Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (2023)

FAQs

What is the secret ingredient in Cinnabon? ›

The secret ingredient isn't so much of a secret anymore

The cinnamon the brand uses is called Makara, which is a very sweet cinnamon taken from cassia trees in Indonesia. According to Taste of Home, Cinnabon trademarked Makara cinnamon back in 1996.

Ooey Gooey Cinnamon Rolls

Adding heavy cream and butter makes a can of cinnamon rolls so much more rich! The brown sugar sweetens the mixture and all of it mixes together during the baking process to make amazing Ooey Gooey Cinnamon Rolls. Even the outside of every roll tastes like the inside.

Why does cream make such a difference in your cinnamon rolls? As the rolls bake, the cream in the bottom of the pan heats up. Its liquid migrates up into the rolls, making them moister.

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.

The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well. We recommend two layers to ensure they are airtight.

Right before you are ready to place them into your preheated oven, pour warm heavy cream over the rolls. If you don't have heavy cream on hand, you can use half and half, whole milk, or evaporated milk instead.

The rolls won't have a light and fluffy texture without enough air bubbles. There are a few more reasons your yeasted dough doesn't seem to be rising, including yeast that's too old or expired, a room temperature that's not sufficiently warm, or the liquid you bloomed the yeast in being too hot.

Simply heat the oven to 400° F (or 375° F for a nonstick pan), place the rolls in a greased round pan with the cinnamon top up, bake for 13–17 minutes or until golden brown, and spread the delicious icing on top.

Should cinnamon rolls be touching before baking? ›

Place the sliced rolls on a baking sheet or in a 9" by 13" pan, being sure to leave 1" to 2" of space between each of the shaped rolls. (Otherwise, the rolls will form together as they bake and you'll lose the distinct design.)

3) Don't roll the dough too tightly

It also ensures the rolls proof properly (they have enough room to expand!) and bake evenly, all the way through to the center.

What flavor balances cinnamon? If the cinnamon flavor is too sweet, add a contrasting strong spice, such as chili powder, lemon pepper, garlic powder or paprika. If the cinnamon is on the spicy side, add white or brown sugar and a sweet spice, such as nutmeg.

Saigon cinnamon brings the sweetness and bold flavor that cinnamon rolls require to the table. It's also much easier to find at stores. That's why we use it in our best cinnamon rolls recipes. However, it's important to note that Saigon cinnamon isn't a dealbreaker.

For best results, substitute heavy cream with an equal amount of evaporated milk. If you're making a dessert, you can also add a few drops of vanilla extract to sweeten it. Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods.

Sugar: If you prefer, you can use all white OR all brown sugar for the filling. All brown will yield a more caramel-like taste. All white will make the filling sweeter. Milk: I prefer whole milk for a richer dough, but feel free to use any fat percentage you have at home.

Melt your butter and allow it to cool down. If you pour it in hot, it will clump. Sift your flour before measuring and then measure precisely. This dough is very finicky.

Bread flour – bread flour has a higher level of protein content than all-purpose flour, which helps create tall dinner rolls with a nice chewy, fluffy texture. If you don't have bread flour, use the same amount of all-purpose flour.

Too much flour and the rolls will be dry and tough. Not enough flour and the rolls won't have enough structure to rise and will be dense and soggy. Toward the end of mixing, gradually add a tablespoon at a time and check the texture of the dough after each addition. Learn how to measure flour for consistent results.

It is perfectly normal for yeast breads to shrink a bit after they come out of the oven. Steam from the liquid in the recipe causes part of the increase in volume the bread experiences in the oven. When the bread cools, the steam disappears, and depending upon the stability of the dough, the bread will shrink some.

What happens if you overproof cinnamon rolls? ›

Then there's the second rise, known as the “proof,” which lasts another hour or so. Proofing is instrumental in getting the right light and fluffy texture, says Chang, so leave time for that. “An over-proofed bun will bake off almost tight in texture.

No-knead dough is more fragile than kneaded dough and bread flour makes buns slightly lighter and more tender. When you add that heavy butter / sugar slather, it weighs down the dough and adds too much moisture for the dough to rise and cook through properly.

On lowest oven temperature to preheat: Turn the oven to the lowest oven temperature for about 2 minutes. Then turn off the oven, open the door and add the dough (in a covered glass bowl). This will be a cozy spot for your dough to rise. Don't forget to turn off the oven!

Yes, you can use half and half instead of milk in cinnamon rolls. Half and half is a combination of equal parts whole milk and light cream, making it richer than regular milk. It will give your cinnamon rolls a richer and creamier texture while also adding a slight sweetness.

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. All-purpose flour is exactly like bread flour, but its lack of protein will not result in as much structure.

Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

The Best Way to Store Baked Cinnamon Rolls and Keep Them Fresh. Whether you leave them out at room temperature or refrigerate them, the most important thing is to store them in an airtight container or wrap them tightly with plastic wrap on a plate.

Do you put cinnamon rolls on the top or bottom rack? ›

Preheat oven to 350 degrees. Bake the risen cinnamon rolls in the preheated 350-degree oven on the middle or top rack for 12 minutes, then turn the oven down to 325 degrees. Bake for an additional 6-8 minutes or until the dough bounces back when you tap it lightly with your finger.

Cinnamon rolls call for moderately soft dough, which is still slightly sticky and requires 3 to 5 minutes of kneading. To knead cinnamon roll dough, fold the dough over and push down with the heel of your hand. Turn, fold dough over, and push down again. Repeat this process over and over.

It works best to cover the dough while it rises. This helps hold in warmth and keeps the dough from drying out. Spray a sheet of plastic wrap with PAM Cooking Spray and cover your dough. This way if the dough rises above your bowl, it won't stick to the plastic wrap.

Fifteen minutes before you're ready to serve the rolls, preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet, and tent lightly with aluminum foil. Bake the rolls for 10 to 15 minutes, until they're nicely warmed; make the glaze while the rolls are warming.

The cinnamon roll dough has to rise twice. Once after you form the dough and once after you cut the dough into cinnamon rolls. Find a warm place in your house so the dough can rise nicely and cover the dough with a clean kitchen towel.

Can cinnamon roll dough rise too long? You can leave these in your refrigerator for up to 24 hours without baking. As long as they are in the refrigerator they shouldn't rise too long.

She recommends letting the rolls cool for about five minutes before pouring the icing. If they're too hot, the icing will melt completely and get absorbed by the hot bread without leaving much glaze behind. Definitely give this a try next time you make rolls!

While eating a bit of cinnamon may help lower your blood sugar, eating too much may cause it to fall too low. This is called hypoglycemia. It can lead to tiredness, dizziness, and possibly fainting ( 20 ). People who are most at risk of experiencing low blood sugar are those taking medications for diabetes.

What flavor balances cinnamon? If the cinnamon flavor is too sweet, add a contrasting strong spice, such as chili powder, lemon pepper, garlic powder or paprika. If the cinnamon is on the spicy side, add white or brown sugar and a sweet spice, such as nutmeg.

Cinnamon Sweet, bitter apples, almonds, apricots, bananas, blueberries, chicken, compotes, pears, pancakes, French toast, yogurt, oatmeal, rice cloves, coriander, cumin, ginger, nutmeg, turmeric Add early in cooking process.

Why pour heavy cream over cinnamon rolls? ›

Why does cream make such a difference in your cinnamon rolls? As the rolls bake, the cream in the bottom of the pan heats up. Its liquid migrates up into the rolls, making them moister.

Let's talk about the qualities of a great cinnamon roll. The dough itself should be lightly sweetened but full of flavor — yeasty, buttery, maybe even a little tangy. The filling should have a punch of cinnamon and be sticky with brown sugar and butter.

If you're baking, Korintje (Indonesian) cinnamon is the best choice. It's the sweetest of the cinnamons, so its flavor lends itself happily to baked goods.

If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.

3. The recipe has changed over the years. The iconic Cinnabon Classic Roll, created by Jerilyn Brusseau, originally contained raisins, while the first Cinnabon Caramel Pecanbon had rum in it. Today, a blend of brown sugar and spices gets rolled up in the signature dough, then smothered with cream cheese frosting.

Crispy sticks baked fresh with sugar and Makara® Cinnamon, served ready to dip. Perfect for holding in one hand and carrying shopping bags in the other, the Cinnabon version churro dessert is a sweet, doughnut dough with a gooey Makara® cinnamon filling and dusted with sugar and cinnamon.

Specifically, our cinnamon is unique due to its high volatile oil and cellulose content. It's what provides that unmistakable aroma and ooey-gooey thick consistency to Cinnabon's world famous cinnamon rolls and our other irresistible baked treats.” Well, there ya have it.

Under the canopy of the tropical forests in Indonesia, the cassia tree produces the sweet, luscious flavor that is exclusively known as Cinnabon^® Makara^® Cinnamon. It creates a one-of-a-kind experience you can smell and taste.

Does Cinnabon use cream cheese? ›

Cinnabon^® Classic Roll

Our world-famous cinnamon roll is made with a combination of warm dough, legendary Makara cinnamon, and signature cream cheese for a freshly baked, irresistible sweet treat. Product availability and varieties vary by market.

Why you shouldn't refrigerate Cinnabon. According to Serious Eats, after baking, the starch molecules in bread begin to recrystallize and harden, which is how bread goes stale. Refrigeration only accelerates that process.

While cinnamon rolls are removed and then glazed with cream cheese icing, cinnamon buns are flipped out of the pan upside down, allowing the butter-sugar mixture that leaks out of the pastry while baking to form a sweet crust on top. Cinnamon buns are then also usually glazed with a tangy cream cheese frosting.

Use a piping bag with a long round tip to fill the churros with dulce de leche or Mexican cajeta. Combine sugar and cinnamon and roll the churros in this mixture.

What is the difference between churros and porras? I like to say that porras are churros fat cousin. They're another popular type of fried dough that has baking soda in the recipe. They're fatter and chewier than the traditional thick churros.

A churro (Spanish pronunciation: [ˈtʃuro], Portuguese pronunciation: [ˈʃuʁu]) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape.