The Cinnabun Clone

The Cinnabun Clone

For half of my life, I avoided Cinnamon like death on a stick. Cinnamon was like a stalker, who I had asked to keep its distance, but would still leave little effigies of myself at my doorstep with a note that says, “I’ll be here for you when you’re ready.”

And Cinnamon was.

When I was little, my mom had packed me a cinnamon bun Lunchable, and later that day, I looked like a polka-dotted creature from Dr. Seuss<-it wasn’t that cool. The obvious culprit seemed to be cinnamon, especially since my grandma doesn’t react well to it either. I should have been blaming the 100 other ingredients in a Lunchable that are probably used to embalm people or fuel cars.

Fast-forward to about 8 years later. We’re all celebrating Thanksgiving dinner at my aunt’s house who made apple pie. After a few bites, it dawned on me what I was eating, and after a few seconds of being like, “Hey guys, is there cinnamon in this? I might be allergic to cinnamon? Guys??” I stopped caring and finished that damn delicious piece of pie.

Low and behold—not allergic to cinnamon.

Lesson of the Day: Even if you think you may be allergic to something, eat it anyway because it might be a game-changer.

This recipe is adapted from allrecipe’s Cinnabun Clone. Because everyone loves a cinnabun, besides me like 10 years ago. I was just bitter.

The whole process takes about 3 hours and involves watching a lot of tv while bread rises.


Makes 12 servings



1 cup warm milk

2 1/2 teaspoons yeast

2 eggs, room temperature

1/3 cup margarine, melted

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 tablespoons ground cinnamon

1 cup brown sugar, packed

1/3 cup butter, softened

Icing (Double the recipe for extra gooey goodness)

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt


1. Combine milk, yeast, and sugar. Allow yeast to proof (should get foamy) and add eggs, margarine, flour, and salt. Knead dough for 10 minutes, and place in a large bowl, covered with towels or plastic wrap. Keep in a warm place, like an oven, and allow bread to double in size.

2. After the dough has doubled, turn it out on a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine 1/3 cup butter, brown sugar and cinnamon.

3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch glass. Cover and let rise until nearly doubled, about 30 minutes.


Meanwhile, preheat oven to 350 degrees.

4. Bake rolls in preheated oven until golden brown, about 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

You can make other types of topping, if you’d like, i.e. a cinnamon glaze or melted sugary butter


3 hours later…Happy Frosting.