Quick Cinnamon Rolls {copycat Cinnabon icing}

filed under: Bread on December 15, 2015

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!

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!

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Copycat Cinnabon Rolls- in less than 45 minutes!

What is my secret? Store bought pizza dough. The kind the comes in a long tin and POPS open.

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!

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!

Ingredients

  • 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

Instructions

  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.
5 from 4 votes
Cinnamon Rolls with Whipped Cream Cheese Icing
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 

So FAST and EASY, no one will ever know they are semi-homemade!

Course: Breakfast
Cuisine: American
Keyword: cinnabon icing, cinnamon rolls
Servings: 6
Author: Amanda Rettke
Ingredients
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
Instructions
Cinnamon Rolls
  1. 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.
  2. Open and unroll pizza dough on a lightly floured surface. It should measure about 12inches by 6inches.
  3. In a small bowl, combine brown sugar and cinnamon with a fork.
  4. Rub 3 tablespoons butter over dough so that it covers entire surface.
  5. Spread brown sugar and spice mixture over dough making sure it covers entire surface.
  6. Starting at the edge that is 6inches long, roll up dough.
  7. Cut into 6 even pieces.
  8. Place in pie dish on its side so that layers of the roll is visible.
  9. Bake for 25-35 minutes. Rolls should be dark brown but not burnt.
Whipped Cream Cheese Frosting
  1. While rolls are baking put cream cheese, butter, confectioners sugar, vanilla, and salt in stand mixer fitted with paddle attachment.
  2. 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.
  3. When rolls are done baking allow them to cool for up to five minutes.
  4. 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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Comments

  • Katrina says:

    These are definitely “to the point” cinnamon rolls! A total saviour when you want these beauties on a busy morning. I love your frosting!

    • Amanda says:

      Thanks girl!! xo

  • Jolena @TheRubyKitchen says:

    Oh I love this quick version. What a saving grace on mornings you want something decadent but don’t want to spend forever in the kitchen. Sounds like the perfect this to have while opening gifts on Christmas morning!

    • Amanda says:

      Yes, you are right!! 🙂

  • Roxana says:

    Oh what I wouldn’t give to just dive face first into a plate of these cinnamon rolls! They look amazing, especially with all of that fluffy whipped cream cheese frosting! Heavenly!

    • Amanda says:

      I may have done that . cough cough

    • Donna says:

      Me too Rosanna! Lol! Just get it all over yourself type of an experience and to eat my own weight of them! Lol! Lord I’ve just lost my mine! Lol! Lol!

  • Allie | Baking a Moment says:

    Genius! I love this shortcut, and that icing sounds fantastic!

  • Laura @ Laura's Culinary Adventures says:

    Yum! What a great, time saving trick!

  • Emma says:

    Sounds delish… we can’t buy ‘dough in a can’ here in aus… is there an alternative or shoulr I just make the dough myself?

    • Amanda says:

      Yes, you can make a quick dough and that will work great!

      • Mariana says:

        I don’t have that kind of dough here either. Do you think I can do this with puffy pastry?

  • Alice says:

    What is the goop in pan?

  • Kay White says:

    Can you make the frosting the day before?

  • Tracey says:

    Oh my …….. I mean, OH my ……….. I mean, OH MY!!! These are amazing!! Made them this morning for hubby and me. Best cinnamon roll I have ever had. Recipe makes a lot of icing – our favorite part! Thank you so much!

  • Jennie Flores says:

    I love your recipies!

  • Beth Kennedy says:

    This recipe sounds amazing! I don’t have a paddle mixer, can I hand mix or use my electric beaters? Also, can I grease the baking pan with butter or Pam spray butter? Thanks, can’t wait to try this, my husband loves cinnamon rolls (almost as much as I do!).

  • Elaine Nelson says:

    I first tasted cinnamon rolls this year when I visited my son and daughter in law in Chicago. Now I have your recipe i am going to have a go and bake this week.As I live here in Northern Ireland i love your recipes and your tips. Thank You

  • Tracy Blankenship says:

    I do not usually leave reviews. This recipe is awesome. Just made these, literally. I’m a huge fan of the cinnamon filling so I incresed this by about 50%. For those that are icing/frosting folks, the recipe is ample as is. This is definitely a keeper!!

    • Amanda says:

      Thrilled you like them Tracy! 🙂

  • Daisy Moreno says:

    The recipe for the cinnamon buns look Amazing simple. I am making them as soon as I get home from Macy’s

  • Judy Seamands says:

    Do u have any cool books out with the recipes u put on Facebook. I’ve tried several and love them.

  • Kathy says:

    I made these today and it seems the amount of cinnamon should be 2 tsp not 2 tbsp as shown in the recipe. The cinnamon is overpowering and they turn out dry but the icing is amazing!

    • Amanda says:

      Sorry you didn’t like the cinnamon, the recipe has been tested quite a few times and I have never heard feedback like yours. You can certainly use less! As far as being drying, they may have baked too long if that happened to you.

  • Amanda says:

    I made these this morning. They are easy and soooo good! The outside rolls crisped up a bit which helped them hold up to a mountain of cream cheese frosting.

  • Ma Myrna Dela Peña says:

    So yummy delicious

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