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

FAQs

How to get cinnamon rolls to rise fast? ›

Here's my favorite trick: Preheat your oven to 150°F (66°C), then turn it off. Cover the shaped rolls with aluminum foil and place the pan inside the warm oven. Leave the oven door cracked open for about 30 minutes, then close it and let them finish rising (another 30–60 minutes) in the oven with the door closed.

Let Rolls Cool Before Icing

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.

That can be difficult to do when it takes 3 hours (or longer if you're using natural yeast) to make/rise/fill/shape/rise/bake cinnamon rolls. Freezing cinnamon roll dough lets you prepare a large batch of rolls ahead of time. Then they can rise overnight and bake right when you wake up.

Heat. Most leavening agents cause dough to rise gradually at room temperature. In moister dough, warmer ambient temperature speeds up the process. For faster rising, place dough over a pan of warm water in a warm oven; or microwave once or twice on low power for up to 25 seconds.

Let the dough have its full rise time: Yeasted dough requires some extra time and planning but it's so worth it for homemade cinnamon rolls. Make sure you give the dough the full rise time for the ultimate soft and fluffy dough. If you try to rush the process you can end up with sad, dense rolls.

Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”

Brush the tops of the rolls with water or any kind of milk before baking. Cover your pan with foil or a lid (if using a cast iron) and place into preheated oven. LOWER OVEN TEMP TO 350 and bake them covered for 20 minutes, then remove the foil/lid and bake for another 15 minutes.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

If your yeast isn't alive the bread won't rise. Also make sure you are using the right kind of yeast. I use instant yeast in my recipe. Instant yeast doesn't need to be activated and can be added straight into the rest of the ingredients.

One-third cup of cream will look like a lot at first, but it'll quickly seep to the bottom of the pan. Bake the rolls on the upper rack for 25 minutes, until they feel set; they'll still look quite pale, with perhaps just a touch of brown around the edges. Remove them from the oven.

Why did my cinnamon rolls turn out hard? ›

Don't Overmix the Dough

When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.

Preheat oven to 200°F. THEN TURN THE OVEN OFF. Put rolls in the oven and let thaw and rise until double in size.

You can refrigerate the rolls for up to 12 hours, but try not to go any longer. The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long.

You have two choices: you can make the dough and chill up to 2 days, then shape, let rise and bake, as described in the recipe, OR you can make the dough, chill for 2 hours, then shape, cover with plastic wrap that is sprayed with nonstick spray and chill for up to 2 days.

(Do not leave them out at room temperature for any longer than needed.) The cold temperature of the refrigerator slows down the rising process, preventing the rolls from overproofing. The next morning you can bake the rolls without having to bring them to room temperature or let them rise again.

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.

As a general rule, your kitchen counter is a great place to let your dough rise. Since dough rises very well at room temperature, there's no reason not to leave it on the counter.

Prep Instructions

BAKE 13 to 17 minutes or until golden brown. SPREAD with icing. FASTER BAKE METHOD: Place rolls 2 inches apart on greased cookie sheet. Bake 8 to 10 minutes at temperature above.