If you’re craving the warm, gooey goodness of IHOP’s famous cinnamon rolls but want to make them at home, this copycat recipe is your answer. It captures the soft, fluffy texture and sweet cinnamon filling that make IHOP’s cinnamon rolls a breakfast favorite. With a few simple ingredients and some patience, you can enjoy bakery-quality cinnamon rolls right from your own oven.
Ingredients
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- 2 ½ teaspoons active dry yeast
- 1 cup (200 g) brown sugar
- 1 cup (120 g) powdered sugar
½ cup (100 g) granulated sugar
⅓ cup (75 g) unsalted butter, melted
2 large eggs
4 cups (500 g) all-purpose flour, plus more for dusting
½ teaspoon salt
2 tablespoons ground cinnamon
½ cup (115 g) unsalted butter, softened
For the glaze:
2-3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine warm milk and a pinch of sugar. Sprinkle yeast over the top and let it sit for about 5-10 minutes until frothy. If it doesn’t foam, discard and try again with fresh yeast.
- Make the dough: In a large mixing bowl, combine the remaining sugar, melted butter, eggs, and the activated yeast mixture. Mix well.
- Add dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms. You can use a stand mixer with a dough hook or knead by hand on a floured surface.
- Knead and rise: Knead the dough for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Prepare the filling: In a small bowl, mix the brown sugar and cinnamon. Set aside.
- Roll out the dough: Once risen, punch down the dough and transfer to a floured surface. Roll it into a rectangle approximately 16×12 inches.
- Add the filling: Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
- Form the rolls: Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal slices using a sharp knife or dental floss.
- Second rise: Arrange the rolls in a greased 9×13-inch baking dish, leaving space between them. Cover and let rise for another 30-45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until golden brown.
- Prepare the glaze: While the rolls bake, whisk together powdered sugar, milk or cream, and vanilla until smooth. Adjust consistency as needed.
- Finish and serve: Drizzle the glaze over the warm cinnamon rolls immediately after baking. Serve while still warm for the best experience.
Tips
- Substitutions: For a dairy-free version, replace milk with almond or soy milk and use dairy-free margarine or coconut oil.
- Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds for a fresh-like taste.
- Common mistakes: Ensure the yeast is active; otherwise, the dough won’t rise properly. Also, avoid overbaking, which can dry out the rolls.
- Filling tips: For extra flavor, add chopped nuts or raisins to the cinnamon-sugar mixture before rolling.
Serving Suggestions
Serve these cinnamon rolls warm with extra glaze on the side for dipping or drizzling. Pair them with a hot cup of coffee or a glass of cold milk for a complete breakfast experience. They also make a delightful brunch item or a sweet snack any time of day.
Variations
For a twist on the classic, try adding cream cheese to the glaze for a richer topping. You can also sprinkle chopped nuts, such as pecans or walnuts, inside the cinnamon filling for added crunch. For a fruity variation, add a layer of apple slices or berries inside before rolling. Gluten-free flour blends can be used as a substitute for all-purpose flour, but results may vary slightly in texture.
Storage and Reheating
Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, microwave individual rolls for 15-20 seconds until warm, or reheat the entire dish in a 300°F (150°C) oven for about 10 minutes. If you prefer softer rolls, cover them with foil while reheating to retain moisture.
Frequently Asked Questions
Can I make the cinnamon rolls ahead of time?
Yes, you can prepare the rolls up to the second rise, then cover and refrigerate overnight. In the morning, let them come to room temperature and bake as directed. This makes for a convenient breakfast solution.
Can I freeze leftover cinnamon rolls?
Absolutely. Once cooled, place the rolls in an airtight container or freezer bag, separating layers with parchment paper. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave or oven.
What is the best way to get gooey, soft cinnamon rolls?
Ensure proper proofing—allowing the dough to double in size—and avoid overbaking. Reheat gently before serving to restore softness and gooeyness. Using fresh yeast and accurate temperatures also helps achieve that perfect texture.
Can I make this recipe dairy-free?
Yes, substitute dairy ingredients with plant-based alternatives like almond or soy milk, coconut oil, and dairy-free margarine. The texture may vary slightly, but the flavor remains delicious.
How do I prevent the cinnamon filling from leaking out?
Spread the softened butter evenly over the dough before adding the cinnamon-sugar mixture. Roll the dough tightly and cut carefully to keep the filling inside. Using chilled filling ingredients can also help keep everything contained during baking.
What if my rolls don’t rise properly?
Check that your yeast is fresh and active. Ensure your rising environment is warm and free from drafts—ideally around 75-80°F (24-27°C). If the dough isn’t rising, it may be due to inactive yeast or too cold conditions.
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