Pillow Soft Cinnamon Rolls (Print Version)

Fluffy cinnamon rolls with buttery cinnamon sugar layers and a creamy glaze, perfect for breakfast or brunch.

# Components:

→ 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 to 3 tablespoons milk

# Directions:

01 - In a large bowl, dissolve yeast in warm milk with 1 tablespoon sugar. Let stand until frothy, about 5 to 7 minutes.
02 - Add remaining sugar, melted butter, eggs, and salt to the yeast mixture. Mix until combined. Gradually incorporate flour, mixing until soft dough forms.
03 - Knead dough on a floured surface for 6 to 8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
04 - Punch down dough and transfer onto lightly floured surface. Roll into a 16 by 12-inch rectangle.
05 - Spread softened butter evenly over dough. Sprinkle brown sugar and cinnamon mixture on top.
06 - Starting from a long edge, tightly roll up dough. Pinch seam to seal. Cut into 12 equal rolls.
07 - Place rolls in greased 9 by 13-inch baking dish. Cover and let rise until nearly doubled, about 35 to 45 minutes.
08 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown.
09 - While rolls bake, beat cream cheese, softened butter, powdered sugar, vanilla, and milk until spreadable.
10 - Allow rolls to cool for 10 minutes, then spread glaze over warm rolls. Serve immediately.

# Expert Advice:

01 -
  • They're ridiculously soft without requiring any special equipment or baker's tricks.
  • The cream cheese glaze is tangy enough to cut through the sweetness, so it never feels cloying.
  • You can shape them the night before and bake fresh in the morning, which feels like cheating in the best way.
02 -
  • Cold or room-temperature dough kneads differently than you'd expect—it actually benefits from being slightly cooler because it stays more elastic and won't get overworked as easily.
  • The second rise is shorter than the first because the dough is already full of air and strength, and over-rising here leads to dense, collapsed rolls after baking.
03 -
  • If your rolls seem to be browning too fast on top, tent them loosely with foil for the last 5 minutes of baking to keep the tops soft and prevent them from hardening.
  • The cream cheese in the glaze is non-negotiable—it adds tanginess that balances the sweetness and prevents the rolls from tasting one-dimensional.
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