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!
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!
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!
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
Cinnamon Rolls with Whipped Cream Cheese Icing
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
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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
- In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 minutes.
- 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.
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!).
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
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!!
Thrilled you like them Tracy! 🙂
The recipe for the cinnamon buns look Amazing simple. I am making them as soon as I get home from Macy’s
Do u have any cool books out with the recipes u put on Facebook. I’ve tried several and love them.
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!
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.
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.
So yummy delicious
OMG…this is a must-do-now but right NOW!!! L O L
But I have 4 questions:
– How much tsp or tbsp equals 1(.25) ounce dry yeast?
– How much tsp or tbsp equals 3 oz cream cheese?
– I have no pie dish, can I use cookie- or bread oven dish?
– Is goop a pan release, how can I make it at home?
I love your recipes, their taste are very yummie and never disappointed. My family’s nr 1 is Coffee Cream Cake with or without it’s frosting.
Use lemon extract in the frosting. Cinnabon does this, it adds dimension. It will not taste lemony.