Copycat Cinnabon Cinnamon Rolls with a Cream Cheese Frosting

The mall-bakery version of a cinnamon roll uses far more brown sugar in the filling than most home recipes call for, packed in thick enough to turn gooey and almost caramelized as it bakes. This copycat leans into that same ratio, along with a generous swipe of soft cream cheese frosting instead of a thin glaze.

Why You Will Love This Recipe

• A thick brown sugar and cinnamon filling that turns gooey, not dry.
• Soft, extra-large rolls closer to the mall-bakery version than a standard recipe.
• A rich cream cheese frosting instead of a thin glaze.
• Perfect for a holiday morning or a weekend treat.
• Freezes well, so a batch lasts far beyond the first day.

Ingredients

• 4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast, about 1 packet
• 1/4 cup granulated sugar
• 1 teaspoon fine salt
• 1 cup warm milk, about 110°F
• 1/3 cup unsalted butter, melted, plus 1/2 cup softened for the filling
• 2 large eggs
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened, for the frosting
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract

Crockery and Time To Create

You will need a large mixing bowl, a rolling pin, a 9×13 inch baking dish, an electric mixer or whisk for the frosting, and a small bowl. Prep time is 30 minutes and cook time is 25 minutes, for a total active time of 55 minutes. The dough also needs about 1 hour 30 minutes to rise across two rises, which is not included in the active time. This recipe makes 12 rolls and serves 12.

Ingredient Substitutions and Variations

• Whole milk: swap for buttermilk for a slightly softer, tangier dough.
• Unsalted butter: swap for melted ghee for a richer, nuttier flavor in the dough.
• Brown sugar: swap for a mix of half brown sugar and half muscovado sugar for an even deeper caramel flavor.
• Cream cheese frosting: swap for a plain vanilla glaze, whisking powdered sugar with milk and vanilla extract, for a lighter finish.
• All-purpose flour: swap for bread flour for a slightly chewier structure.

Step-by-Step Instructions

Activate the Yeast

In a large bowl, dissolve the yeast and sugar in the warm milk and let it sit for 5 to 10 minutes, until the surface turns foamy.

Mix the Dough

Add the eggs, 1/3 cup of melted butter, salt, and flour to the yeast mixture, then knead by hand or with a dough hook for about 8 minutes, until the dough is smooth and slightly tacky.

First Rise

Cover the bowl and let the dough rise in a warm spot for about 1 hour, until it has doubled in size.

Mix the Filling

Stir the brown sugar and cinnamon together in a small bowl until evenly combined and slightly clumped.

Roll and Fill the Dough

Punch down the dough and roll it out on a lightly floured surface into a large rectangle. Spread the softened butter evenly across the surface all the way to the edges, then sprinkle the brown sugar and cinnamon mixture over the butter, pressing gently so it sticks.

Shape the Rolls

Roll the dough up tightly from one long edge into a log, then slice into 12 even pieces and arrange them cut side up in a greased 9×13 inch baking dish.

Second Rise

Cover loosely and let the rolls rise for 30 minutes, until puffy and touching each other in the pan.

Bake the Rolls

Bake at 350°F for 22 to 25 minutes, until the tops are golden brown and the filling is visibly bubbling at the edges.

Frost and Serve

Beat the cream cheese, softened butter, powdered sugar, and vanilla extract together until smooth and fluffy, then spread generously over the warm rolls before serving.

Pro Tips for Best Results

• Spread the butter all the way to the edges of the dough before adding the sugar, this is what gives the filling its signature gooey texture.
• Use a piece of unflavored dental floss to slice the rolled log for the cleanest cuts without squashing the swirl.
• Arrange the rolls close together in the pan, they help each other rise taller and stay soft on the sides.
• Let the cream cheese and butter soften fully at room temperature before beating the frosting, cold ingredients leave lumps.
• Frost the rolls while they are still warm so the frosting melts slightly into every swirl.

Common Mistakes to Avoid

• Skimping on the butter under the sugar: this leaves a dry filling instead of the classic gooey texture, spread it generously to every edge.
• Rolling the dough too thin: it can tear during shaping, keep the rectangle at an even, moderate thickness.
• Underbaking the center rolls: check that the filling is bubbling and the center rolls spring back, not just the edges.
• Frosting rolls that are too hot: the frosting can melt completely and slide off, let the rolls cool for a couple of minutes first.

What to Serve With

• A hot cup of coffee, since the sweetness pairs naturally with something bitter.
• A glass of cold milk, a classic pairing for anything this rich.
• Fresh sliced fruit on the side, offering a light contrast to the sweetness.

Storage and Reheating

• Fridge: store in an airtight container for up to 4 days.
• Freezer: freeze baked, unfrosted rolls in a sealed container for up to 2 months.
• Reheating: warm in a 300°F oven for 8 to 10 minutes, then frost after reheating, and avoid the microwave since it can make the dough tough.

Nutrition Information

Health Benefits

This is an indulgent treat first and foremost, but the eggs and milk in the dough do contribute a modest amount of protein and calcium to each roll. Making these at home also means avoiding the preservatives and stabilizers found in most packaged versions, while still capturing that same rich, bakery-style flavor.

Enjoying a treat like this in moderation as part of an otherwise balanced routine is a reasonable way to include indulgent baked goods without much guilt.

Conclusion

This is the roll that brings the mall food court straight into the kitchen, and the thick, gooey filling under a generous swipe of cream cheese frosting is exactly what makes it worth the wait for both rises. Give this one a try, save the recipe, and share it with anyone who has ever missed this one from the food court.

Copycat Cinnabon Cinnamon Rolls

Soft, extra-large rolls swirled with a thick gooey cinnamon filling and topped with a rich cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 Rolls

Calories: 340

Ingredients Equipment Method

Ingredients

  

4 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, 1/4 cup granulated sugar, 1 teaspoon fine salt, 1 cup warm milk, 1/3 cup unsalted butter (melted, plus 1/2 cup softened for filling), 2 large eggs, 1 cup brown sugar, 2 1/2 tablespoons cinnamon, 4 ounces cream cheese, 1/4 cup unsalted butter (softened, for frosting), 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract

Equipment

• 1 a large mixing bowl
• 1 a rolling pin
• 1 a 9×13 inch baking dish
• 1 an electric mixer or whisk for the frosting
• 1 a small bowl.

Method

 

Dissolve yeast and sugar in warm milk, let foam.

Knead in eggs, butter, salt, and flour.

Let dough rise for 1 hour.

Mix brown sugar and cinnamon for the filling.

Roll out dough, spread with softened butter, sugar, and cinnamon, then roll into a log and slice into 12 pieces.

Let rise for 30 minutes, bake at 350°F for 22 to 25 minutes, then top with cream cheese frosting and serve warm.