10 Creative Cinnamon Roll Recipes | The Bold Abode (2024)

FAQs

Why are my cinnamon rolls not fluffy? ›

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.

In our opinion, the best variety of cinnamon for cinnamon rolls is Saigon cinnamon. It's true that it's not the special type of Makara cinnamon that Cinnabon uses. But, the reality is that this type of cinnamon really isn't necessary.

A sharp knife will work for this, or even dental floss/string. I cut mine into 14 slices as I cut them slightly smaller. You can either put into a lightly greased 9 x 13 pan or I used 2- 9" round cake pans. Bake these at 400 degrees for 15 minutes.

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.”

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.

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.

Adding too much flour will make your rolls very dry. Once you have added the appropriate amount of flour, turn your mixer to a low speed and let the machine do all the kneading for you.

Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME. Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.

Say “goodbye” to dry, stale rolls and “hello” to this easy cinnamon roll hack that you'll keep with you for luscious, ultra soft, and moist rolls: pour heavy cream over cinnamon rolls before baking.

Bread flour has more protein than all-purpose flour, making it a better option for pastries. Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls.

Is it better to bake cinnamon rolls in a glass or metal pan? ›

Either pan will work great, it just depends on what end result you want. Adjust the temperature if you're using a glass vs metal baking dish. Reduce baking temperature by 25 degrees and check the cinnamon rolls up to ten minutes earlier if you are substituting a glass dish for a metal cake pan.

PLACE rolls in pan, cinnamon topping up. BAKE 13 to 17 minutes or until golden brown. SPREAD with icing. FASTER BAKE METHOD: Place rolls 2 inches apart on greased cookie sheet.

I almost always use large, rimmed baking sheets lined with parchment paper and lightly greased with cooking spray. For average-sized cinnamon rolls, I place about 12 rolls per pan with enough space in between the rolls for rising (but close enough that they'll bake up with sides touching).

Spread the rolls in a round pan making sure not to over crowd them. Pour approximately 1/4 cup of heavy cream (also known as whipping cream) on top of and in between the rolls. Bake as usual.

Basically, you place all five Pillsbury Grands! Cinnamon Rolls in the pan like you normally would. But before you pop them in the oven, you pour half a cup of heavy cream right over them. Then bake per usual, ice them after they've cooled, and enjoy.