If you’ve ever stood in line at the mall lured in by the irresistible aroma of Cinnabon cinnamon rolls, this homemade version is for you. But this isn’t just any copycat recipe. We’re taking it to the next level with a secret twist that will elevate your cinnamon rolls into pure bakery-style perfection: milk infused with star anise! This fragrant spice infusion brings a subtle depth of flavor that sets these cinnamon rolls apart from the rest.
The dough is pillowy soft and just oozes with goodness. Combined with a rich cinnamon-sugar filling and a velvety smooth cream cheese icing, every bite is a gooey, melt-in-your-mouth experience that tastes like it came straight from a bakery.
These Copycat Cinnabon Cinnamon Rolls are perfect for breakfast, brunch, holiday gatherings, or whenever you're craving a comforting sweet treat. And while Cinnabon is beloved for its decadent rolls, this version adds a homemade touch and secret spice that makes them even better than the original. This is a recipe cherished in family kitchens and sure to impress anyone who takes a bite. Just be warned. Once you make them, your family will be begging you to make these frequently!
Yeast Mixture
Dough Formation
Cinnamon Roll Filling
Cream Cheese Icing
This Cinnabon copycat recipe upgrades the classic cinnamon roll with a game-changing twist: star anise infused milk! The result? Soft, creamy, bakery style rolls with a flavor you’ll crave again and again.
In a small bowl, add the cup of milk and star anise. Stir to ensure the cloves are fully coated by the milk. Cover and refrigerate for an hour.
Remove the milk from the fridge and place into a microwave safe dish. Heat the milk until it reaches a temperature of 105 degrees. Do not add milk over this temperature to the yeast as it will kill the yeast instantly.
In a large bowl, add the sugar, salt, yeast, and milk (strain the milk through a mesh strainer before adding).
Mix until well combined and let it sit for five minutes.
In a stand mixer, add the flour, salt, sugar, and mix to get all the dry ingredients combined. As it mixes, add your eggs one at a time. Add the infused milk and knead for about 10 minutes or until the dough fully forms into a ball.
Remove the dough from the stand mixer and roll into a smooth ball. Add it to a greased bowl and cover with a warm towel or plastic wrap. Place in a warm environment (i.e., an oven set to warm for a few minutes and then turned off) for an hour or until it doubles in size.
Once the dough doubles in size, punch down to deflate. Lightly flour your work surface and place the dough on the surface.
Using a rolling pin, roll the dough out. Use your hands to pinch out and form into a proper rectangle.
In a small bowl, add the cinnamon, granulated, and brown sugar to mix until well combined.
Take your room temperature butter and spread it evenly across the dough.
Sprinkle your cinnamon sugar filling across the butter evenly.
Rolling from the long end, roll and tighten the dough until it forms a log.
Using floss for a cleaner cut or a serrated knife, cut your dough into the shape of rolls.
If any sugar falls out, simply sprinkle it back onto the top of your rolls.
Place the rolls into a greased pan and cover with a warm towel or plastic wrap.
Let it proof for 30 minutes.
While it proofs, preheat your oven to 350 degrees.
Remove the towel/plastic wrap and place the cinnamon rolls for 20 minutes.
If the rolls aren’t completely cooked, bake for another 10 minutes covered in foil. Monitor to make sure the rolls don’t burn.
While the rolls are being made, add your softened cream cheese, sugar, salt, powdered sugar, and butter to a stand mixer.
Mix until the frosting forms, nice and thick.
Once the rolls are done, let them cool for about five to ten minutes before adding the frosting.
Serve and enjoy!