Better Than Cinnabon Cinnamon Rolls Recipe

Amazing "Better than Cinnabon" Cinnamon Rolls Recipe | ASpicyPerspective.comDecadent "Better than Cinnabon" Cinnamon Rolls Recipe | ASpicyPerspective.comAlways on the lookout for the world’s best cinnamon roll? I think I’ve got a contender today with my Better Than Cinnabon Cinnamon Rolls Recipe!

"Better than Cinnabon" Cinnamon Rolls Recipe | ASpicyPerspective.com

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Several weeks ago I took my children out on a lunch date. After lunch the kids noticed a Cinnabon shop and proceeded to coax me over the the counter.

I hadn’t had a Cinnabon roll in a long long time, so gave in rather quickly.

With nostalgic anticipation, a unraveled my first cinnamon roll layer and proceeded to taste what I remembered to be life-changing. Yet what was my reaction?

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Meh.

Not as good as I remembered.

It was too… something. And not enough, something else.

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In fact, my gut reaction was a prideful confident statement, “We can do better at home.”

In all honesty, you really can do better at home if you know what makes a killer cinnamon roll. So today I want to share my secrets for making “Better Than Cinnabon” Cinnamon Rolls Recipe…

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1) For tender fluffy rolls with elevated flavor, be sure to make the dough with butter, not margarine or shortening. Add plenty of salt to the dough to balance all the layers of sweetness to come. Then give the dough a long knead in your electric mixer with a bread hook.

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2) Let the dough rise twice. Once in a large ball, and again in the roll shape. Don’t be in a hurry! Better Than Cinnabon Cinnamon Rolls Recipe takes patience.

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3) Instead of spreading the dough with butter and sprinkling the cinnamon sugar over the top, mix the butter, sugar, and cinnamon into a paste. Then gently spread the paste over the dough sheet. This helps prevent leakage, and also makes it easier to roll the dough tight.

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4) I add a secret ingredient to my cinnamon filling… Nutmeg! Just a touch of nutmeg, boosts the cinnamon flavor without overpowering it. Most people won’t notice the nutmeg flavor, but they will notice the intensified cinnamon appeal.

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5) When spreading the filling over the dough, always leave one long edge bare, without cinnamon filling. Then roll the dough toward that edge, so it’s on the outside of the cinnamon rolls. Once cut, tuck the loose edge under the roll to help prevent leakage and keep the rolls looking tidy.

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6) Glaze twice! While the Better Than Cinnabon Cinnamon Rolls Recipe is in the oven, prepare the thick creamy glaze. Once the cinnamon rolls are out of the oven, immediately glaze the hot rolls with one-third to half of the glaze. Give it time to ooze down between the layers. Then if you like your cinnamon rolls well-coated, glaze again a few minutes later so the second coat rests on top.

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Follow these tips and you too can make a Better Than Cinnabon Cinnamon Rolls Recipe that your friends and family will go nuts over.

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Consider making this Better Than Cinnabon Cinnamon Rolls Recipe for your sweetie this Valentines Day!

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You can make the dough the day before. Roll them, cut them, and place the baking dish in the fridge until morning. Then set them out while the oven warms. Bake and glaze!

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66 Responses to “Better Than Cinnabon Cinnamon Rolls Recipe”

  1. Mike | Chili Pepper Madnessposted February 3, 2016 at 8:15 am

    These look OUTSTANDING, Sommer! I’m not much of a baker, but these will get me back into it. Very nice.

    Reply

  2. Jenny Flakeposted February 3, 2016 at 8:48 am

    Drooling for these Sommer!!!  

    Reply

  3. Lauren @ Climbing Grier Mountainposted February 3, 2016 at 9:27 am

    If you need me, I will be in the corner devouring these beauties!! Seriously, can’t wait to make! 

    Reply

    • marla — February 3rd, 2016 @ 10:14 pm

      Me too ;)

      Reply

  4. Heather christoposted February 3, 2016 at 9:44 am

    oh my gawd- these look so good i can’t handle it…

    Reply

  5. Mariaposted February 3, 2016 at 10:36 am

    I could use a plate of these right now!

    Reply

  6. marlaposted February 3, 2016 at 10:14 pm

    Cinnamon roll perfection!!

    Reply

  7. [email protected]posted February 4, 2016 at 5:25 pm

    you immediately had me with “Better than”. I’ll definitely make these for Sunday morning.

    Reply

  8. Patty Kposted February 5, 2016 at 9:12 pm

    I’m so impressed by how tidy your rolls are! Hope I can keep mine that tidy too!

    Reply

  9. Gaby Dalkinposted February 6, 2016 at 1:29 am

    These are pristine!! And so drool-worthy it’s ridiculous

    Reply

  10. Cassie Sueposted February 8, 2016 at 12:41 pm

    I thought these sounded so good, but I’m terrified to use yeast (it never works for me). But the hubby was gone for the day and the kids were off at friend’s houses so I decided to try (because I could always throw them away if they didn’t turn out, and no one would know, right?).

    BUT, they turned out awesome!! I should’ve cooked them slightly longer because they are a little too gooey in the center, but they rose, they were great. Hubby came home and was like “what are there?!?” and then proceeded to eat one hot directly out of the pan.

    Thank you Sommer for building my confidence up with working with yeast.

    Reply

  11. Savita @ Chef De Homeposted February 8, 2016 at 5:36 pm

    Gosh! Sommer, these cinnamon rolls look soo good! I’m drooling looking at pictures. thanks for sharing this delicious recipe!

    Reply

  12. Beckyposted March 1, 2016 at 10:09 am

    Absolutely loved these! I’ve been making the clone of a cinnabon recipe for the past year and have been searching for cinnamon rolls that aren’t dense and bland; closer to what I grew up eating. These are perfect! They turned out light and fluffy the first time and could not have been easier. I used my bread maker and just added the ingredients according to the bread maker instructions, after they rose in the bread maker I continued on as the recipe instructed. Will recommend these to friends and will definitely make again!

    Reply

  13. Angieposted March 5, 2016 at 5:05 am

    If I don´t have a dough mixer, can I just knead it with my hands? How long do I need to knead it?

    Reply

    • Sommer — March 5th, 2016 @ 11:24 am

      Absolutely! It’s just takes a lot more time… In fact, I would double the knead time in this recipe. Good arm workout thought! ;)

      Reply

  14. Ayeshaposted March 21, 2016 at 7:20 am

    So i have been avoiding making cinnamon scrolls thinking they would be a pain to make. I bit the bullet and attempted this recipe! IT was super easy and turned out perfect. the dough mixture seemed a bit sticky when mixed, however, once left to rise, it was just right. Personally, i might reduce the sugar in the glaze next time but the dough texture and taste was just right and that to me is the tricky part. Thank you!

    Reply

  15. Faithposted March 24, 2016 at 6:14 pm

    These look so delicious!! I’ve never attempted homemade cinnamon rolls but I think I am going to have to try these! Would these be okay to make at night and then leave the rolled up mixture in the fridge overnight and bake in the morning?? Thank you for answering! 

    Reply

    • Sommer — March 27th, 2016 @ 10:47 pm

      Hi Faith! Yes, although you may need to bake them just a tad longer if the dough is cold.

      Reply

      • Faith — April 2nd, 2016 @ 5:44 pm

        Thank you for replying!! I am going to make these tonight and cook them in the morning. SO excited!! :) 

  16. Matthewposted March 27, 2016 at 1:13 pm

    In the oven now!! Look so awesome and pretty simple to make!

    Reply

  17. Amyposted March 27, 2016 at 4:16 pm

    Just finished the rise step.  I followed the recipe exactly and my dough didn’t rise at all.  Not sure what went wrong?  Hopefully they’ll still turn out okay. 

    Reply

    • Sommer — March 27th, 2016 @ 10:41 pm

      Hi Amy, sorry to hear that! My guess would be that your yeast is old. I replace all my leavening agents (yeast, baking powder, baking soda…) twice a year, even if there is some left. There’s nothing worse than finding out too late that your baked goods aren’t going to rise. :(

      Reply

  18. Lisaposted March 28, 2016 at 6:53 pm

    I have these in the oven with about two minutes to go.  They smell amazing and look gorgeous!  I cannot wait to dive in!

    Reply

    • Lisa — March 28th, 2016 @ 8:31 pm

      A-ma-zing!  You have two thumbs up by myself, my husband, and my brother, who just happened to wander over from next door about the time these were headed into the oven.  Thanks so much for sharing!

      Reply

  19. Judy McMichaelposted March 29, 2016 at 9:03 am

    I’m surprised that no one asked, but OK to add raisins in the cinnamon mixture?

    Reply

    • Sommer — April 6th, 2016 @ 11:48 pm

      Hi Judy, Of course! Go for it!! :)

      Reply

  20. Allisonposted April 2, 2016 at 11:25 am

    I have never made a cinamon roll in my life other than the Pillsbury ones. 😜 I made these three times this week and they were so easy to make!!  These directions are easy to follow and the end result are fabulous cinnamon rolls!  My sons think I’m the best. So if you ever wanted to learn how to make delicious cinamon rolls this is the recipe to try. I did end up letting the yeast bubble for longer on accident  the 2nd time around and I like how they turned out better. Also they need to cook about 40 min but that could just be my oven. Thank you for sharing this awesome recipe!!!

    Reply

  21. Samposted April 5, 2016 at 1:47 pm

    Would these work with almond milk instead? Thanks!

    Reply

    • Sommer — April 6th, 2016 @ 11:44 pm

      Hi Sam! Probably… but I have never tried it so I can’t say for sure.

      Reply

  22. kandyposted April 5, 2016 at 9:28 pm

    can I use a bread machine to make these hand don’t work to good

    Reply

    • Sommer — April 6th, 2016 @ 11:43 pm

      Hi Kandy, Sure! Happy Baking!!

      Reply

  23. Zara Plakakisposted April 20, 2016 at 12:58 pm

    I made these last night! Hands down the best cinnamon rolls I’ve ever attempted.  This is the only recipe I’ll ever use now.  My family and I say thank you!

    Reply

    • Sommer — April 25th, 2016 @ 9:19 pm

      Hi Zara, thanks so much for sharing! You just made my day. :)

      Reply

  24. Oliviaposted April 21, 2016 at 3:40 pm

    Hi! These are a-mazing!! I made them a few weeks ago and my family devoured them. I am headed out on a girls weekend and I was wondering how far in advance I can make the dough.  This is my first recipe with yeast, so I am not sure if letting dough sit in the fridge for  2 days will mess them up. Any advice?

    Reply

    • Sommer — April 25th, 2016 @ 9:17 pm

      Hi Olivia, I would probably make and freeze them unbaked. Then thaw them the night before baking. That way, you don’t have to worry about the dough expanding too much. Let me know how they turn out!

      Reply

  25. Jennieposted April 28, 2016 at 8:13 pm

    These are ridiculously delicious!!!!  My search for the perfect cinnamon roll recipe is over!  Thank you so much for sharing this!!

    Reply

  26. Mariaposted May 4, 2016 at 4:49 pm

    Amazing recipie!!!! My husband was like this” OMG!!! What did you make again!!!!” Thank you!!!

    Reply

    • Sommer — May 12th, 2016 @ 8:04 pm

      LOL! So glad you liked them Maria! :)

      Reply

  27. Glennaaposted May 28, 2016 at 1:48 pm

    I tried this recipe today. . This is a very good Cinnamon roll recipe.  My 8 year old grandaughter helped me. I am teaching her how to make yeast bread. . She did most of the kneading. Passing bread making on to the generations.  

    Reply

  28. Adrianaposted August 7, 2016 at 8:44 am

    I’m a newly inspired baker usually I dig for recipes on the Web I found yours  earlier this year.  Since I lost my phone with this recipe I needed to look it up again. Thought I would leave an awesome comment . My family always begs me to make these because they are so good even my husband who swears he won’t eat cream cheese  eats these. Delicious thanks for the great recipe!

    Reply

  29. Karolposted November 2, 2016 at 10:08 pm

    These were awesome!! Next time I do need to give them a couple more minutes to cook, my center rolls weren’t quite done… I wouldn’t change a thing and my family loved them! This was my very first attempt at cinnamon rolls, and I can’t wait to make them again!

    Reply

  30. Tasneemposted November 19, 2016 at 5:40 am

    These look amazing!!! one question, how do you get the slices so neat? Whenever i slice dough it gets all mushy!!! These are PERFECT!!!

    Reply

    • Kristen — December 3rd, 2016 @ 10:14 am

      I don’t know how Sommer does hers, but I always use a piece of thread to cut my rolls. Scoot the thread underneath the rolled dough, wrap it around, cross it at the top, and pull until you’ve cut a circle. This is the best way to get a nice, round shape.

      Reply

      • Sommer — December 6th, 2016 @ 8:36 am

        Thanks for the tip Kristen. That’s a great method! Sometimes I just use a serrated knife as well. If you saw back and forth gently, it helps. :)

  31. Dianeposted November 21, 2016 at 8:42 am

    made these yesterday & loved them but was wondering if I could make them & freeze them & then thaw & bake them 

    Reply

    • Sommer — November 23rd, 2016 @ 7:21 pm

      Hi Diane,

      Definitely! Just be sure to fully thaw before baking. :)

      Reply

  32. Marenposted November 21, 2016 at 5:29 pm

    WOW! I have never had success with cinnamon rolls before, and I am definitely no pro in the kitchen–but my rolls turned out exactly like the pictures! I am feeling really, really proud of myself right about now! They are delicious! Thank you so much for posting such a great and easy-to-follow recipe.

    Reply

    • Sommer — November 23rd, 2016 @ 7:20 pm

      Hi Maren,

      YAY!!!!! I’m so happy for you! It’s always my goal that you get the same results we do. :)

      Reply

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  34. Erinposted December 2, 2016 at 6:09 pm

    I wnt to make these so bad but am so concerned about working with yeast! I’m new to baking. Do I just throw the dry active yeast right in there or do I have to dilute it with water first?

    Reply

    • Sommer — December 6th, 2016 @ 8:39 am

      Hi Erin!

      Normally you do active yeast in warm water prior to using. Yet in this recipe you can mix it into the dough as long as the milk has cooled down to just above room temperature. If the milk is too hot, it will kill the yeast. Adding flour to the mixture before the yeast, helps bring down the temperature of the milk.

      Happy Baking!! :)

      Reply

  35. Kristenposted December 3, 2016 at 5:27 pm

    Oh, wow, mercy me! I’ve been making cinnamon rolls for many years, but I’ve never been completely happy with them. When I made your recipe, I finally found cinnamon roll perfection. This will be the only cinnamon roll recipe I use from this time forward…heavenly! (I’ll try not to think about how much butter I’m consuming when I eat one…but that’s why they’re so good, right?)

    Reply

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  37. Brianaposted December 14, 2016 at 8:05 pm

    These look wonderful and I want to try them out for Christmas brunch. How would you suggest altering them to make mini rolls (so that everyone gets a taste without filling up too much)?

    Reply

    • Sommer — December 15th, 2016 @ 8:40 am

      Hi Briana!

      Try cutting the dough into 2 smaller rectangles and making half-sized rolls. Then bake for 15-20 minutes. :)

      Reply

  38. Sarahposted December 14, 2016 at 11:27 pm

    These turned out amazing!!!!! I made like 40 small sized ones and poured the icing all over them then stored them in a Tupperware. The only thing I changed was I put the filling mixture in the microwave to melt the butter so the filling was more of a liquid sauce I smothered all over the dough. They honestly turned out so awesome!!!!! Thanks for the recipe. Also the dough seemed really fluffy when I was rolling it out and I was worried because it was kinda hard to handle but it puffed up even more on the oven and made them so delicious. When I opened the oven door to take them out I actually said “Omg!!!!” yay!

    Reply

    • Sommer — December 15th, 2016 @ 8:37 am

      YAY!!! Thanks for coming back to share Sarah. I’m so glad you liked them!

      Reply

  39. Mehndi Design Videosposted December 19, 2016 at 9:37 pm

    I love Cinnabon so I’ll have to make this recipe and be the taste tester lol

    Reply

  40. Alexisposted December 22, 2016 at 11:21 am

    I plan on making these tonight but I was wondering if I could half the recipe? Or would that mess things up?

    Reply

    • Sommer — December 22nd, 2016 @ 11:42 pm

      Hi Alexis,

      Yes, you can definitely half the recipe. Happy Baking! :)

      Reply

  41. DeAun Reeveposted December 23, 2016 at 7:49 am

    Hi there-
    I plan on making these on Christmas Eve to have for Christmas morning, so I want to put them in fridge and go through step #6. My question is, do I need to let them rise before I put them in fridge? Or do I just cover them and put them in there and they will rise even in the cold? I’m used to working with yeast/breads but I have never ventured into the “day before/refrigerate” zone, lol :)

    Thanks!

    Reply

    • Nikola — December 23rd, 2016 @ 10:46 am

      I make mine the evening before and let rise overnight and pop them in the oven in the morning. I found that we had to wait to long if I let them rise in the fridge. I put them in a place that is not as warm if I were doing this normal since I am giving it more time. Hope this helps.

      Reply

    • Sommer — December 24th, 2016 @ 12:22 am

      Hi DeAun,

      I plan to make mine tomorrow morning up until they are cut and in the pan. Then I will place them in the fridge to chill the rest of the day and overnight They will continue to rise slowly… And some people even feel a long cold rise produces a better texture. On Christmas morning I will set them out about 30-45 minutes before baking. I find they bake more evenly when they are not super cold. Hope this helps. Merry Christmas!

      Reply

  42. Jordan @Read.Eat.Repeat.posted January 4, 2017 at 8:18 am

    I made these for Christmas morning breakfast too! Actually I made them on Christmas Eve Eve. Since I have a small family, one pan lasts us for several days, so we had breakfast prepared for the whole holiday weekend. I love this recipe, so much so that I actually shared the link on my own site. Thanks! 

    Reply

  43. Raquel Siliesposted January 8, 2017 at 8:54 am

    So, so glad I stumbled on these. Made the dough last night and baked this morning. Perfection! I did finely chop half of a giant Special Dark Hershey’s candy bar and sprinkled on the dough before rolling. Then I added just a couple of drops of almond extract to the frosting. Viola – Mexican chocolate cinnamon rolls! Hubs definitely approves! Thanks for posting!

    Reply

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