Bakery Style Cinnamon Rolls Recipe - The Cookie Rookie® (2024)

4.75 from 4 votes

Author: Becky Hardin

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

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!

• 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.

Storage: Store cinnamon rolls in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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