Pillowy Soft Cinnamon Rolls
These pillowy soft cinnamon rolls bake up tall, fluffy, and perfectly gooey with a melt-in-your-mouth texture. Made with honey, yogurt, and a simple cream soak, they stay soft for days instead of drying out. If you’ve struggled with dense or bready cinnamon rolls, this is the one that actually fixes it.
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Servings: 12 cinnamon rolls
INGREDIENTS
Cinnamon Roll Dough
- ¾ cup whole milk warmed to 110-113°F
- 2 ¼ teaspoons instant yeast 1 standard packet
- ¼ cup granulated sugar divided
- ⅓ cup honey
- ½ cup full-fat plain Greek yogurt or sour cream, room temperature
- 2 large eggs + 1 egg yolk room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 4 ¼ cups bread flour
- 1 ½ teaspoons salt
- 6 tablespoons unsalted butter very soft but not melted
- ½ cup heavy cream warmed
Cinnamon Filling
- ½ cup unsalted butter very soft but not melted
- 1 cup light brown sugar packed
- 2 Tablespoons cinnamon
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla bean paste or vanilla extract
Cream Cheese Frosting
- 4 oz full-fat block cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt to taste
- 1-2 Tablespoons heavy cream or milk, as needed
INSTRUCTIONS
- Activate the yeast: Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
- Mix the wet ingredients: Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
- Add the dry ingredients and rest the dough: Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.4 ¼ cups bread flour, 1 ½ teaspoons salt
- Develop the gluten: After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
- Add the butter: With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-6 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.6 tablespoons unsalted butter
- First rise: Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
- Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons cinnamon, ¼ teaspoon kosher salt, ½ teaspoon vanilla bean paste
- Spread the filling: Grease a 9x13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll lengthwise into a 24×18-inch rectangle. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
- Roll the cinnamon rolls: Starting on the long (24-inch) edge, use a pizza cutter to cut the dough into 12 even 2-inch strips. For even strips (without measuring), I like to cut down he middle of the rectangle, then cut each half down the middle (you’ll have 4 pieces). From there, cut each piece twice (to get 3 strips), so you end up with 12 total. Tightly roll the strips into rolls then arrange them in the prepared baking pan.
- Second rise: Cover the cinnamon rolls tightly and rise again for 45 minutes to 1 hour, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
- Add the cream and bake: Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 25-30 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.½ cup heavy cream
- Make the frosting: beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, Pinch salt
Notes
Measure flour correctly: Spoon and level or weigh. Too much flour will make the rolls dense. If the dough is very sticky you can add 1 Tablespoon of flour.
Using all-purpose flour: You can substitute all-purpose flour. The rolls will still be soft, but slightly less stretchy and pillowy. Bread flour has more protein which creates more structure, which helps keep them light and fluffy.
Dough texture matters: It should be soft and slightly tacky, not dry. Avoid adding extra flour unless absolutely necessary.
Use room temperature ingredients: Eggs and yogurt should not be cold for proper mixing and rise.
Don’t fully double the first rise: Stop when the dough is puffy so the second rise creates a soft, layered texture.
Add butter after kneading: This keeps the rolls tall and fluffy instead of flat.
Pour cream around, not over: This keeps the centers soft without making the tops soggy.
Watch the bake, not the clock: Remove when lightly golden and centers look just set (190–195°F).
Avoid over baking: Slightly underbaked is better than dry.
Bread flour recommended: For best height and soft, pull-apart layers. All-purpose works but is slightly less fluffy.
Cut evenly for even baking: Cut the strips as even as possible for even baking. If you don't want to cut into strips first, roll the entire dough log then use floss or a sharp knife to avoid squishing the rolls.
Make ahead (overnight): Follow the instructions to make the dough, fill, and roll. Place them in the baking pan and cover tightly. Store in the fridge overnight. Remove from the fridge 50 minutes before baking. Bake as directed.
Freeze the dough: Follow the instructions to make the dough, fill, and roll. Cover with plastic wrap and foil and freezer for up to 2 months. Thaw overnight in the fridge. Remove from the fridge 50 minutes before baking. Bake as directed.
Store covered: Keeps rolls soft for up to 2 days at room temperature.
Nutrition
Serving: 1cinnamon roll
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