Bakery style cinnamon rolls are tall, soft, and swirled with a thick layer of butter, brown sugar, and cinnamon. A rich dough made with eggs and extra yolks keeps every layer tender.
This batch makes a big pan of rolls with a generous cream cheese frosting on top. Set aside about three hours, with most of that time given to two gentle rises.
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Why This Bakery Style Cinnamon Rolls Recipe Works
Whole eggs and extra yolks make the dough rich and tender, so the rolls pull apart in soft layers instead of tearing.
A thick filling of soft butter, brown sugar, granulated sugar, and a heavy dose of cinnamon melts into a gooey center.
The tangy frosting, made with a full pound of cream cheese, balances the sweetness and covers every spiral.
Ingredients for Bakery Style Cinnamon Rolls
- 2 cups warm milk, 105 to 115 degrees F
- 3 1/2 teaspoons instant yeast
- 1/3 cup granulated sugar
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 3 tablespoons brown sugar
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons kosher salt
- 8 cups all purpose flour, divided
- 18 tablespoons unsalted butter, softened, for the filling
- 2/3 cup brown sugar, for the filling
- 1/2 cup granulated sugar, for the filling
- 3 tablespoons ground cinnamon
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened, for the frosting
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract, for the frosting
- 1/4 teaspoon kosher salt, for the frosting
Instant yeast. Stir it straight into the warm milk, which should feel comfortably warm but not hot.
Egg yolks. The extra yolks add richness and a deeper golden color to the crumb.
All purpose flour. Add the last cups gradually, since too much flour makes the rolls dry.
Soft butter. Spread it to the edges so the sugar sticks and the filling melts into a sauce.
Cream cheese. Soften it completely so the frosting beats up thick and smooth.
How to Make Bakery Style Cinnamon Rolls
1. Wake the yeast Whisk the warm milk and yeast in a large bowl and let it rest for 5 minutes.
2. Start the dough Add the granulated sugar, eggs, egg yolks, 3 tablespoons brown sugar, vanilla, salt, and 4 cups of the flour, then mix until combined.
3. Add the flour Mix in the remaining flour one cup at a time until the dough comes together.
4. Knead Knead on a floured surface for 6 to 8 minutes, until smooth and elastic.
5. First rise Place the dough in a greased bowl, cover with a damp cloth, and let it double in a warm place, about 1 to 2 hours.
6. Fill and roll Punch down the dough, roll it into a large rectangle, and spread on the softened butter, leaving a small border. Mix the brown sugar, granulated sugar, and cinnamon, sprinkle it over the butter, and roll up tightly.
7. Cut and rise again Cut the log into 16 equal pieces, divide them between two greased 9×13 pans, cover, and let them rise for 30 minutes.
8. Bake Heat the oven to 350 degrees F and bake for 25 to 30 minutes, until deep golden brown.
9. Frost Beat the cream cheese and butter smooth, add the powdered sugar, vanilla, and salt, and spread the frosting over the warm rolls.
How to Serve Bakery Style Cinnamon Rolls
Serve the rolls warm with cinnamon roll flavored pancakes and a tater tot sausage casserole for a big weekend brunch. A pan of cinnamon streusel coffee cake covers anyone who wants a lighter sweet bite. Pour a berry kefir smoothie for something cool alongside.
How to Store and Reheat Bakery Style Cinnamon Rolls
Keep unfrosted leftovers covered at room temperature for up to 2 days, or refrigerate frosted rolls in an airtight container for up to 4 days. Warm each roll in the microwave for 20 seconds before serving. To freeze, wrap unfrosted baked rolls tightly and keep them for up to 3 months, then thaw overnight in the refrigerator.
Tips and Variations for Bakery Style Cinnamon Rolls
Warm, not hot. Milk that is too hot will kill the yeast, so test it with a thermometer.
Use room temperature eggs. They blend into the dough more evenly than cold eggs.
Flour in stages. Stop adding flour once the dough is smooth and only slightly sticky.
Do not skip the second rise. It is the secret to fluffy, tall rolls.
Add caramel. Drizzle a few tablespoons of caramel sauce over the frosted rolls for extra richness.
Cut with floss. Unflavored dental floss slices cleanly through the soft dough.
Freeze unfrosted. Frosting freezes poorly, so add it after thawing.
Food safety note. Refrigerate frosted rolls within 2 hours, and read more in University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Bakery Style Cinnamon Rolls
What makes Bakery Style Cinnamon Rolls so soft?
Eggs, extra yolks, and warm milk build a rich dough, and a full second rise keeps the crumb airy.
Can I make Bakery Style Cinnamon Rolls ahead of time?
Yes. Shape the rolls, cover the pans, and refrigerate overnight, then let them rest at room temperature until puffy before baking.
How many Bakery Style Cinnamon Rolls does this make?
The dough yields 16 large rolls, enough to fill two 9×13 pans with 8 in each.
Why is my dough too sticky?
Add a little more flour while kneading, a spoonful at a time, until the dough is smooth and only slightly tacky.
Can I use less frosting?
Yes. Halve the frosting for a lighter topping, or spread only a thin layer on each roll.
Bakery Style Cinnamon Rolls with Brown Sugar Filling
Equipment
- Two 9×13 baking pans
- Stand mixer or large bowl
- Rolling Pin
- Hand mixer
Ingredients
Main Ingredients
- 2 cup warm milk 105 to 115 degrees F
- 3 ½ tsp instant yeast
- ⅓ cup granulated sugar
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 3 tbsp brown sugar for the dough
- ½ tsp pure vanilla extract for the dough
- 2 tsp kosher salt
- 8 cup all purpose flour divided
- 18 tbsp unsalted butter softened, for the filling
- ⅔ cup brown sugar for the filling
- ½ cup granulated sugar for the filling
- 3 tbsp ground cinnamon
- 16 oz cream cheese softened
- 1 cup unsalted butter softened, for the frosting
- 2 cup powdered sugar
- 1 tsp pure vanilla extract for the frosting
- ¼ tsp kosher salt for the frosting
Instructions
Cooking
- Start the dough. Rest the milk and yeast for 5 minutes, then mix in the sugar, eggs, yolks, brown sugar, vanilla, salt, and 4 cups of the flour.
- Knead. Add the remaining flour one cup at a time, then knead for 6 to 8 minutes until smooth and elastic.
- Rise once. Let the dough double in a covered, greased bowl for 1 to 2 hours.
- Fill and cut. Roll into a large rectangle, spread with butter, sprinkle with the sugar and cinnamon mixture, roll up, and cut 16 rolls.
- Rise and bake. Place the rolls in two greased 9×13 pans, let them rise 30 minutes, and bake at 350 degrees F for 25 to 30 minutes.
- Frost. Beat the cream cheese, butter, powdered sugar, vanilla, and salt smooth and spread over the warm rolls.
