I’d love for you to come back and share how they turned out. Did you make them for brunch, a birthday, or just because a cinnamon roll sounded like a good idea? Leave a comment and let others know. And if you enjoyed this recipe, please share it with friends and family.
Disclaimer
This is a copycat recipe created for home cooks and is inspired by the flavors and style of a popular restaurant product. We do not claim to have any affiliation with Schlotzsky’s or Cinnabon, and no knowledge
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