Bakery Style Cinnamon Rolls with Brown Sugar Filling
Tall, tender yeast rolls with a thick brown sugar cinnamon swirl and a generous cream cheese frosting.
Equipment
- Two 9x13 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 9x13 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.
Notes
Substitutions: Drizzle caramel sauce over the frosting for extra richness.
Tips: Keep the milk warm but not hot, and add the flour in stages so the dough stays soft.
Storage: Keep unfrosted rolls covered at room temperature for 2 days, refrigerate frosted rolls for up to 4 days, or freeze unfrosted rolls for 3 months.