Bakery Style Cinnamon Rolls

By Becky Hardin

Published May 19, 2022

There’s nothing I love more than a freshly-baked sweet treat straight from the bakery…except a bakery-worthy treat made right at home. These Bakery Style Cinnamon Rolls are as delicious as they are gorgeous! Big and fluffy, baked individually in muffin tins, and made with a variety of spoon-licking frostings. My kids’ eyes light up every time I make these!

There’s nothing quite like the sweet scent of homemade cinnamon rolls baking in my oven, and these bakery-style rolls have the added benefit of beautiful, flavored frostings on top of each one. These deliciously spiced clouds of fluffiness are just divine and could adorn any bakery window! I love making these when I have guests staying with me, or on special weekends for my kids.

Ingredients for Bakery Cinnamon Rolls

• Milk: Milk must be warmed to precisely 105°F-115°F in order to activate the yeast.
• Instant Dry Yeast: This is what makes the dough rise.
• Sugar: Both granulated sugar and brown sugar are used to sweeten the dough.
• Eggs: You’ll need whole eggs, plus extra egg yolks.
• Flour: For less dense, fluffy rolls, use all-purpose flour. For chewy and hearty cinnamon rolls, use bread flour. Or, try half all-purpose flour and half bread flour.
• Vanilla Extract : This adds just a hint of flavor.
• Butter: Unsalted butter adds richness and moisture to the dough.
• Filling: The filling is a mix of granulated and brown sugar, ground cinnamon, and butter.
• Frosting: The cream cheese frostings can be flavored with vanilla, caramel , maple extract, or cocoa powder.

Tips for Success

• Use room temperature ingredients as they will be easier to mix and allow for optimal yeast activity.
• If your yeast does not froth after standing for 5 minutes, it may be dead or the milk may have been too hot and killed the yeast. To test the temperature of the milk without a thermometer, stick a clean pinky finger halfway into the milk. If you are not able to leave your finger in the milk for at least 5-8 seconds, it is too hot and will kill the yeast.
• 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.
• For a little crunch, add up to ½ cup of chopped nuts or dried fruit to the filling.

Make Ahead Instructions

This dough can be prepared up to a day in advance. 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.

How to Store and Reheat

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days.

These bakery cinnamon rolls freeze beautifully too! For best results, individually wrap unfrosted rolls in plastic wrap and place into an airtight container. Freeze for up to 3 months. Thaw in the refrigerator and heat before icing and serving.

Serving Suggestions

Nothing brings me more joy than pairing one of these beautiful cinnamon-filled rolls with one of my favorite coffee drinks. I love a hot almond flat white in the mornings, but opt for an iced honey cinnamon latte when I sneak one of these for an afternoon treat!

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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

Video

Instructions

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!

Equipment

• Kitchen Scale (optional)
• Stand Mixer
• 2 Jumbo Cupcake Tin
• Rolling Pin
• Piping Tip Set (optional)

Becky’s Tips

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Bakery Cinnamon Rolls Step by Step

Activate the Yeast: In the bowl of a stand mixer fitted with the paddle attachment, combine the 2 cups of warm milk, ⅓ cup of granulated sugar, and 3½ teaspoons of instant dry yeast. Cover the bowl with a clean kitchen towel and let it stand for 5 minutes to bloom.

Combine Ingredients: Once the yeast is frothy, add 3 large eggs + 2 egg yolks, 3 tablespoons of brown sugar, ½ teaspoon of pure vanilla extract, 2 teaspoons of kosher salt, and ⅓ cup of granulated sugar. Mix until fully incorporated, about 30 seconds.

Add Flour: Add 4 cups of flour and mix well. Scrape down the sides of the bowl as needed.

Add Butter: Remove the paddle attachment and switch to the dough hook. Add 18 tablespoons of unsalted butter (2¼ sticks) and mix until fully incorporated, about 2 minutes.

Knead the Dough: Add the remaining 4 cups of flour and knead on medium speed for 10 minutes.

Rise the Dough: 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.

Make the Filling: While the dough rises, make the filling. In a small bowl, mix together ⅔ cup of brown sugar, ½ cup of granulated sugar, and 3 tablespoons of ground cinnamon. Set aside.

Prep the Dough: Once the dough has doubled in size, preheat the oven to 350°F. Line 2 jumbo cupcake tins with jumbo cupcake liners or generously grease with nonstick spray, and set aside. Punch the dough down, then turn it out onto a generously floured surface and dust the top with flour.

Fill and Roll the Dough: Roll it into a 27×21-inch rectangle. Use a pastry brush or spoon to spread 1 cup of unsalted 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.

Cut Cinnamon Rolls: 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.

Bake: 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.

Cool: Remove the rolls from the oven and place the tins on a cooling rack to cool.

Make the Frosting: While the cinnamon rolls bake, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine 16 ounces of cream cheese, 2 cups of powdered sugar, 1 cup of unsalted butter, 1 teaspoon of pure vanilla extract, and ½ teaspoon of kosher salt. Beat on high speed until a smooth and creamy frosting forms, about 2 minutes.

Add Flavor: 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.

Frost the Cinnamon Rolls: 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 bakery-style cinnamon rolls.

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Equipment

• Kitchen Scale (optional)
• Stand Mixer
• 2 Jumbo Cupcake Tin
• Rolling Pin
• Piping Tip Set (optional)

Ingredients

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

Instructions

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!

Video

Notes

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Fresh Produce

• Apples
• Bananas
• Strawberries
• Avocados
• Bell Peppers
• Carrots
• Broccoli
• Garlic
• Lemons/Limes
• Onion
• Parsley
• Cilantro
• Basil
• Potatoes
• Spinach
• Tomatoes

GRAINS

• Breadcrumbs
• Pasta
• Quinoa
• Rice
• Sandwich Bread
• Tortillas

MEAT/PROTEIN

• Chicken
• Eggs
• Ground Beef
• Sliced Turkey
• Lunch Meat

DAIRY

• Butter
• Sliced Cheese
• Shredded Cheese
• Milk
• Sour Cream
• Greek Yogurt

BAKING GOODS

• Baking powder
• Baking Soda
• Granulated Sugar
• Brown Sugar
• Flour
• Honey
• Vanilla Extract
• Dry Yeast
• Chocolate Chips
• Cocoa Powder
• Powdered Sugar

FREEZER

• Fruit and Berries
• Frozen Veggies (Corn, Peas, Broccoli, etc)
• Juice Concentrate
• Pizza or Other Convenience Meals
• Pie Crust
• Cookie Dough

CANNED/DRIED GOODS

• Chicken stock/broth
• Salsa
• Diced Tomatoes
• Jam/Jelly
• Peanut Butter
• Pasta Sauce
• Beans (Black Beans, Chickpeas, Baked Beans, etc)
• Soups
• Tuna
• Green Chiles
• Canned Veggies
• Coffee or Tea

Get more details on the best non-perishable and pantry foods

CONDIMENTS/SPICES

• Black Pepper
• Chili Powder
• Cinnamon
• Crushed Red Pepper
• Cumin
• Garlic Powder
• Ketchup
• Mustard
• Mayo
• Nutmeg
• Paprika
• Salt (Course Sea Salt and Kosher Salt)
• Soy Sauce
• Steak Sauce
• Hot Sauce/ Buffalo Sauce
• Salad Dressings

OILS/VINEGARS

• Apple cider vinegar
• Balsamic vinegar
• Coconut Oil
• Olive Oil
• Vegetable/Canola Oil
• Red Wine Vinegar
• White Vinegar
• Cooking Wine
• White Wine Vinegar

SNACKS

• Crackers
• Nuts
• Quick Oats
• Popcorn
• Tortilla Chips
• Cereal

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Click ☝🏻 for my FREE Grocery List Printable!

I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!

Stock Your Kitchen

Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!

Non-Perishable Foods to Stock Up On

Frozen Vegetables to Stock Up On (and Recipes to Make)

Ultimate List of Cooking Herbs for Your Kitchen

Ultimate List of Cooking Spices for Your Kitchen

Cooking Oil 101: Types of Cooking Oils to Use

26 Types of Pasta and When to Use Them

What Fruits and Vegetables are in Season?

Meat Temperature Chart (Free Printable)

How to Meal Prep (Guide for Beginners)

Basic Cooking Measurements & Kitchen Conversion Chart

How to Cut Recipes in Half