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Tuesday, January 3, 2012

Copycat Cinnabon® Cinnamon Rolls

I hope everyone had a wonderful holiday! We certainly did and I ate entirely too much food and cookies over this past week. I usually don't have many sweets in the house and I found myself picking on them more than I normally would, but today is the day to get back on track. And thank goodness the kids FINALLY go back to school today (YEAH!). Don't get me wrong. I LOVE my children. But there is something to be said about routine and when my kids don't have one, let's just say they become a little unruly.

I did a little cooking over this past week but mostly food for Christmas Eve, Christmas Day and New Year's Eve. I also didn't take many pictures of what I made because I was a little preoccupied and forgot until after it was all over. I did manage to make a few new recipes. One of the items I made were these cinnamon rolls. I had never made them before so when the kids requested these for Christmas morning, I had to find a recipe online. These were VERY good and very similar to those at the Cinnabon ® restaurant chain. The directions were a little intimidating. So many steps! But it really wasn't that hard to follow. Most of the time was just spent waiting for the dough to rise. I prepared these the afternoon before and par cooked them so that all I had to do Christmas morning was to reheat and ice them. 

Copycat Cinnabon® Cinnamon Rolls with Cream Cheese Icing
Cinnamon Rolls
1/4 c. Warm Water
1 Package Dry Yeast
1 tbsp. Granulated Sugar
1/2 Package 3 1/2 oz. Vanilla Pudding Mix
1/4 c. Butter, melted
1 Egg
4 c. All-Purpose Flour
1/2 c. Butter, softened
1 c. Brown Sugar
2 tsp. Ground Cinnamon


  1. Combine the water, yeast and sugar in a bowl. Stir until dissolved then set aside. 
  2. In a separate, large bowl, prepare the pudding mix according to package directions (remember you're only using half of the package so cut the milk in half also); then mix in the melted butter and egg. 
  3. Next, add the yeast mixture and blend together. Add the flour and knead until smooth. 
  4. Place dough in a greased bowl (I just used cooking spray). Cover with a clean towel and let rise for 1 hour. Punch the dough down, cover again and let it rise for another hour. 
  5. Roll out the dough on a floured surface until it is a large rectangle shape about 1/2" thick. Spread the softened butter over the surface. In a small bowl, mix together the brown sugar and cinnamon then sprinkle over the top of the butter. 
  6. Roll the dough towards you very tightly, forming a log. Slice the dough with a sharp knife every 2" and place on a lightly greased cookie sheet approximately 2" apart. 
  7. Using your hand, lightly press down on each roll. Cover and let rise for 1 hour until they double again. 
  8. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden brown. Frost warm rolls with Cream Cheese Icing. Makes 12. 
Cream Cheese Icing
8oz. Cream Cheese, softened
1/2 c. Butter
1 tsp. Vanilla
3 c. Confectioner's Sugar
1 tbsp. Milk

  1. Combine all ingredients with a mixer until smooth. 


Just linked this up to Chef in Training Tuesday's Talent Show


  1. These look delicious!!! Will have to try them.

  2. How delish these look!

    And I could live on the icing alone. I'm a sad, sad case.


  3. Thank you I'm At Home Baking!
    @Carrie-No you're not! The icing recipe was actually too much for the rolls themselves and my hubby and kids wound up eating the leftovers right from the bowl! lol

  4. Holy Crapola! These look so good. Thank goodness the weekend is near so I can make these suckas ASAP on Saturday. Thanks for sharing!


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