Perfectly Pillowy Cinnamon Rolls
Paired with classic bold cinnamon flavor and rich vanilla icing, the result is truly the ultimate cinnamon rolls. Make this cinnamon roll recipe with King Arthur Baking Company today.
Dish: Cinnamon Rolls
Variant: Perfectly Pillowy Cinnamon Rolls
Source: Perfectly Pillowy Cinnamon Rolls
- Total time
- 2 hr 50 min
- Active time
- 30 min
- Yield
- 16, 8 large cinnamon rolls
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints5 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Milk
2/3 cup (151g) milk, cold, whole preferred
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Perfectly Pillowy Cinnamon Rolls
Unsalted Butter
4 tablespoons (57g) unsalted butter, softened
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Perfectly Pillowy Cinnamon Rolls
Butter
1 tablespoon (14g) butter, melted
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Perfectly Pillowy Cinnamon Rolls
Light Brown Sugar
1/2 cup (107g) light brown sugar, packed
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Perfectly Pillowy Cinnamon Rolls
Butter
3 tablespoons (42g) butter, melted, divided
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Perfectly Pillowy Cinnamon Rolls
Additional ingredient notes
Required setup
Equipment
bowl,
Method Timeline
Prep
ActivePrep
30 min
Prep time from the source recipe card.
Cook
ActiveCook
18 min
Cook time from the source recipe card.
Total
PassiveTotal
2 hr 50 min
Total time from the source recipe card.
Step 1
To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
Step 2
Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
medium heat
Image detailsPerfectly Pillowy Cinnamon Rolls – Step 2King Arthur Baking · Perfectly Pillowy Cinnamon RollsDev reference Visual cue
until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan.
Checks2
Visual cueInfoVisualuntil thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan.
Expected state: until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan.
TimingInfoTiming1 to 3 minutes
Target: 1-3 minute
Expected state: This should take 1 to 3 minutes, depending on the strength of your burner.
Why and source
This step has reviewed source-backed guidance.
- Source: Perfectly Pillowy Cinnamon Rolls
Step 3
Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).
Step 4
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.
Step 5
Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.
Image detailsPerfectly Pillowy Cinnamon Rolls – Step 5King Arthur Baking · Perfectly Pillowy Cinnamon RollsDev reference Visual cue
until it’s smooth, elastic, and tacky.
Checks2
TextureInfoTextureuntil it’s smooth, elastic, and tacky.
Expected state: until it’s smooth, elastic, and tacky.
TimingInfoTiming15 minutes
Target: 15 minute
Expected state: This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.
Why and source
This step has reviewed source-backed guidance.
- Source: Perfectly Pillowy Cinnamon Rolls
Step 6
Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.
BowlStep 7
Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).
1 hr-1 hr 30 min
Image detailsPerfectly Pillowy Cinnamon Rolls – Step 7King Arthur Baking · Perfectly Pillowy Cinnamon RollsDev reference Visual cue
until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).
Checks2
Visual cueInfoVisualuntil puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).
Expected state: until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).
TimingInfoTimingabout 60 to 90 minutes
Target: 60-90 minute
Expected state: Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).
Why and source
This step has reviewed source-backed guidance.
- Source: Perfectly Pillowy Cinnamon Rolls
Step 8
To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.
Step 9
Lightly grease a baking sheet, or line it with parchment paper.
Step 10
To assemble the cinnamon rolls: Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped cinnamon rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval.
Step 11
Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side.
Step 12
Starting with the filling-covered long side, roll the dough into a log.
Step 13
Score the dough lightly into eight equal 1 1/2” to 2” pieces; this will make large, saucer-sized cinnamon rolls — their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you've cut all of the cinnamon rolls. If you don’t have dental floss, a bench knife or sharp knife will work.
Image detailsPerfectly Pillowy Cinnamon Rolls – Step 13King Arthur Baking · Perfectly Pillowy Cinnamon RollsDev reference Visual cue
until you've cut all of the cinnamon rolls.
Checks1
Visual cueInfoVisualuntil you've cut all of the cinnamon rolls.
Expected state: until you've cut all of the cinnamon rolls.
Why and source
This step has reviewed source-backed guidance.
- Source: Perfectly Pillowy Cinnamon Rolls
Step 14
Place the cinnamon rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the cinnamon rolls so that they’re held in place.
Step 15
Cover the cinnamon rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The cinnamon rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
Image detailsPerfectly Pillowy Cinnamon Rolls – Step 15King Arthur Baking · Perfectly Pillowy Cinnamon RollsDev reference Checks1
TimingInfoTimingfor 30 to 60 minutes
Target: 30-60 minute
Expected state: Cover the cinnamon rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen).
Why and source
This step has reviewed source-backed guidance.
- Source: Perfectly Pillowy Cinnamon Rolls
Step 16
About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.
20 minStep 17
Bake the cinnamon rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft cinnamon rolls, and the longer amount of time for cinnamon rolls with a bit more color and slightly firmer texture.
Image detailsPerfectly Pillowy Cinnamon Rolls – Step 17King Arthur Baking · Perfectly Pillowy Cinnamon RollsDev reference Visual cue
until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F.
Checks3
TemperatureInfoTemperature190°F
Target: 190 degree-fahrenheit
Expected state: Bake the cinnamon rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F.
Visual cueInfoVisualuntil they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F.
Expected state: until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F.
TimingInfoTimingfor 14 to 18 minutes
Target: 14-18 minute
Expected state: Bake the cinnamon rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F.
Why and source
This step has reviewed source-backed guidance.
- Source: Perfectly Pillowy Cinnamon Rolls
Step 18
Remove the cinnamon rolls from the oven, place the pan on a rack, and brush the hot cinnamon rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the cinnamon rolls cool for 10 to 15 minutes before icing.
Image detailsPerfectly Pillowy Cinnamon Rolls – Step 18King Arthur Baking · Perfectly Pillowy Cinnamon RollsDev reference Checks2
TimingInfoTimingfor 10 to 15 minutes
Target: 10-15 minute
Expected state: Let the cinnamon rolls cool for 10 to 15 minutes before icing.
HoldingMain recipeSource holding instruction
Remove the cinnamon rolls from the oven, place the pan on a rack, and brush the hot cinnamon rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the cinnamon rolls cool for 10 to 15 minutes before icing.
Inputs and tools1
Uses
- 3 tablespoons (42g) butter, melted, divided
Why and source
This step has reviewed source-backed guidance.
- Source: Perfectly Pillowy Cinnamon Rolls
Step 19
To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing's overall sweetness.
Step 20
Ice the cinnamon rolls and serve immediately. If you’re planning to serve the cinnamon rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.
Image detailsPerfectly Pillowy Cinnamon Rolls – Step 20King Arthur Baking · Perfectly Pillowy Cinnamon RollsDev reference Visual cue
until just before serving.
Checks2
Visual cueInfoVisualuntil just before serving.
Expected state: until just before serving.
HoldingMain recipeSource holding instruction
Ice the cinnamon rolls and serve immediately. If you’re planning to serve the cinnamon rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.
Why and source
This step has reviewed source-backed guidance.
- Source: Perfectly Pillowy Cinnamon Rolls
Step 21
Store completely cooled cinnamon rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Tips from our Bakers
With origins in Japan's yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Taiwanese cookbook author Yvonne Chen.
Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C (149°F) pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting bread's softness and shelf life.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
16, 8 large cinnamon rolls
Dough
Source step 3 creates or uses dough.
Filling
Source step 8 creates or uses filling.
Mixture
Source step 2 creates or uses mixture.
Paste
Source step 2 creates or uses paste.
Recipe Utilities
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Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Perfectly Pillowy Cinnamon Rolls
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