Pillow Soft Cinnamon Rolls (Printable)

Indulgently soft, fluffy rolls with buttery cinnamon swirl and creamy glaze. Ideal for breakfast or brunch gatherings.

# Ingredient List:

→ Dough

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

# How to Make:

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 Tips:

01 -
  • They come together in one afternoon and taste like you spent hours in a bakery.
  • The cream cheese glaze is thick, tangy, and sweet all at once—it's honestly the reason people come back for seconds.
02 -
  • Under-proofed rolls will be dense; over-proofed rolls will collapse when they bake—watch for them to puff up noticeably but still spring back slightly when poked.
  • The difference between soft rolls and tough ones is usually melted butter in the dough and not over-kneading; once the dough is smooth and elastic, stop.
03 -
  • If your kitchen is cold, setting the bowl near (not on) a heating pad or in a turned-off oven with the light on speeds up rising without drying out the dough.
  • Dental floss or a thin wire cuts rolls more cleanly than a knife—the serrated kind tears the delicate dough, while floss slides right through.
Go Back