Pillow Soft Cinnamon Rolls (Printer View)

Fluffy cinnamon rolls with cinnamon sugar swirl and creamy glaze, ideal for cozy mornings and brunch.

# What You'll Need:

→ Dough

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

# Method Steps:

01 - Dissolve yeast in warm milk with 1 tablespoon granulated sugar. Let stand until frothy, about 5 to 7 minutes.
02 - Add remaining sugar, melted butter, eggs, and salt to yeast mixture. Stir to combine, then gradually mix in flour until a soft dough forms.
03 - Knead dough on a floured surface for 6 to 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, approximately 1 hour.
04 - Punch down dough and transfer to a lightly floured surface. Roll dough into a 16 by 12-inch rectangle.
05 - Spread softened butter evenly over dough. Sprinkle brown sugar and ground cinnamon mixture evenly across the surface.
06 - Starting from the long edge, roll dough tightly. Pinch seam to seal and cut into 12 equal rolls.
07 - Arrange rolls in a 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 together cream cheese, softened butter, powdered sugar, vanilla extract, and enough milk to achieve a spreadable consistency.
10 - Allow rolls to cool for 10 minutes before spreading glaze over warm rolls. Serve immediately.

# Expert Advice:

01 -
  • The dough stays pillowy soft even hours after baking, so you can justify eating one cold straight from the pan the next morning.
  • The cream cheese glaze melts just enough into the warm rolls to feel decadent without being heavy.
  • You can make them the night before and still have that fresh-baked moment for breakfast, which feels like cheating in the best way.
02 -
  • If your dough doesn't rise the first time, your yeast is probably dead; keep a backup packet in the fridge and check the expiration date because old yeast will break your heart.
  • Don't skip the second rise or the rolls will be dense; those 35 to 45 minutes are when they become actually fluffy.
03 -
  • Use a bench scraper or knife to divide the rolled dough into pieces rather than eyeballing it; it ensures even rolls that bake at the same rate.
  • If your kitchen is cold, warm your oven to about 100°F, turn it off, and let the dough rise inside with the light on for perfectly consistent results.
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