Cinnabons – Buns from Heaven

Cinnabons made by Cinnabon are some of best cinnamon rolls around. These intensely flavored cinnabons, or cinnamon rolls blend together the perfect amount of cinnamon and sweet. Want to impress everyone with a special breakfast? You can make Cinnabons rolls, it will make your guests and family so happy.

Cinnabon Cinnamon Roll


Cinnabons - Buns From Heaven

  • Author:
  • Recipe Type: Bread Recipes, CopyKat Restaurant Recipes, CopyKat Recipes, Dessert Recipes
  • Prep time:2 hours
  • Cook time:30 minutes
  • Serves: 10
Cinnabons - Buns From Heaven

These make a extra special treat for those special breakfast with family and friends!


  • Dough:
  • 2 package active dry yeast
  • 1 cup warm water (105-115 degree)
  • 2/3 cup plus 1 teaspoon granulated sugar, divided
  • 2/3 cup butter
  • 2 teaspoon salt
  • 2 eggs, slightly beaten
  • 7-8 cup all-purpose flour, or more if needed
  • Filling:
  • 1 cup melted butter, divided (2 sticks)
  • 1 3/4 cup granulated sugar, divided
  • 3 tablespoon ground cinnamon
  • 1 1/2 cup chopped walnuts, optional
  • 1 1/2 cup raisins, optional
  • Creamy glaze:
  • 2/3 cup melted butter (1 stick plus 2 tablespoon)
  • 4 cup powdered sugar
  • 2 teaspoon vanilla
  • 4-8 tablespoon hot water


In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

This recipe was adapted by using a recipe that was originally published in the Portland newspaper as their best shot at Cinnabons, I think you will find this pretty darn close. Thanks to Judy Hilman, pointed us in the right direction for this recipe.

Yield: approximately 24 cinnamon rolls

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  • chris

    I have an old copy of this recipe. 1 cup warmed milk is missing from the dough ingredients.

  • KatieKat

    Do you substitute any dry ingredients when adding the dry milk and vanilla pudding, though? And I would trade out granulated sugar for packed brown sugar as the filling blend.

  • Karen

    How much milk do we use for the dough? A little confused here =/

  • Rob Hunt

    Glad I thought to look at Comments regarding the missing milk ingredient and saw about the pudding, too!!

  • Dee Jones

    In the dough it says to add milk sugar melted butter and eggs. How much milk?

  • Wade Meyer

    The most critical ingredient is cinnamon. Don’t use the cheap stuff. Buy Penzy Spices cinnamon or makara.
    The link to the Cinnabon clone recipe on that page no longer works.

  • Alwilson43723

    It doesn’t say how much milk??

    • Kathi

      If you mean to the glaze you have to add the milk a little at time to get it to the right consistency.

  • Lita9281

    vanilla pudding box should be added to the dough(unmade pudding) thats whats in original recipe of cinnabon

  • Jim Macdougall

    These are excellent…………. I normally use a biscuit base…………… never tried the bread base before………… with a little patience………… these are better than mine!!!!

  • lita

    oh my gosh, one very important ingredient was not mentioned here, and thats a box of vanilla instant pudding, for this large recipe, you would use the whole box. believe me it totally matters, a friend is related to original recipe owner of cinnabon. and also i just noticed, dry milk powder, for this recipe would be 1/4 cup to a 1/2. cup in addition to the milk, sorry, just had to say something

    • Mplenivy

      you didn’t say if the box of instant pudding and the dry milk powder was for the dough or the filling

      • Wsue02

        The Vanilla pudding is for the dough ingredients. Add it to your dry mixture before you add the wet ing.

      • Lita9281

        both for the dough

  • http://copykat NickJack

    OMG! YUM!