There is nothing better than pillowy soft, gooey-in-the-middle, smothered in cream cheese frosting, homemade cinnamon roll. These perfect cinnamon rolls taste even BETTER than Cinnabon.
Let’s set the scene. I’m 11 years old, at the mall leaving The Limited Too with my mom. She just bought me the coolest bedazzled dress and glitter flared jeans (which I will wear together obvi). We’re walking towards Macy’s when the enticing scent of fresh baked Cinnabon wafts over. I have to have one. So I beg my mom.
My mom is the BEST, so the two of us get one for dinner. The perfect day: a new outfit for my 6th grade dance and a Cinnabon–truly is there anything better than this?
And the only thing better than a warm Cinnabon is a warm HOMEMADE cinnamon roll with a gooey center and luscious cream cheese icing.
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.
Finally, Top with cream cheese icing. Lick the spoon (obviously), and dive into your gooey homemade cinnamon rolls!
If you watch any baking shows (looking at you, The Great British Bake Off), you’ve maybe heard of “the windowpane test.” This is the easiest and simplest way to test if your dough has developed enough gluten (bonds in the dough that will give it that nice dough-y, cinnamon roll texture).
Rip off a small piece of dough and place it between your fingers, gently spreading your fingers apart to stretch out the dough. If the dough can stretch out and get translucent (I like to hold it up to a window and see that light passes through it), you’ve kneaded it long enough and you can shape it and place it in a bowl to rise. If the dough rips and will not stretch out you’ll need to knead your dough more. Place the piece of dough back with the rest of it and knead the dough for a few more minutes (1 or 2 should do it!) and repeat the test until your dough passes with flying colors!
Tips for baking with yeast for beginners
Now I know that cinnamon rolls can feel a little intimidating. Homemade dough, multiple rises, proofing…I get it. But believe me when I tell you that it is so so SO worth it for a gooey homemade cinnamon roll hot from the oven. Plus, once you get the hang of baking with yeast, it’s not so hard! Plus you’ll get the dreamiest, soft, slightly bready dough that tastes worthy of a bakery in no time. Who knew homemade could be so easy?
- Make sure your yeast is fresh: There is NOTHING worse than going through all the kneading and steps of cinnamon roll baking and then coming back to your dough after its first rise and finding it flat. It’s happened to me before and it’s truly soul crushing. You don’t have to activate instant yeast, but
- Let the dough have its full rise time: Yeasted dough requires some extra time and planning but it’s so worth it for homemade cinnamon rolls. Make sure you give the dough the full rise time for the ultimate soft and fluffy dough. If you try to rush the process you can end up with sad, dense rolls.
Cinnamon Rolls SECRETS That Will BLOW Your Mind
FAQ
Why are my homemade cinnamon rolls dense?
Why didn’t my cinnamon rolls puff up?
Why are my cinnamon rolls not soft?
What to do if cinnamon rolls didn’t rise?
Why are my cinnamon rolls dry?
The warmth of the tangzhong paste is enough to activate the yeast. One of the greatest culprits of dry, tough cinnamon rolls is using too much flour. Many bakers add extra flour to a cinnamon roll dough because the dough seems too sticky – but don’t be tempted to add more flour!
Does cinnamon lose its effect over time?
Yes, although cinnamon powder and cinnamon sticks do not spoil, they can end up losing their flavor, aroma and therapeutic potential over time. You can still consume it, but it won’t have the same effect.
Why are my cinnamon rolls not rising?
If your cinnamon rolls are not rising as they should, one possible reason could be inactive yeast. Yeast is the magical ingredient responsible for making your dough rise and create those fluffy, delicious cinnamon rolls. However, yeast is a living organism, and if it’s not activated properly, it won’t do its job.
Why are my cinnamon rolls falling flat?
If your cinnamon rolls are falling flat, it’s time to add a little more sugar to the dough party. Don’t worry; it won’t make them too sweet – just perfectly airy and delightful. Remember that balance is crucial, and adding too much sugar might lead to over-fermentation, causing the dough to collapse.