Cinnamon rolls are the most labor-intensive thing we make. Enriched dough, an overnight proof, a careful roll, and icing that goes on while they're still warm.
Each batch has a hard ceiling based on oven space and hands. Doubling the count would mean a second bake day or thinner icing, and neither is a trade we want.
So we cap them weekly and the cap is real — when the site says sold out, they're sold out, not hidden in a back room.
The practical advice: order Sunday through Tuesday. By Wednesday night the rolls are usually the first item to hit its limit.
If you need a large batch for a family gathering or a work breakfast in 32776, send a special request. With enough notice we can plan a weekend around it.