Soft Cinnamon Rolls

August 16, 2026

Pan of iced cinnamon rolls with visible spiral layers and a creamy glaze

Result

These rolls bake up pillowy and rich, with defined cinnamon layers and a glossy vanilla icing.

Attachment role

Use the dough hook for mixing and kneading the enriched dough, then switch to the whisk to smooth the icing.

Ingredients

Yield: 12 rolls
Dough: 3 3/4 cups bread flour, 1 packet instant yeast, 1 teaspoon kosher salt
3/4 cup warm milk, 1/4 cup sugar, 2 eggs, 6 tablespoons softened butter
Filling: 4 tablespoons softened butter, 3/4 cup brown sugar, 1 tablespoon cinnamon
Icing: 4 ounces cream cheese, 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla

Mixer workflow

Combine the dough on low speed, then knead on low to medium-low for 7 to 9 minutes as a starting point until the dough turns smooth and elastic. Whisk the icing on low speed until satiny.

Texture checkpoints

The dough should feel supple and slightly tacky, and the icing should ribbon off the whisk without looking runny.

Method

Mix the dough ingredients with the dough hook until a soft dough forms, then knead until smooth.
Cover and let the dough rise until doubled, about 75 minutes.
Roll the dough into a rectangle, spread with butter, and cover with the brown sugar and cinnamon.
Roll tightly, cut 12 even pieces, and place them in a buttered 9-by-13-inch pan.
Proof until puffy, then bake at 350 F for 24 to 28 minutes.
While the rolls cool slightly, whisk the icing ingredients until smooth and spread over the warm rolls.

Troubleshooting

If the dough tears during rolling, let it rest for 5 minutes to relax before trying again.
If the centers lift during baking, nestle the cut rolls closer together in the pan before the second proof.