Copycat Whataburger Cinnamon Rolls

If you’ve had Whataburger’s cinnamon rolls, you know they hit different from your average mall-style roll. They’re not fancy or artisanal – just soft, gooey, and exactly what you want when the craving hits. After some tinkering, I figured out how to make a pretty close version at home.

The dough is pillowy but sturdy enough to hold up to a generous filling, and the icing sets up with that signature slight crust on top while staying creamy underneath. These are perfect for lazy weekend mornings, but I often make the dough the night before and let it rise slowly in the fridge. That way I just have to roll, fill, and bake in the morning.

What you need for Copycat Whataburger Cinnamon Rolls

How to make Copycat Whataburger Cinnamon Rolls

For the Dough:
1. Start by warming milk to about 110°F – it should feel warm but not hot on your wrist, like baby bath water. This temperature keeps the yeast happy without killing it.

2. In a large bowl, mix warmed milk with the yeast and about a tablespoon of the sugar. Let it sit for about 5-10 minutes until it gets foamy – this tells you that yeast is alive and ready to work.

3. Add the remaining sugar, melted butter (make sure it’s not too hot), eggs, and salt. Mix these wet ingredients together until well combined.

4. Gradually stir in the flour, about a cup at a time. The dough will start looking shaggy at first – that’s perfect. Once it’s too thick to stir, turn it out onto a floured surface.

5. Knead the dough for about 8-10 minutes. You’ll know it’s ready when it feels smooth and elastic – if you poke it with your finger, it should slowly spring back. If it’s sticking to your hands too much, dust with a little more flour.

6. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for about an hour, or until it’s doubled in size. I like to put it near (not on) a warm oven.

For the Filling:
7. While the dough rises, mix your brown sugar and cinnamon in a bowl. Make sure the butter is really soft – leave it out for at least an hour before using.

8. Once the dough has doubled, punch it down and roll it out on a floured surface into a rectangle about 16×20 inches. The dough should be about ¼ inch thick.

9. Spread softened butter evenly over the dough, getting right to the edges – a silicone spatula works great for this. Sprinkle the cinnamon-sugar mixture evenly over the butter.

10. Starting from the long side, roll the dough up tightly – think about rolling it like a sleeping bag, keeping it snug but not squishing it. Pinch the seam to seal it.

11. Cut the roll into 12 equal pieces (about 1½ inches each). I like to mark the roll first to ensure even pieces. Use unflavored dental floss or a sharp knife to cut – slide the floss under the roll, cross the ends over the top, and pull.

12. Place the rolls in a greased 9×13 inch baking pan, leaving some space between each for rising. Cover and let rise again for about 30 minutes, or until they’re puffy and touching each other.

13. Preheat your oven to 350°F. Bake for 20-25 minutes, or until the tops are golden brown and a thermometer inserted into the center roll reads 190°F. The smell of cinnamon will be amazing!

For the Frosting:
14. While the rolls are baking, beat the softened cream cheese and butter until fluffy and smooth – no lumps!

15. Gradually mix in the powdered sugar, vanilla, and salt until creamy. If it’s too thick, add a tiny splash of milk.

16. Let the rolls cool for about 10 minutes before frosting – you want them warm but not hot, so the frosting melts slightly but doesn’t completely liquify.

The rolls are best served warm, when they’re still soft and gooey in the middle.

Copycat Whataburger Cinnamon Rolls

Copycat Whataburger Cinnamon Rolls

Fluffy, oversized cinnamon rolls are filled with a buttery cinnamon-sugar mixture and topped with rich cream cheese frosting to recreate Whataburger's beloved breakfast treat.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Rising Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings 12 rolls (4×4 each)

Ingredients

  

• 4 cups all-purpose flour
• 1 package 2¼ teaspoons active dry yeast
• 1 cup warm milk
• ⅓ cup granulated sugar
• ⅓ cup butter melted
• 1 teaspoon salt
• 2 large eggs

For Filling & Frosting

• 1 cup packed brown sugar
• 2½ tablespoons ground cinnamon
• ⅓ cup butter softened
• 4 ounces cream cheese softened
• ¼ cup butter softened
• 1½ cups powdered sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Instructions

 

For the Dough:

• Start by warming milk to about 110°F – it should feel warm but not hot on your wrist, like baby bath water.
• In a large bowl, mix warmed milk with the yeast and about a tablespoon of the sugar. Let it sit for about 5-10 minutes until it gets foamy – this tells you that yeast is alive and ready to work.
• Add the remaining sugar, melted butter (make sure it’s not too hot), eggs, and salt. Mix these wet ingredients together until well combined.
• Gradually stir in the flour, about a cup at a time. The dough will start looking shaggy at first – that’s perfect. Once it’s too thick to stir, turn it out onto a floured surface.
• Knead the dough for about 8-10 minutes. You’ll know it’s ready when it feels smooth and elastic – if you poke it with your finger, it should slowly spring back. If it’s sticking to your hands too much, dust with a little more flour.
• Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for about an hour, or until it’s doubled in size. I like to put it near (not on) a warm oven.

For the Filling:

• While the dough rises, mix your brown sugar and cinnamon in a bowl. Make sure the butter is really soft – leave it out for at least an hour before using.
• Once the dough has doubled, punch it down and roll it out on a floured surface into a rectangle about 16×20 inches. The dough should be about ¼ inch thick.
• Spread softened butter evenly over the dough, getting right to the edges – a silicone spatula works great for this. Sprinkle the cinnamon-sugar mixture evenly over the butter.
• Starting from the long side, roll the dough up tightly – think about rolling it like a sleeping bag, keeping it snug but not squishing it. Pinch the seam to seal it.
• Cut the roll into 12 equal pieces (about 1½ inches each). I like to mark the roll first to ensure even pieces. Use unflavored dental floss or a sharp knife to cut – slide the floss under the roll, cross the ends over the top, and pull.
• Place the rolls in a greased 9×13 inch baking pan, leaving some space between each for rising. Cover and let rise again for about 30 minutes, or until they’re puffy and touching each other.
• Preheat your oven to 350°F. Bake for 20-25 minutes, or until the tops are golden brown.

For the Frosting:

• While the rolls are baking, beat the softened cream cheese and butter until fluffy and smooth – no lumps!
• Gradually mix in the powdered sugar, vanilla, and salt until creamy. If it’s too thick, add a tiny splash of milk.
• Let the rolls cool for about 10 minutes before frosting – you want them warm but not hot, so the frosting melts slightly but doesn’t completely liquify.