Grandma Bercher's Cinnamon Rolls Recipe on Food52 (2024)

FAQs

Should cinnamon rolls be baked on low or high heat? ›

When it comes to baking cinnamon rolls, 375°F is the sweet spot. Because it's an enriched dough, an oven temperature that's too hot can cause the rolls to brown too quickly before they're fully baked. On the other hand, an oven temperature that's too low may cause the rolls come out too blonde.

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.

To Store: Store leftover cooled homemade cinnamon rolls in an airtight container for 3-5 days. Rewarm individually in microwave for about 15 seconds or until soft. To Freeze: Baked rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave for a few seconds.

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.

Bake for about 25–28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.

Don't Overbake Cinnamon Rolls

Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.

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.

Don't leave them on a warm, preheating stove for their second rise. The butter will melt and leak out of the filling.

How do you tell if cinnamon rolls are overproofed? ›

If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.

Cinnamon rolls have a great shelf live. They stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored properly. Store them in an airtight container or wrap them tightly with plastic wrap.

Regardless of how you store your cinnamon rolls, always check for signs of spoilage before consuming them. If you see any mold, or if the rolls have an off smell or a change in texture, it's best to err on the side of caution and discard them.

Instead of letting the rolls rise at room temperature and baking them, you'll cut and arrange the rolls in the baking pan, tightly cover them with plastic wrap, immediately transfer them to the fridge and let them rest overnight. (Do not leave them out at room temperature for any longer than needed.)

Remove the rolls and the shallow pan of water from the oven. Preheat the oven to 350 degrees F. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

Keep the rolls covered tightly with foil so they don't dry out. Some ovens have a “bread proof” setting and this works great!

Shape dough into 12 slightly flat balls and place on the prepared baking sheet to rise until doubled in size. Preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven for 12 to 15 minutes.

HEAT oven to 350°F (or 325°F for nonstick cookie sheet). GREASE cookie sheet. PLACE rolls 2 inches apart on cookie sheet. BAKE 16 to 20 minutes or until dark golden brown and tops appear dry.