Soft Cinnamon Roll Cookies – My Recipe Reviews (2024)

FAQs

Why are my cinnamon rolls not fluffy? ›

For the fluffiest cinnamon rolls, make sure you allow your dough to rise for at least 90 minutes for the first rise. For the second rise, a good 30 minutes works. I see a lot of recipes - including a few of mine - say 60 minutes minimum for the first rise.

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. Ill never skip this step again, they come out twice the size and fluffy.

(Just remember to wrap or cover tightly.) For one, you don't need to worry about them growing hard or stale from being left out. Thanks to the tangzhong method and the melted butter brushed onto the rolls just after baking, they stay soft and fluffy for days on the counter.

The Oven Method:

Preheat the oven to 275F and place a cup of water in a shallow baking dish on a lower shelf of the oven. Place the cinnamon roll on a baking pan and bake for 10-15 minutes or until the roll is warmed through.

It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.

Don't Overbake Cinnamon Rolls

Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.

Cover the rolls tightly with plastic wrap and refrigerate for up to 24 hours. The dough should continue to rise slowly in the fridge. When getting ready to bake, remove the pan from the fridge and loosen the plastic wrap. Let the cinnamon rolls rise at room temperature until doubled in size.

The heavy cream absorbs the cinnamon, sugar, and butter that leaks from the insides of the rolls as they bake to create a glorious cinnamon sugar syrup for the bottom of your rolls.

Remove the rolls from the refrigerator and let sit at room temperature 30 minutes before baking. Pick the option that works best for you, but don't chill longer than 2 days total.

What happens if you let cinnamon rolls rise too long? ›

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.

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.

Cinnamon rolls have a great shelf live. They stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored properly. What is this? Store them in an airtight container or wrap them tightly with plastic wrap.

The tip is to bake the rolls in a cold oven so that the rolls can get a little extra rise before they start baking. Another tip to make sure they rise enough is to let them rise for half of their proving time on the counter before you refrigerate them.

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.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Too much flour will give you stiff, dense, dry cinnamon rolls. Arrange your rolls in a lightly greased 9-inch or 10-inch pan.

Either, you added too much flour or you possibly used all bread flour. Alternately, not giving your dinner rolls enough time to proof and get puffy before baking could yield dense rolls. What is this? If your dough is rising slowly or not at all, check the function of your yeast.