clone of cinnabon recipe

Written BySheba G Updated On
clone of cinnabon recipe
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The Best clone of cinnabon recipe

I’m so excited to share with you my favorite clone of Cinnabon recipe. As a busy mom, I’m always on the lookout for delicious and easy-to-make treats that my family will love. This recipe never fails to impress, and it’s become a staple in our household.

The combination of soft, fluffy dough and sweet, gooey cinnamon sugar is absolute perfection. My kids can’t get enough of it, and I love that it’s a healthier alternative to store-bought pastries. I’ve experimented with this recipe countless times, tweaking the ingredients and technique to get it just right.

And let me tell you, it’s a game-changer. The key to making these Cinnabon clones is in the dough – you need to make sure it’s nice and tender, but not too soft or sticky. I’ve found that using a combination of all-purpose flour and bread flour gives the best results.

And don’t even get me started on the importance of using high-quality cinnamon sugar – it makes all the difference in the world. When I’m feeling fancy, I like to top these babies off with a drizzle of honey or caramel sauce. But let’s be real, they’re perfect just as they are.

My family devours them in minutes, and I’m always happy to whip up another batch. It’s become a regular Sunday morning tradition – we’ll often have a big ol’ family breakfast with these Cinnabon clones as the star of the show. And trust me, everyone leaves full and happy.

It’s truly a family favorite.

Clone of Cinnabon

Clone of Cinnabon

4.6 from 820 votes

This recipe recreates the iconic Cinnabon cinnamon roll at home with a soft, fluffy dough and a rich cream cheese frosting. The rolls are filled with a buttery cinnamon-sugar mixture and baked until golden brown.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Dough

1 cup warm milk (110°F)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 cups all-purpose flour

For the Filling

1 cup packed brown sugar
2 1/2 tablespoons ground cinnamon
1/3 cup unsalted butter, softened

For the Cream Cheese Frosting

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

👨‍🍳Directions

1In the bowl of a stand mixer, combine the warm milk and yeast.
2Let stand for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
3Add the granulated sugar, melted butter, eggs, salt, and 2 cups of flour.
4Mix on low speed with the dough hook until combined, then gradually add the remaining 2 cups of flour.
5Knead on medium speed for 5 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl.
6Transfer the dough to a lightly greased bowl, turning once to coat.
7Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
8While the dough rises, prepare the filling by mixing the brown sugar and cinnamon in a small bowl.
Set aside.
9Punch down the risen dough and turn it out onto a lightly floured surface.
10Roll the dough into a 16×12 inch rectangle.
11Spread the softened butter evenly over the dough, leaving a 1/2 inch border on the long edges.
12Sprinkle the cinnamon-sugar mixture over the butter, pressing it gently into the butter.
13Starting from the long edge, tightly roll the dough into a log.
14Pinch the seam to seal.
15Using a sharp knife, cut the log into 8 equal slices, each about 1.
5 inches thick.
16Place the slices cut side up in a greased 9×13 inch baking dish, spacing them evenly.
17Cover with plastic wrap and let rise for 30 minutes, or until the rolls have puffed and are touching each other.
18Preheat the oven to 350°F.
19Bake the rolls for 20 to 22 minutes, until the tops are golden brown and the internal temperature reaches 190°F.
20Remove from the oven and let cool in the pan for 10 minutes.
21While the rolls cool, make the frosting: In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth.
22Add the powdered sugar, vanilla, and salt, and beat on low speed until combined, then increase to medium speed and beat for 2 minutes until fluffy.
23Spread the frosting over the warm rolls, allowing it to melt slightly.
Serve immediately.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook
Rolling pin
9×13 inch baking dish
Plastic wrap
Electric mixer
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 380mg🌾Total Carbs: 70g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 8g

📝Notes

For best results, use room temperature ingredients. The dough can be made the night before: after shaping, cover and refrigerate overnight, then let rise at room temperature for 30 minutes before baking. Frost the rolls while still warm for a gooey finish.

Watch Video Of How Clone of Cinnabon Works

These Cinnabon clones are perfect for any occasion – whether you’re hosting a big gathering or just want something delicious for breakfast on-the-go.

They’re also incredibly easy to make ahead of time – simply prepare the dough and let it rise overnight before assembling and baking in the morning.

One of my favorite tips is to serve these babies warm from the oven with a side of fresh fruit or whipped cream – it adds an extra-special touch that’ll make your family feel like royalty.

❓ Frequently Asked Questions About Clone of Cinnabon

1.

Q: What kind of flour do you use for the dough?
A: For this recipe, I like to use a combination of all-purpose flour and bread flour – it gives the dough a nice balance of tenderness and structure.

2.

Q: Can I use store-bought cinnamon sugar instead of making my own?
A: While store-bought cinnamon sugar is convenient, I highly recommend making your own – it’s worth the extra effort for that extra-special flavor.

3.

Q: How do you prevent the dough from getting too sticky?
A: To prevent the dough from getting too sticky, make sure to knead it thoroughly before letting it rise – this helps develop the gluten in the dough.

4.

Q: Can I substitute honey for sugar in this recipe?
A: While honey has some amazing health benefits, it doesn’t caramelize quite like sugar does – so if you want that perfect Cinnabon flavor, stick with sugar.

5.

Q: How do you store these Cinnabon clones after they’re baked?
A: After baking, let the Cinnabon clones cool completely on a wire rack before storing them in an airtight container at room temperature for up to 3 days – or freeze them for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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