Copycat Ann Sather's Cinnamon Rolls Recipe | CDKitchen.com (2024)

FAQs

Why pour milk on cinnamon rolls before baking? ›

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This ensures to getting ULTRA MOIST rolls. This should be used at room temperature and is poured over the rolls after they have risen for the second time, just before baking.

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.

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.

Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.

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, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

The cream adds a tenderness to the rolls as they soak it up as they bake. The other key is a mixture of butter, brown sugar, and a bit of cream that you pour over the raw rolls. This TikTok Cinnamon Roll recipe creates a delicious topping on the rolls and also creates a sauce that you can drizzle over the baked rolls.

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.

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.

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.

Should cinnamon rolls touch when baking? ›

Place the cinnamon rolls into your prepared pan, with little room between each roll and ½ inch from the edge of the pan. Lightly press down on each roll so that the edges of each roll barely touch each other, and improve their round form if needed.

Keep the rolls covered tightly with foil so they don't dry out. Some ovens have a “bread proof” setting and this works great!

You can refrigerate the rolls for up to 12 hours, but try not to go any longer. 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.

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.

TIP: My favorite tip for how to keep cinnamon rolls moist actually happens before they're even baked. Just before baking your cinnamon rolls, pour a bit of heavy cream over them in the pan (use ¼ cup to ½ cup for every 6 cinnamon rolls).

Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower. Fermentation tolerance (the ability of the dough to work properly in a range of temperatures) will be slightly improved. Bench time will be extended as the dough ferments more slowly at this stage.

In bread doughs, scalding milk can denature the milk proteins, which otherwise can weaken the gluten and prevent the bread from rising properly. This is often why hot or scalded milk is touted as the secret to extra fluffy rolls and breads.