Bakery Style Cinnamon Rolls with Cream Cheese Frosting
These huge, soft cinnamon rolls will fill your home with the sweet scent of homemade bread along with sugary cinnamon goodness. Topped with tangy cream cheese frosting, it is sure to be a crowd pleaser!
Ingredients
Rolls
- 2 tbsp instant yeast
- 1/2 cup heavy whipping cream
- 1 cup +1 tbsp granulated sugar
- 1 cup warm water
- 1 cup unsalted butter **melted
- 3 eggs
- 1 tbsp fine sea salt
- 7 cups all-purpose flour
Filling
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/4 cup cinnamon
- 1/4 cup cornstarch
- 1/2 cup unsalted butter
Simple Syrup
- 1 cup water
- 1 cup granulated sugar
Frosting
- 8 ounces cream cheese
- 1 cup unsalted butter
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
Rolls
- Add 1 cup warm water & 1/2 cup warm heavy whipping cream in a small bowl. Ensure the mixture is warm but not hot; if it is too hot, the yeast will die. Add 1 tablespoon of sugar & 2 tablespoons instant yeast. Whisk and let it sit for 5-10 minutes until it bubbles. If the mixture doesn’t bubble, your yeast is dead and you must start with new yeast.
- In a standing mixer with the dough hook attachment, add 1 cup granulated sugar, 1 cup room temperature unsalted butter, 3 eggs & 1 tablespoon fine sea salt. Mix until combined.
- Add the bubbly yeast mixture to the standing mixer, stir until combined
- Add 7 cups all-purpose flour & knead in mixer on medium speed until it is one ball of dough
- Cover the bowl with plastic wrap or a kitchen towel and let sit for 2-3 hours or until doubled in size
Filling
- In a small bowl, mix 1 cup brown sugar, 1 cup granulated sugar, 1/4 cup ground cinnamon and 1/4 cornstarch.
Assemble
- Once the dough has doubled in size, roll out your dough on a lightly floured surface into a large rectangle. I like my dough about ¼ inch thick
- Spread 1/2 cup melted butter all over your dough.
- Sprinkle sugar filling mixture and spread it out until it's evenly distributed on top of the dough
- Start from the dough's long side, tightly roll it up into a spiral.
- Cut the dough into even large rolls. This recipe only makes 16 rolls.
- Place the rolls on 2 light metal colored, greased 9x13 pans, I put 8 in each pan. Make sure they are deep pans to circulate heat around the entire rolls.
- Cover the pans lightly with plastic wrap and let sit for another 2 hours
Simple Syrup
- In a medium-sized sauce pan, add 1 cup water and 1 cup granulated sugar. Turn the heat on medium high and whisk until the sugar is fully dissolved.
- Turn the heat up to high and allow the mixture to come to a boil
- Boil until it reduces into half. This takes about 5-7 minutes. Allow the syrup to cool completely. In fact, it is easiest to make ahead of time and store in the fridge. Simple Syrup can keep for up to 1 week.
Baking
- Preheat your oven to 350 degrees, bake for 27-30 minutes until set and lightly golden
- After you remove the cinnamon rolls from the oven, drizzle the simple syrup over the top and allow it to soak into the rolls.
Frosting
- While baking, mix all the frosting ingredients in a standing mixer with the paddle attachment. 8 ounces of softened cream cheese, 1 cup room temperature unsalted butter, 5 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon heavy whipping cream. Once the ingredients are combined, turn the mixer on high and beat for 2 minutes until fluffy
- Scoop the frosting onto the rolls while they are still warm. Spread until an even layer is on each roll.
Nutrition
Calories: 833kcal Carbohydrates: 117g Protein: 8g Fat: 38g Saturated Fat: 23g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 131mg Sodium: 506mg Potassium: 146mg Fiber: 4g Sugar: 70g Vitamin A: 1255IU Vitamin C: 0.2mg Calcium: 91mg Iron: 3mg