Pillow Soft Cinnamon Rolls (Printable)

Fluffy cinnamon rolls with buttery swirl and creamy glaze. Soft, indulgent, and perfect for breakfast or brunch gatherings.

# What You Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 2 1/4 tsp (1 packet) active dry yeast
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 Suggestions:

01 -
  • The dough is so soft it practically melts on your tongue, no dry or dense bites here.
  • You can prep everything the night before and wake up to fresh rolls without the early morning panic.
  • That cream cheese glaze soaks into every crevice while the rolls are still warm, creating pockets of sweet tangy goodness.
  • They fill your home with the kind of aroma that makes everyone wander into the kitchen asking when breakfast is ready.
02 -
  • If your dough is not rising, check that your yeast is fresh and your rising spot is warm enough, a cold kitchen will slow everything down.
  • Do not skip the second rise after shaping the rolls, that is what makes them impossibly soft and fluffy instead of dense.
  • Use a light hand when rolling out the dough, overworking it will make the rolls tough instead of tender.
  • The glaze tastes best when the rolls are still warm, but if you have leftovers, a few seconds in the microwave brings them back to life.
03 -
  • Weighing your flour instead of scooping it will give you the most consistent results, too much flour makes the dough dry and heavy.
  • If your butter for the filling is too cold, it will tear the dough when you spread it, let it sit out until it is almost spreadable.
  • Use a bench scraper to help lift and move the dough when rolling it out, it keeps everything tidy and prevents sticking.
  • For extra gooey rolls, reserve a little of the glaze and drizzle it over individual servings right before eating.
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