Cinnamon Roll Recipe Round Up Over 50 Deliciously Drool Worthy Cinnamon Roll Recipes From Around The Web (2024)

FAQs

Why pour milk on cinnamon rolls before baking? ›

Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”

There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.

Milk: Milk is a popular choice for cinnamon roll dough as it adds richness and tenderness to the texture. Whole milk, in particular, can provide a creamy and soft crumb. If you prefer a lighter texture, you can use low-fat or non-fat milk.

Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.

The main difference between the two is their fat content. Heavy cream has slightly more fat than whipping cream. Otherwise, they are nutritionally very similar. You can use them interchangeably in recipes without affecting the taste, although they may lead to different consistencies.

Overworking the dough will make it tough and difficult to roll out. - Be sure to let the dough rise in a warm place until it doubles in size. If it doesn't have enough time to rise, the rolls will be dense.

Can cinnamon rolls rise for too long? Yes definitely! If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.

Do you need to refrigerate cinnamon rolls? Unfrosted cinnamon rolls do not need to be refrigerated and will keep best at room temperature. Iced cinnamon rolls, and especially rolls with cream cheese frosting, should be stored in the fridge.

Can you overproof cinnamon roll dough? ›

The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long. Also note that some cinnamon roll recipes are made with chemical leaveners versus yeast.

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

Place the rolls in a baking dish. Add a little dribble of water (1 teaspoon per roll) over each roll to rehydrate the rolls as they are reheated. Cover the baking dish with aluminum foil. This will create steam as they warm and will rehydrate the rolls.

Since milk contains a higher water content than cream, it allows the surface to remain wet longer, so it's best used on expansive doughs, like dinner rolls. Similar to an egg white, milk will provide a semi-gloss shine or matte finish to the final baked dough.

Just before baking your cinnamon rolls, pour a bit of heavy cream over them in the pan (use ¼ cup to ½ cup for every 6 cinnamon rolls). The cream absorbs into the rolls as they bake, making them ultra moist and gooey (in a good way!).

In the dough stage, milk increases water absorption. Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.