Homemade Gingerbread Cinnamon Rolls (2024)

FAQs

Why aren t my cinnamon rolls gooey? ›

Your cinnamon roll dough should be tacky to the touch, but not too sticky so that it's messy. If you add too little flour, the dough will be gluey and eventually result in dense rolls. If you add too much flour, the dough will be tough, resulting in dry rolls.

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.

If you want to try this idea the next time you make a can of cinnamon rolls, simply lay the rolls out in the baking pan that has a raised edge. Then, pour about ⅓ cup of heavy cream over the cinnamon rolls and bake according to the package's directions. Adding the cream may require a few extra minutes of baking time.

Pour the warmed heavy cream evenly over the top of the rolls. Bake following the recipe or instructions on the packaging, and enjoy! You'll get the most pillowy and delicious cinnamon rolls.

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.

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.

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. Brown Sugar: Maple sugar or regular granulated sugar will also work well.

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.

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.

Should the cinnamon rolls touch or be kept apart while baking? ›

Give Your Rolls Space

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

Prep Instructions

PLACE rolls in pan, cinnamon topping up. BAKE 13 to 17 minutes or until golden brown. SPREAD with icing.

Pillsbury™ delivers a scratch-like appearance and homeade taste in a convenient freezer-to-oven format with no proofing required. Once out of the oven, Allow 10-15 minutes of cooling for the product to finish baking. Glazing should take place after cooling but while the product is still warm.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 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.

Heavy cream whips very nicely and holds its shape consistently for a long period of time. So this is the one you should use when making ice creams and cakes and even ganache. It is also used in gravies like Tikka masalas to give them thick and creamy feel.

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.

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.