Pillow Soft Cinnamon Rolls (Printable)

Fluffy, buttery cinnamon swirled treats topped with creamy glaze

# Ingredient List:

→ Dough

01 - 4 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast (1 packet)
03 - 1 cup warm milk (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, very soft

→ 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 - 2–3 tablespoons milk

# Directions:

01 - Dissolve yeast in warm milk with 1 tablespoon sugar in a large bowl. Let stand until frothy, about 5–7 minutes.
02 - Add remaining sugar, melted butter, eggs, and salt to the yeast mixture. Mix until combined. Gradually add flour, mixing until a soft dough forms.
03 - Knead dough on a floured surface for 6–8 minutes 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 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 yieldspillow soft centers with just enough chew, never dry or cakey like bakery versions that sit too long
  • Makes 12 substantial rolls, perfect for feeding a crowd or having breakfast sorted for two days straight
  • The cream cheese glaze strikes that perfect balance between tangy and sweet without overwhelming the cinnamon
02 -
  • Overbaked cinnamon rolls become dry within an hour, so pull them when they're lightly golden even if they seem slightly underdone
  • Cutting rolls with plain dental floss instead of a knife gives you perfect spiral preservation without squishing the dough
  • The glaze must go on while rolls are still warm or it sits on top like a frosty cap instead of melting into every nook and cranny
03 -
  • Warm your measuring cup with hot water before measuring the milk if your kitchen runs cold, because temperature accuracy matters more than most recipes admit
  • Place your baking dish on the middle rack while the oven preheats, giving the bottom of the rolls a head start on baking
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