Homemade Cinnamon Rolls Recipe( with Cream Cheese Icing) - Miss in the Kitchen (2024)

FAQs

Which of the following are common mistakes made when preparing cinnamon rolls? ›

Refrigeration is especially important if the rolls are iced with cream cheese icing. Before refrigerating, seal the rolls tightly with plastic wrap and then in an airtight container. The rolls can be stored in the fridge for up to 4 days before reheating and enjoying.

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.

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.

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.

At room temperature, cream cheese frosting only lasts two hours, which is why it needs to be refrigerated if you don't want to waste leftovers. Cream cheese frosting will usually last in the refrigerator for up to a week, which gives you plenty of time to use it on various baked goods.

Most cinnamon rolls have a royal icing on them which doesn't have dairy, so there's really no need to refrigerate them. Even rolls with cream cheese icing would be fine for a day or two because of the 10x sugar.

Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Sugar: If you prefer, you can use all white OR all brown sugar for the filling. All brown will yield a more caramel-like taste. All white will make the filling sweeter. Milk: I prefer whole milk for a richer dough, but feel free to use any fat percentage you have at home.

Is heavy cream and heavy whipping cream the same thing? ›

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.

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.

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.

Once proofed, bake the cinnamon rolls for 20-30 minutes. When the cinnamon rolls are lightly golden brown, spot-check their internal temperature with a Thermapen to test their doneness. Their internal temperature should be 190–200°F (88–93°C).

Often a favorite at many seasonal events and carnivals, eating just one cinnamon roll gets you close to your daily recommended calorie count per day, as well as your fat intake and sugar intake. There are really no healthy alternatives to cinnamon rolls, as most are way too high in calories and fat.

Cinnamon powder contains an inert substance called cellulose, which can lodge in the lungs. Cellulose doesn't break down, so when it gets into the lungs it sits there long-term and can lead to chronic inflammation and eventually scarring of the lungs.

Over kneading will over develop the gluten in the flour making a tough structure that will pull the dough together once the steam is gone from the loaf. Knead only until the dough is smooth, shiny, and pliable. Over raising will make the bread's framework too fragile and it will collapse as it cools.