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Cinnabon Cinnamon Rolls

By Todd Wilbur

Score: 4.80. Votes: 45
In stock (8887 items 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: 4.80. Votes: 45
Rating of votes (45)
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Rhiannon Wepprecht
Oct 1, 2018, 15:07

Amazing every time I make them! The longer you let them rise the better! I always make a double batch of icing :)

Feb 9, 2016, 22:00

I saw this on Dr. Oz and yes they are still high calorie but the calories compared to the actual Cinnabon buns is cut in half so it's a wonderful treat. I've had a couple of other copycat Cinnabon buns recipes but this is really amazing if you let them rise the appropriate amount of time they are huge!

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