Authentic Cinnabon Cinnamon Roll Recipe at Home

The exact Cinnabon cinnamon roll recipe is proprietary, but this authentic copycat version uses the same key techniques and ingredients found in professional bakery analysis. You'll need high-protein bread flour, cinnamon from Saigon, cream cheese frosting, and a specific rolling technique to achieve that signature swirl and gooey center.

The Ultimate Homemade Cinnabon-Style Cinnamon Rolls

Creating bakery-quality cinnamon rolls at home requires precision with ingredients and technique. Unlike standard cinnamon roll recipes, authentic Cinnabon-style rolls feature a distinctive spiral pattern, extra-gooey center, and that unmistakable cinnamon aroma that fills your kitchen. This tested copycat recipe delivers results remarkably close to what you'd find at the mall kiosk.

Why This Recipe Works

After analyzing multiple professional bakery reports and ingredient specifications, we've identified three critical elements that make Cinnabon cinnamon rolls unique:

Element	Standard Recipe	Cinnabon-Style
Flour Type	All-purpose flour	High-protein bread flour (12-14% protein)
Cinnamon Source	Generic ground cinnamon	Saigon cinnamon (higher oil content)
Filling Technique	Evenly spread	Concentrated center with spiral pattern

Ingredients for Authentic Cinnabon-Style Rolls

Dough

• 1 cup whole milk, warmed to 110°F (43°C)
• 2 ¼ teaspoons active dry yeast (one standard packet)
• ⅓ cup granulated sugar
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted
• 3 ½ cups high-protein bread flour (12-14% protein)
• 1 teaspoon salt

Cinnamon Filling

• ½ cup unsalted butter, softened to room temperature
• 1 cup dark brown sugar, packed
• 3 tablespoons Saigon cinnamon (not regular cinnamon)
• 2 tablespoons all-purpose flour

Cream Cheese Frosting

• 4 ounces full-fat cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream

Step-by-Step Instructions

Preparing the Dough

1. In a small bowl, combine warm milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-7 minutes until foamy.
2. In the bowl of a stand mixer with dough hook attachment, combine the yeast mixture, remaining sugar, egg, melted butter, 2 cups of flour, and salt.
3. Mix on low speed until combined, then gradually add remaining flour until dough pulls away from sides of bowl.
4. Knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
5. Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours or until doubled in size.

Creating the Signature Filling

6. While dough rises, prepare filling by combining brown sugar, Saigon cinnamon, and flour in a small bowl.
7. Roll risen dough into a 16x24 inch rectangle on a lightly floured surface.
8. Spread softened butter evenly over dough, leaving ½ inch border around edges.
9. Sprinkle cinnamon-sugar mixture evenly over butter, concentrating slightly more in the center third of the rectangle.
10. Starting from the long side, tightly roll the dough into a log. Pinch seam to seal.
11. Using dental floss (not knife), cut into 1½ inch slices for that clean spiral pattern.

Baking for Perfect Results

12. Place rolls in a greased 9x13 inch baking dish, leaving space between them.
13. Cover and let rise for 30-45 minutes until puffy.
14. Preheat oven to 350°F (175°C) during the last 15 minutes of rising.
15. Bake for 22-25 minutes until golden brown. Do not overbake.
16. While rolls bake, prepare frosting by beating cream cheese and butter until smooth, then adding powdered sugar, vanilla, and cream.
17. Immediately after removing from oven, spread generous amount of frosting over warm rolls.

Professional Tips for Best Results

Based on analysis of commercial bakery techniques, these adjustments will elevate your homemade Cinnabon cinnamon roll recipe:

• Temperature control: Keep ingredients at precise room temperature (70-75°F) for optimal yeast activity
• Cinnamon selection: Saigon cinnamon contains 1-2% essential oil compared to 0.5-1% in regular cinnamon, creating that signature aroma
• Rising environment: Create a proofing box by placing rolls in oven with light on (no heat) for consistent 85°F environment
• Cutting technique: Dental floss creates cleaner cuts than knives, preserving the spiral pattern without compressing the dough
• Frosting timing: Apply frosting immediately after baking so it melts into the rolls rather than sitting on top

Storage and Reheating Instructions

For best freshness, store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked rolls on a baking sheet, then transfer to freezer bags. When ready to bake, thaw overnight in refrigerator and complete the second rise before baking.

Reheating tip: For that fresh-from-the-oven experience, microwave individual rolls for 15-20 seconds, then finish under the broiler for 30 seconds to revive the gooey center.

Frequently Asked Questions

Can I make Cinnabon-style cinnamon rolls without a stand mixer?

Yes, you can make this homemade Cinnabon cinnamon roll recipe by hand. Mix ingredients in a large bowl and knead on a floured surface for 8-10 minutes until smooth and elastic. The key is developing the gluten properly, which requires more physical effort when kneading by hand.

Why does my copycat Cinnabon cinnamon roll recipe lack the signature swirl?

The distinctive spiral pattern comes from concentrating more cinnamon-sugar filling in the center third of the dough rectangle before rolling. When you cut the rolls with dental floss (not a knife), this creates the signature swirl. Using regular cinnamon instead of Saigon cinnamon also affects the visual contrast.

How can I make my cinnamon rolls extra gooey like Cinnabon?

For that authentic Cinnabon-style gooey center, use dark brown sugar (not light) in your filling, and don't overbake. The rolls should reach 190°F internally but still be slightly soft in the center when removed from oven. Applying the cream cheese frosting immediately while rolls are hot creates that signature melt-in texture.

Can I prepare Cinnabon cinnamon rolls ahead of time?

Yes, this professional cinnamon roll technique allows for make-ahead preparation. After cutting the rolls, place them in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let them come to room temperature for 30 minutes, then complete the second rise before baking. This method actually enhances flavor development.