Copy That! Popular Copycat Clone Recipes: Cinnabon Classic Cinnamon Rolls


The difficult news is traditional Cinnabon Classic rolls weigh in at around 880 calories—not to make you feel guilty, but they are obviously just an occasional indulgence. Not to mention cinnamon is one of the most comforting spice scents in the world—making us feel all warm, cozy and homey. This may be the reason they have one or two of these Cinnamony Chains at every airport—to calm the savage beast before a possible, pending, perilous flight? Can you smell the cinnamon baking now Frequent Flyers?

Anyway, good news, or should I say “better?” These rolls taste exactly like the mega chain’s versions, are about half the size making them half the calories. Feel less guilty? You should! You can have your cake, or in this case, cinnamon rolls, and eat them too! Big tastes do come in satisfying, smaller packages after all 🙂 Scrumptious!




1 cup warm milk 110 degrees

2 eggs, room temperature

1/3 cup margarine, melted (butter is preferred—your choice)

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 teaspoons bread machine yeast (regular yeast works just as well)


1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened


1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt



Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

No Machine? A standing mixer works very well too. See your favorite sweet dough mixing & rising instructions for details, but use these ingredients 🙂

Roll dough into a 16 x 21-inch rectangle. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9 x 13 inch baking pan. Cover and let rise until nearly doubled, about 30 -45 minutes.

Meanwhile, preheat oven to 400*

Bake rolls in preheated oven until golden brown, about 15 -20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Pan photo Source: culinarycouture


12 Comments Add yours

    1. It would make it easier for me if you would seperate the ingredients, Dough, Filling and Glaze. Too many butters get me mixed up.

      Liked by 1 person

      1. Sorry Paul! I’m not a fractions fan either 🙂 I adjusted the recipe to make things a little easier. You’ll need a total of approximately 1 cup of butter–1/3 melted for the dough and about another 1/2 cup for the filling and icing. I hope this was helpful! Thanks for the heads up!


  1. Rebecca says:

    I am pretty sure you just made my whole day! These look amazing! I am going to Pin this, get out my stretchy pants, and get to baking 🙂 Thanks for sharing. ~Blessings~

    Liked by 1 person

    1. Awww, Bless your heart!! This makes me so happy 🙂 They are a must try. You are SO welcome & please let me know when you try them. Thank YOU!


  2. mkcasey80 says:

    I love them! I have a meeting on the 12th that I might just make these for! I hope you don’t mind if I share this.


    Liked by 1 person

    1. I would love for you to share this, Marcey!! Thank you! Hope everyone enjoys them!


      1. mkcasey80 says:

        Can you make these the night before and reheat in the morning. I have a 9 a.m. meeting next Saturday that I would love to make these for.


        Liked by 1 person

      2. Hi Marcey! Oh Yes. However, you may want to partially bake them the night before and finish in the AM instead of reheating. Also, you may want to wait to frost them after they’ve been reheated as well.The glaze will disappear…the flavor will be there, but it will be clear. 🙂

        Liked by 1 person

  3. mkcasey80 says:

    Lana, bake them for 10 minutes the night before and then 10 the next day? Thanks!


    Liked by 1 person

    1. Hi Marcey, Yes! Sorry, I meant to add the time in my last response. Maybe even 12 minutes the first bake. Just until they start to turn golden. I can smell them already for you!

      Liked by 1 person

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