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Copycat Cinnabon Cinnamon Rolls are one of my favorite recipes of all time! I could eat a whole pan (and sometimes do)! We make these every Christmas and every special occasion for breakfast.

CINNABON CINNAMON ROLLS

I love making these rolls for breakfast because these can be made the night before and then just thrown in the oven in the morning while you open presents.

I always serve these cinnamon rolls with this yummy savory breakfast casserole to balance the sweetness which can also be prepared the night before.

Yes, these rolls taste so much like the original that the first time I made them I was almost giddy that I actually made THE “Cinnabon” rolls! Cinnabon’s cinnamon rolls are heavy on the cinnamon which I love.

I’ve learned over the years that you can even make them the night before and let them rise while you sleep! This is what I woke up to.

The other secret is to frost them with half the frosting right when they come out of the oven and with the other half after they’ve sat a couple of minutes.

That way the frosting kind of oozes down into all of the cracks.

Pictures don’t do these cinnamon rolls justice!

MAKE AHEAD

If you want to make these the night before, shape the rolls and cut then into slices and let them rise on the counter covered overnight. Bake in the morning according to the directions.

CINNAMON LEVEL

Cinnabon is known for their intense cinnamon taste. They use 2 1/2 tablespoons of cinnamon which is a lot. If you’re not sure you can reduce it to 1 tablespoon of cinnamon.

OTHER BREAKFAST RECIPES: