The best cinnamon rolls are stickily glazed, covered with creamy frosting, and then soft and tender when you tear open the inside.
If youre baking cinnamon rolls, how do you make sure they come out soft and moist? And how do you store them to keep cinnamon rolls soft?
To keep cinnamon rolls soft when baking, use only the required amount of bread flour and the tangzhong method. Do not overknead or overwork the dough. Use warm ingredients and softened, not melted, butter for the filling. To keep cinnamon rolls soft, store them in an airtight tub or plastic wrap.
Cinnamon rolls should be soft and fluffy when you bite into them unfortunately, they can be dry, hard, and even tough.
What can you do during the baking process to ensure your cinnamon rolls stay soft? Once theyre baked (and assuming your family hasnt inhaled them in a single sitting), what are the best ways to store leftover cinnamon rolls to keep them soft?
Contents
- How to Keep Cinnamon Rolls Soft When Baking
- How to Keep Cinnamon Rolls Soft When Storing
- How to Soften Hard Cinnamon Rolls
- Final Thoughts
- FAQs
- How do you keep cinnamon rolls soft?
- How do you make cinnamon rolls not hard?
- Why are my cinnamon rolls always hard?
- Why aren’t my cinnamon buns soft?
- Why pour heavy cream over cinnamon rolls?
- Should I cover my cinnamon rolls?
- What happens if you put too much yeast in cinnamon rolls?
- Should I cover cinnamon rolls when baking?
- Why are my homemade cinnamon rolls dense?
- Can you overmix cinnamon rolls?
How to Keep Cinnamon Rolls Soft When Baking
Baking delectable cinnamon rolls does take time and effort. Its worth learning the secrets of keeping your cinnamon rolls soft and gooey when preparing the dough and baking the rolls.
With cinnamon rolls, as with many other baked goods, the final products texture is determined early on by the ingredients and how you handle them.
1 – Watch the Yeast
water, butter, and eggs.One of the first steps in making cinnamon rolls from scratch is activating your yeast, either by adding warm milk or mixing the yeast with the dry ingredients and then adding warm milk
For the softest, fluffiest cinnamon rolls, use high-quality, fast-activating yeast. This kind of yeast will help your rolls to rise quickly, which is the secret to that dreamy texture.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
2 – Use Bread Flour
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
3 – Use the Tangzhong Method
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
4 – Don’t Use Too Much Flour
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
Its also helpful to ensure that your yeast is fresh dont rely on the appearance of the package alone. Check the expiry date. When in doubt, proof your yeast test it by adding one teaspoon of yeast to a cup of warm water and teaspoon white sugar. Stir to combine and set aside in a warm place for about five to ten minutes. If the mixture is foamy and bubbly, your yeast is good to go. If not, discard the yeast.
To avoid adding too much flour, dont dump all your flour into the bowl at once. Gradually add the flour, mixing it in. The dough is ready to knead when it pulls away gently from the sides of your mixing bowl. Your dough should feel tacky, moist, and slightly bouncy.
To avoid adding too much flour, dont dump all your flour into the bowl at once. Gradually add the flour, mixing it in. The dough is ready to knead when it pulls away gently from the sides of your mixing bowl. Your dough should feel tacky, moist, and slightly bouncy.
To avoid adding too much flour, dont dump all your flour into the bowl at once. Gradually add the flour, mixing it in. The dough is ready to knead when it pulls away gently from the sides of your mixing bowl. Your dough should feel tacky, moist, and slightly bouncy.
Have faith in your recipe add the moderate amount of flour required, not less, not more.
5 – Don’t Overknead the Dough
A common reason why cinnamon rolls end up tough and bready is overworking or overkneading the dough. Its necessary to knead the dough for cinnamon rolls a little, but you can do this in the stand mixer if youre using it to combine the ingredients, and it wont take long.
A common reason why cinnamon rolls end up tough and bready is overworking or overkneading the dough. Its necessary to knead the dough for cinnamon rolls a little, but you can do this in the stand mixer if youre using it to combine the ingredients, and it wont take long.
The problem with overkneading is that it produces more and more gluten, creating stretch and a thicker structure and texture ideal for bread, but not cinnamon rolls.
Overworking the risen dough by rolling and rerolling before filling it will also cause your cinnamon rolls to be tough for the same reason. Overworking will also push the air out of the dough, which is essential for good rising.
6 – Oil the Rising Bowl
Overworking the risen dough by rolling and rerolling before filling it will also cause your cinnamon rolls to be tough for the same reason. Overworking will also push the air out of the dough, which is essential for good rising.
You oil the bowl and cover it to stop your dough from sticking to the bowl as it rises and from drying out and forming an unpleasant crust.
7 – Use Softened Butter in the Filling
Once your dough has completed its proofing and is ready to be rolled and filled, take care to use softened, room-temperature butter rather than melted butter for the filling.
Although it seems easy to use melted butter to spread across the doughy landscape, it doesnt give you such tender and fluffy rolls. This problem happens because the melted butter will leak out of the rolls while cooking, leaving you with a dry filling.
Although it seems easy to use melted butter to spread across the doughy landscape, it doesnt give you such tender and fluffy rolls. This problem happens because the melted butter will leak out of the rolls while cooking, leaving you with a dry filling.
Also, be generous with the filling and apply a thick layer of filling, edge to edge of the dough these are cinnamon rolls after all and are intended to be decadently, squishily filled.
8 – Pour on Cream Before Baking
It may sound odd to pour cream over unbaked goods, but those in the know swear that this is the secret to Cinnabons luscious gooey rolls. The idea is that the cream seeps into the dough, making it soft and tender, and melts into the filling, making it yummy and smooth.
This step takes place after you have let your rolls rise for the final time. Heat some heavy cream until it is warm, not hot. Then, pour the warm cream over the rolls just before you pop the pan in the oven.
The cream oozes through your cinnamon rolls, leaving them so soft and gooey.
9 – Keep an Eye on the Oven
Its utterly disappointing to have nurtured your dough and rolled beautiful little swirls of dough only to overbake your cinnamon rolls.
The ideal temperature to bake cinnamon rolls is 375F (180C). Preheat your oven to this temperature before putting in your rolls.
You may be tempted to put the cinnamon rolls in at a hotter temperature to speed up the baking process, but you will end up with burnt, tough rolls.
You may be tempted to put the cinnamon rolls in at a hotter temperature to speed up the baking process, but you will end up with burnt, tough rolls.
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
10 – Double Frost Them
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
How to Keep Cinnamon Rolls Soft When Storing
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
1 – Keep Them Airtight
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
- Try the tangzhong method of preparing the flour for extra moisture. Also, dont overknead the dough. Store freshly baked cinnamon rolls airtight to keep them soft.
- Store them in an airtight Tupperware-style container. Some people swear by keeping a slice of bread or apple in the container to help maintain moisture.
- Wrap each cooled roll individually in plastic wrap or aluminum foil and place the individually wrapped rolls in a freezer bag.
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
2 – Keep Them in the Fridge or Freezer
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
How to Soften Hard Cinnamon Rolls
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
- If the cinnamon rolls have been in the fridge or freezer, let them first come to room temperature. They might be good to eat immediately if you stored them properly.
- To bring slightly stale cinnamon rolls back to life, put them in the microwave with a cup of hot water for 30 seconds.
- Heat cinnamon rolls in the oven by wrapping them in a damp towel, putting them on a baking sheet, and heating them for about seven minutes at 350F (180C).
- For very dry cinnamon rolls, spread the exposed areas with butter before heating them.
Final Thoughts
Check them after 30 minutes the center will be soft and give a little because of the filling. However, it shouldnt be raw-looking.
Try the tangzhong method of preparing the flour for extra moisture. Also, dont overknead the dough. Store freshly baked cinnamon rolls airtight to keep them soft.
FAQs
How do you keep cinnamon rolls soft?
HOW DO YOU KEEP CINNAMON ROLLS MOIST? The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well.
How do you make cinnamon rolls not hard?
Bread flour: to help keep these cinnamon rolls soft and fluffy, we’re using bread flour, which has a higher protein level to help lighten the cinnamon roll texture. The higher amounts of protein help to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
Why are my cinnamon rolls always hard?
When cinnamon rolls turn out too hard and dense, the yeasted dough didn’t rise adequately, according to Miss Vickie’s Pressure Cooker Times. If the dough used in a cinnamon roll recipe hasn’t doubled in size before being rolled around the sweet filling, too few air bubbles will form.
Why aren’t my cinnamon buns soft?
When cinnamon rolls turn out too hard and dense, the yeasted dough didn’t rise adequately, according to Miss Vickie’s Pressure Cooker Times. If the dough used in a cinnamon roll recipe hasn’t doubled in size before being rolled around the sweet filling, too few air bubbles will form.
Why pour heavy cream over cinnamon rolls?
What Does Heavy Cream do for Cinnamon Rolls? Due to heavy cream’s high fat content, adding it to the rolls just before baking adds moisture and acts as a tenderizer to baked treats.
Should I cover my cinnamon rolls?
To store the unbaked cinnamon rolls in the refrigerator, wrap the pan tightly with plastic wrap and cover it with tin foil or a lid. I often use this glass baking dish with a lid, to ensure that the dough doesn’t dry out overnight.
What happens if you put too much yeast in cinnamon rolls?
Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.
Should I cover cinnamon rolls when baking?
Evenly baked cinnamon rolls: These are extra big and fluffy cinnamon rolls, so to help guarantee the centers AND tops cook evenly, tent a piece of aluminum foil over the rolls after about 15 minutes in the oven. This will protect the tops from browning too quickly before the centers can cook.
Why are my homemade cinnamon rolls dense?
If your cinnamon rolls are coming out of the oven dry and dense, the rolls are telling you that you didn’t adequately rest the dough before baking. During the first rise, your dough should at least double in size.
Can you overmix cinnamon rolls?
If your cinnamon rolls are coming out of the oven dry and dense, the rolls are telling you that you didn’t adequately rest the dough before baking. During the first rise, your dough should at least double in size.