Soft Cinnamon Roll Cookies – My Recipe Reviews (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.

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.

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.

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.

Classic Cinnabon cinnamon rolls are large and dense, rich in fat and carbs and contain 880 calories each (15). But these are not even the most unhealthy item on the menu. That honor is reserved for the Caramel Pecanbon.

How do you make cinnamon rolls soft again? Make cinnamon rolls soft again by adding a little bit of moisture back into them while reheating. You can do this by adding a pat of butter to the top of each roll and covering them with a damp paper towel while reheating in the microwave for about 20 seconds.

ONLY add as much flour as needed to handle the dough. It's better for the dough to be sticky at the start than to add too much flour and wind up with dense rolls, instead of light and fluffy ones.

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.

After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes. The rolls should be golden to dark brown on top, and fully baked in the center of the coil. 12.

Should you cover cinnamon rolls when baking? ›

We want to leave the lid (or foil) on so they don't over-brown. Baking them from frozen keeps that soft and gooey texture. Glaze the warm cinnamon rolls and serve.

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.

Give Your Rolls Space

Place the formed cinnamon rolls on a baking sheet 1-2 inches apart to ensure an even, full rise.

so yeast and flour, eggs, warm milk, sugar, butter and a little salt. The filling is Brown sugar, cinnamon and butter. The icing is butter, sugar, cream cheese, vanilla and salt.

A classic Cinnabon roll packs quite a punch in terms of calories and sugar. A single Cinnabon classic roll contains around 880 calories and about 58 grams of sugar. That's a hefty sum, especially when you consider that the recommended daily sugar intake for adults is less than 50 grams.

If so: These are made of yeast-leavened dough which is quite soft. (Yeast-leavened dough is also part of toast, pizza, bagels, some kinds of donuts etc.) In addition, it's a kind of not-so-fine puff pastry (Danish pastry): Between two layers of dough there is a layer of solid fat (like butter).

Where Can You Buy It? Although Makara cinnamon is grown in Sri Lanka, you can purchase it online or at some specialty spice stores. If you want to make Cinnabon-style cinnamon rolls at home, you'll need Makara cinnamon as it's the key ingredient in their secret recipe. You can find Makara cinnamon on Amazon.