These Bakery Style Cinnamon Rolls are is delicious as they are gorgeous! Big, fluffy with a variety of spoon licking frostings. These are everything!
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Homemade Cinnamon Rolls
There is nothing quite like the sweet scent of homemade rolls baking in the oven. These deliciously spiced clouds of fluffiness are just divine and could adorn any bakery window. Perfect for a breakfast treat or any time treat! Kids will love them too!
Looking for more homemade bread recipes? Why not also try my Butterscotch Monkey Bread Recipe and my Dutch Oven Jalapeno Bread!
Why You’ll Love this Easy Cinnamon Rolls Recipe:
- BAKERY STYLE: These cinnamon rolls really are next level! Big, bold, and beautiful!
- EASY CINNAMON ROLLS: Made mainly with pantry staples, these rolls are perfect for novice and seasoned bakers alike.
- AWESOME FROSTINGS: You can keep things simple or top these delicious rolls with a range of frostings.
Tall, fluffy rolls packed with cinnamon – you need to give these beauties a try!
How to Make Bakery Style Cinnamon Rolls
You can jump to the recipe card for full ingredients & instructions!
- Combine your yeast ingredients in a stand mixer with a paddle attachment.
- Still using the stand mixer, switch to a dough hook then add the butter and remaining flour.
- Shape the dough into a ball, cover in a damp towel and allow to rise.
- Combine your filling ingredients in a small bowl.
- Roll your dough into a rectangle, brush with butter, and spread on your filling.
- Roll up the dough, jelly-roll style, and cut the log into cinnamon rolls
- Place into prepped cupcake tins and bake.
- While the rolls bake, combine the frosting ingredients in a stand mixer.
- Pipe on the cinnamon rolls – enjoy!
These bakery-style cinnamon rolls are baked individually in a jumbo muffin tin and topped with a variety of frostings. My classic cinnamon rolls bake in a casserole pan and are drizzled with a sweet vanilla icing. Both are equally delicious!
If your yeast does not froth after standing for 5 minutes, it may be dead or the milk may have been too hot and killed the yeast. To test the temperature of the milk without a thermometer, stick a clean pinky finger halfway into the milk. If you are not able to leave your finger in the milk for at least 5-8 seconds, it is too hot and will kill the yeast.
For less dense, fluffy rolls, use all-purpose flour. For chewy and hearty cinnamon rolls, use bread flour. Or, try half all-purpose flour and half bread flour.
While I haven’t tested a dairy-free version of this cinnamon rolls recipe, you could certainly try replacing the milk, butter, and cream cheese with equal amounts of dairy-free alternatives like almond milk and Miyoko’s butter and brick-style cream cheese.
Make Ahead Instructions
This dough can be prepared up to a day in advance. To make this bakery style cinnamon roll dough ahead of time, make the dough through step 6. Cover the bowl of dough tightly with plastic wrap and refrigerate overnight until fully risen, about 8-10 hours. When ready to assemble and bake, remove the dough from the refrigerator and let it come to room temperature for 10 minutes. This will make the dough easier to roll. Continue with the recipe as written.
Storage Instructions
Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days.
Freezer Instructions
These cinnamon rolls freeze beautifully! For best results, individually wrap unfrosted rolls in plastic wrap and place into an airtight container. Freeze for up to 3 months. Thaw in the refrigerator and heat before icing and serving.
Tip for Perfect Cinnamon Rolls
- Use room temperature ingredients as they will be easier to mix and allow for optimal yeast activity.
- The dough is properly mixed when it is pulling away from the sides of the mixing bowl and the dough is tacky, but not sticky.
- Bake the cinnamon rolls immediately after slicing. If the rolls rise for an additional amount of time, they will overflow and stick together when they bake.
Variations
- Filling: For a little crunch, add up to ½ cup of chopped nuts or dried fruit to the filling.
- Frosting: Use your favorite spices, flavorings, or extracts to mix up the frosting! Two other delicious options to try are adding a splash of orange flavoring or a pinch of ground cinnamon.
More Homemade Bread Recipes We Love
- Chocolate Banana Bread
- Cinnamon Roll Bread
- Hot Cross Buns
- Easy Cheesy Garlic Bread Recipe
- Homemade Sandwich Bread Recipe
These bakery style cinnamon rolls tick all the bakery boxes! Fluffy, tall, packed with cinnamon and frosted with delectable toppings. They’re great for breakfast, coffee mornings, bake sales or just as a treat after a busy week!
More Easy Breakfast Recipes to Try:
- Chocolate Chip Pancakes
- Apple Cinnamon Rolls
- Mini Cinnamon Rolls
- Eggs Benedict Casserole
- English Muffin Breakfast Pizza
- Blueberry Baked Oatmeal
- Cheesy Sausage and Potatoes Recipe
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Bakery Style Cinnamon Rolls Recipe
Equipment
- Kitchen Scale (optional)
- 2 Jumbo Cupcake Tin
- Piping Tip Set (optional)
Ingredients
For the Dough
- 2 cups milk 454 grams, warm (105°F-115°F)
- 3½ teaspoons instant dry yeast 11 grams
- ⅓ cup granulated sugar 67 grams
- 3 large eggs 150 grams, room temperature
- 2 large egg yolks 28 grams, room temperature
- 3 tablespoons brown sugar 40 grams
- ½ teaspoon pure vanilla extract 2 grams
- 2 teaspoons kosher salt 6 grams
- 8 cups all-purpose flour 960 grams, divided
- 18 tablespoons unsalted butter 254 grams, room temperature (2¼ sticks)
For the Filling
- ⅔ cup brown sugar 142 grams
- ½ cup granulated sugar 100 grams
- 3 tablespoons ground cinnamon 27 grams
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
For the Frosting
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- 2 cups powdered sugar 226 grams
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon kosher salt
For Flavored Frostings
- 3 tablespoons caramel sauce 60 grams
- 2 tablespoons unsweetened cocoa powder 11 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2 teaspoons pure maple extract 8 grams
Instructions
For the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, combine the warm milk, granulated sugar, and yeast. Cover the bowl with a clean kitchen towel and let stand for 5 minutes to bloom.2 cups milk, ⅓ cup granulated sugar, 3½ teaspoons instant dry yeast
- Once the yeast is frothy, add the eggs, sugars, vanilla, and salt. Mix until fully incorporated, about 30 seconds.3 large eggs, 2 large egg yolks, 3 tablespoons brown sugar, ½ teaspoon pure vanilla extract, 2 teaspoons kosher salt, ⅓ cup granulated sugar
- Add 4 cups of flour. Mix well. Scrape down the sides of the bowl as needed.8 cups all-purpose flour
- Remove the paddle attachment and switch to the dough hook. Add the butter and mix until fully incorporated, about 2 minutes.18 tablespoons unsalted butter
- Add the remaining 4 cups of flour and knead on medium speed for 10 minutes.
- Remove the dough from the bowl and shape it into a rough ball. Spray the inside of the bowl with nonstick spray. Place the dough ball back into the greased bowl, rolling it around to coat all sides. Cover the dough with a damp kitchen towel and set in a warm place to rise until doubled in size, about 1 hour.
- While the dough rises, make the filling. In a small bowl, mix the sugars and cinnamon together. Set aside.⅔ cup brown sugar, ½ cup granulated sugar, 3 tablespoons ground cinnamon
- Once doubled in size, preheat oven to 350°F. Line 2 jumbo cupcake tins with jumbo cupcake liners or generously grease with nonstick spray. Set aside.
To Assemble the Rolls
- Punch the dough down. Turn the dough out onto a generously floured surface and dust the top with flour. Roll it into a 27×21-inch rectangle.
- Use a pastry brush or spoon to spread the butter over the entire surface of the dough, all the way to the edges. Spread the brown sugar filling over the butter. Roll up the dough, jelly roll style, starting at the long end. Pinch the ends of the dough together.1 cup unsalted butter
- Use a knife to cut the log into 12 1½-inch-thick cinnamon rolls. Carefully pick up each cinnamon roll and place swirl-side up into the prepared cupcake liners. The easiest way to do this is to grab each roll with your hand like a claw and gently drop them into each liner.
- Once the cinnamon rolls are in the cupcake tins, bake until lightly golden brown, about 30 minutes. If the cinnamon rolls are browning too quickly, loosely cover the tins with foil.
- Remove the rolls from the oven and place the tins on a cooling rack to cool.
For the Frosting
- While the cinnamon rolls bake, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine all of the frosting ingredients. Beat on high speed until a smooth and creamy frosting forms, about 2 minutes. For a plain cream cheese frosting, transfer this mixture to a piping bag or large Ziplock bag. Cut a dime-sized hole in the bottom of the bag and pipe frosting in thick lines or circles onto cooled cinnamon rolls.16 ounces cream cheese, 2 cups powdered sugar, 1 cup unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
- For flavored frostings, evenly divide the frosting into 4 bowls. For caramel frosting, mix in 3 tablespoons of caramel sauce. For chocolate frosting, mix in 2 tablespoons of unsweetened cocoa powder and 1 teaspoon of pure vanilla extract. For maple frosting, mix in 2 teaspoons of pure maple extract. Spoon each of these frostings into separate piping bags or Ziplock bags. Cut a dime-sized hole in the bottom of each bag and pipe frosting in thick lines or circles onto cooled cinnamon rolls.3 tablespoons caramel sauce, 2 tablespoons unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 2 teaspoons pure maple extract
- Serve with additional caramel sauce, if desired, and enjoy!
Video
Becky’s Tips
- To make this bakery-style cinnamon roll dough ahead of time, make the dough through step 6. Cover the bowl of dough tightly with plastic wrap and refrigerate overnight until fully risen, about 8-10 hours. When ready to assemble and bake, remove the dough from the refrigerator and let it come to room temperature for 10 minutes. This will make the dough easier to roll. Continue with the recipe as written.
- Use room temperature ingredients as they will be easier to mix and allow for optimal yeast activity.
- The dough is properly mixed when it is pulling away from the sides of the mixing bowl and the dough is tacky, but not sticky.
- Bake the cinnamon rolls immediately after slicing. If the rolls rise for an additional amount of time, they will overflow and stick together when they bake.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I found that you really need the tulip liners for these huge buns. I’ll know better next time. The dough was awesome to work with. Tender buns!
Thanks for sharing, Mary!
I just saw this recipe this morning and made them this afternoon. Couple of things: in the ingredients list there is 1/3 cup sugar but the instructions ask you to add 1/3 cup sugar twice…I did. We’ll see how that tastes. Also, the frosting is double the amount needed so I halved that recipe and had more than enough and I didn’t need a pastry bag. It went on with a butter knife and looks beautiful!
Thanks for sharing!