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Perfectly Pillowy Cinnamon Rolls Recipe

Perfectly Pillowy Cinnamon Rolls Recipe

Learn how to make homemade perfectly pillowy cinnamon rolls with this foolproof recipe. The secret to these best-ever cinnamon rolls lies in the enriched dough technique and overnight rise, resulting in incredibly soft, fluffy texture and rich flavor that beats any bakery version.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
12 rolls
An overhead shot of a ceramic baking dish containing six perfectly spiraled cinnamon rolls, their golden-brown tops glistening with cream cheese frosting that drips invitingly into the swirls. A cross-section view reveals the pillowy, feathery texture of the dough with distinct layers of cinnamon-sugar filling. Shot in soft morning light streaming through a kitchen window, the scene includes scattered cinnamon sticks, a small bowl of brown sugar, and a cup of coffee on a distressed wooden table. Steam rises gently from the freshly baked rolls, highlighting their warmth and softness, while the contrast between the amber-colored spirals and the stark white frosting creates visual appeal that matches their "perfectly pillowy" description.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml whole milk, lukewarm (about 38°C)</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">85g unsalted butter, softened and cut into pieces</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g unsalted butter, very soft but not melted</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the cream cheese frosting:</li><li class="ingredients-single-item">115g cream cheese, room temperature</li><li class="ingredients-single-item">60g unsalted butter, room temperature</li><li class="ingredients-single-item">120g powdered sugar, sifted</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1-2 tbsp milk (if needed for consistency)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23 x 33cm (9 x 13 inch) baking dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Serrated knife or unflavored dental floss</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine the flour, yeast, sugar, and salt. Using the dough hook attachment, mix briefly to combine. In a separate bowl, whisk together the lukewarm milk and eggs. With the mixer running on low speed, gradually pour the milk mixture into the dry ingredients. Mix until the dough starts to come together, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>With the mixer still running on low, add the softened butter one piece at a time, waiting until each piece is incorporated before adding the next. This slow addition allows the butter to emulsify properly into the dough. Once all the butter is added, increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel soft and slightly tacky but not sticky – this indicates proper gluten development while maintaining the enriched, tender quality.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly greased large bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place (about 24-27°C) until doubled in size, approximately 1-1.5 hours. The slow rise develops flavor and creates that characteristic pillowy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare the filling by mixing the brown sugar, cinnamon, and salt in a small bowl. Grease your baking dish with butter or cooking spray and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down to release excess air. Transfer to a lightly floured surface and roll into a rectangle approximately 40 x 50cm (16 x 20 inches), with the longer side facing you. Keep the thickness as even as possible for uniform rolls. If the dough resists rolling, let it rest for 5 minutes to relax the gluten before continuing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the softened butter evenly over the dough surface, leaving a 1cm border at the far edge. The butter acts as a barrier between the dough layers, creating those distinctive, pull-apart textures. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it gently with your palms to adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Starting from the long edge closest to you, tightly roll the dough into a log, pinching the seam to seal. For cleanest cuts, chill the log for 15 minutes in the refrigerator to firm up slightly. Using a serrated knife or unflavored dental floss, slice the log into 12 equal pieces, each about 4cm thick. Place the rolls in the prepared baking dish, leaving some space between them for rising.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the best texture and flavor development, cover the dish with plastic wrap and refrigerate overnight (8-12 hours). This slow, cold fermentation allows the yeast to work gradually, producing complex flavors and that exceptionally pillowy texture. Alternatively, let the rolls rise at room temperature for 1 hour until puffy and nearly doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>If refrigerated overnight, remove the rolls from the refrigerator and let them sit at room temperature for 1-1.5 hours before baking. Preheat your oven to 180°C (350°F). Bake the rolls for 22-25 minutes until golden brown on top. The internal temperature should reach about 88°C (190°F) when fully baked. If the tops brown too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the rolls bake, prepare the cream cheese frosting. In a bowl, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla, and salt, mixing until fully incorporated and fluffy. If the frosting seems too thick, add milk one tablespoon at a time until you reach your desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the cinnamon rolls come out of the oven, let them cool for 5-10 minutes before spreading about two-thirds of the frosting over the warm rolls. The residual heat will melt the frosting slightly, allowing it to seep into the swirls. Reserve the remaining frosting for serving. This two-stage frosting approach ensures maximum flavor and moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve the cinnamon rolls warm with additional frosting if desired. Store any leftovers covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds before serving to restore their pillowy softness. For longer storage, freeze unfrosted rolls for up to 1 month and thaw overnight in the refrigerator before reheating.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Perfectly Pillowy Cinnamon Rolls?

These rolls require bread flour, yeast, sugar, salt, milk, eggs and butter for the dough. The filling uses butter, brown sugar, cinnamon and salt, while the cream cheese frosting combines cream cheese, butter, powdered sugar, vanilla, salt and a splash of milk.

How to cook Perfectly Pillowy Cinnamon Rolls at home?

Learn how to cook Perfectly Pillowy Cinnamon Rolls by making an enriched dough, letting it rise, rolling it out with cinnamon-sugar filling, and slicing into rolls. For best results, do an overnight refrigerated proof before baking at 180°C for 22-25 minutes until golden. Top with cream cheese frosting while still warm.

Why is overnight refrigeration important for cinnamon rolls?

Cold fermentation allows the yeast to work slowly, developing complex flavours while the gluten relaxes. This process results in exceptionally soft, pillowy texture and prevents the dough from becoming tough. It also makes morning preparation easier as most of the work is done the day before.

What's the secret to achieving that soft, pillowy texture in homemade cinnamon buns?

The pillowy texture comes from properly incorporating butter into the enriched dough, allowing adequate rise time, and the overnight cold fermentation. Adding butter piece by piece creates delicate layers, while the slow rise develops the perfect structure without overworking the gluten.

Can you freeze homemade cinnamon rolls with cream cheese frosting?

It's best to freeze cinnamon rolls without frosting, tightly wrapped for up to a month. Thaw overnight in the refrigerator and warm before serving. If already frosted, they can be frozen but the texture of the frosting may change slightly upon thawing.

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The secret to these best-ever cinnamon rolls lies in the enriched dough technique and overnight rise, resulting in incredibly soft, fluffy texture and rich flavor that beats any bakery version.", "prepTime": "PT30M", "cookTime": "PT25M", "totalTime": "PT12H25M", "keywords": "pillowy cinnamon rolls, overnight rise cinnamon rolls, homemade breakfast pastry, cream cheese frosting, enriched dough", "recipeYield": "12", "recipeCategory": "Breakfast", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "52 g", "proteinContent": "5 g", "fatContent": "18 g", "saturatedFatContent": "11 g", "cholesterolContent": "75 mg", "sodiumContent": "220 mg", "sugarContent": "28 g", "servingSize": "1 serving" }, "recipeIngredient": [ "500g bread flour (plus extra for dusting)", "7g instant dried yeast", "75g granulated sugar", "1 tsp salt", "240ml whole milk, lukewarm (about 38°C)", "2 large eggs, room temperature", "85g unsalted butter, softened and cut into pieces", "100g unsalted butter, very soft but not melted", "200g light brown sugar", "2 tbsp ground cinnamon", "1/4 tsp salt", "115g cream cheese, room temperature", "60g unsalted butter, room temperature", "120g powdered sugar, sifted", "1/2 tsp vanilla extract", "Pinch of salt", "1-2 tbsp milk (if needed for consistency)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make the dough", "text": "In the bowl of your stand mixer, combine the flour, yeast, sugar, and salt. 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The slow rise develops flavor and creates that characteristic pillowy texture." }, { "@type": "HowToStep", "name": "Prepare filling", "text": "While the dough rises, prepare the filling by mixing the brown sugar, cinnamon, and salt in a small bowl. Grease your baking dish with butter or cooking spray and set aside." }, { "@type": "HowToStep", "name": "Roll out dough", "text": "Once the dough has doubled, gently punch it down to release excess air. Transfer to a lightly floured surface and roll into a rectangle approximately 40 x 50cm (16 x 20 inches), with the longer side facing you. Keep the thickness as even as possible for uniform rolls." }, { "@type": "HowToStep", "name": "Add filling", "text": "Spread the softened butter evenly over the dough surface, leaving a 1cm border at the far edge. The butter acts as a barrier between the dough layers, creating those distinctive, pull-apart textures. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it gently with your palms to adhere." }, { "@type": "HowToStep", "name": "Form rolls", "text": "Starting from the long edge closest to you, tightly roll the dough into a log, pinching the seam to seal. For cleanest cuts, chill the log for 15 minutes in the refrigerator to firm up slightly. Using a serrated knife or unflavored dental floss, slice the log into 12 equal pieces, each about 4cm thick. Place the rolls in the prepared baking dish, leaving some space between them for rising." }, { "@type": "HowToStep", "name": "Overnight rise", "text": "For the best texture and flavor development, cover the dish with plastic wrap and refrigerate overnight (8-12 hours). This slow, cold fermentation allows the yeast to work gradually, producing complex flavors and that exceptionally pillowy texture." }, { "@type": "HowToStep", "name": "Final rise and bake", "text": "If refrigerated overnight, remove the rolls from the refrigerator and let them sit at room temperature for 1-1.5 hours before baking. Preheat your oven to 180°C (350°F). Bake the rolls for 22-25 minutes until golden brown on top. The internal temperature should reach about 88°C (190°F) when fully baked." }, { "@type": "HowToStep", "name": "Make frosting", "text": "While the rolls bake, prepare the cream cheese frosting. In a bowl, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla, and salt, mixing until fully incorporated and fluffy. If the frosting seems too thick, add milk one tablespoon at a time until you reach your desired consistency." }, { "@type": "HowToStep", "name": "Frost the rolls", "text": "When the cinnamon rolls come out of the oven, let them cool for 5-10 minutes before spreading about two-thirds of the frosting over the warm rolls. The residual heat will melt the frosting slightly, allowing it to seep into the swirls. Reserve the remaining frosting for serving." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve the cinnamon rolls warm with additional frosting if desired. Store any leftovers covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds before serving to restore their pillowy softness." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-04-01", "reviewBody": "These are truly the softest rolls I've ever made! The overnight rise makes such a difference in the texture. My family demolished them in one sitting and immediately requested I make them again next weekend.", "name": "Incredibly Soft Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Luca Bianchi", "datePublished": "2024-03-28", "reviewBody": "I've tried many cinnamon roll recipes but this one is exceptional. The detailed instructions about butter incorporation and cold fermentation resulted in the most pillowy texture I've ever achieved. Absolutely worth the extra time!", "name": "Bakery Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-03-25", "reviewBody": "My family begs for these rolls weekly! I've started making double batches and freezing some unbaked for quick weekend breakfasts. The cream cheese frosting is absolutely divine - don't skimp on it!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elise Dubois", "datePublished": "2024-04-05", "reviewBody": "These cinnamon rolls have ruined me for all other versions! The enriched dough technique creates the most amazing texture, and the balance of cinnamon to sugar is perfect. I'll never buy store-bought again.", "name": "Better Than Any Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Khalid", "datePublished": "2024-03-20", "reviewBody": "The overnight refrigeration is key! I was skeptical about the extra time, but the flavor development is remarkable. These are perfectly spiced and the texture is cloud-like. Worth every minute of preparation time.", "name": "Perfect Rise and Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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