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