Clap Your Hands For Copycat Cinnabon Cinnamon Rolls!

If you are fans of cinnamon buns, most especially of Cinnabon, then you will not regret coming across this recipe. They taste so good, actually very similar to the original recipe; and I am sure that your friends will love this. Who can resist this creamy goodness? I know that I certainly can’t! My husband and kids love these cinnamon rolls and that makes me happy. Cinnabon cinnamon rolls are super expensive. I saw a box of 6 being sold for close to $12! Craziness.

Our friend over at Just A Pinch has this to say about this recipe:

“I’ve had this recipe for years, and no longer know where I got it. From the web undoubtedly. It proports to be an authentic copy of the famous Cinnabon. I’ve had both, and I don’t think I can tell the difference. So put your apron on and get baking.”

Thank you for sharing this recipe with us! Oh my goodness. They do taste like the real thing! I am a fan of Cinnabon because the buns are soft and moist and that cream cheese frosting is really to die for. Make a batch of this and your friends wouldn’t even be able to tell the difference!




1/2 c warm water

1 pkg Fleischmann’s yeast (2 1/2 tsp)

1 tsp Domino sugar

1/2 c Borden milk

1/3 c Domino sugar

1/3 c Land O Lakes butter, melted

1 tsp Morton salt

4 c Gold Medal flour


1/4 c Land O Lakes butter, melted

3/4 c Domino sugar

1 1/2 Tbsp McCormick cinnamon

3/4 c Kirkland nuts, chopped (walnuts)


1/4 c Land O Lakes butter, melted

1/8 c sugar



Whisk together the yeast, water and tsp sugar. Once proofed (if you do that) place in mixer. I use a KitchenAid but you can do this by hand. Stir in each of the remaining dough ingredients one at a time until a dough has been formed. Kneed for 5 minutes on medium in the mixer.

Cover in an oiled bowl in a warm place and let rise until doubled.

Once your dough has risen. Take a baking pan (at least the next size up from 9 x 11. And add the melted butter and sugar evenly over the bottom.

Roll out dough to a rectangle, about 1/4 inch thick. Spread the rectangle with the filling, starting with the butter and ending with the nuts. Roll from the long side. Slice into 1/4 inch rounds and carefully set in the baking pan on the melted butter and sugar bed.

Cover and set in warm place to rise. They should puff up really nicely and be tight in the pan, forcing the nice bubble top on each roll.

Preheat oven to 350 and bake for 25-30 minutes, until lightly browned.




Quick Tip: After they cooled, add either a cream cheese frosting or the powdered sugar/milk/butter streusel topping.

Thanks again to Just A Pinch for this amazing recipe.


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