Pillowy soft, perfectly sweet and deliciously gooey, these bakery-style cinnamon rolls are the best cinnamon rolls you will ever eat. As a bonus, these cinnamon rolls will make your house smell like a professional bakery!
Let me forewarn you, if you serve these to your friends, they will either not believe that these are actually homemade, or you will be stuck bringing these to every event for the rest of your life.
If you love these cinnamon rolls and other baked goods, you have to try the best carrot cake ever, apple rum monkey bread and don't forget about my dalgona coffee cake, too!
Looking for more bakery-style treats that you can cook up right in your own kitchen? Try my small batch chocolate chip cookies, coffee shop pumpkin scones, and my cake pop recipe, too!
Jump to:
- Why You'll Love This Recipe
- Ingredients For Bakery Style Cinnamon Rolls
- Optional Recipe Modifications
- How To Make Bakery-Style Cinnamon Rolls
- Fillings & Cream Cheese Frosting
- Making The Cinnamon Roll Dough
- Frosting The Cinnamon Rolls
- Expert Tips
- Helpful Equipment
- Storage
- Frequently Asked Questions
- More Brunch Recipes
- 📖 Recipe
- ⭐️ Leave a Review
Why You'll Love This Recipe
- These cinnamon rolls literally taste like they came from a professional bakery.
- They are pillowly-soft cinnamon rolls with a vanilla cream cheese frosting that is to die for!
- Making bakery-style cinnamon rolls does take a while. Between the labor, and the 2 rise times, they will take you about 3 hours to complete. But trust me when I tell you that they are worth every single minute.
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Ingredients For Bakery Style Cinnamon Rolls
A full ingredient list with the exact quantities can be found in the recipe card below.
Optional Recipe Modifications
If you want to spice up these cinnamon rolls even further, you can try some of these options:
- Add Raisins - soak 1 ½ cups of raisins in hot water for 30 minutes. Drain off any excess water and sprinkle the raisins on top of the cinnamon sugar filling before you roll up the dough.
- Citrusy Rolls - If you want these cinnamon rolls to have a crisp citrusy flavor, add 2-3 teaspoons of orange zest to the vanilla butter mixture and add an additional 2-3 teaspoons of orange zest to the cream cheese filling.
- Dried Fruit & Nuts - Make fruit & nut cinnamon rolls by adding some chopped nuts and dried fruit on top of the cinnamon sugar filling before you roll up the dough.
- Pumpkin Pie Spice Cinnamon Rolls - Instead of using plain cinnamon in the cinnamon sugar filling, replace it with the same amount of pumpkin spice mix!
How To Make Bakery-Style Cinnamon Rolls
Making fresh, bakery-style cinnamon rolls at home can be a daunting task. Whether you are an advanced baker or a beginner, these detailed step-by-step instructions are easy to follow and will have you baking the best cinnamon rolls you have ever tasted in no time!
Fillings & Cream Cheese Frosting
The filling and frosting can be made during the time that you are waiting for the dough to rise.
Cinnamon Sugar and Vanilla Butter Fillings - The top bowl is the cinnamon sugar filling, and to make it, all you have to do is stir together the ingredients.
The bottom bowl is the vanilla butter layer. Just combine the ingredients in the bowl of a stand mixer and beat until well combined (you could also use a hand mixer for this step).
Cream Cheese Frosting - To make the cream cheese frosting, use a stand mixer or a hand mixer. Combine all of the ingredients and beat until smooth.
Making The Cinnamon Roll Dough
Step 1 - In the bowl of a stand mixer, combine the milk, sugar and yeast. Let the yeast bloom until frothy.
Step 2 - Add the rest of the ingredients for the dough to the foamy yeast.
Step 3 - Using the dough hook on a stand mixer, mix the dough until it pulls away from the sides of the bowl and forms a shaggy dough.
Step 4 - Transfer the dough to a floured surface and knead until smooth.
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Step 5 - In a large bowl, add the extra virgin olive oil. Add the ball of dough and turn the dough ball to completely coat it. Cover the bowl tightly with plastic wrap or a bowl cover and let rise in a warm place until it has doubled in size.
Tip- While you are waiting for the dough to rise, make the fillings and frosting!
Step 6 - This is what the dough will look like at the end of the first rise.
Step 7 - Punch down the dough to release the gases that formed during the rise and turn it out onto a large, lightly floured surface.
Step 8 - Split the dough into two equal parts. Roll one of the parts into a rectangle that is roughly 20" x 14".
Step 9 - Using a spatula or offset spatula, spread half of the vanilla butter mixture onto the dough.
Step 10 - Top the vanilla butter mixture with half of the cinnamon sugar filling, sprinkling it evenly overtop of the entire surface.
Step 11 - Starting with a long edge, tightly roll the dough into a log.
Step 12 - Trim the ends off the dough log. Mark the dough log evenly into 8 pieces and cut. You can use a sharp knife, a bench scraper (what I use) or kitchen twine to cut the cinnamon rolls.
Step 13 - Grease a 9" x 13" baking dish with butter and place 8 of the cinnamon rolls face up in the dish.
Repeat the above steps with the second piece of dough.
Cover the dish loosely with plastic wrap and let the cinnamon rolls rise for a second time, this time about 30 minutes. While the cinnamon rolls are rising, preheat the oven.
Step 14 - Bake the cinnamon rolls until golden brown and fluffy. Remove from the oven and let cool before adding the cream cheese frosting.
Frosting The Cinnamon Rolls
Before adding the cream cheese frosting, the cinnamon buns should be only slightly warm to the touch. If they are too hot, the frosting will melt!
Using the back of a regular kitchen spoon, spread the frosting generously overtop of the cinnamon rolls.
Now, all that is left to do after all your hard work is to swan dive into these amazing ooey-gooey bakery-style cinnamon rolls!
Expert Tips
- Don't try to rush this recipe; give yourself a lot of time, I promise, it will be worth it!
- This is the perfect recipe for kids to help with. Let them help spread the cinnamon sugar filling onto the dough, roll the cinnamon buns and spread the frosting on top!
Helpful Equipment
The dough for these cinnamon rolls can be made by hand, using a sturdy wooden spoon and a lot of elbow grease, but I do recommend using a stand mixer fitted with a dough hook attachment.
For the vanilla butter layer, it takes some elbow grease to get the vanilla to mix into the butter. For this step, I recommend using a stand mixer fitted with a paddle attachment or a hand mixer. Although this can again be done using some elbow grease.
For the cream cheese frosting, I recommend using a stand mixer fitted with a whisk attachment or a hand mixer. You need to be able to get the cream cheese super creamy and smooth, and using a whisk or a spoon by hand will not let you accomplish the creaminess that you need.
Storage
Store the cinnamon rolls covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To freeze these cinnamon rolls. Freeze the cinnamon rolls (unfrosted) for up to 2 months. Let the rolls defrost and come to room temperature before adding the frosting.
The cream cheese frosting can not be frozen, because it is cheese-based; when it thaws, it will have a grainy consistency.
Frequently Asked Questions
Yes, you can! Prepare the dough, roll the buns and place them in a greased baking dish. Tightly cover the baking dish with plastic wrap and immediately place it into the refrigerator for up to 10 hours, or overnight. In the morning, remove the rolls from the refrigerator and let them sit on the counter at room temperature for 30 minutes before baking and frosting the cinnamon rolls.
The secret to creating fluffy, giant cinnamon buns is letting the dough rise properly, both times. Take your time and don't rush through this recipe.
Hard cinnamon rolls can be due to a few things. Overworking the dough, not allowing proper rise times, or killing the yeast are some examples. Making sure your yeast is bubbly and active in the first step is the most important. If it is not bubbly or foaming, discard and try again with new yeast and room temperature water.
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Bakery Style Cinnamon Rolls
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Print Recipe Pin RecipeIngredients
Dough/Rolls
- 2 cups Milk warmed to 110°F
- ½ cup Granulated Sugar
- 2 Tablespoons Active Dry Yeast
- ½ cup Butter softened and cut into cubes
- 2 Large Eggs room temperature
- 6 ¼- 6 ½ cups All Purpose Flour divided
- 2 teaspoons Kosher Salt
- 1 teaspoon Extra Virgin Olive Oil
Cinnamon Sugar Filling
- 1 ½ cups Dark Brown Sugar
- ¼ cup Granulated Sugar
- 2 Tablespoons Cinnamon
Vanilla Butter
- ½ cup Butter softened
- ¼ cup Cinnamon Sugar Filling Mixture
- 1 teaspoon Vanilla Extract
Cream Cheese Frosting
- 8 oz Cream Cheese softened
- ½ cup Butter softened
- 2 ½ cups Powdered Sugar
- 2 teaspoons Vanilla Extract
- pinch Salt
Instructions
- In a small saucepan over medium-low heat, warm the milk to 110°F or lukewarm. Once the milk is warm, pour it into the bowl of a stand mixer. Add the sugar to the milk and stir until the sugar is dissolved. Sprinkle the active dry yeast on top and slightly stir. Let the yeast sit and bloom, about 5 minutes. After 5 minutes, the yeast should look frothy and puffed; if it doesn’t, your yeast might be dead. It is best to start over with new milk and new yeast.
- Once the yeast has bloomed, add the butter, eggs, and 3 cups of flour. Using the dough hook attachment (or with a sturdy wooden spoon if you're not using a mixer) and mix until a sticky dough has formed. Gradually add another 3 cups of flour until a soft dough has formed. The dough will still look slightly sticky, but it will be firm enough to pull away from the sides of the mixing bowl.
- On a large, lightly floured surface, knead the dough for 3-5 minutes, adding small amounts of flour as needed. When the dough is done, it will spring back when lightly poked. Lightly grease a large bowl with extra virgin olive oil. Add the dough ball, turning over to completely coat it and tightly cover the bowl with plastic wrap or a bowl cover. Place in a warm space and let the dough rise for 1 hour, or until doubled in size.
- Once the dough has risen and roughly doubled in size, remove the plastic wrap and punch the dough down. Turn the dough onto a large, lightly floured surface and divide into two pieces. Using a rolling pin, roll the dough into a rectangle that is approximately 20"x14". Dough should be about ¼" thick. Use a spatula or an offset spatula to spread half of the vanilla butter mixture onto the dough. Sprinkle half of the cinnamon sugar filling mixture on top of the vanilla butter layer, making sure to cover the entire surface. Starting on a long side, roll the dough up tightly. Place it seam side down. Repeat with the second piece of dough to make a second cinnamon roll log.
- Lightly butter two 9"x13" oven safe dishes and set aside. Trim off the ends of each log and mark each into 8 even pieces. Cut using a sharp knife, bench scraper, or kitchen twine. Place cinnamon rolls in the buttered baking dishes, 8 per dish. They can sit close together. Cover the baking dishes loosely with plastic wrap and place in a warm area to let rise another 30 minutes.
- Preheat the oven to 350°F. After the rolls have finished the second rise, remove the plastic wrap and bake for 20-25 minutes or until golden brown. Let the cinnamon rolls cool until just slightly warm to the touch, and then using the back of a spoon, spread generously with cream cheese frosting.
Cinnamon Sugar Filling
- In a medium sized bowl, combine the brown sugar, white sugar, and cinnamon. Using a fork, combine, taking care to break up any large clumps of brown sugar. Set aside.
Vanilla Butter Filling
- In a small bowl, combine the softened butter, vanilla, and ¼ cup of the above dry filling. Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium high until fully combined. Set aside.
Cream Cheese Frosting
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment combine the cream cheese, butter, powdered sugar, vanilla and salt. Mix until velvety smooth. Cover and set aside.
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Notes
- If you notice that your yeast is not getting frothy, it could mean that the yeast is "dead". Before continuing with the recipe, remake the yeast portion until you have frothy yeast. One of the first culprits of killing yeast is that the milk is too warm.
- Sift the all-purpose flour through a fine mesh sieve to ensure there are no lumps in your dough.
- During the time that the dough is rising, make the fillings and frosting
- Add raisins or dried fruits and nuts to the filling for these cinnamon rolls.
- Cinnamon rolls will last 3 days at room temperature, up to 1 week in the fridge, or 2 months in the freezer (see my tips about freezing above).
- To make these cinnamon rolls ahead of time, prepare the dough, roll the buns and place them in a greased baking dish. Tightly cover the baking dish with plastic wrap and immediately place it into the refrigerator for up to 10 hours, or overnight. In the morning, remove the rolls from the refrigerator and let them sit on the counter at room temperature for 30 minutes before baking and frosting the cinnamon rolls.
- To make these cinnamon rolls extra unique, transform them with pumpkin spice! Instead of using cinnamon in the cinnamon sugar mixture, replace it with the same amount of homemade pumpkin pie spice for a wonderful, warming fall flavor.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Kellie says
This amazing baker gifted my husbands work with these treasures and wow! they taste sooooo good.
Jessica says
Thank you!! So glad you enjoyed them!
Eddie says
Simply put this is just mouth watering. The perfect cinnamon roll down to the last bite.
Heather says
One of the best cinnamon rolls and cream cheese frosting ive ever had! So good!
Jessica says
Yay!