Years ago, I came across a recipe called “Clone of a Cinnabon,” and it instantly became a family favorite.
Over time, I’ve added my own little twists—like extra frosting (because yes – always), and a couple drops of cinnamon oil for that just-walked-by-the-mall smell.
These homemade cinnamon bun rolls are soft, gooey, and made completely from scratch – using a bread machine for the dough!
They’re our go-to for holidays, snow days (well….before distance learning became a thing), or any weekend morning when we want something sweet, warm, and worth slowing down for.
Why You’ll Love This Recipe
If you’ve ever walked past a Cinnabon at the mall and wished you could make something that good at home, this is for you!! These cinnamon bun rolls are soft, sweet, and packed with ooey gooey homemade flavor.
- Better than the mall: These cinnamon bun rolls are soft, fluffy, and covered in rich cream cheese frosting—just like the ones you remember.
- Made from scratch: No canned dough or shortcuts here. This is a true from-scratch cinnamon roll recipe, made with love.
- Bread machine friendly: Let the machine handle the dough while you take care of everything else.
- Family approved: With six hungry boys, I can promise you—these never last long in our house.
- Perfect for weekends or holidays: Whether it’s a snow day or Christmas morning, these buns make any day feel special.
You can whip these up for brunch, dessert, or just because—and they’re even better the next day (if they last that long).
Quick Look at This Cinnamon Bun Roll Recipe
- Skill Level: Beginner to intermediate
- Time Required: About 2½ hours (including rising and baking)
- Yield: 12 large cinnamon bun rolls
- Equipment Needed: Bread machine, rolling pin, 9×13 baking pan
- Best For: Weekend baking, holiday mornings, or anytime you need something sweet and homemade
Ingredients for Homemade Cinnamon Bun Rolls
These cinnamon bun rolls are made with simple pantry staples and a few rich ingredients that give them that soft, gooey, bakery-style texture. You’ll need a bread machine for the dough, but everything else comes together by hand.
For the Dough:
This soft, fluffy dough forms the perfect base for your rolls. Let the bread machine do the work while you prep the filling and frosting.
- 1 cup warm milk
- 2 eggs, room temperature
- ⅓ cup butter, melted
- 4½ cups bread flour
- 1 teaspoon salt
- ½ cup white sugar
- 2½ teaspoons bread machine yeast
The dough should be smooth and elastic after mixing, and slightly tacky to the touch—not sticky.
For the Cinnamon Sugar Filling:
This sweet, buttery swirl gives the rolls that signature cinnamon bun flavor.
- 1 cup brown sugar
- 2½ tablespoons cinnamon
- ⅓ cup butter, softened
Mix the brown sugar and cinnamon together in a small bowl before spreading it onto the dough. It melts into a rich, gooey center as the rolls bake.
For the Cream Cheese Frosting:
This is what takes these rolls over the top! I usually double the frosting because…well, Scott wants me to.
It’s his favorite part!
- 1 (3-ounce) package cream cheese, softened (I use the whole thing)
- ¼ cup butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla
- ⅛ teaspoon salt
- A couple of drops of cinnamon candy oil (optional, but so good!)
This frosting is thick, creamy, and melts perfectly over warm rolls. The cinnamon oil gives it that classic Cinnabon scent and flavor—go easy on it though – a little goes a long way!!
How to Make Cinnamon Bun Rolls (Step-by-Step Instructions)
These rolls may look impressive, but they’re surprisingly simple to make—especially with the bread machine doing most of the work. Just follow the steps below and get ready for your kitchen to smell amazing!
Step 1: Make the Dough
Add the warm milk, eggs, melted margarine, bread flour, salt, sugar, and bread machine yeast to your bread machine in the order recommended by your machine. Set it to the dough cycle and let it do its thing.
Step 2: Let It Rest
Once the dough cycle is finished and the dough has doubled in size, turn it out onto a lightly floured surface. Cover it with a clean towel and let it rest for 10 minutes.
Step 3: Fill With Cinnamon & Brown Sugar
Roll the dough into a 16×21-inch rectangle. Spread the softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly across the top.
Step 4: Roll and Slice
Starting from the long edge, roll the dough up tightly into a log. Slice into 12 even rolls using a sharp knife or unflavored dental floss for a clean cut.
Step 5: Let Rise Again
Place the rolls into a lightly greased 9×13-inch baking dish. Cover and let them rise in a warm place until nearly doubled, about 30 minutes.
Step 6: Bake the Rolls
Preheat your oven to 400°F while the rolls rise. Bake for 15 minutes, or until golden brown and cooked through.
Step 7: Make the Frosting
While the rolls bake, beat the cream cheese, butter, powdered sugar, vanilla, salt, and cinnamon oil together until smooth. Taste and adjust the cinnamon oil if needed—just a couple of drops go a long way.
Step 8: Frost While Warm
Spread the frosting over the cinnamon rolls while they’re still warm from the oven. The frosting will melt slightly into all the swirls and crevices—just the way we like it.
Storage and Reheating Tips
These cinnamon bun rolls are best served warm and fresh, but they store beautifully if you manage to have any leftovers. Here’s how to keep them soft and delicious for days to come.
- Room Temperature: Store in an airtight container for up to 2 days. You can add a slice of bread to the container—it helps regulate moisture in the air and keeps the rolls soft without getting soggy.
- Refrigerator: Store for up to 5 days in a sealed container. Reheat before serving to bring back that fresh-from-the-oven texture.
- Reheating Tips: Warm individual rolls in the microwave for 15–20 seconds with a damp paper towel over the top. Or place them in a low oven (around 300°F) for 8–10 minutes, covered with foil so they don’t dry out.
They reheat beautifully and make a quick and cozy breakfast on busy mornings.
Freezing Instructions
These cinnamon bun rolls freeze nicely—whether you want to make them ahead of time or stash a few for later. Here are two easy ways to freeze them:
Freeze Before Baking
After slicing the filled dough into rolls, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. When ready to bake, let them thaw and rise in a greased pan for several hours (or overnight in the fridge), then bake as usual.
Freeze After Baking
Once the rolls are fully baked and cooled, wrap them individually or layer them in a container with parchment between each layer. To serve, thaw at room temperature or warm gently in the microwave or oven.
If you’re freezing them unfrosted, wait to add the icing until after reheating for the best texture.
Whether you freeze them before or after baking, these cinnamon rolls come out just as soft and gooey as the day you made them.
Tips for Making the Best Cinnamon Rolls
I’ve been making these cinnamon bun rolls for years, and over time I’ve learned a few tricks to make sure they turn out just right. Here are my top tips to help you bake the softest, gooiest rolls every time.
1. Use bread flour instead of all-purpose
Bread flour has a higher protein content, which helps the rolls bake up soft and chewy instead of dense.
2. Let your ingredients come to room temperature
Cold eggs or milk can slow the rise and affect the dough’s texture. It’s best to let everything sit out for a little while before mixing.
3. Don’t rush the rise
Give the dough time to rise until it’s doubled—especially during the second rise. That’s what gives you those light, fluffy layers.
4. Roll the dough evenly
Try to keep your dough the same thickness from edge to edge. This helps the rolls bake evenly and keeps them from unraveling in the oven.
5. Double the frosting if you’re like us
We love a thick layer of frosting that melts into every swirl. I always double the icing recipe—and I’ve never heard a complaint. 😆
6. Add cinnamon oil for extra flavor
It’s my secret ingredient. Just one or two drops in the frosting gives it that classic Cinnabon smell and taste.
Go easy—this stuff is strong!
Once you’ve made these a few times, you’ll find what works best for your kitchen. But these tips are a great place to start.
Frequently Asked Questions
These are the most common questions I get about making cinnamon bun rolls at home. If you’ve got a question that’s not listed here, feel free to leave a comment and I’ll try to help!
Can I make these cinnamon rolls ahead of time?
Yes! You can make the rolls the night before and store them in the fridge after slicing. In the morning, let them come to room temperature and rise again before baking.
Can I make this recipe without a bread machine?
Absolutely. Just mix and knead the dough by hand or with a stand mixer, then cover and let it rise until doubled in size. After that, follow the rest of the instructions as written.
What’s the best way to reheat cinnamon rolls?
We like to reheat them in the microwave for 15–20 seconds with a damp paper towel over the top. You can also warm them in the oven at 300°F for 8–10 minutes, covered with foil.
Can I freeze these rolls after baking?
Yes, and they freeze really well! Let them cool completely first, then wrap and freeze. Just thaw and warm them up before serving, and frost after reheating if possible.
Cinnamon Bun Rolls (Cinnabon Copycat Recipe)
Ingredients
For Dough:
- 1 cup warm milk
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 4 1/2 cups bread flour
- 1 tsp salt
- 1/2 cup white sugar
- 2 1/2 tsp bread machine yeast
For Filling:
- 1 cup brown sugar
- 2 1/2 tbsp cinnamon
- 1/3 cup butter, softened
For Frosting:
- 1 3 oz. package of cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 1/8 tsp salt
- a couple of drops of cinnamon candy oil
Instructions
- Place the first set of ingredients in the bread machine, press the dough cycle.
- After the dough has doubled in size, turn the dough out on to a lightly floured surface, cover, and let rest for 10 minutes.
- Combine the brown sugar and cinnamon.
- Roll the dough in to a 16×21 inch rectangle.
- Spread the dough with 1/3 cup of butter and sprinkle evenly with the brown sugar/cinnamon mixture.
- Roll up the dough lengthwise and cut into 12 rolls.
- Place the rolls in a lightly greased 9×13 inch pan. Cover and let rise until nearly doubled, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees. Bake rolls until golden brown, about 15 minutes.
- Beat together the cream cheese, butter, powdered sugar, vanilla and salt.
- Frost the cinnamon rolls while still warm.
Notes
- Bread Machine Instructions: Add ingredients to your bread machine in the order recommended by your model. Use the dough cycle only—no need to bake in the machine.
- Cutting the Rolls: For clean, even slices, use unflavored dental floss instead of a knife. It prevents squishing the dough.
- Cinnamon Oil: Cinnamon candy oil is optional, but just a couple drops in the frosting adds that signature “Cinnabon” flavor. A little goes a long way!
- Frosting Tip: We love extra frosting, so I usually double the icing recipe—but you can use as little or as much as you like.
- Make Ahead: You can prep the rolls the night before. Cover and refrigerate after slicing, then let rise and bake in the morning.
- Freezing Instructions: Freeze rolls before or after baking. See full post for step-by-step freezing and reheating tips.
Slow Down and Savor It
There’s just something about the smell of cinnamon and fresh bread baking that slows down the whole house. These cinnamon bun rolls are more than just a sweet treat—they’re a reason to gather, to linger at the table, and to savor the moment.
Whether it’s a quiet Saturday morning or a busy holiday, I hope this recipe brings a little extra warmth to your day. Serve them warm, slathered in frosting, and enjoyed with the people you love.
More Breakfast Recipes You’ll Love
If you’re in the mood for more cozy, farmhouse-style breakfast recipes, here are a few of our favorites:
Old-Fashioned Apple Crisp – a sweet way to start (or end) the day
Thin Pancakes (A Family Heirloom Recipe)
