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Cinnabon-Style Gourmet Cinnamon Buns

March 7, 2011 - 164 Comments

Cinnabons via Sweetapolita

I’m pretty certain that I spent a good portion of my late teens in line at Cinnabon with my friends. At the time, it was all new to us, and definitely “all the rage,” well, rightfully so — they are downright incredible cinnamon buns with the most addictive smothering of snow white frosting. At the risk of stating the obvious, I’ve got a bit of a sweet tooth. For me, cake makes the world go round and pies, cookies, and such certainly do their part, that’s for certain, but cinnamon buns, well for me they are the ultimate. So much so that I often trade the idea of my own birthday cake in for a box of fresh Cinnabon cinnamon buns. Literally. Don’t even worry about singing Happy Birthday; just put a birthday candle in one, and we’re good.

I have to admit, though, that one of two things has occurred since those younger days when I used to eat them so often: 1. The crafty folks at Cinnabon have gradually, as with many food chains, made their product smaller (and smaller), or 2. The cinnamon buns have remained the same huge size, but my appetite and sweet tooth have increased so much that as gargantuan as Cinnabons are, eating one just simply doesn’t cut it anymore. I fear that #2 is the harsh reality, and I find that just a tad disturbing. As seasoned as I was at eating them when I was younger, it would still take me an average of 2 sittings to finish one, and oh the price I would pay in bellyaches, but wow, was it worth it. Always. Remember how amazing that last bite, right in the middle, was?

Cinnabons via Sweetapolita

When I thought about making cinnamon buns this past week, I knew in my heart that I wanted to find a recipe that was as close to the Cinnabon version as possible, but since I’ve never attempted any version before, it was tricky knowing how they would turn out, or how close I could get to the real thing. I spent a lot of time, over the past few weeks, searching for the perfect version, with high hopes of discovering some kind of clone recipe out there, and I’m excited to report that with a little bit of this one and a little bit of that one, these are really, really close!

They could even be exact, it’s hard to know, but I took them out of the oven last night around 11:00pm, and while my little family was sleeping peacefully, I engaged in what was the single-most heavenly dessert experience of my life: warm, buttery, gooey, fluffy cinnamony buns one-minute-old from of the oven. In all of my life I’ve never eaten a gourmet cinnamon bun fresh out of the oven like that. I had my frosting all ready to go (wait until I tell you about the frosting–incredible!),  just moments before I took the tray out of the oven. I placed the tray onto the cooling rack, reached over for my little offset palette knife, and smothered one of them in the creamiest, fluffiest, cream-cheesey, lemony & vanilla-y, frosting ever created.

I’m pretty sure I wound up in a semi-conscious state of bliss-and-being at that moment, but I do recall telling myself that it was the best thing I had ever eaten. As in ever. I also recall repeating steps 1-4 a few more times, then putting everything away, turning off the lights in the kitchen and going straight to sleep. I’m sure that did a world of good for my part in the upcoming bikini season, but honestly, it was a force beyond my control.

Cinnabons via Sweetapolita

Now, I know at first glance you might think that looks like too much frosting for one cinnamon bun, but trust me, this isn’t your average sugary-sweet white frosting. This is, I have to say, the highlight of these cinnamon buns — and that says a lot, considering the insane deliciousness of the buns themselves.

As I mentioned, it’s angelically light, lemony, vanilla-y, cream-cheesey, and overall like nothing that’s ever come out of my mixer in the past. I found a recipe online from the “Gordon Family,” through The Fresh Loaf, that was promised to be an actual clone of the Cinnabon dough, filling, and frosting. I actually ended up using the frosting recipe from them, and the actual dough and filling recipe from another source that vowed it was the ultimate recipe (I modified ever-so-slightly). So, as a result of combining some of the best recipes out there, these were as good as I’d hoped and, dare I say, really simple to make. I don’t know why I had it in my head that they would be complicated, or why I’ve never tried it before.

Sweetapolita

Call me old-fashioned, but baking homemade cinnamon buns for my little girls and watching them eat them up with glee together, makes me feel that same mommy bliss that folding and putting away little wee clothes gives, and assures me that it’s always worth the effort. That’s a lot of sweetness pouring out of a single photo.

If you would like to make these at home, here is the recipe (oh please, friends, make them!):

Print
Cinnabon-Style Gourmet Cinnamon Buns
Servings: 12 large rolls
Ingredients
For the Dough:
  • 1 7 g package dry yeast
  • 1 cup 237 ml whole milk, warm
  • 1/2 cup 100 g granulated sugar
  • 1/3 cup 75 g margarine (or 80% margarine 20% butter spread)
  • 1 teaspoon 8 g salt
  • 2 large eggs
  • 3-1/4 cups 410 g all-purpose flour
  • 3/4 cup 105 g bread flour
For the Filling:
  • 1 cup 220 g packed light brown sugar
  • 3 tablespoons 36 g ground cinnamon
  • 1/3 cup 75 g margarine (or 80% margarine 20% butter spread)
For the Frosting:
  • 1/2 cup 114 g cream cheese, softened 30 mins
  • 1/2 cup 114 g margarine, softened 30 mins
  • 1-3/4 cups 220 g icing sugar, sifted
  • 1 teaspoon 5 ml vanilla flavour (alcohol-free, if possible)
  • 1/8 teaspoon lemon flavour alcohol-free, if possible
Instructions
For the Dough:
  1. In a large bowl, dissolve the yeast in the warm milk. Add sugar, margarine, eggs salt then flour and mix well.
  2. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place until the dough has doubled in size, about 1 hour.
  3. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
For the Filling:
  1. In a small bowl, combine the brown sugar and cinnamon.
Assemble the Rolls:
  1. Line a cookie sheet with parchment paper.
  2. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, leaving about 1-inch untouched around edges. Gently roll into a fairly tight roll, trying to keep the filling inside.
  3. With a sharp knife, slice into 12 pieces. Place on prepared cookie sheet about 2" apart. Cover with lint-free cloth, and let rise for another hour.
  4. Bake in 400°F on rack just above centrer, for about 10 minutes, or until light golden brown.
  5. Cool on cooling rack and gently place into airtight container when cool.
For the Frosting:
  1. In an electric mixer fitted with the paddle attachment, blend the cream cheese and margarine for 6 minutes on low speed (#2 on KitchenAid Mixer).
  2. Switch from the paddle to the whisk attachment and whip for 10 more minutes at medium-high (#6)
  3. Add 1 cup (125 g) of the icing sugar and mix for 1 minute on low speed. Add the remaining 3/4 (95 g) cup of icing sugar and mix for an additional minute. Add the flavors and mix for 1 minute on medium-high speed.
  4. Transfer to an airtight container and refrigerate. Top warm, fresh-baked rolls generously with frosting.
Sweetapolita's Notes

*Microwave for 15-20 seconds to reheat.

[dough & filling recipe slightly adapted from Group Recipes]

[cloned cinnabon frosting source: Gordon Family]

Sweetapolita’s Notes:

  • I came across an 80% margarine 20% butter spread at my local grocer, which is what I used for the dough, filling and frosting. If you can’t find such a thing, go with the recommended margarine or butter.
  • Since this recipe was designed as a scientific mission to clone the Cinnabon frosting, you might enjoy reading it precisely as it was shared by the Gordon Family (here). In their words on the frosting: There are several steps involved in the preparation of the frosting. But it is not difficult, and you’ll be surprised at the wonderful results you achieve. For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. A total of 50 minutes is required to prepare the frosting, from start to finish. We normally prepare the frosting while the rolls are rising.

Photo Props: For those of you who have an interest in some of the quirky vintage food props I use on occasion, I wanted to share that the props in this post are my two favourite vintage baking items in my collection. The “Scanlon Bakery” wooden tray was something I found near me, in an antique shop in Orono, Ontario. I did some research on the bakery’s history (my history fascination is always in the back of my mind when antique shopping!), but all I could find at first attempt, was that it was a family-run bakery on Yonge Street in Aurora, Ontario (north of Toronto).

I read that a couple bought it and operated it in the 1960’s, which suggests that it’s been around a lot longer than that. I only discovered this last year (even though I’ve had it for several years) when I read an obituary for that woman. The tray used to sit on my kitchen counter with cookbooks in it, but I’ve since minimized the counter, and was happy to tie it into a photo shoot.  Now who were the Scanlons and when did they open this bakery (which is no longer known as Scanlon Bakery)?  This inspires me to go do more research and learn  more about the original owners and when the bakery was opened initially. If I had more time, I could exercise my genealogy skills, and get to the bottom of it!

*Update: For those of you on the edge of your seats about my Scanlon Baking tray ;), I discovered that in 1950, there were 8 Scanlon Bakery locations across the Toronto area. I wonder which one it was from!

The “Sucre” tin is a gem I found, also in Orono (at a different shop), and is something they picked up from Montreal. Sadly, I don’t know anything else about it, aside from the fact that it rocks my world. It sits on my kitchen counter filled with sugar, next to my huge glass jar of flour. Just in case you were curious!

Good luck & enjoy!

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Filed Under: Baked Goodies, Bakery Treats Tagged With: bun, cinnabon, cinnamon, cream cheese, frosting

« Icing Designs: “Cupcake Couture” Cupcake Contest
My Baker’s Crush: BAKED (and The Whiteout Cake) »

Comments

  1. Paula {JustABiteDesserts.com} says

    March 7, 2011 at 11:23 pm

    Oh.My.Goodness! How did you know? Cinnabons is probably my guiltiest pleasure and now I can make them in my own kitchen? My entire family thanks you this time! :)

    Reply
    • Joban says

      January 14, 2018 at 4:50 pm

      Lot of hobby on our life. Cooking is on of the best hobby. If you make a best cook, You must have a best kitchen. To make a best kitchen, you have to need all kitchen appliances. Such as, small appliances, big appliances. On the other hand, You have must to know how to cook, and also need to know how to use all kitchen appliances

      Reply
  2. SweetSugarBelle says

    March 7, 2011 at 11:24 pm

    LOL, this is in my top three fave desserts!!!!!!!!!!! Scones, cinnamon rolls, and panna cotta!!!!!!!!! Okay can you tell I am excited? These are gorgeous, as are the photos…I read your post on how you did it, but I still cannot even come close. Kudos my friend!

    Reply
  3. Jenny Hank + Hunt says

    March 7, 2011 at 11:29 pm

    Oh….my….push diet start back two days so I can enjoy this blissfully unaware of calories. Yum!

    Reply
  4. Becca says

    March 7, 2011 at 11:34 pm

    First off, wow, your pictures are the most beautiful things I have ever seen. Second off, thank you for this recipe!. The closest cinnabon closed down and in it’s place is a Red Mango, I’m not dissing the frozen yogurt, I love that stuff, but now I can’t smell the awesomeness of cinnamon baking anymore! These really do look delicious too! YUM!

    Reply
  5. Aimee @ Simple Bites says

    March 7, 2011 at 11:43 pm

    Yes please! I may eat the whole batch myself, but that is a risk I am willing to take.

    Reply
  6. Paula says

    March 7, 2011 at 11:51 pm

    I haven’t had a Cinnabon for years but I’ll never forget how delicious they tasted. I tend to think that they are probably making them smaller(like so many other things these days) I was afraid to keep reading in case you didn’t post your recipe. Imagine my delight when I saw it all listed for us! Thank you so much. I’m going to make these…maybe for Easter morning! I can definitely see these taking the place of Hot Crossed Buns.

    p.s. I used to love folding my children’s baby clothes. Now I have to live vicariously through my daughter and hope she has a load of my grand-daughter’s clothes waiting to be folded whenever I visit.

    Reply
  7. Zuri says

    March 8, 2011 at 1:16 am

    Yay!! Trying to replicate the Cinnabon cinnamon buns has been a nearly monthly ritual for me! I’ve come close, but your photos are motivating me to try yet again. Thank you! :-)

    Reply
  8. Glory/ Glorious Treats says

    March 8, 2011 at 2:17 am

    Oh Rosie,
    What a beautiful post! I loved reading the whole story! And I love that you included the prop info. I noticed that crate right off the bat, it is SO perfect!! What a find! And oh yes, I do LOVE cinnamon rolls too!! Oh how happy and fat we could be if we were neighbors!! =)

    Reply
  9. antonia says

    March 8, 2011 at 2:23 am

    ohh!! i enjoy so much with your beautiful blog!!Thank you…

    Reply
  10. Tania says

    March 8, 2011 at 3:16 am

    oh my goodness – it looks divine!!!!!

    Reply
  11. Wenderly says

    March 8, 2011 at 7:23 am

    I’m having some *serious* cinnamon bun envy at the moment. It’s 7:19 a.m.- I’ve got my hand wrapped around my first cup of piping hot coffee and now this… off to the kitchen I go, I go.

    Reply
  12. The Blue-Eyed Bakers says

    March 8, 2011 at 8:51 am

    Oh goodness. Now this could either be really good news or really bad news for us. Good news because oh what a delicious, divine and totally gorgeous cinnamon bun this is! Bad news…? Not sure our metabolisms are quite what they were when we were 16. But we’ll have to test it out anyway right? They’re too good looking – we can’t not make ’em!

    Reply
  13. Andrea says

    March 8, 2011 at 9:31 am

    How cool that you found a Scanlon Bakery tray! My grandparents owned that Aurora bakery in the 1960s and 70s.

    Reply
    • Rosie @ Sweetapolita says

      March 8, 2011 at 9:51 am

      Wow, that’s so neat, Andrea! Thanks so much for visiting and letting me know. I always wonder what life my old treasures led!

      Reply
    • Lisa says

      August 4, 2011 at 12:21 am

      I am curious about Andrea’s comment that her grand parent’s owned the Scanlon bakery. My grandparents did in fact own the chain of Scanlon bakeries with the actual bakery in Aurora. My aunt is here as I type this, and it was her parents that owned the Scanlon Bakery. Either we are related or you are mistaken. Email me please.

      Reply
  14. Tickled Red says

    March 8, 2011 at 9:45 am

    Oh my word! Where are you this morning with that bakery tray? I need a few of those at work with me this morning please :)

    Reply
  15. Rosie @ Sweetapolita says

    March 8, 2011 at 9:51 am

    Thanks for the sweet words!

    Reply
  16. Joanne says

    March 8, 2011 at 12:16 pm

    Tragically I don’t think I’ve had Cinnabon in at least a decade. something about cost v. satisfaction, probably. but I am SO up for making my own. It’s just been way too long. And these look way too fabulous to pass up.

    Reply
  17. Jillian says

    March 8, 2011 at 2:01 pm

    Is there a reason for using margarine over butter? Could I use butter?

    Reply
    • Rosie @ Sweetapolita says

      March 8, 2011 at 2:51 pm

      Jillian, I’m not 100% sure why they call for margarine over butter, but the majority of the gourmet bun recipes I’ve read, including the actual clone of the Cinnabon, call for margarine. I used a mix of 80% margarine 20% butter, and they are incredible. It would be personal preference, but the consistency may be a bit different with butter, much like a pie crust made with butter over the traditional shortening. Hope this helps. Good luck!

      Reply
      • amalia says

        April 16, 2012 at 12:32 am

        These look nothing short of amazing…. and your pictures are mouthwatering! Do you remember the brand of margarine you used? I usually use butter and was curious about trying the margarine…. Does it come in stick form? Thanks so much for sharing this amazing recipe!

        Reply
      • Helen Bowden says

        May 10, 2012 at 12:03 am

        I believe it’s because margarine has hydrogenated oil and butter doesn’t, so the margarine lightens the texture of the bread. I’ve read that if you’re out of margarine, you could try using some shortening instead.

        However, when I made the recipe I was out of margarine, so I used 3 Tablespoons butter and 2 Tablespoons shortening (1/3 cup is 5 Tablespoons) and it worked out very well.

        Thanks for the great recipe! I particularly loved the icing too!

        Reply
  18. Courtney - Pizzazzerie.com says

    March 8, 2011 at 3:46 pm

    Oh my YUM!!!!!! I can’t even handle the amazingness of this post!

    Reply
  19. Nikki says

    March 8, 2011 at 4:21 pm

    Oh my these look wonderful. Cinnabon holds a special place in my heart and you can never have too much frosting. Thanks for sharing.

    Reply
  20. Maybe says

    March 8, 2011 at 6:35 pm

    I’m kind of “cinnamon addict” but I’ve never been able to fing THE perfect recipe… I think I’ll have to try this one which is sooo yummy, especially with the icing (even though I usually prefer my cinnamon rolls without frosting) !

    Reply
  21. Ceilidh says

    March 8, 2011 at 7:01 pm

    How could you ever say too much frosting? For me, there is no such thing! The way I see it, the cinnamon bun is just a little something extra…the icing is what I am really in it for!

    Reply
  22. Sue says

    March 8, 2011 at 10:38 pm

    These cinnamon buns are a work of art! Your photos(and children) are gorgeous! Would you like to fold (and put away) my clothes for me(no cute baby clothes though)? :)

    Reply
  23. Lauren @ Crave. Indulge. Satisfy. says

    March 8, 2011 at 11:06 pm

    I so wish I had one of your amazingly gorgeous cinnamon buns right now! I was in the Charlotte airport yesterday right next to the Cinnabon counter contemplating on whether or not to indulge in one of those cinnamon sweet rolls but I resisted the temptation and now I am kicking myself for it since my mouth is watering after reading your post! Cinnamon rolls are one of my all time favorite sweet treats and I am certainly going to give this recipe a try. In the meantime, I am going to pay a visit to the Cinnabon counter in the Charlotte airport on Thursday for my return trip home! Love the wooden bakery box and Sugar can props in your photos, these are styled just perfectly, and your too little girls sharing a cinnamon bun, it doesn’t get much sweeter than that!

    Reply
  24. Mellybrown says

    March 8, 2011 at 11:32 pm

    I have made many a cinnamon roll in my time, but have never strayed from my Grammy’s recipe because they are simply perfect. I have never had a cinnabon roll and the margarine in this is freaking me out …….. and yet I can’t stop thinking about these rolls! Pretty sure I will be making them tomorrow, after I get some margarine. I think I’m charmed by how precise the frosting recipe is. I’m new to your site and I LOVE your beautiful cakes and how dedicated you are to flavor over decoration. Plus your girls are super beautiful. Thanks for posting this! I’ll report back with my own results.

    Reply
  25. Sylvie @ Gourmande in the Kitchen says

    March 9, 2011 at 3:06 am

    Oh you are so right, that middle part is the best! I could never wait to finish to get to it though, I would always rip through to get to that part first. I guess I’m an impatient kind of girl when it comes to my sweets :-)

    Reply
  26. marla {family fresh cooking} says

    March 9, 2011 at 8:34 am

    Gosh, once you start on a cinnamon bun it is sooooo difficult to stop eating it. Reading this post brings me back to experiences with Cinnabon when I was younger. These days all that sugar would send me to the moon – but girl now I am craving one so bad. Love the vintage pics of your adorable kids :) xo

    Reply
  27. Isabella says

    March 9, 2011 at 9:16 am

    I really love cinnamon bun!!! And since I live in Brasil I can`t eat them all the time case here there isn`t a Cinnabon store. When I saw the recipe I was sooooooooooooo happy, I will try to make them right away. Thank you!

    Reply
  28. Kulsum at JourneyKitchen says

    March 9, 2011 at 10:50 am

    I agree with Marla – so difficult to stop once you start eating cinnamon bun. Guess what eating one can’t make the cut for me either :-) and I love your kids picture. So adorable!

    Reply
  29. Sweetapolia (Rosie) says

    March 9, 2011 at 4:23 pm

    Thanks, ladies! xo

    Reply
  30. Jen Lottman says

    March 9, 2011 at 5:13 pm

    Yummmmmmmy!! Rosie, you’re killing me!! As you probably remember from all our years of bakery going together, cinnamon buns are an easy winner for me every time!! These look scrumptious and again, you are amazing!
    Love you and all your amazing creations!! Keep baking and move closer to Waterloo silly!!! Xo

    Reply
    • Rosie @ Sweetapolita says

      March 9, 2011 at 7:24 pm

      Thanks, Jen! I thought of you as I wrote this. I’m certain you and I ate more Cinnabons together than anyone! I remember thinking about how insane it was that you lived in walking distance of Cinnabon! A dream come true :) You have to make these–you won’t believe how close they are–particularly the frosting. It’s scary. I’m sure I’ve eaten about 5 so far. Off the to the treadmill I go! xo

      Reply
  31. Mellybrown says

    March 9, 2011 at 7:10 pm

    I was skeptical because of the margarine, but they are incredible! I followed the recipe to the letter and had perfect results. I don’t think they’ll replace my Gram’s but they will mix it up a bit for me. The frosting makes them absolutely delightful. Thanks! Now onto the chocolate marshmallow cake ….

    Reply
    • Rosie @ Sweetapolita says

      March 9, 2011 at 7:51 pm

      Yay! So glad you like them! I totally agree about the frosting. Good luck with the Campfire Delight cake!

      Reply
    • liv says

      May 15, 2016 at 4:46 am

      can you leave your grandmas recipe?? :)

      Reply
  32. Mary says

    March 9, 2011 at 10:29 pm

    oh no you di-in’t!!!!…you know these are my mortal enemies all wrapped up in cinnamon and frosting! shame! (of course what I mean is…holy deliciousness, they look awesome!) xo

    Reply
  33. Lorraine says

    March 10, 2011 at 1:58 pm

    I am making these as I type! Thanks so much for the recipe and attention to detail with the frosting. One little question, do you roll them from the 21″ or the 16″ side? Wanted to follow you exactly!

    Reply
    • Rosie @ Sweetapolita says

      March 10, 2011 at 3:01 pm

      Yay, go Lorraine! Love that you’re making these right now. I rolled up lengthwise, so that you have a 21″ roll. Good luck!

      Reply
      • Lorraine says

        March 10, 2011 at 9:19 pm

        O M G!!!!!!! These are absolutely THE best cinnamon rolls I have EVER made – and I have made a TON!! SO big, SO soft and the frosting is out of this world. Holy COW!!!!!! I did make the mistake of using tub margarine, which I’m certain affected the thickness of the frosting. Even after being in the fridge a while it wasn’t quite as thick as it appears in the photo. The taste, however, was not affected in the least – it was awesome! Thanks so much for taking the time to post this for us!!

        Reply
        • Rosie @ Sweetapolita says

          March 11, 2011 at 10:03 pm

          So happy to hear that, Lorraine! Thanks for letting me know–that’s what this is all about!

          Reply
  34. jacksta says

    March 10, 2011 at 4:18 pm

    Hi there Rosie. Just wanted say Ive just come across your blog from another friend linking it. I love your baking and food photography.Makes me want to lick my screen! Your family is gorgeous and I look forward to learning some new recipes and techniques. Thanks from NZ

    Reply
  35. aimeesioux says

    March 12, 2011 at 12:29 am

    These look awesome! Really tho i just wanted to ask about the frosting and if all the precision and beating-time really changes the outcome? I’m not saying i’m skeptical at all, i’m just truly curious to know if and what difference all the precision and detail makes?

    Reply
  36. Chelsea says

    March 12, 2011 at 2:02 am

    Hi! I just finished baking these for a brunch I a going to in the morning. I had to do a “poison check” and they are UH-mazing! I am so excited! Thanks for the recipe!

    Reply
  37. lyndsay says

    March 12, 2011 at 3:39 am

    oh snap.

    i, too, loved cinnabon as a kid… that creamcheese frosting gets me every time… i haven’t had it in so long though, and these look so good… DARE i make these for my hubby and i!? yikes! i’d be hitting the gym pretty hard afterward i think!

    i am loving that old wooden bakery box thingie you have the cinnamon buns in too! so cute, and lovingly styled! PS your daughters continue to be crazy-ridiculous cute…

    ^__^

    Reply
  38. krista says

    March 12, 2011 at 4:48 pm

    rosie – these are fantastic!!! the icing is divine! i’ve baked my second batch this afternoon since i only go 1 the last time! i’m going to have to find a good hiding spot for them this time… :)
    thanks!

    Reply
  39. Lindsey@Lindselicious says

    March 12, 2011 at 6:38 pm

    The rolls look awesome and I LOVE LOVE LOVE that baking tray in your pics. What a great find!

    Reply
  40. Simone says

    March 13, 2011 at 12:36 pm

    Those rolls look amazing and the photos of your little girls are just so precious! Gorgeous photos too!

    Reply
  41. alglass88 says

    March 13, 2011 at 1:51 pm

    These look de-li-cious! And, if I hadn’t already been convinced, your photography would have done the job. Gorgeous. I especially love the ones of your daughters; beautiful. :) I will definitely try these!
    P.S. I also love your template.

    Reply
  42. Alexandra Steinmetz says

    March 14, 2011 at 11:49 am

    I love this! I have been dying to make homemade cinnamon buns for ages, and I scouring the internet for a recipe I could do. I can’t wait to try these!

    Reply
  43. Mary @ Delightful Bitefuls says

    March 15, 2011 at 1:15 am

    Those are gorgeous!!!! Bookmarked!

    Great blog; happy I found you!

    Mary xo
    Delightful Bitefuls

    Reply
  44. Jonathan says

    March 15, 2011 at 7:17 pm

    Made these to the letter, except with butter instead of the prescribed margarine(I do not use margarine).
    Turned out beautifully!

    Reply
    • Rosie @ Sweetapolita says

      March 16, 2011 at 4:51 pm

      That’s great, Jonathan! I’ll have to try again with butter–you can never go wrong with all butter, but I was curious how it would affect this recipe. Thanks for sharing that and letting me know!

      Reply
  45. Katarina says

    March 15, 2011 at 9:30 pm

    Cinnamon buns are so delicious! Great photos!

    Reply
  46. Lailah says

    March 16, 2011 at 3:50 pm

    I will sure try to make them!! me and my sister have been searching for the perfect cinnabom recipe for ages! We love Cinnabom, and live in Brazil where all Cinnabon stores have closed! Loved your post!I really share your love for them!Cute kids too….Thank u!

    Reply
  47. Candice says

    March 16, 2011 at 11:05 pm

    Those look amazing!! They’re making my mouth water just by looking at them. So happy to have found this. Will definitely give it a try on the weekend. Thanks!

    Reply
  48. Colleen says

    March 22, 2011 at 1:11 pm

    Wow, I’m drooling right now…I adore cinnamon buns. yay for copycat recipes! I tried looking for one for Beard Papa’s cream puffs, but there’s no luck on that.
    Just a quick question– how much yeast (in tsp/tbsp) would a 1/4 ounce package be? I have mine in a jar.
    Thanks for sharing this!

    Reply
    • Rosie @ Sweetapolita says

      March 23, 2011 at 4:22 am

      Thanks Colleen! I weighed it out, and 1/4 oz of yeast was 1 + 1/2
      teaspoons. Good luck!

      Reply
      • Debbie says

        August 9, 2011 at 5:13 pm

        I am confused with the yeast measurements. Is it one pack of yeast plus 1\4 ounce and that = 1 + 1\2 tsp, or am I reading this wrong. Thanks

        Reply
        • Rosie @ Sweetapolita says

          August 9, 2011 at 9:54 pm

          Debbie, it’s one standard packet of yeast, which is typically about 1/4 ounce or 7-8 grams per packet. In my recipes, when I put any measurements/weights in brackets, it’s simply to offer additional info that may help with accuracy for best results. Hope this helps!

          Reply
  49. Emily says

    April 24, 2011 at 9:10 pm

    I made these today and they are to die for! Thanks so much for the recipe, Rosie!

    Reply
  50. Christine says

    April 24, 2011 at 11:44 pm

    Beautiful post, delicious cinnamon rolls! They were just right for Easter breakfast. Everything turned out perfectly (aside from needing more than just a little flour to keep them from sticking when rolled out). I used Earth Balance spread instead of margarine (a little more healthy) and it worked great. We’ve been enjoying them all day. Thanks for sharing. Happy Easter!

    Reply
  51. Marie says

    May 21, 2011 at 7:37 pm

    I used butter instead and the rolls are still AMAZING! I love this recipe! And that frosting?? Holy Cow!! I’ve never tasted something so good & fluffy-light! Thank you so much!

    Reply
  52. Mellybrown says

    May 25, 2011 at 7:12 pm

    Just made these AGAIN. They are a delight.

    Reply
  53. Vanessa says

    May 26, 2011 at 2:06 pm

    Just finished making these (with real butter…no margarine in this baking household) and my god, I have never had anything so good! I needed a recipe to bake 4 dozen for my husband’s work tomorrow morning and found yours. I’m so glad I cut off a little piece to bake up in a little cup to have as my own….Might have to do that with each log of dough as I go. :-) These are dangerous! Thank you thank you thank you! I am not just quadrupling the recipe, I’m making each batch a single batch at a time. My oven is too small to accommodate otherwise. Thank you again, you have single-handedly made my husband the most popular man at the office, I’m sure. Planning on warming them before taking them in tomorrow morning….the smell alone should just about slay them.

    Reply
  54. Wendy says

    July 14, 2011 at 12:37 pm

    I am dying to make them, but wondering if they can be put together the night before and kept in the fridge, then just warmed up on the counter before baking them the next morning? I absolutely love cinnamon buns fresh out of the oven, but it would take me forever to do it in the morning – I wouldn’t be able to wait that long!

    Reply
  55. Jill says

    July 26, 2011 at 8:27 pm

    I just made these for the first time (first time I’ve actually made anything with yeast as a matter of fact) and I’m in love… I have a month left in this pregnancy and have just decided that they might become a main staple in my diet for the next few weeks ;) Thank you so much for posting, I can hardly believe they turned out so well for me!!!

    Reply
  56. Hannah says

    July 31, 2011 at 4:16 pm

    I loved baking these for my mom for Mother’s Day! I was a little worried about them being too much for her but the icing makes them so light it’s amazing!

    Reply
  57. Martin says

    August 8, 2011 at 9:02 am

    So, I have now discovered what people mean by “food porn”. This is it. What an amazing description and photos. I think i’m going ot try one of the bread machine versions to start off with (never had much luck with hand kneeding, for some reason) – but I’m bookmarking this and may come back.

    Reply
  58. Hope says

    August 29, 2011 at 11:45 pm

    Wow!! I just made these for the first time the other day and it was such a hit with the family that I made them again today, but today I made a cream cheese frosting instead. thank you for sharing and I look forward to baking your other recipes to.

    Reply
  59. Rick says

    September 12, 2011 at 11:23 am

    Thank you! I made cinnamon buns this weekend and they are yummy but not as fluffy as I want; this recipe is on my hit list for the next batch I whip up. For frosting I softened spreadable cream cheese and whipped it with maple syrup and a little brown sugar. The mixture is intoxicatingly good!

    Reply
  60. Sweets says

    September 16, 2011 at 10:45 am

    Oh you are so right about the frosting!!!! YUM!! i made these for my “cakesters” (3 boys) and got rave reviews!! as my oldest son put it…”mom! these get 5 out of 4 stars!!” only to have a coworker tell me she would give them 7 out of 5!! so these, as you said they would be, are over the top good!! thank you for sharing!! This afternoon i am going to try making your Mascarpone Meringue Cake!!

    Reply
  61. ethel says

    September 16, 2011 at 11:09 am

    really great! i was skeptical at first as always does for online recipes. but this is actually superb! really really great. love it. thanks for sharing the recipe.

    Reply
  62. Natasha says

    September 17, 2011 at 7:49 am

    I’ve made these twice this week – so easy to make – I’m a big fan of these :)

    Reply
  63. Saman says

    September 28, 2011 at 12:56 pm

    I’ve recently discovered your blog and can’t keep away!! Now I have an arm’s length of recipes I have to try – thanks :)

    Quick question about the cinnamon buns (which I made on the weekend and were AMAZING) – do you think I could freeze the unbaked rolls so they are ready to pop in the oven whenever we feel the urge?

    Reply
    • Rosie @ Sweetapolita says

      September 28, 2011 at 9:36 pm

      Thanks, Saman! You know, I’m not entirely sure, to be honest–sorry! If you do try, will you let me know? Sorry I can’t be of more help. Good luck!

      Reply
      • Saman says

        October 12, 2011 at 7:34 am

        Just wanted to provide an update – I rolled and sliced the dough and then froze (in greased baking dish) before the second “rise”. Defrosted in the fridge for 24 hours and then pulled them out of the fridge for a bit (just to bring them closer to room temp) before baking. Turned out great! It was a perfect Thanskgiving weekend breakfast – the guests were very impressed.

        P.S. I made them “Minibons” by halfing the width of the dough – this gave me 36 smaller buns instead of 12 big ones. Baking time remained the same.

        Reply
  64. Emily Punter says

    September 28, 2011 at 2:06 pm

    Hi Rosie! Your pictures look great! I wanted to make these for a breakfast baby shower for my sister. Could I make these the night before?
    Thanks for your help!!

    Reply
    • Rosie @ Sweetapolita says

      September 28, 2011 at 9:33 pm

      Thanks, Emily! You can definitely make these the night before, and then just warm them up in the microwave for about 20 seconds each at serving time. If you’re wanting to warm the whole tray, you could warm them in the oven on low heat. Hope that helps!

      Reply
  65. Melanie says

    October 1, 2011 at 12:19 pm

    Hello Rosie, I love your blog and all of the beautiful pictures. I’m dying to try these cinnamon buns out but I have a couple questions is it possible to use quick rise yeast? Also can the dough be made a day or two in advance? Thanks in advance for in help you can offfer.

    Reply
  66. Ashlee says

    October 1, 2011 at 11:59 pm

    Made these a few weeks ago and I think they are better than Cinnabon, maybe it’s cause these are so fresh :D I am thinking about making them to take to my co-workers, but with all the rise time needed ( & honestly not wanting to wake up @ 5am) I was thinking about making them up to the second rise and then placing the tray of rolls in the refrigerator overnight prior to baking them. That way I can still bake them fresh in the morning. Any thoughts? I am not sure if this will mess with the yeast at all. I still want big fluffy rolls! Thanks for any advice.

    Reply
    • Autumn says

      October 10, 2011 at 11:24 am

      Hi Ashlee,

      That is exactly what I did with them. I let them rise on the cookie sheet then popped them in the fridge overnight. They actually ended up sitting out another hour in a very warm room before making it to the oven. They were still perfect. I would just make sure they are fully at room temp before you put them in the oven. Let us know how it goes! Good luck.

      Reply
      • Ashlee says

        October 12, 2011 at 6:29 pm

        it turned out PERFECT! I let them sit out for an hour too, so that helped … next time I make these, which will be very soon, I am going to add pecans :D

        Reply
  67. jane says

    October 5, 2011 at 6:00 am

    I made these last week for a group of girlfriends and they were an absolute hit. So so so nice! I haven’t been in the US for over a decade and midd Cinnabon – these are even better! THANK YOU!! I also decided to cut from the dough roll smaller and place each in it’s own muffin case. They worked out beautifully

    Reply
  68. Autumn says

    October 10, 2011 at 11:22 am

    Absolutely delicious! These were as yummy as the ones in the photo looked to be. I used real butter instead of margarine. Now just to figure out how to suck the fat and calories out of these treasures… Thanks for the recipe!

    Reply
  69. Michelle says

    October 14, 2011 at 1:20 pm

    I am in love! These are so yummy. For the person who asked about the frosting specifications, I too am a bit of a rebel in following detailed directions when baking. I usually dump everything in at once. So, of course I did the same for the frosting. I didn’t switch out any attachments, nor vary the speed at all. And it came out delicious… in about 5 minutes. Of course, I don’t have the original to compare it to, but the icing was creamy, thick, and fluffy. It looked just like the photos here. So, if anyone needs that shortcut to spur them on, I hope that helps. And,since I only had butter in the house, that is all I used as well for both the dough and the icing. FABULOUS! Thanks, Rosie!

    Reply
  70. Rivkah says

    October 19, 2011 at 3:30 pm

    Rosie! It looks delicious, I already bought the ingredients.. I just need help with high altitude adjustment? (I live in mexico city, 7000ft)

    Reply
  71. iqra says

    October 29, 2011 at 5:56 pm

    I just made these..its like 3 in the morning right now…just awesome..didnt have the frosting ingredients so just made the buns….they’re pretty awesome on their own……….thanks for sharing:)

    Reply
  72. Marcie (Celebrating Moments by Marcie) says

    November 2, 2011 at 11:22 am

    So excited to make these!! My 20yr old son will be home for Thanksgiving and LOVES cinnamon buns, so I am going to have these Thanksgiving morning. was thinking of doing dough ahead of time (since I am cooking Thanksgiving dinner this year, could you do dough ahead of time and freeze?? Any suggestions? SO EXCITED!!!!! If I can do that may also make batches for my guests to take home for their breakfast the next morning :)

    Reply
  73. Kristy says

    November 11, 2011 at 1:56 pm

    Hello Rosie,

    These rolls look delicious, I can’t wait to try your recipe. I tried a Cinnabon clone recipe the other day and they were outstanding, except for the fact they turned out very dense. I’m not sure why? I would like to use my kitchen aid mixer with the dough hook to try your recipe – how long should I knead the dough doing it this way? I want a fluffy roll and yours look perfectly so. Thanks!

    Kristy

    Reply
  74. Jenn says

    November 20, 2011 at 10:43 am

    I am attempting these today, I am working through your recipe index one at a time and having fun doing so.
    I have a question regarding the yeast, did you use Active Dry Yeast or Quick Rise Instant Yeast? Which is also dry, that is why I am unclear.

    Thanks!
    Jenn

    Reply
  75. Nikki says

    December 1, 2011 at 6:32 pm

    So I decided to make these, I had a lot of trouble with the yeast in the milk, I tried to dissolve it twice and it never puffed or bubbled or anything, I waited about 15 minutes and my milk just turned brown. I don’t understand what I did wrong can you please help me.

    Reply
    • Terri says

      December 31, 2011 at 1:46 pm

      Hi Nikki,
      I, too, had trouble the first time and dumped it for nothing. Before last summer when I first discovered this recipe and blog, I had never even used yeast! So, I called my Mom! Just let it dissolve or soften (ensuring milk is at right temp) – there won’t be any bubbling. I’ve made them more times than I want to admit, and they’ve always turned out (with the dough rising and all). And I use butter.
      I’ve made them a few times the night before a brunch. Just take them out of fridge for the last rising session and then bake! Pure heaven.
      Today, I’m going to attempt halving the dough to make “minibons” for brunch tomorrow.
      (Thanks, Rosie)!

      Reply
    • Bethel says

      January 1, 2012 at 2:58 pm

      Hello Nikki! The only time my yeast has never “worked” was when I used an expired pack of yeast I found in my mother in law’s pantry, so always check the expiration date. In regards to this particular bread recipe, I add a little bit of sugar from the 1/2 cup of sugar required in the recipe into the warm milk and yeast mixture. Don’t let the milk get too hot or else it will kill the yeast and sometimes it helps to just let the sugar/milk/yeast mix sit while prepping the flour. The sugar gives the yeast something to eat, which will give it the growing power necessary for the dough to rise. I have also made this bun recipe more times than I want to admit and my sugar method has yet to fail me! I actually do it for every bread recipe, even if the recipe does not call for sugar…a little sugar never hurts.
      I hope this helps. This bun recipe is the best on the planet!

      Reply
      • Rosie @ Sweetapolita says

        January 2, 2012 at 12:52 am

        Thanks so much for all of the helpful info, Bethel! I’m so glad you’re loving this recipe, because it’s definitely one of my personal favourites! Happy New Year!

        Reply
  76. Haydee says

    December 3, 2011 at 2:17 pm

    I just opened a bakery along with my boyfriend in Queretaro, Mexico. We absolutely love your work of art!

    Reply
  77. Kelly says

    December 5, 2011 at 10:19 am

    YUM I want to make these on Christmas morning! Has anyone tried making these ahead of time? I want them to be warm and gooey but cant take THAT much time on christmas morning! Help!

    Reply
    • Bethel says

      January 1, 2012 at 2:49 pm

      This reply is a little late but I’ve had great success making them ahead of time. All you have to do is stick the already assembled buns in the the fridge after the second rise. The next morning I just let them sit at room temp for 30 minutes to an hour before I bake them. I have not noticed any differences in the result either way. Hope this helps.

      Reply
  78. Bridget says

    December 10, 2011 at 5:24 pm

    Love these! Making them for breakfast tomorrow! I love the little wooden container you have them in..wish I had something like that! Thanks for sharing. Will be posting to my blog as soon as I’m finished love your site!

    Reply
  79. Bethel says

    January 1, 2012 at 2:48 pm

    I started making these over the summer and I find an excuse to make them at least every other week. This is the best recipe for cinnamon buns on the planet!
    I don’t use processed spreads much, so I generally stick to butter and I use vanilla sugar in the dough recipe, which adds an extra creamy flavor to the recipe. I’ve also added orange zest to the dough as well and it turns out great.
    This is a family favorite and I share the recipe with everyone!

    Reply
  80. Monse says

    January 8, 2012 at 12:06 am

    They just came out of the oven and they are the best cinnamon buns I’ve ever tried! For the dough to double it size it took over two hours, but it was totally worth the time! And the frosting is just delicious. I couldn’t find lemon extract with no alcohol, so I use vanilla paste & bean. It is perfect. I think we are capable of eating the whole tray right now! Thank you!

    Reply
    • Rosie @ Sweetapolita says

      January 16, 2012 at 11:47 pm

      So glad you loved the cinnamon buns! I totally agree that I could eat the entire tray when I make them :)

      Reply
  81. Angela says

    January 12, 2012 at 11:32 am

    Yum! Just made these and they were fab! Like some other commenters, my frosting never really thickened up–the more I whisked, the thinner it became! haha! but I didn’t at all follow to the letter. I was mixing by hand and used butter, and, after tasting with the first half of the sugar, I found it was already quite sweet! But the buns were nevertheless awesome with this “glaze” of sorts–and the flavors were spot-on Cinnabon! Thanks for a winning recipe!

    Reply
  82. Darlana says

    January 23, 2012 at 5:34 pm

    Love these buns! I’ve made them several times and they always turn out fabulous and delicious. I don’t use bread flour…I add 1 tablespoon of lemon juice…dough is perfect. Thank you for sharing!

    Reply
  83. Nikki says

    January 26, 2012 at 8:41 am

    So last night I tried it out with the milk and it worked! I’m sorry I doubted this, I don’t know what possessed me to think that yeast has to foam lol The cinnamon rolls were absolutely divine and I plan on having one for breakfast this morning. Thank you for the awesome recipe

    Reply
  84. Stephanie says

    January 30, 2012 at 7:02 pm

    Should the margarine for the dough be melted softened or something? Or do I just add it and cut it in?
    Looking forward to trying these!!

    Reply
  85. Jenn says

    January 31, 2012 at 5:48 pm

    This is the BEST recipe. I make it all of the time and am constantly asked for it. I am curious though… I cut the filling in half and it is still almost too much. Is that normal or should I be using it all?

    Reply
    • Fatima says

      February 3, 2012 at 2:46 pm

      I have a question: what do you mean by the filling , is it inside the cinabon or the topping? Plzzzzzzzz answer :?

      Reply
      • jenn says

        February 3, 2012 at 3:53 pm

        The cinnamon and sugar mixture is what I was referring to. The frosting makes quite a bit too, but its something that you can eat by the spoonfull so having too much is ok :)

        Reply
        • fatima says

          February 8, 2012 at 8:39 am

          thanks alot jenn. my name is fatima from united arsb emeriates and i am 12 years old in the seven grade , i love cooking so much .

          Reply
          • fatima says

            February 8, 2012 at 8:43 am

            soory , i am from united arad emirates

  86. Fatima says

    February 3, 2012 at 7:43 am

    Hi my name is Fatima from UAE and I am 7th grade I like cooking and I really will try this recipe :)

    Reply
  87. Melanie says

    February 11, 2012 at 2:53 pm

    So easy and so yummy! Thanks so much for this recipe Rosie. I can’t wait to try the Krispy Creme Bread Pudding. You’re awesome and I absolutely love your photos!

    Reply
  88. ivy says

    February 12, 2012 at 12:40 pm

    Hi Rosie, thank you sooooo much for this recipe. My family fell in love with Cinnabon when we used to live in Dubai. Now,we’re here in Uk and the nearest was about 2hours drive away and they closed it!
    I cannot believe my luck when i accidentaly found your website. and there it is a Cinnabon style Cinnamon buns!!! A massive thank you for sharing.:)))
    Love your photos too..

    Reply
  89. UpsieDaisyDon'tBeLazy! says

    February 22, 2012 at 1:05 am

    If I ask a question here will you reply?

    Reply
  90. lovestobake says

    April 20, 2012 at 11:46 am

    your instructions say:

    Knead the dough into a large ball, using your hands dusted lightly with flour.
    Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

    How long do you knead the dough for?

    thanks!

    Reply
  91. Rey says

    April 24, 2012 at 5:32 pm

    Just Made the Cinnamon Rolls. I was thinking they would be bigger…they never did rise in the pan for the hour after i cut them. i used the rapid yeast. was this a mistake? I was thinking they would cover the cookie sheet fully after baking. I followed the frosting exactly and it turned out so good and fluffy with a hint of lemon. they are still great, but would like to know what i did wrong. i DID sub butter for margarine, which is the only variation i used. thanks. WOW i started at noon and it is now after 5

    Reply
  92. Laura says

    May 9, 2012 at 8:54 am

    Hmm… I’m not a fan of cinnamon in my desserts or anything sweet for that matter (I know… I’m one of those weirdos ;)) … but these look so good that I’m tempted to try these soon.

    Reply
  93. Amanda says

    May 11, 2012 at 4:11 pm

    I plan on making these yummy buns for mothers day brunch.

    Can I use instant dry yeast? if so do i still need to let it rise twice?
    Silly question?

    Thanks

    Reply
  94. Weena says

    May 22, 2012 at 9:32 am

    THANK YOU! This recipe is out of this world! They are amazing!!

    Reply
  95. Virginia says

    June 11, 2012 at 7:31 pm

    I just bake them and they are awesome!!!, so delightful, love your blog!!!
    Gracias!!

    Reply
  96. Marina says

    June 17, 2012 at 11:08 pm

    I cannot resist the urge to make cinnamon buns! Thank you for the recipe!

    I do have some questions about the process. You decided to bake at 400F, did you find that the rolls had a tough crust at this high temp? The Gordon family recommends something like 315F, and I’d like to know why you chose 400F.

    Secondly, for the frosting, I don’t have a KitchenAid mixer, although I do have a handy electrical beater, so I don’t really know what 65RPM or 150RPM would feel like, exactly, and all the different attachments! It’s too much! Do you think I’ll fare okay with: first, beating by hand (this can achieve 65RPM), and secondly, using the electrical beater at a good speed?

    I’d really appreciate you answering these questions! Thank you.

    Reply
  97. Andrea says

    July 25, 2012 at 8:43 am

    Wow! I just made these last night and they are way better the store made buns! So soft and flavourful!
    I halved the recipe because I had only 1 egg and the yeast didn’t seem to dissolve well, but the turned out beautifully!
    Thank-you Rosie!!!!!!!

    Reply
  98. Lubna Ashraff says

    July 28, 2012 at 3:22 pm

    Hi Rosie, greetings from down under. I just wanted to let you know that this has been an epic recipe (and baking event) for me. I’d bookmarked your recipe and kept returning to it to read at night almost like a bedtime story. This went on for about a month. I thought I could never achieve something like a true Cinnabon taste here in Australia and had just about resigned myself to having Cinnabon when I returned home to Dubai. After reading your recipe (at least 20 times mind you), I mustered up the courage to try it for myself. Your recipe is so very simple and for me (I’ve never baked with yeast in my life and so I didn’t know whether I was doing it right or wrong), it was so easy to follow. As soon Asia was ready, I scooped up one piece and devoured it within a matter of seconds. And let me tell you that this brought a tear to my eye as i had a flood of memories come back as I ate it in. Even my husband, who usually doesn’t like sweet stuff (I know! I guess opposites attract) said this was almost exactly the same as the real Cinnabon taste. So, THANK YOU SO MUCH FOR THIS! Now every time I need a reminder of home, I can bake this amazing treat.

    Reply
  99. Natalie says

    August 3, 2012 at 11:09 am

    These are delicious. I’ve tried another cinnamon knock-off recipe, but this one is even better! Thanks, you are becoming one of my most trusted baking resources!

    Reply
  100. Wendy Ladell says

    August 10, 2012 at 2:59 pm

    Hi Rosie, total fan of your blog and have tried a few things already. One quick question about the buns. Can you do the rising of the dough the night before or do you have to bake as soon as it has had its second rise.

    Thanks and look forward to more Yummy treats.
    Wendy- South Africa

    Reply
  101. kaitlyn says

    August 26, 2012 at 7:04 pm

    i just made these and boy were they good!! this is by far the closest clone recipe ive tried, i always can taste the difference in the frosting, but with this frosting, it really did taste like cinnibon! thanks alot for posting:)

    Reply
  102. erin says

    September 17, 2012 at 5:37 am

    Wow! I am so making these next week! I live in Australia with my partner, however we are both from Canada. The two things his misses most is cinnabon buns and dq cakes. I have the dq cakes covered as of last year and much internet research! But now i will really be his hero!! Thankyou! Love your blog i grew up with the best homemade themed birthday cakes and with your recipes i get to impress my mom with my creations!
    cheers!

    Reply
  103. Maly says

    October 9, 2012 at 5:50 pm

    This are THE MOST AMAZING cinnamon rolls ever, I would even dare to say better than cinnabun’s because they’re home made! Do try this with eyes closed! <3 Thank you so, so, so much Rosie!

    Reply
  104. Faye says

    October 18, 2012 at 2:46 pm

    Thank you, thank you, thank you so much for this delicious recipe. I moved from Canada to Britain when I was 12, and the one thing I still really get homesick for are Cinnabons. Tried this recipe today and I had a huge grin on my face as I smelled them baking…it was that unmistakeable smell….when I tasted them this evening, I assembled my husband and 4 children around the table and we all took a big bite. Wow! I was hyper with excitement, as they tasted so good. I am sooooo pleased, ecstatic, and delighted to be reunited with one of my favourite foods. Thanks a lot Rosie for this recipe!

    Reply
    • Rosie @ Sweetapolita says

      October 21, 2012 at 7:25 am

      I’m so glad to hear that, Faye! I kind of felt the same way when I first tried them–they were a big part of my childhood, and nothing makes me happier than being able to bake things I love from scratch, rather than buying it store-made. I love that you and your family enjoyed them with such enthusiasm! xo

      Reply
  105. Mary says

    November 3, 2012 at 9:01 am

    Thanks for the recipe – I can’t wait to try it. But could you please explain the addition of margarine in the dough….cold in squares, or the whole stick? I’m trying to imagine it and can’t. Thanks so much!

    Reply
    • Jessica Sollenberger says

      November 11, 2012 at 7:09 pm

      Same question and should it be room temp? Making these in the morning and would love an answer!

      Reply
      • Rosie @ Sweetapolita says

        November 11, 2012 at 7:22 pm

        Hi ladies,
        For the margarine, because it’s sort of semi-soft, I just used it straight from the refrigerator. I find if I let margarine sit at room temp too long it sort of breaks down into an oily mess. I hope this helps! If, however, you decide to use butter, I would let it sit out for about 30 minutes first. Happy Cinnabon-ing!

        Reply
        • Jessica Sollenberger says

          November 12, 2012 at 7:20 am

          Thanks Rosie! I have never baked with it before! Looking forward to some deliciousness!

          Reply
          • Rosie @ Sweetapolita says

            November 13, 2012 at 7:06 am

            Anytime, Jessica! Hope you love them!

  106. Jessica Sollenberger says

    November 13, 2012 at 10:40 pm

    Wanted to let you know that the cinnamon buns turned out AMAZING. I was teaching a friend how to bake and this is what she requested to make! We had a lot of fun and they were delicious. I’m not going to lie, I ate 2… I will definitely be blogging about this one!

    Reply
  107. Andrea says

    November 18, 2012 at 9:26 am

    Hi there! If you wanted to make these ahead and freeze them, would you freeze before or after baking? If before, how do u think it would change the bake time? Or what if I wanted to refrigerate the night before the bake the next morning?

    Reply
  108. Natalie says

    December 7, 2012 at 1:29 pm

    Is there any point during the process that I can freeze them – so as to make ahead if I don’t have time to make them exactly fresh?

    Reply
  109. frances tabone says

    December 10, 2012 at 12:54 pm

    Hi:-) tried this today…don’t know what I did wrong? Followed the recipe exactly and it didn’t rise at all? Yeast and rising for a hour but they cane out flat and hard like choc chip cookies?? They baked for 10mins.. Also it says for tge filling a cup of sugar tho that was wayyyyy too much, only about 3 tablespoons cinnamon sugar should enough? :-(

    Reply
  110. Imen says

    December 12, 2012 at 8:25 am

    I could read your posts over and over Rosie….all such amazing recipes, warm + friendly writing, precision instructions…even a little history, LOVE IT. We made these and they were soooooooooo divine. Scanlon is a very Irish name if you weren’t aware…no doubt an Irish emigrated family bakery. Happy Holidays! Imen x

    Reply
  111. Heidi Hurst says

    December 22, 2012 at 12:18 pm

    I am making these for dessert today for our family Christmas gathering tonight. can’t.wait.to.eat.these. Love your blog, love your recipes, love your photos – love it ALL!

    Cheers,
    H

    Reply
  112. Sara says

    May 8, 2013 at 11:45 am

    I’m going to have to kindly disagree with most of the comments on here. I was disappointed after this recipe turned out a mediocre cinnamon roll at best. They came out looking just like the pictures posted here, so you can bet how excited I was to “test” one. If you are going to claim a “Cinnabon style” description in your title, be ready for some feedback; especially after the somewhat labor-intensive process it takes to make these. Was it a tempting cinnamon roll one would find sitting on a covered cake plate at a diner? Yes. Was it like Cinnabon? Absolutely, hands-down, not even close. The roll itself was a sweet bread that was finished off with cinnamon rolled into it. Sliced up, you could make toast out of these. It was NOT the doughy, gooey roll topped off with decadent frosting found at the original store at the mall. Bottom line: Keep searching Pinterest, and don’t waste your hours and ingredients if you are truly looking for Cinnabon style rolls to make.

    Reply
    • Rosie @ Sweetapolita says

      May 8, 2013 at 9:05 pm

      That’s too bad you feel that way, Sara. As you likely read, this recipe was created by another baker who set out to clone the recipe, and I make it often–to me it’s unbelievably close and worth the effort, which is why I took the time to share it with my readers. I adore this recipe!

      Reply
    • Ashlee says

      September 3, 2013 at 1:50 pm

      Please keep in mind that everyone’s tastes are slightly different. I, for one, find this roll to beat a Cinnabon roll any day of the week. Also it is Cinnabon-style, not an exact replica, so please be considerate of the blogger who spent a great deal of time working on this recipe, photographing it, and blogging it. Your comment comes off as very rude.

      Reply
  113. Lori Ernst says

    May 9, 2013 at 9:38 am

    I have used this recipe many many times for home and as food gifts. It is my favorite cinnamon roll recipe that I’ve come across to date. The icing is hands down the best! I could almost just eat it with a spoon. I take a less labor intensive approach to this recipe though and it turns out perfect every time. I use my bread machine on the dough cycle to make the dough. I also reversed the proportions on the flours. I prefer about 3 cups of bread flour to 1 cup of a-p flour. I never use margarine unless there is a strict reason for doing so. I substituted butter. Since I use a bread machine, I also use the jarred bread machine yeast. With this approach, a batch of homemade cinnamon rolls is a breeze to whip up. And they are never dry or hard. With the bread machine approach, you don’t have to worry about your dough being overworked either. Perfection!

    Reply
  114. Katheryn Beltran says

    October 1, 2013 at 10:09 pm

    I had a question! I’ve noticed some of your recipes use a scale. Does that one mean you use one?

    Reply
  115. Eleni says

    October 7, 2013 at 9:43 am

    Can’t wait to try these this week, they look awesome! But I have to ask, is there no Cinzeo in Eastern Canada?!

    Reply
  116. Claire says

    October 22, 2013 at 3:41 pm

    these are by far the best rolls i’ve ever made. I have used this recipe more 20 times and they never fail to impress :)

    Reply
  117. Livia says

    October 28, 2013 at 9:48 pm

    Hi! I made this recipe last night and the buns look amazing! The flavors are also great. My only issue is the rolls are kind of dry, not dense and moist as I would hope. Any ideas why this would be?

    Thank you!

    Reply
    • Marina says

      May 30, 2014 at 8:01 pm

      Livia, brush the tops of the rolls with softened margarine before they head into the oven. I baked my rolls at 335 F for 20 mins, covered with fin foil. Take tin foil off, bake for additional 10 mins or until they are golden brown on top.

      Reply
  118. Katie says

    March 26, 2014 at 2:30 pm

    I am going to try these this weekend! I always look forward to new posts and recipes of yours. I will let you know how this goes!!

    Reply
  119. Marina says

    May 30, 2014 at 7:57 pm

    I made these rolls today, they are delicious! The dough is excellent. I made a few slight adjustments (like dissolving yeast in 1/4 cup warm water w/ sugar and then adding milk), used only margarine, and added raisins to the filling. No icing sugar so I have no icing, yet they’re great just the way they are, will make them again. Thank you for the recipe!

    Reply
  120. Emm says

    June 20, 2014 at 8:29 pm

    Rosie-Do you know why my browm sugar filling didn’t melt much? It was grainy and a bit crunchy but still tasted great.

    Reply
  121. desertPA says

    April 4, 2015 at 6:00 pm

    Can I use lorannes Princess Emulsion for the frosting if I don’t have alcohol free flavorings?

    Reply
  122. Melissa Disisto says

    March 21, 2016 at 10:34 pm

    Made these the other day and WOW they turned out great!! I received so much praise from family members! It was literally the first proper ‘dough’ I’ve ever tried making (with yeast) so I had no idea how I’d go but I couldn’t be more pleased with my result. Thank you SO much Rosie! All the way from Perth in Australia :)
    P.S. Is it possible to prepare the dough in advance – can I leave to prove overnight? Maybe in the fridge?

    Reply
  123. Alisha Vidal says

    July 20, 2016 at 7:34 pm

    Officially dying for a cinnamon roll and I blame you for that. : )

    Reply
  124. Danielle says

    February 24, 2017 at 3:42 pm

    These look really good!! And now I really want a cinnamon roll.

    Reply
  125. Dana says

    December 8, 2017 at 2:29 pm

    These rolls are so delicious and have become a family favorite. I make batches of these every year at Christmas time to hand out as gifts. I normally bake 12 rolls in a 9×13 but decided to try your way this year and cook individuals on a cookie sheet. All my filling ran out of the bottom. Some hardened to the bottom of rolls but most of it spread on to the pan. Any clue why this happened? They have no flavor and cannot be given away like this.

    Reply
  126. Emily Kuchta says

    July 24, 2018 at 7:30 pm

    OMG these look amazing!

    Reply

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Hi, I’m Rosie! Welcome to the new (and even sweeter) version of the Sweetapolita blog! You will now find frequent new recipes + so, so much more: lifestyle posts themed around my life as a baker, mom-preneur, sprinkle-tosser, lover of travel, photography, fashion and all things happy!
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