How To Make Cinnamon Rolls

What type of flour is best for making fluffy cinnamon rolls?

The choice of flour is crucial for achieving soft and fluffy cinnamon rolls. There are two types of flour commonly used in preparing these rolls, and each has a different impact on the final texture:

All-purpose flour: This is the most common and versatile option for making cinnamon rolls. All-purpose flour has a moderate protein level (around 10-12%), which helps create a soft and tender dough. It’s perfect if you're looking for a light, slightly bread-like texture, ideal for those who prefer a softer, less dense roll.
Bread flour: This flour has a higher protein content (12-14%), which produces more gluten during kneading. This results in a more elastic and chewy dough, which can make the rolls a bit denser but still soft. If you prefer rolls with a chewier and more structured texture, this is a good option.

For most people, all-purpose flour is the best choice because it provides a soft and fluffy texture without being too dense. However, if you prefer a sturdier roll or like to experiment, you can try bread flour or even mix it with all-purpose flour to achieve a balance between softness and structure.

Ingredients for making cinnamon rolls

For the dough:

Wheat flour: 500 g. Provides the basic structure of the rolls.
Instant dry yeast: 2¼ teaspoons. Helps the dough rise and become fluffy.
Sugar: 120 g. Adds sweetness to the dough and helps feed the yeast.
Salt: 1½ teaspoons. Enhances the overall flavor of the rolls and balances the sweetness.
Warm milk: 240 ml. Activates the yeast and adds moisture to the dough.
Melted unsalted butter: 60 g. Adds softness and flavor to the dough.
Egg at room temperature: 1 unit. Helps bind the ingredients and adds richness to the dough.
Vanilla extract: ½ teaspoon. Adds an aromatic touch and extra flavor.

For the filling:

Brown sugar: 220 g. Adds a caramelized and sweet flavor to the filling.
Ground cinnamon: 2 tablespoons. The key ingredient that gives cinnamon rolls their characteristic flavor.
Melted unsalted butter: 60 g. Helps the sugar and cinnamon stick to the dough.

For the frosting:

Cream cheese at room temperature: 110 g. Adds a creamy texture and a slightly tangy flavor to the frosting.
Powdered sugar: 3 tablespoons. Adds sweetness to the frosting and makes it smoother.
Vanilla extract or essence: ½ teaspoon. Enhances the flavor of the frosting with an aromatic touch.
Heavy cream: 30 g. Gives a smooth and light texture to the frosting.

This set of ingredients ensures that your cinnamon rolls will be soft, fluffy, with a delicious filling, and a perfect frosting.

How to make cinnamon rolls from scratch

Making homemade cinnamon rolls is a simple process if you follow the right steps. Below, I’ll explain how to do it step by step.

1. Prepare the dough

Mix the dry ingredients: In a large bowl, mix 500 g of wheat flour, 120 g of sugar, and 1½ teaspoons of salt. These ingredients form the base of the dough.
Activate the yeast: In another container, warm 240 ml of warm milk (it should not be too hot) and dissolve 2¼ teaspoons of instant dry yeast in it. Let it sit for about 5-10 minutes until bubbles form on the surface, indicating that the yeast is activated.
Add the liquid ingredients: To the milk and yeast mixture, add 60 g of melted butter, 1 room-temperature egg, and ½ teaspoon of vanilla extract. Mix these liquid ingredients well.
Combine the dry and liquid ingredients: Pour the liquid ingredients over the dry ingredients and start mixing until a soft dough forms. You can do this with an electric mixer with a dough hook or by hand.

2. Knead and let the dough rest

Knead the dough: If using a mixer, knead for about 5-7 minutes at medium speed. If kneading by hand, do so on a lightly floured surface for about 10 minutes until the dough is soft and elastic. The dough should be flexible but not sticky.
Let the dough rest: Place the dough in a greased bowl, cover it with a clean, damp cloth, and let it rest in a warm place for about 1 to 1½ hours, or until it has doubled in size.

3. Prepare the filling

While the dough rests, prepare the filling by mixing 220 g of brown sugar with 2 tablespoons of ground cinnamon in a small bowl. Melt 60 g of unsalted butter separately to use later.

4. Form the rolls

Roll out the dough: Once the dough has doubled in size, place it on a lightly floured surface and roll it out with a rolling pin into a rectangle approximately 40x30 cm.
Add the filling: Spread the rolled-out dough with 60 g of melted butter, making sure to cover the entire surface. Then sprinkle evenly with the brown sugar and cinnamon mixture.
Roll up the dough: Start rolling up the dough from one of the longer sides of the rectangle, forming a tight cylinder. Make sure it's tightly rolled to prevent the filling from spilling out.
Cut the rolls: Use a sharp knife or dental floss to cut the cylinder into individual rolls about 4 cm thick. You should get between 12 and 15 rolls.

5. Second rise

Place the rolls on a greased or parchment-lined baking sheet, leaving space between them for rising. Cover again with a clean cloth and let them rest for another 30-45 minutes until they have increased in size.

6. Bake

Preheat your oven to 180°C (350°F). Bake the rolls for about 20-25 minutes or until they are golden brown on top and cooked through inside. To check if they are done, you can insert a toothpick into one; if it comes out clean, they are ready.

7. Prepare the frosting

While the cinnamon rolls are baking, mix together 110 g of room-temperature cream cheese, 3 tablespoons of powdered sugar, ½ teaspoon of vanilla extract, and 30 g of heavy cream. Beat well until you get a smooth and creamy mixture that will provide a light texture with a slightly tangy flavor that perfectly complements the sweetness.

8. Frosting the rolls

Once you remove the rolls from the oven, let them cool slightly for about 5 minutes before generously spreading them with frosting while they are still warm so they can absorb some of it.

Your cinnamon rolls are now ready to enjoy!

What is the ideal time to let the dough rest?

The ideal time to let the cinnamon roll dough rest is between 1 and 1½ hours. During this time, the yeast ferments, allowing the dough to expand and develop a fluffy texture. It’s important that the dough rests in a warm place, as lower temperatures can slow down the fermentation process. A good trick is to place the dough in an oven that’s turned off but with the light on, to maintain a constant temperature.

If after 1½ hours the dough hasn’t doubled in size, you can let it rest a little longer. The goal is for the dough to rise enough so that the rolls are light and soft when baked. If left to rest for too long, the dough might over-ferment and lose its structure, which would affect the final result.

How to achieve a sticky and delicious filling in cinnamon rolls

To achieve a sticky and flavorful filling in your cinnamon rolls, it’s essential to follow some key steps that will enhance the texture and taste of the filling:

Use brown sugar: Brown sugar contains more moisture than white sugar, which helps create a stickier and more caramelized filling when baked.
Add enough butter: Melt 60 g of unsalted butter and generously spread it over the dough before sprinkling the sugar and cinnamon. The butter acts as an adhesive that helps the filling stay in place and melt evenly.
Mix the sugar and cinnamon well: Combine 220 g of brown sugar with 2 tablespoons of ground cinnamon to create a homogeneous mixture. This ensures that the flavor is evenly distributed throughout the roll.
Roll the dough tightly: When rolling up the dough, do so carefully but firmly to prevent the filling from spilling out during baking, which also contributes to a stickier center.

By following these simple steps, you'll achieve a juicy and delicious filling that caramelizes perfectly inside the cinnamon rolls, giving them that irresistible touch.

Tips for making cinnamon rolls fluffier and softer

Before starting, it’s important to keep in mind some tricks that will help you achieve lighter and airier cinnamon rolls. These tips will ensure a perfect result.

Use all-purpose flour with a moderate protein content (10-12%) for a soft and fluffy texture.
Make sure not to overload the dough with extra flour; the dough should remain slightly sticky to retain moisture during baking.
Knead the dough well for 5-10 minutes to develop the gluten, which contributes to a lighter and airier texture.
Let the dough rest in a warm place until it doubles in size, allowing the yeast gases to do their work and give it fluffiness.
Don’t overbake: Remove the rolls from the oven when they are golden on the outside but still soft on the inside to prevent them from drying out.

These small adjustments in the process will make a big difference in the texture and softness of your cinnamon rolls, ensuring a delicious result.

How to prevent cinnamon rolls from drying out?

To prevent cinnamon rolls from drying out, it’s essential to pay attention to several key aspects during the preparation process:

Don’t add too much flour: The dough should remain slightly sticky, which will help retain moisture during baking.
Knead the dough well: This ensures that the gluten develops properly, contributing to a soft and fluffy texture.
Don’t overbake the rolls: Bake the rolls only until they are golden on the outside but still soft on the inside. Overbaking can dry them out.
Add an extra ingredient for moisture: Incorporating ingredients like heavy cream or Greek yogurt into the dough can increase the moisture and softness of the rolls.
Brush with melted butter after baking: This helps seal in moisture and keeps the rolls soft for longer.

By following these tips, your cinnamon rolls will stay moist and delicious.

How to know if cinnamon rolls are cooked through inside?

Knowing if cinnamon rolls are fully cooked inside is key to achieving a perfect result. Here are some tips to ensure they are done:

Golden color: The rolls should be golden on the outside, but this doesn’t always mean they are fully cooked inside. The color is a good indicator, but not definitive.
Toothpick test: Insert a toothpick or knife into the center of one of the rolls. If it comes out clean or with a few moist crumbs, they are done. If the toothpick comes out with sticky dough, they need more time in the oven.
Internal temperature: If you have a kitchen thermometer, check that the internal temperature of the rolls is between 87°C and 93°C (190°F and 200°F). This is the ideal temperature to ensure they are fully cooked without drying out.
Firm touch: Gently press the center of a roll. If it feels firm but slightly springy, they are ready. If it sinks too much or feels too soft, they need more time.

Using these methods will help ensure your cinnamon rolls are perfectly cooked inside and ready to enjoy.

How to store and reheat cinnamon rolls

Properly storing cinnamon rolls is essential to maintain their freshness and flavor. Here’s how to do it:

At room temperature: Cinnamon rolls can be kept in an airtight container or a sealed bag for 1 to 2 days. Make sure they are well-covered to prevent them from drying out.
In the refrigerator: If you want to store them for a longer period, keep them in the refrigerator for 4 to 5 days. It’s important that they are well wrapped or stored in an airtight container to avoid absorbing odors and becoming stale.
Freezing: To store them for even longer, you can freeze cinnamon rolls for up to 2 months. Wrap them individually with aluminum foil or plastic wrap, and place them in an airtight bag before freezing.

To reheat the rolls:

In the oven: Preheat the oven to 180°C (350°F) and heat the rolls for 3 to 5 minutes if refrigerated, or about 10 minutes if frozen.
In the microwave: Place a cup of water next to the roll to prevent it from drying out, and heat it in 30-second intervals until hot.

With these methods, you’ll be able to enjoy your cinnamon rolls fresh and delicious even after several days.

Frequently Asked Questions (FAQs)

Q: How long does it take to make cinnamon rolls?

A: The entire process, including resting and baking time, can take between 2 and 3 hours. This includes preparing the dough, fermentation time, baking, and applying the frosting.

Q: Can I make cinnamon rolls without yeast?

A: Yes, it is possible to make cinnamon rolls without yeast by using other leavening agents like baking powder. However, the rolls will have a denser texture and be less fluffy than traditional yeast-based rolls.

Q: How can I prevent cinnamon rolls from drying out the next day?

A: To keep the rolls fresh, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4-5 days. You can also freeze them to preserve them for longer.

Q: What type of frosting is best for cinnamon rolls?

A: The most popular frosting is cream cheese frosting, which combines cream cheese, powdered sugar, vanilla, and a bit of milk or cream. You can also opt for a simple glaze made with powdered sugar and milk if you prefer something lighter.