Pillowy Soft Cinnamon Rolls Recipe
This Pillowy Soft Cinnamon Rolls Recipe is the perfect way to make your morning feel extra special. There is nothing better than a warm, fluffy roll topped with sweet, melting cream cheese frosting.
Ingredients
- 4½ cups all-purpose flour measured correctly for a light and airy dough
- 1 cup warm whole milk heated to about 110 degrees for the yeast
- ⅓ cup unsalted butter melted and slightly cooled for a rich flavor
- ½ cup granulated sugar to feed the yeast and sweeten the bread
- 1 packet 2¼ tsp active dry yeast for a perfect rise
- 2 large eggs at room temperature to keep the dough very soft
- 1 cup brown sugar packed for the sweet and sticky filling
- 2 tablespoons ground cinnamon for a deep and warm spice flavor
- ¼ cup softened butter to spread inside the rolled-out dough
- 4 ounces cream cheese softened for the thick and tangy frosting
- 1 cup powdered sugar to make the frosting sweet and very smooth
- 1 teaspoon vanilla extract for a beautiful and floral scent
Instructions
Activate the Yeast
- Pour the warm milk into a bowl and stir in a tablespoon of sugar and yeast. Let it sit for ten minutes until it becomes very foamy and smells like fresh bread.
Mix the Dough
- Add the remaining sugar, melted butter, eggs, and half of the flour to the yeast mixture. Stir well until a shaggy and sticky dough begins to form in your mixing bowl.
Knead Until Smooth
- Gradually add the rest of the flour and knead the dough for about eight to ten minutes. The dough should feel very soft, smooth, and slightly tacky but not sticking to your fingers.
First Rise
- Place the dough in a greased bowl and cover it with a warm, damp kitchen towel. Let it rise in a warm spot for one hour until it has doubled in size.
Roll it Out
- Punch the air out of the dough and roll it into a large rectangle on a floured surface. Aim for about 12 inches by 18 inches to get plenty of beautiful cinnamon swirls.
Add the Filling
- Spread the softened butter all over the dough, leaving a small border around the very edges. Sprinkle the mix of brown sugar and cinnamon evenly over the buttery layer.
Roll and Cut
- Roll the dough up tightly starting from the long side to create a long, sweet log. Cut the log into twelve even pieces using a sharp knife or a piece of floss.
Second Rise
- Place the rolls into a greased baking pan and cover them again for forty-five more minutes. This second rise is the secret to making them extra pillowy and very light.
Bake to Golden
- Preheat your oven to 350°F and bake the rolls for twenty-five minutes until they are golden. Do not overbake them, or they will lose that signature soft and fluffy texture.
Frost and Enjoy
- Whisk the cream cheese, powdered sugar, and vanilla together until the frosting is perfectly creamy. Spread the frosting over the warm rolls so it melts slightly into every single swirl.
Notes
- Use bread flour instead of all-purpose flour for a slightly chewier and taller roll.
- Pour a little heavy cream over the rolls before baking for an extra gooey bottom.
- Add chopped pecans or walnuts to the filling for a nice and salty crunch.
- Use a zester to add orange peel to the frosting for a bright, citrusy flavor.
- Make sure your milk is not too hot, or it will kill the yeast instantly.
- Frost the rolls while they are still warm so the icing seeps into the middle.