No Yeast Healthy Guilt Free Easy Cinnamon Rolls Recipe (2024)

FAQs

Why didn't my homemade cinnamon rolls rise? ›

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.

The heavy cream absorbs the cinnamon, sugar, and butter that leaks from the insides of the rolls as they bake to create a glorious cinnamon sugar syrup for the bottom of your rolls.

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.

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.

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.

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.

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.

You want a pan of puffy-looking rolls even before baking. Additionally, be sure to add only as much flour as you need to make a workable dough. This is a soft and tacky dough and it's not supposed to be tough and hard. Too much flour will give you stiff, dense, dry cinnamon rolls.

How do you fix bland cinnamon rolls? ›

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.

To Assemble

Grease a 9 by 13 in [23 by 33 cm] pan; if desired, line with parchment paper (this makes for easier cleanup). In a small bowl, mix the brown sugar, cinnamon, and salt. Roll the dough into a 16 by 12 in [30.5 by 40.5 cm] rectangle.

Pouring heavy cream over cinnamon rolls before baking will add richness and moisture to the roll.

Heavy cream is a good choice when decorating pies or cakes, or for thickening sauces and ganache. Heavy cream is also great for making ice cream and soup. Whipping cream is a bit lighter since it contains less fat than heavy cream, and has about 30 to 36 percent milk fat.

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.

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.