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Cinnamon rolls are a classic treat loved by many. Their soft, fluffy texture and warm cinnamon flavor make them a perfect breakfast or dessert. This Bakery Style Cinnamon Rolls Recipe will help you make delicious rolls that are perfect for sharing with family and friends.

Freshly baked bakery style cinnamon rolls with icing on a plate

Why Make This Recipe

Making cinnamon rolls from scratch may seem challenging, but it’s a rewarding experience. This recipe offers a warm, buttery treat that you can enjoy fresh from the oven. The rolls are perfect for any occasion — whether it’s a weekend brunch, holiday breakfast, or just a special dessert. Baking these rolls fills your home with a lovely aroma that everyone will love, making them worth the effort.

How to Make Bakery Style Cinnamon Rolls

Making cinnamon rolls involves preparing the dough, assembling the rolls, and adding a delicious frosting on top. Below are the steps to create these delightful rolls.

Ingredients:

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))
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))
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
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)

Directions:

For the Dough:

In a large bowl, mix warm milk and yeast. Let it sit for about 5 minutes.
Add granulated sugar, eggs, egg yolks, brown sugar, vanilla extract, salt, and 4 cups of flour to the yeast mixture. Mix until combined.
Gradually add the remaining flour, one cup at a time, until well mixed.
On a floured surface, knead the dough for about 6-8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size (about 1-2 hours).

To Assemble the Rolls:

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.
Spread softened butter over the dough, leaving a small border.
In a bowl, mix brown sugar, granulated sugar, and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
Roll the dough tightly from one edge to the other, forming a log. Cut the log into 12-16 equal pieces.
Place the rolls in a greased baking dish, cover with a cloth, and let them rise for another 30 minutes.

For the Frosting:

In a mixing bowl, beat cream cheese and butter until smooth.
Add powdered sugar, vanilla extract, and kosher salt. Mix until creamy and fluffy.

How to Serve Bakery Style Cinnamon Rolls

Serve warm cinnamon rolls fresh out of the oven drizzled with the creamy frosting. You can also add caramel sauce for extra flavor.

How to Store Bakery Style Cinnamon Rolls

If you have leftovers, place them in an airtight container and store them at room temperature for up to 2 days. You can also refrigerate them for up to a week. For longer storage, freeze them in an airtight container for up to 3 months.

Tips to Make Bakery Style Cinnamon Rolls

Ensure your milk is warm, not hot, to activate the yeast properly.
Use room temperature ingredients for a better dough texture.
If your dough is too sticky, add a little more flour as needed during kneading.
Don’t skip the second rise; it’s key to fluffy rolls!

Variation

You can add nuts or raisins to the filling for added flavor and texture. For a chocolate twist, add mini chocolate chips to the cinnamon mixture.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise in the refrigerator. In the morning, bring it to room temperature and continue with the recipe.
What if I don’t have instant yeast?

You can use active dry yeast instead, but you will need to proof it first in warm water with a little sugar before mixing it with the other ingredients.
How can I ensure my rolls are soft?

Be careful not to overbake them. The rolls should be lightly browned, and the internal temperature should be around 190°F for perfectly soft rolls.

Enjoy baking these delicious Bakery Style Cinnamon Rolls, and watch them disappear before your eyes!

Bakery Style Cinnamon Rolls

Deliciously soft and fluffy cinnamon rolls topped with creamy frosting, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 30

Total Time 2

Course Breakfast, Dessert

Cuisine American

Servings 12 pieces

Calories 550 kcal

Ingredients

Dough Ingredients

2 cups milk, warm (105°F-115°F)
3½ teaspoons instant dry yeast (11 grams)
⅓ cup granulated sugar (67 grams)
3 large eggs, room temperature (150 grams)
2 large egg yolks, room temperature (28 grams)
3 tablespoons brown sugar (40 grams)
½ teaspoon pure vanilla extract (2 grams)
2 teaspoons kosher salt (6 grams)
8 cups all-purpose flour, divided (960 grams)
18 tablespoons unsalted butter, room temperature (254 grams, 2¼ sticks)

Filling Ingredients

⅔ cup brown sugar (142 grams)
½ cup granulated sugar (100 grams)
3 tablespoons ground cinnamon (27 grams)

Frosting Ingredients

16 ounces cream cheese, room temperature (454 grams, 2 bricks)
1 cup unsalted butter, room temperature (226 grams, 2 sticks)
2 cups powdered sugar (226 grams)
1 teaspoon pure vanilla extract (4 grams)
½ teaspoon kosher salt

Optional Add-ins

3 tablespoons caramel sauce (60 grams)
2 tablespoons unsweetened cocoa powder (11 grams)
1 teaspoon pure maple extract (8 grams)
2 teaspoons pure vanilla extract (8 grams)

Instructions

For the Dough

In a large bowl, mix warm milk and yeast. Let it sit for about 5 minutes.
Add granulated sugar, eggs, egg yolks, brown sugar, vanilla extract, salt, and 4 cups of flour to the yeast mixture. Mix until combined.
Gradually add the remaining flour, one cup at a time, until well mixed.
On a floured surface, knead the dough for about 6-8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size (about 1-2 hours).

To Assemble the Rolls

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.
Spread softened butter over the dough, leaving a small border.
In a bowl, mix brown sugar, granulated sugar, and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
Roll the dough tightly from one edge to the other, forming a log. Cut the log into 12-16 equal pieces.
Place the rolls in a greased baking dish, cover with a cloth, and let them rise for another 30 minutes.

For the Frosting

In a mixing bowl, beat cream cheese and butter until smooth.
Add powdered sugar, vanilla extract, and kosher salt. Mix until creamy and fluffy.

Notes

Serve warm cinnamon rolls fresh out of the oven drizzled with the creamy frosting. You can also add caramel sauce for extra flavor. Ensure your milk is warm, not hot, to activate the yeast properly. Use room temperature ingredients for a better dough texture. If your dough is too sticky, add a little more flour as needed during kneading. Don’t skip the second rise; it’s key to fluffy rolls! Leftovers can be stored at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, freeze them in an airtight container for up to 3 months.

Keyword Bakery Style, Cinnamon Rolls, Frosted Cinnamon Rolls, Homemade Cinnamon Rolls, Sweet Rolls