Pillow Soft Cinnamon Rolls (Printable)

Fluffy, buttery cinnamon rolls with a rich cream cheese glaze. An indulgent breakfast treat that's worth the rise time.

# What You Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast
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

# Step-by-Step:

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

# Expert Suggestions:

01 -
  • The dough is forgiving enough for beginners but impressive enough to serve guests without hesitation.
  • They stay soft for days, which means you can sneak one cold from the fridge at midnight and it still tastes like comfort.
  • The cream cheese glaze melts into every crevice, so each bite is sweet, tangy, and just a little indulgent.
02 -
  • The dough should be soft and slightly tacky, not dry, so resist adding too much flour or your rolls will turn out tough.
  • If your kitchen is cold, the dough won't rise properly, so find a warm spot or turn your oven on for a minute, then turn it off and let the dough rise inside.
  • Use dental floss to cut the rolls instead of a knife if you want clean slices that don't squish the dough.
03 -
  • Use bread flour instead of all-purpose if you want even softer, fluffier rolls with a slightly chewier texture.
  • Don't skimp on the second rise, that's what makes the difference between good rolls and bakery-quality ones.
  • If the glaze is too thick, add milk a teaspoon at a time until it's spreadable, and if it's too thin, add more powdered sugar.
Return