Quick Rise Cinnamon Rolls Recipe With Buttercream Frosting (Video) (2024)

FAQs

How do you make cinnamon rolls rise faster? ›

QUICK RISE.

Place the cinnamon rolls into a lightly greased 9×13 baking dish and gently press a piece of aluminum foil over top. Turn OFF your oven (DO NOT FORGET THIS STEP!) and place the covered rolls inside to rise for 25 minutes. They should doubled in size.

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.

Generally yeast rolls have an hour first rise. The dough is then punched down, shaped, and allowed to rise an additional hour. They can be place in the refrigerator overnight for a slow first rise.

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.

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

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.

A bread dough that's over-risen - collapses. You get a dense loaf instead of airy lightness. What happens is that the yeast starts to exhaust food availability. The enzymes produced during fermentation also weakens the gluten structure so much that it can no longer hold gas as well.

Press two fingers in the risen dough up to the second knuckle and then take them out. If the indentations remain, the dough is “ripe” and ready to punch down. If not, cover and let the dough rise until the indentations do remain. Shape and rise again: Now the dough is ready to be rolled out and shaped into rolls!

Instead of letting the rolls rise at room temperature and baking them, you'll cut and arrange the rolls in the baking pan, tightly cover them with plastic wrap, immediately transfer them to the fridge and let them rest overnight. (Do not leave them out at room temperature for any longer than needed.)

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.

What happens if you add too much flour to cinnamon rolls? ›

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.

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.

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.

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.

Refrigerate the shaped but unbaked cinnamon rolls in the pan you plan to bake them in. To give them a jump start on rising, I like to let them rise at room temperature for about 30 minutes before placing them in the refrigerator – especially in the winter when the cold air slows rise times.

Recipe FAQs

If you like, you can assemble the cinnamon rolls, put them in the baking dish you're using and cover tightly with plastic wrap and transfer to the fridge to rise overnight. They might NOT rise very much in the fridge; that's ok!

Place frozen dough in pan, and cover with sprayed plastic wrap to keep it from sticking to the rolls while rising. Preheat oven to 200°F. Then turn the oven off. Boil 2 quarts water and put in a pan on the lowest rack. Put rolls in the oven and let thaw and rise until double in size.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.