Perfectly pillowy cinnamon rolls from King Arthur Baking

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Notes about this recipe

  • Recipe Notes

    See recipe tips for cream cheese icing variation.

  • EmilyR on July 09, 2023

    I remembered these as a crowd pleasing breakfast treat so I decided to make a double batch the night before we had guests. Popping them into the oven to heat up in the morning and frosting them was a simple way to make everyone happy with minimal effort. These seem like more work than they are.

  • Astrid5555 on November 16, 2021

    These were the fluffiest cinnamon rolls I’ve ever baked. Did not read the comments about too much filling before making them, definitely can be reduced. My kids took them to school and got rave reviews. A keeper!

  • EmilyR on February 22, 2021

    I ran into a small issue when my oven wouldn't work... so these went into the freezer after the second rise. They required about 1 hour to bake from frozen and I don't think the integrity was compromised. I baked them squished together. For the frosting, I went with cream cheese and it was a generous amount, although I do think it complimented the rolls. Additionally, I reduced the sugar slightly, used the minimum amount of milk, and maximum amount of cream cheese, which felt like a good balance. Lots of requests for seconds. I made these a second time and allowed extra space... continues to be a great and very adaptable recipe.

  • chawkins on February 03, 2021

    Other than making the tangzhong, the dough was easy to make, Just dump everything into the bowl and let the mixer do the work. Like anya_sf said, there were a lot of filling, the top layer tend to fall out when slicing and transferring to the baking sheet. The rolls were done in about 15 minutes for me. Did not make the icing, they were plenty sweet for us.

  • anya_sf on January 15, 2021

    The dough was easy to knead in the stand mixer and easy to work with. The filling didn't stick very well so a fair amount fell out while rolling and cutting. I did a poor job of cutting the rolls evenly, but they still baked up fine in 18 minutes. I made the cream cheese icing and would definitely make that again vs plain, as the tang balances some of the sweetness. I found the icing to be too sweet actually, and there was extra, so I'd reduce the sugar next time. As promised, these rolls tasted perfectly fresh even 2 days after baking.

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