Homemade Cinnamon Rolls Recipe( with Cream Cheese Icing) - Miss in the Kitchen (2024)

FAQs

Which of the following are common mistakes made when preparing cinnamon rolls? ›

Spread the icing over the warm rolls and serve immediately. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Let Rolls Cool Before Icing

Let the rolls cool for 5 to 10 minutes before icing. If the rolls are too hot, the icing will tragically ooze right off and into the bottom of the pan. A warm roll, however, will let the icing easily spread over the top and also set in place before serving.

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.

You want to add only the amount of flour that it takes so your dough is not sticky. Adding too much flour will make your rolls very dry. Once you have added the appropriate amount of flour, turn your mixer to a low speed and let the machine do all the kneading for you.

With this in mind, I recommend storing homemade cinnamon rolls with cream cheese frosting in an airtight container at room temperature for up to two days. If you plan to store them for longer than that, place them in the fridge from the start and store them for up to a week.

At room temperature, cream cheese frosting only lasts two hours, which is why it needs to be refrigerated if you don't want to waste leftovers. Cream cheese frosting will usually last in the refrigerator for up to a week, which gives you plenty of time to use it on various baked goods.

Cream cheese frosting will hold its decorative piped shape if you refrigerate it prior to piping. Fit your piping bag with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. However, don't expect it to be as sturdy as buttercream.

A little cornstarch will help, but if you're dead set on the perfect cinnamon roll filling, Instant ClearJel is the way to go. Made from modified food starches, Instant ClearJel is similar to cornstarch but gets better results in terms of texture.

Add This for Rich and Gooey Cinnamon Rolls

Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”

Why are my cinnamon rolls not fluffy? ›

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.

Keep the rolls covered tightly with foil so they don't dry out.

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.

When your rolls are done they should look risen and golden brown. To double check that the centre is fully baked, take them out of the oven and lightly pull in the side of a centre cinnamon roll with a fork. If the dough looks raw and gooey the rolls need more time in the oven.

Add more yeast, blend in the starter, or knead in more flour to help initiate rising. Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

Often a favorite at many seasonal events and carnivals, eating just one cinnamon roll gets you close to your daily recommended calorie count per day, as well as your fat intake and sugar intake. There are really no healthy alternatives to cinnamon rolls, as most are way too high in calories and fat.