Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good? A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!



  • 2 ¼ teaspoons active dry yeast
  • 1 cup water warm (110-120°F)
  • ½ cup granulated sugar
  • ¼ cup buttermilk
  • 2 large eggs
  • 7 tablespoons unsalted butter, divided
  • 5 ½-6 cups all-purpose flour
  • 2 teaspoons kosher salt


  • ½ cup unsalted butter, softened
  • 1 ½ cups light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 teaspoon cornstarch


  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cups powdered sugar
  • ½ tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt


  1. Pour water and sugar into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top and stir.  Allow yeast to bloom for 5-10 minutes.  Once it is nice and foamy, it is ready. *It should look like the ‘head’ of a beer poured too quickly and smell yeasty.
  2. In the meantime:  melt 6 tablespoons of butter in a microwave safe bowl.
  3. Once yeast mixture is aromatic and looks like the head of a beer, add buttermilk, eggs and butter to bowl of stand mixer.  Mix on low and add 4 cups of flour, one cup at a time.  Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball.  Mine takes 5 ½ cups total.  Knead dough on medium-high for 5 minutes.  Add more flour a tablespoon at a time as needed, if bread is too sticky to come together.  Dough should be tacky when you pull it out of the mixer, not sticky.
  4. Full instructions visit @theslowroasteditalian


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