Pillow Soft Cinnamon Rolls (Restaurant Copycat)

⏱️ 3 hours 30 minutes (including rising time)👥 12 rolls servings❤️ Taste: 10/10
Pillow Soft Cinnamon Rolls (Restaurant Copycat)

Nutrition Facts

Calories
425
Protein
7g
Carbs
62g
Fiber
2g

Health Benefits

Gut Health3/10
Anti-Inflammatory4/10
Blood Sugar Control3/10

Ingredients

  • •For the dough:
  • •- 1 cup whole milk, warmed to 110°F
  • •- 2¼ teaspoons active dry yeast (1 standard packet)
  • •- ½ cup granulated sugar
  • •- ⅓ cup unsalted butter, melted and slightly cooled
  • •- 2 large eggs, room temperature
  • •- 1 teaspoon fine sea salt
  • •- 4½ cups all-purpose flour, plus extra for dusting
  • •For the filling:
  • •- ¾ cup light brown sugar, packed
  • •- 3 tablespoons ground cinnamon
  • •- ⅓ cup unsalted butter, softened to spreadable consistency
  • •For the cream cheese frosting:
  • •- 6 ounces cream cheese, softened to room temperature
  • •- ¼ cup unsalted butter, softened
  • •- 2 cups confectioners' sugar, sifted
  • •- 1 teaspoon pure vanilla extract
  • •- 2-3 tablespoons whole milk

Instructions

  1. 1Warm the milk until it reaches between 105-110°F (should feel warm but not hot to the touch). Pour into the bowl of a stand mixer and sprinkle the yeast over top. Add 1 tablespoon of the sugar and let stand until foamy and activated, about 8-10 minutes.
  2. 2Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Attach the dough hook and mix on low speed until combined, about 1 minute. Gradually add the flour, one cup at a time, mixing on low speed until a soft, slightly sticky dough forms that pulls away from the sides of the bowl, about 6-8 minutes total.
  3. 3Transfer the dough to a large bowl greased with butter. Cover tightly with plastic wrap and place in a warm, draft-free area. Allow to rise until doubled in size, about 1½ to 2 hours.
  4. 4Prepare the filling by combining the brown sugar and cinnamon in a small bowl, mixing thoroughly with a fork until evenly distributed.
  5. 5Punch down the risen dough to release air bubbles. Turn out onto a lightly floured work surface. Roll into a large rectangle measuring approximately 16x12 inches, with the long side facing you.
  6. 6Spread the softened butter evenly across the entire surface of the dough, leaving a ½-inch border along the top long edge. Sprinkle the cinnamon-sugar mixture generously over the buttered dough, pressing gently to adhere.
  7. 7Starting from the long edge closest to you, roll the dough tightly into a log, keeping the roll as even as possible. Pinch the seam to seal completely.
  8. 8Cut the log into 12 equal pieces using a sharp serrated knife or unflavored dental floss (about 1⅓ inches each). Arrange the rolls cut-side up in a greased 9x13-inch baking pan, spacing them evenly. Cover loosely with a clean kitchen towel and let rise in a warm spot until puffy and nearly doubled, about 45-60 minutes.
  9. 9Position an oven rack in the center and preheat to 350°F during the last 15 minutes of rising time.
  10. 10Bake the rolls until golden brown on top and cooked through in the center, about 22-27 minutes. The internal temperature should reach 190°F.
  11. 11While the rolls bake, prepare the frosting. Beat the cream cheese and butter together using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Reduce speed to low and gradually add the confectioners' sugar, beating until fully incorporated. Add the vanilla extract and 2 tablespoons milk, then beat on medium-high speed until light and fluffy, about 3 minutes. Add additional milk if needed to reach a spreadable consistency.
  12. 12Remove the rolls from the oven and let cool for 5-10 minutes. Spread the cream cheese frosting generously over the warm (not hot) rolls, allowing it to melt into the crevices. Serve immediately for the ultimate pillow-soft texture.