Pillow Soft Cinnamon Rolls (Print)

Indulgently soft and fluffy rolls with buttery cinnamon swirl and creamy glaze. Ideal for breakfast or brunch gatherings.

# What You'll Need:

→ Dough

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

→ Filling

08 - 2/3 cup packed light brown sugar
09 - 2 1/2 tbsp ground cinnamon
10 - 1/4 cup unsalted butter, very soft

→ Cream Cheese Glaze

11 - 4 oz cream cheese, softened
12 - 1/4 cup unsalted butter, softened
13 - 1 cup powdered sugar, sifted
14 - 1/2 tsp vanilla extract
15 - 2-3 tbsp milk

# Directions:

01 - In a large bowl, dissolve yeast in warm milk with 1 tbsp sugar. Let stand until frothy, about 5-7 minutes.
02 - Add remaining sugar, melted butter, eggs, and salt. Mix until combined. Gradually add flour, mixing until a soft dough forms.
03 - Knead dough on a floured surface for 6-8 minutes, or until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
04 - Punch down dough and turn onto a lightly floured surface. Roll into a 16x12-inch rectangle.
05 - Spread soft butter for filling evenly over dough. Sprinkle with brown sugar and cinnamon mixture.
06 - Starting from a long edge, tightly roll up the dough. Pinch seam to seal. Cut into 12 equal rolls.
07 - Place rolls in a greased 9x13-inch baking dish. Cover and let rise until nearly doubled, about 35-45 minutes.
08 - Preheat oven to 350°F. Bake for 22-25 minutes, until golden brown.
09 - While rolls bake, beat together cream cheese, butter, powdered sugar, vanilla, and enough milk for a spreadable glaze.
10 - Let rolls cool for 10 minutes, then spread glaze over warm rolls. Serve immediately.

# Expert Advice:

01 -
  • The dough is so soft it practically melts on your tongue, no dry or dense bites here.
  • You can prep the rolls the night before and wake up to fresh baked magic with minimal effort.
  • The cream cheese glaze seeps into every warm crevice, making each bite ridiculously indulgent.
  • These rolls fill your kitchen with a scent so good your neighbors might knock on the door.
02 -
  • If your dough isnt rising, your kitchen might be too cold, try setting the bowl in an oven with just the light on for gentle warmth.
  • Dont skip the second rise after shaping, thats what makes these rolls impossibly soft instead of dense and bready.
  • Use dental floss to cut the rolls if you want perfect swirls, a knife can squash them and mess up the layers.
  • The glaze should go on while the rolls are warm but not piping hot, or it will melt into a puddle instead of sitting pretty on top.
03 -
  • Weigh your flour if you can, too much flour makes the dough stiff and the rolls dense instead of pillowy.
  • If the dough feels too sticky while kneading, add flour a tablespoon at a time, but resist the urge to add too much or youll regret it.
  • Let the rolls cool just long enough that the glaze sets slightly but still melts into the warm dough, thats the sweet spot.
  • Use a bench scraper to portion the dough evenly before rolling, it makes slicing so much easier and keeps the rolls uniform.
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