#105 – Cinnabon Clone Cinnamon Buns Recipe

This Cinnabon Clone Cinnamon Buns Recipe is sooooo good. They are out of this world! Super fluffy bread surrounded by butter, brown sugar and cinnamon. And let’s not forget about the cream cheese icing that goes on top. Oh no, I was told many years ago I must not forget about the cream cheese icing. For me, it’s the brown sugar and cinnamon that oozes from the cracks of these fluffy buns that makes these irresistible but for my son, it’s all about the cream cheese icing slathered all over the top.

Regardless of why you eat these delicious Cinnabon Clone Cinnamon Buns, you MUST try them.

The only Cinnamon Bun recipe you'll ever need. Tastes just like a Cinnabon!! AMAZING! | 365 Days of Easy Recipes

The only Cinnamon Bun recipe you'll ever need. Tastes just like a Cinnabon!! AMAZING! | 365 Days of Easy Recipes

I usually make this Cinnabon Clone Cinnamon Buns recipe during the Easter weekend at some point. They’ve been a staple item at the annual Easter Egg Hunt but this year, I made them for the family Easter morning. This Cinnabon Clone Cinnamon Buns recipe would make the perfect treat for Mother’s Day too – breakfast in bed anyone? I always make them the day before and keep them in the fridge overnight so I can bake them fresh in the morning.

Years ago I brought cinnamon buns into the office using a different recipe. My sales manager told me how the owner of the company (a 70 year old gentleman) made the best cinnamon buns he had ever eaten. Firstly, I immediately had a newfound respect for the owner. I also took that as a challenge to step up my game and come up with a new, revised version of cinnamon buns. Yes I’m competitive.

I’m sure you’ll notice most cinnamon buns have a similar dough recipe. I find using bread flour really makes a big difference. I also prefer using vegetable oil in my dough recipe. Sometimes I even melt a bit of extra butter with brown sugar and drizzle it on the outside of the bun right before I put them in the oven to bake or pour it in the bottom of the pan to make sure they are extra sticky and gooey.

Soon you’ll have little puffs of baked dough engulfed in a sticky brown sugar and cinnamon sauce drizzled in cream cheese icing. Yummo! Get the big glasses of milk or mugs of coffee ready! The smell will wafer throughout the house and encourage everyone out of bed. Or you’ll be the star at work if you bring them in. It’s totally worth the effort to get up half an hour early.

The only Cinnamon Bun recipe you'll ever need. Tastes just like a Cinnabon!! AMAZING! | 365 Days of Easy Recipes

The only Cinnamon Bun recipe you'll ever need. Tastes just like a Cinnabon!! AMAZING! | 365 Days of Easy Recipes

Cinnabon Clone Cinnamon Buns Recipe


For the dough

  • 1 cup warm milk
  • 2 eggs , room temperature
  • 1/3 cup vegetable oil
  • 4 ½ cups bread flour
  • 1 tsp salt
  • ½ cup white sugar
  • 2 ½ tsp yeast

For the sugar mixture

  • 1 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1/3 cup butter , softened

For the icing:

  • ½ pkg cream cheese , softened (4 oz)
  • ¼ cup butter , softened
  • 1 ½ cup confectioners (icing) sugar
  • ½ tsp vanilla extract


  1. Sprinkle the yeast on top of the warm milk and let it sit for 5-10 minutes until the yeast blooms. Add the remaining ingredients and let the mixer run for at least 5 minutes. The dough will pull together and will be kneaded by the hook. Make sure to scrap down the side of the bowl before the dough is completely pulled together. Place the dough in a new greased bowl (spray a bowl with PAM) so it doesn’t stick.
  2. Cover the bowl with a clean tea towel or saran wrap. Let rise in a warm place until doubled in volume, about 1 hour.
  3. Roll dough into an approximate 16×21-inch rectangle. Spread dough with the butter and sprinkle evenly with sugar/cinnamon mixture. I like to use an off set spatula to help spread the butter. Leave about 1 inch along one of the long edges. You can brush the edge with a bit of water to help seal the dough when you roll it. Roll up the dough and cut into 12 even rolls. I like to cut the roll in half, then in half again. Then each piece will be cut into 3 pieces. Place rolls in a lightly greased 9×13 inch baking pan. At this point, the buns can either be covered with sedan wrap and kept in the fridge overnight or proofed for another 30 minutes and then baked.
  4. When you are ready to bake the buns, preheat the oven to 350 degrees F.
  5. Bake rolls in preheated oven until golden brown, about 30-35 minutes. While rolls are baking, beat together cream cheese, butter, confectioners’ sugar and vanilla extract. Spread frosting on warm rolls before serving. Note: if you put the cream cheese icing on while the buns are too hot, the icing will just melt and become a puddle on your plate.

Diana L.


  1. I love cinnamon buns! I have tasted the Cinnabon buns but found them to be too sweet and the left a chemical taste in my mouth.
    These buns look delicious. I am going to make them as soon as I can. Thanks for sharing your re pie.

    • Good for you!! Hehe… we don’t need to share every time we make something yummy. We can keep it all to our selves.

  2. Wow, these looks so amazing! I’m on a low carb diet right now and on a Sunday night you are like a siren call. LOL.
    I wanted to thank you so much for commenting on my post today and am so glad to hear you had a chance to BBQ. It was such a gorgeous day.
    Kellie from Princess & The Yard Ape

    • Thanks for stopping by Kellie! Sorry for the temptation, I try not to be a bad influence (or good influence? hehe) when people are watching what they eat. I’ve certainly been known to test people’s will power. 🙂

  3. I can smell them just by looking at the pictures! Haven’t made cinnamon buns for a long time. Saving this recipe! And yes, you can’t skip the icing ! Thanks ?

  4. Just a suggestion, but it would be helpful If your directions were a little more specific. For example, if the list of ingredients were separated into specific groups, i.e. dough ingredients and cinnamon spread. It would help to prevent confusion.

Comments are closed.