Cinnabon Dupes!


Written by Sophia Niemiec, Features Editor

Not sure what a dupe is? It’s something close or similar to another more popular thing. These cinnamon rolls are about as close to a Cinnabon as you’ll get without going to the mall and buying some. It’s made with ingredients you’ll most likely have in the house, and it takes a lot less time than most classic cinnamon bun recipes! 


Prep: 15 minutes

Total rising time: 75 minutes

Baking time: 20 minutes

Total time: 1 hr 25 min

Ingredients (for 15 buns)


3 tsp. Yeast

1 ⅓ cup milk

⅔ cup sugar (white)

½ cup salted butter (1 stick)

3 large eggs

5 ⅓ cup flour


Cinnamon Filling:

1 ⅓ cup sugar (light brown)

4 tbs. cinnamon

½ cup butter (softened)



½ cup salted butter

2 cups sugar (powdered)

3 oz cream cheese

½ tsp. vanilla extract

½ cup milk



1.) Dissolve your yeast in lukewarm milk with a teaspoon of sugar. Let it sit and bloom for around 5 minutes.


2.) In a separate bowl, mix the rest of your dough ingredients together until they’re well mixed. 


3.) Pour your yeast mixture on top of the previous bowl of ingredients and mix it until it is well incorporated and comes out of the bowl easily.


4.) Now, let the dough rise. Grease a large bowl and place your dough in it. Cover the top with plastic wrap or a tea towel and place it in a warm area for about 50 minutes. 


5.) Combine your sugar and cinnamon for the filling. 


6.) Punch your dough to help it deflate. Roll it out to be about ½ an inch thick. Smear your butter meant for the filling over your dough and sprinkle your cinnamon sugar all over.


7.) Roll up your the long side of your dough and divide it into 15 rolls using either floss or a knife.


8.) Place in a greased cake pan and let it rise in a warm area for 25 minutes. While you wait, preheat your oven to 350°F.


9.) Bake your rolls for 20 minutes. While you wait for them to finish, make your frosting by beating all your frosting ingredients either using a whisk or a mixer until it’s fluffy and smooth.



Make sure your yeast is fresh and it’s blooming! If the yeast is old/stored improperly, it will die. If your dough starter isn’t frothing, you need new yeast, or else it won’t rise. The milk should be lukewarm when added to the yeast. Make sure it’s not too hot or cool, or the yeast will not activate and you can kill it.


You should mix with a stand mixer if you have one. If you don’t, you should mix by hand using a large spoon or whisk.