Making Cinnamon Rolls has never been easier nor more delicious! Paired with my Copycat Cinnabon Icing and breakfast will be a little bit of heaven! You may also like my Glazed Donuts, Blueberry Breakfast Cake, or even Chocolate Chip Banana Bread!

Copycat Cinnabon Rolls- in less than 45 minutes!
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Cinnamon Rolls {semi-homemade}

I am ALWAYS craving cinnamon rolls but too lazy to make up a batch and wait for hours or heaven forbid, overnight.

I set to make it happen! The first batch was delicious and consumed fully within one-hour pleasedonttellanyone, but I made three more batches just to make sure the recipe was perfect. It was perfect every time!

Copycat Cinnabon Rolls- in less than 45 minutes!

What is my secret? Store-bought pizza dough. The kind that comes in a long tin and POPS open. Use pizza dough for one large Air Fryer Cinnamon Roll, too!

It works BEAUTIFULLY. I have tried it with both the regular crust and thin crust. I prefer the regular pizza dough, my husband preferred the thin crust as he likes a crispier roll.

Recipe adapted from Pumpkin Pie Cinnamon Rolls. Tips and tricks on how to make rolls also at the link!

Copycat Cinnabon Rolls- in less than 45 minutes!

Cinnabon Icing

The real beauty of these rolls is the icing. I spent a LOT of time trying to replicate Cinnabon’s amazing icing recipe and I think this recipe is it.

The trick? Whip it in your mixer for the recommended time. It is worth it!

You can definitely make from-scratch pizza dough in this recipe. Just make it the night before and chill until ready to assemble!

More Breakfast Rolls

5 from 10 votes

Cinnamon Rolls with Whipped Cream Cheese Icing

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
So FAST and EASY, no one will ever know they are semi-homemade!


Cinnamon Rolls

  • 1 (13.8 ounce or approximate can) store-bought pizza dough
  • 3 tbsp. butter, room temperature
  • 1/3 cup packed brown sugar
  • 2 tbsp. McCormick® Cinnamon

Whipped Cream Cheese Frosting

  • 3 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cup confectioners’ sugar, sifted
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt


Cinnamon Rolls

  • Heat oven to 350°F (or 325°F  in a convection) and prepare an 8 or 9inch round pie dish with bakers spray, goop, or parchment.
  • Open and unroll pizza dough on a lightly floured surface. It should measure about 12inches by 6inches.
  • In a small bowl, combine brown sugar and cinnamon with a fork.
  • Rub 3 tablespoons butter over dough so that it covers entire surface.
  • Spread brown sugar and spice mixture over dough making sure it covers entire surface.
  • Starting at the edge that is 6inches long, roll up dough.
  • Cut into 6 even pieces.
  • Place in pie dish on its side so that layers of the roll is visible.
  • Bake for 25-35 minutes. Rolls should be dark brown but not burnt.

Whipped Cream Cheese Frosting

  • While rolls are baking put cream cheese, butter, confectioners sugar, vanilla, and salt in stand mixer fitted with paddle attachment.
  • Mix on low to just combine. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.
  • When rolls are done baking allow them to cool for up to five minutes.
  • Place cream cheese frosting on rolls right in the pan OR invert rolls onto serving plate and then top with frosting.

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Quick Homemade Dough

Just in case you don’t have any store-bought dough on hand, here is a quick recipe. It takes about 15 minutes and you are ready to assemble!


  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt


  1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface. Roll to 1/4 or 1/2 inch thick. Continue on with instructions in the recipe below.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I started making your cinnamon rolls when we lived in Italy. They are nonexistent there. My husband loves them. I just double the filling. They’re wonderful!

  2. I never thought of using pizza dough. Your recipe sounds wonderful….cant wait to try them thank you

  3. Do you think it would work to sprinkle raisins in with the spice mix? We love raisins in our cinnamon rolls.

  4. If you use good pizza dough, its tough. The “canned” refrigerated kind works much better. Frosting was so so good. 🙂

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