Easy Peasy Vanilla and Cinnamon Scrolls - Real Recipes from Mums (2024)

FAQs

What is the best flour for cinnamon rolls? ›

Bread flour is hands down the best option when making cinnamon rolls. Any good cinnamon rolls recipe is going to usually call for bread flour instead of other kinds of flour. This is because bread flour is high in protein, usually containing 11% to 13% more protein than other kinds of flour.

And if you're looking for the best cinnamon roll recipe, it's right here. Let the dough rise once and then shape the dough into cinnamon rolls. Place the rolls on a parchment-lined baking sheet and immediately stick the rolls into the freezer. Freeze the rolls until they are completely frozen solid.

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.

Do you need to refrigerate cinnamon rolls? Unfrosted cinnamon rolls do not need to be refrigerated and will keep best at room temperature. Iced cinnamon rolls, and especially rolls with cream cheese frosting, should be stored in the fridge.

They can stay in the refrigerator for up to 24 hours (the longer they are refrigerated, the more the filling might liquify and seep out of the rolls – that may happen to a minor extent anyway, so don't panic).

Salt: Dough is bland without salt. Flour: Flour is the structure of the dough. You can use either all-purpose flour or bread flour. You'll notice the rolls are a little chewier if you use bread flour.

I love using bread flour for cinnamon rolls to enhance that soft, fluffy, and chewy texture. If you don't have bread flour on hand, all-purpose flour is a simple substitute that will create cinnamon rolls that will rise well and are equally delicious!

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.

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.