Remember when McDonald’s served those warm, gooey Cinnamelts for breakfast? I do—and I’ve been heartbroken since they disappeared from the menu. ✨ After months of testing, I’ve cracked the code for recreating these legendary cinnamon rolls at home, complete with that signature cream cheese icing.
What made Cinnamelts special was their soft, pillowy texture and generous cinnamon-sugar swirl, all topped with a tangy-sweet cream cheese glaze. This copycat version captures every detail, from the tender dough to that perfectly gooey center that made them so addictive.
By the time these come out of your oven, your kitchen will smell like a McDonald’s breakfast rush, and you’ll have warm cinnamon rolls that taste even better than the original. The cream cheese icing melts into every crevice, creating pockets of sweet, tangy goodness in every bite.
No more mourning discontinued menu items—let’s bring back the Cinnamelt! Here’s everything you need to make them at home.
Ingredients for mcdonalds cinnamelt
Here’s everything you need to recreate McDonald’s legendary Cinnamelts at home with perfect results.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Plus extra for dusting |
| Whole Milk 🥛 | 1 cup | Warmed to 110°F |
| Granulated Sugar 🍚 | ¼ cup | For dough sweetness |
| Active Dry Yeast 🍞 | 2 ¼ tsp | One standard packet |
| Unsalted Butter 🧈 | 6 tbsp | Softened, divided use |
| Large Egg 🥚 | 1 whole | Room temperature preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Light Brown Sugar 🍯 | ¾ cup | Packed for filling |
| Ground Cinnamon 🌰 | 2 tbsp | Vietnamese cinnamon preferred |
| Cream Cheese 🧀 | 4 oz | Full-fat, softened completely |
| Powdered Sugar 🍚 | 1 ½ cups | Sifted for smooth icing |
| Vanilla Extract 🍦 | 1 tsp | Pure extract preferred |
| Heavy Cream 🥛 | 3 tbsp | For icing consistency |
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You'll find most ingredients at any grocery store. For the best cinnamon flavor, I recommend Vietnamese cinnamon from Penzeys or bulk bins at Whole Foods—it's sweeter and more complex than standard cassia. Philadelphia cream cheese works perfectly for the icing. Use King Arthur all-purpose flour for consistent results, and make sure your yeast is fresh (check the expiration date). Look for Challenge or Kerrygold butter for superior flavor.
Don't have whole milk? Use 2% milk with an extra tablespoon of butter melted into it. If you can't find light brown sugar, mix 3/4 cup white sugar with 1 tablespoon molasses. Regular cinnamon works fine, though Vietnamese or Ceylon varieties taste noticeably better. For the icing, half-and-half can replace heavy cream if needed. Make sure all dairy ingredients are at room temperature before mixing for the smoothest dough.
Store unbaked rolls covered in the refrigerator overnight for fresh-baked morning treats. Baked Cinnamelts keep for 2 days at room temperature in an airtight container. Freeze unfrosted rolls for up to 3 months and reheat in the microwave for 20 seconds.
Step-by-Step Instructions for McDonald’s Cinnamelt
Follow my tested method and you’ll recreate this discontinued favorite with that signature gooey cinnamon center.
👨🍳 Step 1: Prepare the Cinnamon Filling
In a medium bowl, combine softened cream cheese, powdered sugar, cinnamon, and vanilla extract. Beat with a hand mixer on medium speed for 2-3 minutes until the mixture becomes light, fluffy, and completely smooth with no lumps remaining.
The filling should have a thick, spreadable consistency similar to frosting—not runny, but not stiff either. If it seems too loose, refrigerate it for 15 minutes to firm up. This filling is what makes the Cinnamelt special, so take your time getting the texture just right.
Transfer the filling to a piping bag or a zip-top bag with one corner snipped off. This makes it much easier to portion onto the dough later without making a mess. Set aside while you prepare the dough.
🥘 Step 2: Roll Out and Cut the Dough
On a lightly floured surface, roll out your prepared sweet dough into a large rectangle about ¼-inch thick. I like to use a rolling pin with thickness guides to ensure even rolling—this helps the Cinnamelts bake uniformly.
Using a round 3-inch biscuit cutter or drinking glass, cut out circles from the dough. You should get about 16-18 circles depending on how efficiently you arrange them. Gather the scraps, re-roll once, and cut more circles—but don’t re-roll more than once or the dough becomes tough.
Arrange half of the circles on a parchment-lined baking sheet, spacing them 2 inches apart. These will be your bottoms. Keep the remaining circles nearby for topping.
🍳 Step 3: Fill and Seal Each Cinnamelt
Pipe about 1 tablespoon of the cinnamon cream cheese filling into the center of each bottom circle, leaving a ½-inch border around the edges. Don’t overfill—I learned this the hard way when filling oozed out during baking.
Brush the exposed edges with a little water or beaten egg to help them seal. Place a top circle over each filled bottom and press the edges firmly together with your fingers. Then use a fork to crimp all around the edges, creating that distinctive sealed pattern and ensuring no filling escapes.
If you notice any gaps or thin spots in the seal, press them again with the fork tines. A good seal is crucial—it keeps all that gooey filling inside where it belongs instead of leaking onto your baking sheet.
🔥 Step 4: Bake Until Golden and Puffed
Preheat your oven to 375°F. Brush the tops of each Cinnamelt lightly with melted butter or beaten egg for a beautiful golden finish. This also helps the cinnamon sugar topping stick.
Bake for 12-15 minutes until the Cinnamelts are puffed and golden brown on top. You’ll see the edges turn a deeper golden color and the tops should look set, not doughy. The filling might bubble slightly through any small gaps—that’s normal and actually looks appetizing.
Remove from the oven and let them cool on the baking sheet for 5 minutes. They’ll be extremely hot inside, so resist the urge to bite into them immediately. Trust me on this—molten cinnamon filling burns!
🍯 Step 5: Glaze and Serve Warm
While the Cinnamelts cool slightly, whisk together powdered sugar, milk, and a drop of vanilla extract to make a simple glaze. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle smoothly.
Drizzle the glaze generously over each warm Cinnamelt using a spoon or transfer it to a zip-top bag with a tiny corner snipped off for more control. The glaze will set slightly as it cools, creating that signature sweet coating McDonald’s was known for.
Serve these warm for the ultimate experience—the filling should be gooey and the pastry tender. They’re best enjoyed within 2-3 hours of baking, though you can reheat them in the microwave for 10-15 seconds to restore that just-baked warmth. Now you can enjoy this discontinued treat whenever the craving hits!
Make-Ahead Tips for Your mcdonalds cinnamelt
Overnight Dough Preparation: I always make my Cinnamelt dough the night before for easier morning baking. After the first rise, punch down the dough, roll it out with your cinnamon-sugar filling, and shape the rolls. Place them in a greased 9×13-inch pan, cover tightly with plastic wrap, and refrigerate for up to 16 hours. The cold fermentation actually improves flavor and creates an even more tender texture. In the morning, let them sit at room temperature for 30-45 minutes while your oven preheats to 350°F, then bake as directed. This method means fresh Cinnamelts with minimal morning effort. ⏰
Freezing Unbaked Rolls: For ultimate convenience, I freeze shaped Cinnamelts before baking so I can enjoy them weeks later. After rolling and cutting, arrange them in a disposable aluminum pan, cover with plastic wrap and foil, and freeze for up to 3 months. When you’re ready to bake, thaw overnight in the refrigerator, then let them come to room temperature for 45-60 minutes before baking. They’ll rise beautifully and taste freshly made. This approach is perfect for meal prepping breakfast treats or having them ready for special occasions.
Make-Ahead Cream Cheese Icing: The cream cheese icing can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. I mix 4 oz softened cream cheese, 2 cups powdered sugar, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth, then refrigerate. Before serving, let it sit at room temperature for 15-20 minutes and whisk briefly to restore its pourable consistency. If it’s too thick, add 1-2 tsp milk to thin it out. Having the icing ready means you can drizzle it over warm rolls immediately after baking. 📅
Partial Prep Strategy: If you don’t want to do everything ahead, prepare your cinnamon-sugar filling mixture (½ cup brown sugar, 2 tbsp cinnamon, 2 tbsp melted butter) and store it in an airtight container at room temperature for up to 1 week. Measure out your dry ingredients for the dough and keep them in a labeled container. This cuts your active prep time in half on baking day while still delivering fresh-from-scratch results. You’ll only need 2 hours total from start to finish when your components are prepped.
Reheating Baked Cinnamelts: Bake a full batch on the weekend and reheat individual portions throughout the week for quick breakfasts. Store baked rolls (without icing) in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in the microwave for 20-30 seconds until warm, then drizzle with fresh icing. For that just-baked texture, wrap in foil and warm in a 300°F oven for 10 minutes. This method keeps them soft and gooey, just like McDonald’s served them.
Nutrition Facts
340kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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