Easy Cinnamon Roll Recipe (No-Knead) w/ Video | Bigger Bolder Baking (2024)

FAQs

Why are my cinnamon rolls not fluffy? ›

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.

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.

BAKE 13 to 17 minutes or until golden brown. SPREAD with icing. FASTER BAKE METHOD: Place rolls 2 inches apart on greased cookie sheet. Bake 8 to 10 minutes at temperature above.

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.

The main difference between the two is their fat content. Heavy cream has slightly more fat than whipping cream. Otherwise, they are nutritionally very similar. You can use them interchangeably in recipes without affecting the taste, although they may lead to different consistencies.

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.

Heavy Cream: Using heavy cream will produce the most deliciously gooey cinnamon rolls (think Cinnabon level gooey) so this is recommended. However, half and half, coffee creamer, whole milk or coconut cream will also work.

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.

Prepare 9x13in (doesn't have to be exact, just close) baking pans by lining with parchment paper. I use parchment paper just about every time I bake anything. Not only does it help keep things from sticking to the pan, it also helps keep the dough from burning. Now is a good time to start the oven preheating (350°F).

You can either put into a lightly greased 9 x 13 pan or I used 2- 9" round cake pans.

Is it OK to use parchment paper for cinnamon rolls? ›

I almost always use large, rimmed baking sheets lined with parchment paper and lightly greased with cooking spray. For average-sized cinnamon rolls, I place about 12 rolls per pan with enough space in between the rolls for rising (but close enough that they'll bake up with sides touching).

Either pan will work great, it just depends on what end result you want. Adjust the temperature if you're using a glass vs metal baking dish. Reduce baking temperature by 25 degrees and check the cinnamon rolls up to ten minutes earlier if you are substituting a glass dish for a metal cake pan.

PLACE rolls in pan, cinnamon topping up. BAKE 13 to 17 minutes or until golden brown. SPREAD with icing. FASTER BAKE METHOD: Place rolls 2 inches apart on greased cookie sheet.

Can I use aluminum foil instead of parchment paper when baking cinnamon rolls made out of puff pastry? You can line a pan with foil to make cleanup easier, but you still need to butter it or use a non-stick spray. The advantage of parchment paper is that it is coated with silicone to make it non-stick.

While heavy cream does not work well in baked goods, it can be used to thicken sauces, soups, sour cream and puddings. It's also a great ingredient to make whipped cream, mousse, pastry fillings, ice cream and frosting.

According to our very own “Prince of Pastry” Chef Eddy Van Damme, heavy cream has 36 to 40 percent milk fat and will whip up firmer with stiff peaks that hold their shape longer than whipping cream peaks do. Heavy cream is a good choice when decorating pies or cakes, or for thickening sauces and ganache.

It whips better and holds its shape longer than its whipping cream counterpart, which is why it's used for everything from pastry fillings to pipings. It has a long shelf life in the fridge and can even be frozen and used in a heavy cream recipe later on.

If you want to keep your cinnamon rolls from drying out too much as they cook, then you should cover the baking pan with aluminum foil before you put it in the oven. While this direction isn't included in the directions on the back of the package, it is important for keeping the rolls as moist as possible.