Better Than Cinnabon Cinnamon Rolls
Better Than Cinnabon Cinnamon Rolls: The Best Cinnamon Rolls you’ll ever taste! Light fluffy layers of sweet roll, packed with cinnamon filling, then slathered with cream cheese frosting.
Why We Love This Copycat Cinnabon Cinnamon Rolls Recipe
Ah, Homemade Cinnamon Rolls. We can’t seem to get enough of them.
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 to the counter.
I hadn’t had a Cinnabon roll in a long long time, so I gave in rather quickly.
With nostalgic anticipation, I unraveled my first cinnamon roll layer and proceeded to taste what I remembered to be life-changing. Yet what was my reaction?
Meh.
Not as good as I remembered.
It was too… something. And not enough, something else.
“Better Than Cinnabon” Cinnamon Roll Recipe
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 a “Better Than Cinnabon” Cinnamon Roll Recipe.
Best cinnamon rolls recipe that is perfect for any occasion
Consider making this Better Than Cinnabon Cinnamon Roll Recipe for your sweetie this Valentine’s Day! Or for Christmas morning breakfast!
Our Best Cinnamon Roll Recipe
First things first, you need ingredients for these homemade cinnamon rolls. I’ll go over the dough, the filling, and the glaze/frosting separately.
- Whole Milk – This is used to help proof the yeast and add moisture to the dough.
- Unsalted Butter – For tender fluffy rolls with elevated flavor, be sure to make the dough with butter, not margarine or shortening.
- Granulated Sugar – To make the dough sweet!
- Active Dry Yeast – For a light airy texture. Don’t add hot liquid to yeast. It can kill it.
- Eggs – Room temperature.
- All-Purpose Flour – For a light wheaty flavor and smooth texture.
- Salt – Add plenty of salt to the dough to balance all the layers of sweetness to come.
Cinnamon Roll Filling
- Cinnamon – The classic flavoring of cinnamon rolls.
- Nutmeg – 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.
- Brown Sugar – To sweeten the filling and make it sticky.
- Butter – The easiest way to incorporate all of these flavors is to mix them into softened butter and spread it over the dough. This creates luxurious swirls inside!
Cinnamon Rolls with Cream Cheese Frosting
The Best Cinnamon Roll Recipe is frosted not once, but twice!
- Cream Cheese – Softened. This brings a nice tangy flavor to the frosting.
- Unsalted Butter – Softened.
- Vanilla Extract – To gently flavor the glaze.
- Powdered Sugar – To sweeten and fill out the glaze.
How to Make The Best Cinnamon Rolls
For the Dough:
- Set the butter, eggs, and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn’t affect the yeast’s ability to rise. Don’t skip!)
- Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to lukewarm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Too-hot liquid can kill yeast so be careful.)
- Place the bread hook on the mixer and turn it on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten.
- If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour.
- Once done rising dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
For the Cinnamon Filling:
- Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use. This helps prevent leakage, and also makes it easier to roll the dough tight.
- Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough.
- Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish.
- Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
- Preheat the oven to 350 degrees F. Allow the rolls to rise (again) for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.
For the Cream Cheese Frosting:
- While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth.
- The moment the rolls come out of the oven gently spread half the glaze over the tops and allow it to seep down into the cracks.
- Five minutes later, add more glaze if desired. Serve warm or at room temperature.
Follow these tips and you too can make Better Than Cinnabon Cinnamon Rolls that your friends and family will go nuts over!
Serving Suggestions
Of course, you can eat these best cinnamon rolls all on their own and have a lovely breakfast or brunch! But they go well with other things, too. I would serve these with a full spread, especially when feeding a crowd! Try serving with some of these options:
- Breakfast Fruit Pizza
- Oven Baked Bacon
- French Toast & Sausage Skewers
- Easy Egg Bites
- Ultimate Iced Coffee
See The Printable Recipe Card Below For How To Make Better Than Cinnabon Cinnamon Rolls.
Frequently Asked Questions
Can I Let Cinnamon Rolls Rise Overnight?
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 to rise while the oven warms. Bake and glaze!
What do the eggs add to the dough and is there a way to leave them out?
The eggs make the dough more pliable and give it stretch. They also make the texture finer, the flavor richer, and the color better. I would not omit them unless you are allergic.
Can you half the recipe?
Yes, you can half the recipe. Making a smaller batch (or the same-sized rolls) should not affect the overall cooking time. However, if you make the rolls smaller, you will need to reduce the cooking time.
Can I use evaporated milk?
Yes, you can, although I would not scald the evaporated milk because it is processed for canning. You can use it as-is.
Can the flour be substituted for whole wheat flour?
You can. However, the dough will be much heavier and will not rise as much. I would suggest using two-thirds all-purpose flour and one-third whole wheat flour for fluffy rolls.
More Cinnamon Roll Recipes!
- Caramel Apple Cinnamon Rolls
- Cinnamon Roll Bread Pudding Muffins
- Cinnamon Roll Cookies
- Gluten-Free Cinnamon Rolls from Lauren’s Latest
Better Than Cinnabon Cinnamon Rolls Recipe
Ingredients
For the Dough:
- 1 cup scalded whole milk
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 2 1/2 teaspoons dry active yeast (or 1 packet)
- 2 large eggs
- 4 cups all-purpose flour (plus additional as needed)
- 2 teaspoon salt
For the Cinnamon Roll Filling:
- 1 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 2 1/2 tablespoons ground cinnamon
- 3/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
- 1/2 cup cream cheese softened
- 1/2 cup unsalted butter softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
Instructions
For the Dough:
- Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn’t affect the yeast’s ability to rise. Don’t skip!)
- Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Too-hot liquid can kill yeast.)
- Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
For the Cinnamon Roll Filling:
- Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use.
- Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
- Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
- Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.
For the Cream Cheese Frosting:
- While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve warm or at room temperature.
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?)
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?
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!! :)
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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.
Hi Maren,
YAY!!!!! I’m so happy for you! It’s always my goal that you get the same results we do. :)
made these yesterday & loved them but was wondering if I could make them & freeze them & then thaw & bake them
Hi Diane,
Definitely! Just be sure to fully thaw before baking. :)
These look amazing!!! one question, how do you get the slices so neat? Whenever i slice dough it gets all mushy!!! These are PERFECT!!!
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.
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. :)
I put flour on my knife and it sliced right through!
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!
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!
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.
Amazing recipie!!!! My husband was like this” OMG!!! What did you make again!!!!” Thank you!!!
LOL! So glad you liked them Maria! :)
These are ridiculously delicious!!!! My search for the perfect cinnamon roll recipe is over! Thank you so much for sharing this!!
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?
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!
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!
Hi Zara, thanks so much for sharing! You just made my day. :)
can I use a bread machine to make these hand don’t work to good
Hi Kandy, Sure! Happy Baking!!
Would these work with almond milk instead? Thanks!
Hi Sam! Probably… but I have never tried it so I can’t say for sure.
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!!!
I’m surprised that no one asked, but OK to add raisins in the cinnamon mixture?
Hi Judy, Of course! Go for it!! :)
I have these in the oven with about two minutes to go. They smell amazing and look gorgeous! I cannot wait to dive in!
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!