Description

This Bakery Style Cinnamon Rolls recipe delivers soft, fluffy, and perfectly sweet rolls with a rich cream cheese frosting and decadent caramel cocoa drizzle. With a tender yeast dough enriched with eggs and butter, these rolls are filled with a cinnamon-sugar mixture and topped with a luscious frosting that captures the essence of classic bakery cinnamon rolls. Perfect for special breakfasts, brunches, or dessert, they bring a comforting bakery experience straight to your home kitchen.

Ingredients

Scale

Dough

2 cups milk (454 grams, warm to 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, approx. 2¼ sticks)

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, approx. 2 sticks)

Cream Cheese 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

Caramel Cocoa Drizzle

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)

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Instructions

Activate the Yeast: Warm the milk to between 105°F and 115°F. In a large bowl, combine the warm milk with the instant dry yeast and ⅓ cup granulated sugar. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
Prepare the Dough: Beat the eggs and egg yolks together, then add them along with brown sugar, vanilla extract, and kosher salt to the yeast mixture. Gradually add 7 cups of the flour and beat until a sticky dough forms.
Knead the Dough: Incorporate the softened unsalted butter (18 tablespoons) into the dough. Add the remaining 1 cup flour as needed to make a smooth, elastic dough. Knead on a floured surface or in a stand mixer for about 8-10 minutes until the dough is soft and slightly tacky.
First Rise: Place the dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 1 to 2 hours.
Prepare the Filling: In a small bowl, combine the brown sugar, granulated sugar, and cinnamon. Set aside the 1 cup of softened butter for spreading.
Roll Out the Dough: Turn the risen dough onto a floured surface and roll it into a large rectangle about 16×24 inches.
Add the Filling: Spread the softened butter evenly over the dough rectangle. Sprinkle the cinnamon-sugar mixture evenly on top.
Shape the Rolls: Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal slices and place them cut side up in a greased baking pan, leaving space for rising.
Second Rise: Cover the rolls with a towel and let them rise until nearly doubled, about 45 minutes to 1 hour.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through. Remove from oven and allow to cool slightly.
Prepare the Cream Cheese Frosting: Beat the cream cheese and unsalted butter until smooth. Gradually add powdered sugar, vanilla extract, and kosher salt. Whip until creamy and spreadable.
Make the Caramel Cocoa Drizzle: In a small bowl, whisk together caramel sauce, cocoa powder, vanilla extract, and maple extract until smooth.
Frost and Drizzle: Spread the cream cheese frosting generously over the warm rolls. Drizzle the caramel cocoa sauce on top for an extra layer of indulgent flavor.
Serve: Serve the cinnamon rolls warm or at room temperature. Enjoy fresh for best texture and flavor.

Notes

Make sure the milk is not hotter than 115°F to avoid killing the yeast.
Room temperature eggs and butter incorporate better into the dough, resulting in a tender texture.
Allowing both rise times ensures fluffy, soft rolls with light crumb.
You can prepare the rolls the night before the second rise and refrigerate overnight; bake in the morning by adding a few extra minutes to baking time.
For extra richness, try adding a pinch of ground nutmeg to the cinnamon sugar filling.
Store leftovers covered at room temperature for up to 2 days, or refrigerate and reheat gently.