cinnamon rolls

Copycat Cinnabon Cinnamon Rolls + Horses and Other Updates

Today I’m sharing one of our family’s absolute favorite recipes, Copycat Cinnabon Cinnamon Rolls and I dare say these are better than the original!

Copycat Cinnabon Cinnamon Roll Recipe @

Copycat Cinnabon Cinnamon Rolls

Laura woke up last Sunday and decided she wanted to make cinnamon rolls. You guys. She’s never made yeast bread before. I love to bake bread and really enjoy the entire process. I guided her and gave her advice but she made these all by herself. And they turned out amazing!

cinnamon rolls
Yield: 12

Cinnamon Rolls

cinnamon rolls

This simple recipe is a great starter recipe if you aren't used to making yeast breads. So easy, and they taste so yummy! Perfect for breakfast or dessert, holidays or everyday. You can't go wrong with this recipe!


  • 1 cup milk
  • 2 eggs room temperature
  • 1/3 cup butter room temperature
  • 4 - 4 1/4 cups bread flour (plus extra for rolling)
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 1 package active dry yeast
  • 1 cup brown sugar packed
  • 3 tablespoons ground cinnamon
  • 1/3 cup butter softened

  • Filling


  • 4 ounce cream cheese softened
  • 1/4 cup butter softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt


    1. Combine 2 cups of the flour and yeast in a large mixing bowl - we used the bowl of our Kitchen Aid mixer. In a small saucepan, combine milk, butter, sugar and salt and cook over heat until the temperature reaches 120 degrees. The butter will be almost melted. Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds.
    2. Add in remaining flour and combine. Switch to dough hook and continue to knead the dough until it is very smooth and elastic. This will take about 5-10 minutes. In a large bowl, pour a little oil. Shape dough into ball and place the ball of dough on top of oil, flip to coat. Cover bowl with plastic wrap and let dough rest for about 15 minutes.
    3. Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside.
    4. Roll the dough into a 18x21 inch rectangle. This can take a little work. Just be patient. Spread 1/3 cup butter on the dough and top with the brown sugar and cinnamon mixture.
    5. Starting with the long side, roll up dough so you have an 18" log. Cut into 12 even rolls. We used a very sharp knife. You want to make sure not to crush the dough and don't flatten out the rolls as you cut. Cut gently.
    6. Grease a 9x13 inch baking pan and place the rolls in the pan so that the cut sides are up. Cover rolls with plastic wrap and a kitchen towel and let rise in a warm place until nearly doubled, about 45 minutes.
    7. Preheat oven to 400 degrees F. Bake rolls on the center rack about 15 minutes or until lightly browned.
    8. While the rolls are baking, combine cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt with a mixer until fluffy. Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 1029Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 79mgSodium: 280mgCarbohydrates: 181gFiber: 6gSugar: 39gProtein: 26g