Cinnamon rolls are a firm crowd favorite. Walk near a Cinnabon in a mall and watch how the faces around you light up. Make a batch for a party and see how your guests make a bee-line for the rolls. Is it the smell of the spices, or simply the good cheer that we associate with cinnamon and citrus scents? Whatever the reason, it is no wonder that companies such as Pillsbury have developed Cinnamon Rolls in a can, while others compete by providing frozen rolls, ready to be cooked.
Cinnamon rolls are truly the ultimate treat and yet so many people seem scared of baking them at home, while once baked, they do not know how to store them and reheat them properly.
- Mistakes everyone makes when making cinnamon rolls
- Don’t skimp on ingredient quality
- You didn’t use quality cinnamon for the cinnamon rolls
- Your cinnamon roll dough was under proofing
- Overmixing is as bad as undermixing
- Not considering the environmental factor on the dough
- Not kneading the cinnamon roll dough enough
- You killed the yeast
- Set the oven to a proper baking temperature
- Let Rolls Cool Before Icing
- Use Softened, Not Melted Butter for Filling
- Go Easy on the Flour
- Flour Your Work Surface
- Use the ideal proofing temperature
- Use room temperature ingredients
- Don’t overbake
- Let the Dough Rise Overnight
- Roll it tight
- Roll it to the perfect thickness
- Let the dough rise in a clean, oily bowl
- Mix Just enough
- Give your rolls space
- Don’t kill your yeast
- Chill Dough Before Shaping
- Slice using floss
- Fill the Rolls from Edge to Edge