Bakery Style Cinnamon Rolls
Pillowy soft bakery style cinnamon rolls feature a tight spiral with extra pockets of buttery, brown sugar cinnamon filling. A velvety smooth cream cheese icing is spread over the warm rolls, settling into the crevices of each swirl. The rolls are doused with heavy cream before baking, which creates a delicious, rich caramel like sauce on the bottom of each roll. These rolls melt-in-your-mouth and are hard to resist.
Can I Freeze These Cinnamon Rolls?
Yes, you definitely can freeze these rolls! After baking the cinnamon rolls, allow them to fully cool to room temperature. Once they are cool, place them in a zip-top bag and close. Place in your freezer until they are ready to use.
The night before you are ready to eat these, place them in the refrigerator to thaw. You can reheat the brown butter cinnamon rolls in your oven or in the microwave. Make the icing fresh and spread over top of the warm rolls.
Here are a few other cinnamon roll recipes you may enjoy
Let me know what you thought!
If you make these bakery style cinnamon rolls, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
Social
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes.
Print
Bakery Style Cinnamon Rolls
- Total Time: 0 hours
- Yield: 9 1x
Description
Pillowy soft bakery style cinnamon rolls feature a tight spiral with extra pockets of buttery, brown sugar cinnamon filling. A velvety smooth cream cheese icing is spread over the warm rolls, settling into the crevices of each swirl. The rolls are doused with heavy cream before baking, which creates a delicious, rich caramel like sauce on the bottom of each roll. These rolls melt-in-your-mouth and are hard to resist.
Ingredients
Cinnamon Roll Dough
- 2 1/4 teaspoons instant yeast
- 1 1/2 cups whole milk, warmed to 110F
- 1/3 cup granulated sugar
- 5 cups bread flour
- 5 tablespoons unsalted butter, softened
- 1/4 cup full fat Greek yogurt
- 2 large eggs
- 1/2 teaspoon salt
Cinnamon Sugar Filling
- 1 cup unsalted butter, semi-melted
- 2 tablespoons ground cinnamon
- 2 cups brown sugar
Before Baking
- 1/2 cup heavy cream
Icing
- 8 ounces cream cheese, softened (or if you don’t want cream cheese, substitute for unsalted butter)
- 8 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
1. Make the dough. In the bowl of a stand mixer fitted with the dough hook attachment, add instant yeast, warm milk and sugar. Because this is instant yeast, you do not need an activation time, but I like to let the mixture sit for 2-3 minutes, while I measure the rest of the ingredients. The yeast should be frothy in appearance on the surface and have a yeast smell. Add in the flour, softened butter, Greek yogurt, eggs and salt.
Knead the dough on medium-low speed for 5 minutes. Transfer the dough to a lightly greased bowl and spray the top of the dough with nonstick spray. Cover with plastic wrap.
2. First rise. Allow the dough to rise for 1 ½ hours in a warm place. If you are short on time, you can turn your oven on until it reaches 100F. Once it reaches this temperature, turn the oven off. Place the covered dough in the warm oven for 45 minutes.
3. Shape the dough. Punch dough down and spray the surface of your counter very lightly with nonstick spray. Roll the dough into a 14×36 inch rectangle.
Spread the cinnamon sugar filling over the dough, spreading all the way to the edges.
Cut into 9 roughly equal strips, horizontally. The strips will be long!
Roll each strip up into a cylinder/cinnamon roll shape. You should have a lot of swirls in each cinnamon roll.
4. Second Rise. Place the cinnamon rolls on a parchment paper lined, rimmed half-sheet pan. You want to make sure the baking sheet has a rim so that the cinnamon sugar filling doesn’t spill over the pan when baking. Allow the rolls to rise for 15-20 minutes while the oven preheats.
5. Preheat your oven to 350F.
6. Pour heavy cream over top of each cinnamon roll before baking. Bake in preheated oven for 20-28 minutes, or until the cinnamon rolls are golden brown in color.
7. While the rolls bake, make the icing. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl, using a handheld mixer, add cream cheese and butter and beat until smooth and creamy. Add in powdered sugar and vanilla and beat until combined.
8. Remove from oven and allow to cool for a minute or two before spreading icing over rolls. Enjoy!
- Prep Time: 25
- Rise Time: 90
- Cook Time: 20-28 minutes
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
