Cinnabon Cinnamon Rolls copycat recipe by Todd Wilbur
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Cinnabon Cinnamon Rolls

Score: 4.81. Votes: 47
In stock (1 item available)
  • $0.79

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Source: More Top Secret Recipes by Todd Wilbur.

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  • 1 package active dry yeast (1/4-ounce size)
  • 1 cup warm milk (105 to 110 F)
  • ...

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Average rating:

Score: 4.81. Votes: 47
Rating of votes (47)
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Elizabeth Machain
Dec 2, 2018, 15:43

I've tried other cinnabon recipes. This is it. Never need to spend so much at cinnabon again!

Dec 3, 2014, 22:00

This recipe turned into a family tradition fast! I only make it a few times a year to keep it feeling special. I make them the night before or else they aren't ready until mid/late morning. Love, love, love them. I never need to alter the recipe a bit. We don't, however, find them as good a day later or after they've been frozen and thawed.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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