Mantle Free For Now.... and My Mom's Cinnamon Roll Recipe (2024)

FAQs

Why do you put baking powder in cinnamon rolls? ›

There's enough baking powder in there to give these cinnamon rolls a nice puff and lift. The finished cinnamon rolls won't be as pillowy as their yeasted cousins, but they are still plenty soft and have a great texture.

Proofing is a step in bread- and viennoiserie-baking that activates the yeast in the dough. During fermentation, the yeast cells in leavened doughs (such as bread dough or pasta dough) consume carbohydrates and expel the carbon dioxide gas that causes the dough to expand, or rise.

The Right Baking Sheet Color

Darker color pans absorb heat and can cause the cookie bottoms to burn. Instead, choose lighter gray or heavy dull-aluminum baking sheets.

Give Your Rolls Space

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

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This ensures to getting ULTRA MOIST rolls. This should be used at room temperature and is poured over the rolls after they have risen for the second time, just before baking.

Yeast is my go-to for bread, pizza dough, and sweet rolls like cinnamon buns. These items benefit from its slow fermentation, which adds depth to both flavor and texture. On the other hand, baking powder should be your choice for quick breads, cookies, and cakes.

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.

It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.

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. Also note that some cinnamon roll recipes are made with chemical leaveners versus yeast.

Bake the Cinnamon Rolls.

Place in the oven on the lower rack. Bake for 10 minutes, then remove the foil, rotate pans 180 degrees, and place on the upper rack to encourage browning. Bake 15-20 more minutes, until nicely browned and the rolls reach an internal temperature of 190°F (88°C).

Why are my cinnamon rolls hard on the bottom? ›

Taste of Home suggests mixing the dough slowly, steadily sprinkling in the flour as the mixer runs. If you continue adding flour beyond the point of the dough absorbing it, you'll end up with hard, dry cinnamon rolls.

Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

But how long does it take to work off? According to The Big Fresno Fair each plain cinnamon roll is approximately 710 calories (no toppings). Walking around the fair grounds for 1.5 hours at an average pace will take someone about 3.1 miles (or a 5k) which is burning about 300-400 calories.