How To Make Cinnamon Rolls — The BEST Easy Cinnamon Roll Recipe (2024)

FAQs

What is the secret ingredient in Cinnabon? ›

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.

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.

Next, sprinkle the filling on top of the cinnamon roll dough, leaving a 1-inch border unfilled on the long sides. Starting from a long side, firmly roll up the dough—but not too tightly. Pinch the edge of the dough to the rolled dough to seal.

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.

Bake the Cinnamon Rolls

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.

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

Store in an airtight container or tightly wrapped: This will help seal out any air and keep your homemade cinnamon rolls soft! Heat up before eating: Cinnamon rolls are always best ooey gooey and warm.

The most important thing to remember when storing cinnamon rolls is to keep them away from air. Wrapping the rolls well and sealing them in an airtight container will keep the air out so your rolls will stay moist and they won't dry out too quickly.

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.

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

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.

You could also simply toast the nuts of your choice and sprinkle them over the rolls in the pan before baking them. They'll work their way into the cinnamon rolls as they bake. Nuts aren't the only thing you can add to the filling to make the cinnamon rolls taste more homemade.

Use fresh herbs. Brush melted butter onto your dinner rolls and add your choice of fresh herbs—I like fresh thyme leaves. Bake until the herbs and rolls are toasted, then sprinkle on some flaky sea salt. Now you have herby rolls that pair wonderfully with that holiday lasagna.

Add a touch of acidity

Acidic ingredients can help cut through the richness of cinnamon and reduce its dominance in a dish. Consider adding a squeeze of lemon juice or a splash of apple cider vinegar to balance out the flavor.