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

Julie Clark

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The best homemade cinnamon rolls! If you love sticky cinnamon rolls, THIS is the recipe with the secret ingredient that makes all the difference. Everyone raves about these homemade bagels from Better Than Cinnabon.

table of contents
  1. Why you will love this recipe:
  2. the secret ingredient
  3. Ingredients for cinnamon rolls
  4. How to make cinnamon rolls
  5. How to roll cinnamon rolls
  6. Zimtschnecken-Topping
  7. Watch me make this cinnamon roll recipe:
  8. Homemade Cinnamon Buns Recipe {Cinnabon Copycat}
  9. Cinnamon Buns Overnight
  10. Can you freeze cinnamon roll dough before baking?

Cinnamon rolls are one of the best breakfasts. You can do it quickly andsimple cinnamon rollsor you can do itpancakesÖBrotpuddingbut this one is the bestRecipe for homemade cinnamon rolls.

Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (2)

It's been over 5 years since we featured our favorite cinnamon roll recipe. And since that first day the recipe has appeared on Tastes of Lizzy T,he enchanted everyone.

We really appreciate your support and enthusiasm for this recipe. We love hearing from you about the many ways these secret ingredient cinnamon rolls are coming to your table and bringing your family together like ours have for over 23 years.

If you're new to this sweet bread recipe, you're in for a treat! We have the ultimate cinnamon roll guide that will give you all the information you need to make the best and tastiest cinnamon rolls.

Why you will love this recipe:

  • Gooey, ready-to-use sweet rolls with the cinnamon flavor everyone is craving.
  • Rich and buttery homemade yeast dough.
  • Heavy Cream is our trade secret for the softest, richest, and stickiest buns. A syrup will form at the bottom of the pan. The taste is out of this world.
  • In your mouth, melt vanilla or maple cream cheese frosting covering the tops.

the secret ingredient

Before I had this recipe I was addicted to Cinnabon Cinnamon Rolls. They were big, soft and sticky. I am very affectionate.Why is cinnabon so sticky? What is Cinnabon's secret ingredient?I searched and searched (mostly cookbooks, because recipe websites weren't that big back then) and finally came up with a key idea.


Pour the cream over the cinnamon rolls before baking. THIS is the secret ingredient and makes the buns rich and gooey.Cinnabon copycat recipe? Not quite what I was looking for but I think we got it.

We were the first to share this heavy whipping trick in 2017 but lately it's gone crazy like the "Tiktok viral cinnamon rolls🇧🇷 On Tiktok, many people are using Pillsbury Grands or canned cinnamon rolls to play off this trend. This Tiktok cinnamon roll hack might be trending for some, but it's just not trending for us. This is how we have been making our delicious cinnamon rolls for years.

This is how it's done.Once the cinnamon rolls have curled up in their pretty whorls and you're letting them rise on the baking sheet... just before they're ready to bake, heat the heavy cream in a small bowl.

Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (3)

Why heat the cream?Because your bagels got hot and you don't want to add cold cream from the fridge to your unbaked bagels. Adding warm (not hot!) sour cream will ensure the loaves rise as they should during baking. Pour the sour cream over the cinnamon rolls and watch as the cream soaks into and around the rolled dough.

  • Can you make these buns without sour cream?Sim.
  • will they be goodSim.
  • Will they be just as sticky?not.

I find that the sour cream helps soften the cinnamon roll filling and make it less grainy. So try it, K?

(Video) How to Make THE BEST Homemade Cinnamon Rolls {Recipe Video}

expert advice

If you don't have cream, use half and half, coffee creamer, condensed milk, whole milk, or coconut cream. Any of these will work. Even 2% milk will work, but we prefer a higher fat milk.

Ingredients for cinnamon rolls

  • Leite🇧🇷 I traditionally use 2% milk for the dough. Whole milk or non-dairy almond or coconut milk will also work.
  • Yeast.I like to use Red Star Platinum yeast, which ainstant yeast🇧🇷 That means you don't have to "taste" the yeast and the bread rises faster. You can also use active dry yeast. Always read the instructions on the back of the package to learn how to add yeast to the recipe.
  • Owner.Large eggs are standard for this recipe. I haven't tried any egg substitutes in this recipe.
  • Butter.The original recipe called for ⅓ cup of butter, but as I've made over the years I've made a change to increase the butter to ½ cup. You can see this in the notes I made on the recipe card. I recommend!
  • Zucker.Granulated sugar goes into the dough. There is brown sugar in the filling. If you like, you can use dark brown sugar for the filling.
  • Sal.Although we're using salted butter, we still add 1 teaspoon of salt to the batter.
  • Flour.You can use wheat flour and bread flour. Or working. The bread flour will help make the muffins fluffier and chewy, but chewy. With wheat flour, the buns can be softer.
  • Cinammon.Use Saigon cinnamon in this filling. One of the secrets of Cinnabon is the cinnamon they use. Calledmakara🇧🇷 They registered this cinnamon, as I understand it, it is difficult to buy.
  • thick cream.Use high-fat milk for the sour cream sauce. Evaporated milk, whole milk, or half and half will also work.
  • Cream cheese.Whole cream cheese is for the topping.
  • Powdered sugar.
  • maple or vanilla extract.I love, love the maple flavor for my cinnamon rolls, but vanilla works so well.

How to make cinnamon rolls

Dough preparation tips:

When I originally wanted to make the ultimate cinnamon roll recipe, I got startedour bread dough for rolls🇧🇷 This year, when I tweaked the recipe, I made the batter a little sweeter. Worried the dough won't rise? Here are some tips:

  • Make sure your milk is warm to activate the yeast., but not too hot to kill the yeast (about 105-110 degrees Fahrenheit is fine). You should also heat the butter so that it is soft and easy to mix. But again, the butter shouldn't be hotter than 110 degrees Fahrenheit. I use salted butter, but unsalted butter works just as well.
  • Bring the eggs to room temperature.Also, place them in a glass of warm water before adding them to the mixture. When the ingredients aren't cold, they help the yeast do what it needs to do quickly and keep your cinnamon rolls looking nice.
  • No videoI use a mixer to mix the batter.🇧🇷 If you have a bread machine, you can use the dough cycle to do this.extremelylight. Or go the old-fashioned route and get your hands on the jobknead bread without a mixer🇧🇷 Either way it works. If you decide to knead by hand, be careful not to add too much flour. The dough should be sticky, this will keep these buns soft.
  • Don't add too much flour.Start with 4 cups (put flour in measuring cup and level with a knife). The dough should feel slightly sticky. A dry batter makes dry cinnamon rolls. If you feel like you need a little more flour, add up to ½ cup more, but only a tablespoon or two at a time.The dough will be sticky and soft.It shouldn't stick completely to your hands, but when you touch it, it should feel sticky and not dry or floury. Don't be tempted to keep adding flour!
Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (4)
  • This dough rises twice🇧🇷 Once right after kneading and again after rolling the cinnamon rolls. You can read our advice son all about ithow to rise dough.
Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (5)

Cinnamon Rocamole Filling

We use three ingredients for our homemade filling: butter, brown sugar, and cinnamon. You can soften the butter and mix it with sugar and cinnamon to spread on the rolled out dough. Or you can just spread the butter and sprinkle the brown sugar and cinnamon on top. Either way, it works.

You can add a teaspoonVanilla extractIf you like. We don't think it's necessary, but we're happy to do it. Mix everything while the dough rises. This only takes a few minutes!

Do you love raisins, chopped walnuts and walnuts? Sprinkle them over this filling.,then roll.

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How to roll cinnamon rolls

After letting the dough rise in an oiled bowl (you can cover it with a cloth or plastic wrap) until it has doubled in size, it's ready to roll out.Use a baking matDust with flour or another floured surface to keep the dough from sticking.

Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (7)

Remember... the dough will be sticky and at this point it's ok to add flour to the phyllo sheet and to the dough to make it easier to roll. You will find that this dough is very easy to roll out. If it's too much exercise for your arms, you've probably added too much flour.

Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (8)

After rolling out the dough,Spread cinnamon filling on topon top and roll jelly-roll style. Use a sharp serrated knife or steel pastry cutter to cut out as many buns as you like. We like to make 12 buns for a 9x13 pan (which are deliciously large) or, if we need to feed a larger crowd, 15 buns in a 10x15 pan.

Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (9)

Here's a pro tip for cutting cinnamon rolls: floss! It makes such a perfect cut without kneading the dough.

*Note: Buns will be more even if spread out on a 10x15 baking sheet.*

Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (10)


Once your homemade cinnamon rolls are baked and looking like cinnamon heaven, it's time to freeze them. You can use a simple onepowdered icingor bought in a storefluffy white icingIf you like. But we prefer our homemade cream cheese frosting.

This frosting contains butter, powdered sugar, cream cheese and extract (vanilla or maple).You can even add a touch of cinnamon to make a cinnamon glaze.We did everything!

You can add the topping while the buns are warm and let them soak, or if you want a really chilled look, apply the cream cheese frosting when the buns are at room temperature.

Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (11)

And these, my friends, are the BEST cinnamon rolls ever. My daughters were reluctant to share our family's secret ingredient, but many of you asked and reluctantly agreed because you love them and want to see them happy. 🇧🇷

(Video) Giant Homemade Cinnamon Rolls-- WATCH OUT FOR THE SECRET INGREDIENT

Watch me make this cinnamon roll recipe:

Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (12)

Homemade Cinnamon Rolls {Secret Ingredient} | I like Lizzy T. (13)

Homemade Cinnamon Rolls {Cinnabon Copycat}

4,75from ... to3293wishes

The best homemade cinnamon rolls! If you love sticky cinnamon rolls, here's the secret ingredient. Everyone raves about these homemade yeast rolls.


installation time30 Protocol

time to cook22 Protocol

time to get up1 Hour 10 Protocol

total time1 Hour 59 Protocol

Print recipecheck recipe


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To the mass:

  • 1 bowl hot milk (search for 115 degrees F)
  • 2 1/2 teaspoon instant dry yeast* (I like Red Star Platinum Baking Yeast)
  • 2 great Owner at room temperature
  • 1/3 bowl Salted Butter** (Melted, but make sure it's no hotter than 110 degrees Fahrenheit. Just softened is fine.)
  • 1/2 bowl granulated sugar
  • 1 teaspoon Sal
  • 4 1/2 Bags flour (Divided)

For the filling:

  • 1/2 bowl Salted butter (almost melted)
  • 1 bowl Full of brown sugar
  • 2 soup spoon Cinammon
  • 1/2 bowl thick cream*** (pour over the risen buns)

For the glaze:

  • 6 ounces cream cheese (smoothed)
  • 1/3 bowl Salted butter (smoothed)
  • 2 Bags powdered sugar
  • 1/2 soup spoon board excerpt (the Vanilla)


  • Pour the warm milk into the mixing bowl and sprinkle the yeast over it.

  • Add eggs, butter and sugar. Blend until combined.

  • Add salt and4 cups (save the other ½ cup and add only if needed)Flour and mix with an electric mixer until the ingredients are just combined. Let the mixture sit for 5 minutes to give the flour time to absorb the liquid.

  • Scrape and discard the dough from the mixing blade. Attach the dough hook.

  • To knead the dough, beat on medium speed for 5 to 7 minutes, adding an additional ½ cup of flour if needed to form a dough. The dough should be elastic and smooth. **The dough should be sticky and still cling to the sides of the bowl. He's fine! Don't be tempted to add more flour at this point. We usually add about 4 ½ cups, but start with 4 cups.

  • Spray a large bowl with cooking spray.

    (Video) How to Make BISQUICK CINNAMON ROLLS {Recipe Video}

  • Using a rubber spatula, scoop the batter out of the bowl of the stand mixer and place into the large greased bowl.

  • Cover the bowl with a towel or parchment paper.

  • Set the bowl in a warm place and let the dough rise until doubled in size. I like to turn the oven on to its lowest setting for 1-2 minutes. Then we turn off the oven and let the dough rise there. It usually takes about 30 minutes for the dough to rise. Don't let the dough rise too much or your cinnamon rolls will be fluffy.

  • While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine softened butter, brown sugar, and cinnamon and mix well. Put it aside.

  • Dust a sheet of puff pastry generously with flour. Invert the dough onto the filo mat and dust the top of the dough with additional flour.

  • Flour a rolling pin and roll out the dough into a rectangle about 24×15". (The size of the rectangle may vary...doesn't have to be exact!)

  • Use a rubber spatula to spread the cinnamon filling over the entire dough rectangle.

  • Starting at the long end, roll the dough tightly into a Swiss roll.

  • Cut into 12 slices and place in a greased 9x13 baking pan.****

  • Cover the pan and let the buns rise for 20 minutes or until almost doubled in size.

  • Preheat oven to 375 degrees.

  • Heat the cream until it turns off the cold. Don't make it hot... you just don't want it cold. It should feel warm.

  • After the buns have risen, pour the cream over the top of the buns and allow it to soak in and around the buns.

  • Bake at 375 degrees for 20-22 minutes until buns are lightly browned and medium buns are cooked through.Remember that the time will vary depending on the size of the rolls, type of tray, compaction, etc. They can last between 25 and 27 minutes. Check the roles in 20 minutes. If they brown too much, cover loosely with aluminum foil for the rest of the cooking time.

  • While the buns are cooling, prepare the cream cheese frosting.

  • In a large bowl, mix together softened cream cheese and butter using an electric mixer. Mix well.

  • Add your favorite extract and powdered sugar. Beat until combined.

  • Spread the glaze over the cooled buns.

  • Store in an airtight container.



*Different yeasts require slightly different testing methods. We follow Red Star Platinum temperature guidelines. Check your yeast pack to see what temperature the milk should be.

**A note on butter, we use ½ cup butter instead of ⅓ cup many times. We think it keeps the buns softer. Take the chance!

***If you don't have cream, use half and half, coffee creamer, condensed milk, whole milk, or coconut cream. Any of these will work. Even 2% milk will work, but we prefer a higher fat milk.

****For smaller buns, cut the dough into 15 slices and use a 10x15″ baking dish. The larger tray also allows the buns to rise more evenly.

instructions for the night

We usually make the cinnamon rolls andbring them to the point of the second climb(When they are stretched, chop them and put them in the pan).Cover and refrigerate until morning.

The morning you want to bake them, take them out of the fridge. They may have doubled in the fridge overnight. If so, let them cool for 30 minutes and then bake.

If they haven't fermented overnight in the fridge, let them rise at room temperature. Plan at least an hour for this. Then pour the cream over it and let it bake.

*Calorie count shows amount with ALL glazes used. The buns contain fewer calories if you don't use all of the frosting at once. Calories are per roll with recipe for 12 ice cream rolls.


Calories:618kcal|Carbohydrates:85Grammatik|Protein:7Grammatik|Gordo:28Grammatik|Saturated Fatty Acids:17Grammatik|Cholesterol:109milligram|Sodium:427milligram|Potassium:145milligram|Phases:1Grammatik|Zucker:47Grammatik|Vitamin A:965user interface|Soccer:89milligram|Iron:2.6milligram

AuthorJulie Clark

(Video) How to make Cinnamon Rolls ala Cinnabon-Style/SECRET recipe




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Have you tried this recipe yet?

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Cinnamon Buns Overnight

We usually make the cinnamon rolls andbring them to the point of the second climb(When they are stretched, chop them and put them in the pan).Cover and refrigerate until morning.

The morning you want to bake them, take them out of the fridge. They may have doubled in the fridge overnight. If so, let them cool for 30 minutes and then bake.

If they haven't fermented overnight in the fridge, let them rise at room temperature. Plan at least an hour for this. Then pour the cream over it and let it bake.

Can you freeze cinnamon roll dough before baking?

Yes! Make the cinnamon rolls and bring them to the point of second elevation (once rolled, chop them and place them in the pan). Place them on a baking sheet (without touching them) and place in the freezer for about 1 hour. Then place the buns in a ziplock bag and freeze.

When you are ready to bake the buns, plan ahead and pop the rolls in the fridge overnight to thaw. Then take them out of the fridge and let them rise the morning you want to bake them. Plan at least an hour for this so you don't have to wait too long! Let rise a second time and bake as usual.

What you need to make cinnamon rolls

  • mixer: Okay, you don't need it 100%, but it makes life easier.
  • Red star yeast: My favorite yeast! It's so indulgent and I always have perfect baked goods.
  • Saigon cinnamon: The best tasting cinnamon.
  • pastry mat: This makes cleaning much easier.
  • Dough cutter/table scraper: I just received one of these. What have I done all these years without him? It also works as a scraper to remove baked-on putty from surfaces.
  • sheet9x13 or 10x15 as needed.

Remember... we like to party with youHUGE CINNAMON ROLLS!


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.

How do you make can cinnamon rolls better? ›

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 do you put heavy cream in 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.

How do you upgrade cinnamon rolls? ›

Luckily there are ways you can tweak that can of store-bought cinnamon roll dough to make them taste like you made them from scratch.
  1. Add Heavy Cream. ...
  2. Increase the Cinnamon-Sugar Filling. ...
  3. Make Your Own Icing. ...
  4. Layer On Some Caramel. ...
  5. Add Nuts. ...
  6. Add a Fruit Filling. ...
  7. Brûlée the Tops.
Jul 14, 2022

Is bread flour or all purpose flour better for cinnamon rolls? ›

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.

How do you keep cinnamon rolls moist? ›

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.

Which of the following are common mistakes made when preparing cinnamon rolls? ›

Here are some of the most common mistakes in cinnamon roll baking and how you can fix them.
  • Sticking with the same conventional cinnamon roll recipe. ...
  • Using the wrong kind of yeast. ...
  • Not using a sourdough starter. ...
  • Avoiding experimenting with fats. ...
  • Using hard butter or melted butter. ...
  • Not using different kinds of cinnamon.
Oct 26, 2022

Can you use milk instead of heavy cream for cinnamon rolls? ›

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.

Why are my cinnamon rolls not fluffy? ›

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.

Do you put icing on cinnamon rolls before or after baking? ›

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.)

Should you roll cinnamon rolls tight? ›

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 enhances cinnamon flavor? ›

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.

What is the best cinnamon for cinnamon rolls? ›

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.

What can I use instead of heavy cream for cinnamon rolls? ›

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.

Is it better to use brown sugar or white sugar for cinnamon rolls? ›

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.

Should I sift my flour for cinnamon rolls? ›

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.

What kind of flour is best for rolls? ›

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.

What makes homemade cinnamon rolls dry? ›

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.

What causes cinnamon rolls to deflate? ›

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.

What happens if you don't knead cinnamon roll dough? ›

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.

How do you make cinnamon rolls rise faster? ›

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!

Can I substitute half and half for milk in cinnamon rolls? ›

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.

What can I use instead of bread flour in cinnamon rolls? ›

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.

Is heavy cream better than milk for baking? ›

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.

What happens if you leave dough to rise for too long? ›

“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.

What happens if you put too much yeast in cinnamon rolls? ›

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.

What temperature should cinnamon rolls be when done? ›

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.

Should you cover cinnamon rolls after baking? ›

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.

Do you have to knead cinnamon roll dough? ›

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.

Should I use Pam for cinnamon rolls? ›

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.

How long should you warm the cinnamon rolls before removing the lid? ›

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.

Do you have to let cinnamon rolls rise twice? ›

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.

How long is too long for cinnamon rolls to rise? ›

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.

Do you ice cinnamon rolls while hot? ›

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!

What happens if you use too much cinnamon? ›

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 spice balances cinnamon? ›

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.

What is the best combination with cinnamon? ›

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.

What are the qualities of a good cinnamon roll? ›

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.

What type of cinnamon is best for baking? ›

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.

How can I make my cinnamon rolls better? ›

Luckily there are ways you can tweak that can of store-bought cinnamon roll dough to make them taste like you made them from scratch.
  1. Add Heavy Cream. ...
  2. Increase the Cinnamon-Sugar Filling. ...
  3. Make Your Own Icing. ...
  4. Layer On Some Caramel. ...
  5. Add Nuts. ...
  6. Add a Fruit Filling. ...
  7. Brûlée the Tops.
Jul 14, 2022

How do you imitate heavy cream? ›

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.

What ingredient can be used in place of heavy cream? ›

Regardless of what you're making, the following are the best heavy cream substitutes for cooking, baking, or whipping into dessert.
  • Half-and-half + butter. ...
  • Milk + butter. ...
  • Coconut cream. ...
  • Milk + cornstarch. ...
  • Greek yogurt + milk. ...
  • Alt milk + oil. ...
  • Heavy cream powder.
May 25, 2022

Why does Cinnabon taste different? ›

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.

What is the filling in Cinnabon churros? ›

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.

Why does Cinnabon taste good? ›

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.

What is the cinnamon that Cinnabon uses? ›

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 are you not supposed to refrigerate Cinnabon? ›

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.

Is there a difference between cinnamon rolls and cinnamon buns? ›

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.

What is churro filling made of? ›

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 are the fat churros called? ›

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.

What is the inside of a churro made of? ›

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.


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