Pillow Soft Cinnamon Rolls (Print View)

Fluffy cinnamon rolls with cinnamon sugar swirls and a creamy glaze, ideal for breakfast or brunch.

# Components:

→ Dough

01 - 4 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1 cup warm milk (approximately 110°F)
04 - 1/3 cup granulated sugar
05 - 1/3 cup unsalted butter, melted
06 - 2 large eggs, room temperature
07 - 1 teaspoon salt

→ Filling

08 - 2/3 cup packed light brown sugar
09 - 2 1/2 tablespoons ground cinnamon
10 - 1/4 cup unsalted butter, softened

→ Cream Cheese Glaze

11 - 4 ounces cream cheese, softened
12 - 1/4 cup unsalted butter, softened
13 - 1 cup powdered sugar, sifted
14 - 1/2 teaspoon vanilla extract
15 - 2 to 3 tablespoons milk

# Directions:

01 - Dissolve yeast in warm milk with 1 tablespoon sugar; let rest until frothy, 5 to 7 minutes.
02 - Combine remaining sugar, melted butter, eggs, and salt with yeast mixture. Gradually mix in flour until a soft dough forms.
03 - Knead on a floured surface for 6 to 8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
04 - Punch down dough and roll out to a 16 by 12-inch rectangle on a lightly floured surface.
05 - Spread softened butter evenly over dough, then sprinkle brown sugar and cinnamon mixture on top.
06 - Starting from a long edge, roll dough tightly; pinch seam closed. Slice into 12 equal rolls.
07 - Arrange rolls in greased 9 by 13-inch baking dish, cover, and let rise until nearly doubled, 35 to 45 minutes.
08 - Preheat oven to 350°F and bake 22 to 25 minutes until golden brown.
09 - Beat cream cheese, butter, powdered sugar, vanilla, and enough milk to achieve a spreadable consistency.
10 - Cool rolls for 10 minutes, then spread glaze over warm rolls. Serve immediately.

# Expert Advice:

01 -
  • The dough rises into clouds so soft you'll wonder if they're actually real.
  • That cream cheese glaze melts into the warm rolls and becomes pure comfort in every bite.
  • They're forgiving enough for a first-timer but impressive enough to make you feel like a real baker.
02 -
  • The temperature of your milk is non-negotiable—use a thermometer if you have one, or test it on your wrist like you would a baby's bath water.
  • Don't skip the second rise or rush it; those final 35 to 45 minutes are what transform the rolls from good to impossibly soft.
  • If you're glazing while the rolls are too hot, the glaze will melt into a puddle; too cool and it won't set nicely on top.
03 -
  • Use dental floss or a thin string to slice the rolls instead of a knife—it cuts through without compressing the dough and gives you cleaner rolls.
  • If your kitchen is cold, place the rising bowl in a slightly warm oven or on top of the refrigerator where heat rises, and watch how much faster everything happens.
Return