Perfectly pillowy cinnamon rolls from The King Arthur Baking School: Lessons and Techniques from the Baker's Classroom (page 27) by King Arthur Baking Company

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Accompaniments: Cream cheese icing

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Notes about this recipe

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  • amanda_z1c0p2 on April 30, 2026

    Lovely recipe. Definitely double. I used more cinnamon, plus a little pumpkin spice mix in my filling.

  • amandabeck on February 05, 2026

    These were soft and fluffy, but maybe too bread-y for my liking. I also used the cream cheese frosting.

  • jay.moe on April 23, 2025

    The cinnamon rolls are soft and fluffy even the following day. Since the dough is patted (no need for a rolling pin) to 1/2-inch thickness, which is about twice as thick as I normally roll out cinnamon rolls, they were slightly more bready. The dough is easy to make, however, there was not enough dough to knead it in a 6-quart KitchenAid mixer. This recipe is also on King Arthur Baking's website and states that the un-iced, well wrapped rolls, may be frozen for up to 1 month. Additional tips on the website state to bake the rolls 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, or to 190 degrees in the center of one roll. I also opted for the cream cheese icing, using 70 grams of cream cheese. There was no need to thin the icing with additional milk. Downside: the recipe only makes 8 rolls.

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