Why are my cinnamon rolls so hard?

Freshly baked cinnamon rolls should be soft. If they’re hard, it means the dough was over-kneaded OR the cinnamon rolls were over-baked.

How do you make cinnamon rolls rise?

Cinnamon rolls rise using yeast. The yeast is activated using warm water and sugar.

How do you keep cinnamon rolls from getting hard?

Store leftover cinnamon rolls in a container with a lid . The fluffy cinnamon rolls will get hard if they’re left out for a while or stored with a loose-fitting cover (i.e. aluminum foil or plastic wrap).

Is bread flour or all-purpose flour better for easy cinnamon roll recipes?

Bread flour has a slightly higher protein content, which helps give structure to bread as it rises. In a roll recipe that includes butter and sugar, like these cinnamon rolls, all-purpose flour gives a fluffy texture, so bread flour isn’t necessary. However, both will work, so use whatever you have on hand!

The Best Gooey Homemade Cinnamon Rolls

Quick 1-Hour Cinnamon Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These quick and easy homemade cinnamon rolls are ready in just one hour! Packed with ooey, gooey cinnamon goodness and topped with creamy icing, they’re perfect for a weekend breakfast or an afternoon treat!

Author: Tiffany
Prep Time: 55 minutes
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes
Yield: 12 Rolls 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

Scale

For the Dough:

¾ – 1 cup milk (I used almond milk)
4 Tbsp unsalted butter, softened
3 – 3 ¼ cups all-purpose flour (I used all-purpose einkorn)
¼ cup granulated sugar
½ teaspoon salt
2 ¼ teaspoons Instant Yeast (1 envelope)
1 egg

For the Filling:

¼ cup granulated white sugar
¼ cup packed brown sugar
2 tablespoons ground cinnamon
4 Tbsp butter, softened

For the Cream Cheese Icing:

2 ounces cream cheese, room temperature
1 ½ Tbsp unsalted butter, room temperature
½ teaspoon vanilla extract
¾ cup powdered sugar
1–2 tablespoons milk (if needed)

Cook Mode Prevent your screen from going dark

Instructions

Combine 1 cup of milk (¾ cup if using einkorn) and 4 Tbsp butter in a small microwave-safe bowl or a mug. Microwave in 5 second intervals, stirring well each time. The butter should melt and the mixture should reach 105F – 110F (use a thermometer to be sure). If the temperature is warmer than 110F, the yeast will die. Stir while blowing on the mixture to cool it down.
In the bowl of a stand-mixer fitted with a dough paddle, or a large bowl if you’re working the dough by hand, combine the warmed milk and butter with the ¼ cup sugar and yeast; stir well. Add 3 cups of flour, 1 egg, and salt and beat on medium-low speed until the dough becomes a ball and starts to pull away from the sides of the bowl. If you need to add additional flour, add it 1 Tbsp at a time and use no more than 3 ½ cups total.
Continue beating the dough for about 5 minutes, or until the dough is no longer sticky (you should be able to poke the dough with your finger, remove it without the dough sticking to your finger, and the indentation stays). Remove the dough, form it into a ball with your hands, and place it in a greased bowl. Cover with a kitchen towel and let the dough rest in a warm area for 10 minutes.
Meanwhile, mix together the granulated sugar and brown sugar with the cinnamon and set it aside. Grease your baking dish using either butter wrappers or cooking spray.
When the dough is ready, turn it out onto a lightly floured surface. Using a rolling pin (floured if needed), roll the dough out into a large rectangle (about 9” x 13”). Use a butter knife to spread 4 Tbsp of room temperature butter* evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter.
Starting at one the long 13” edges, roll the dough tightly and pinch the final seam together to seal the filling. Use a very sharp knife to cut the dough into 11 pieces for a pie plate, or 12 pieces for a 9” x 13” rectangle baking dish.
Place the cinnamon rolls into your greased baking dish, cover with a kitchen towel, and let it rise in a warm place for 25 minutes. Preheat the oven to 350F.
While the dough is rising, whisk together the cream cheese icing ingredients in a small bowl. If the icing is too thick, add milk 1 Tbsp at a time.
When the rolls are done rising, remove the kitchen towel and bake the cinnamon rolls for 15-20 minutes, until they’re golden brown and cooked through. Remove the pan from the oven and let it cool on a wire rack for about 5 minutes before icing.
Drizzle with the prepared icing and serve warm. Store leftovers in an airtight container to keep the cinnamon rolls soft and prevent them from getting hard.

Notes

Use a thermometer to test the temperature of the milk and butter. You want it between 105F and 110F. Any warmer and you’ll kill the yeast. Any cooler and the yeast won’t activate. I recommend microwaving the milk and butter in 5-second intervals.
If you use all-purpose einkorn flour, reduce the milk to ¾ cup. Einkorn flour takes longer to absorb liquid than regular all-purpose flour, so we reduce the liquid up front.
You can use coconut sugar instead of granulated sugar and brown sugar. It’s one small step towards a healthier cinnamon roll.
Use room temperature softened butter, but not melted, to spread on the dough before adding the cinnamon sugar mixture. Melted butter will leak out when the rolls start baking, and you’ll lose some of the gooey goodness to the bottom of the pan.
Preheat the oven while the cinnamon roll dough rests. Once the dough is ready, these easy to make cinnamon rolls come together fast. You’ll be all set if you start the oven a bit early.
Slice the cinnamon rolls using unflavored dental floss for a super clean cut. A sharp knife will work but could smoosh the rolls.
Trim the ends of the rectangle and the ends of the rolled dough if you want perfectly even cinnamon rolls.
A pie plate will fit 11 cinnamon rolls, and a 9” x 13” rectangle baking pan will fit 12 rolls.

Nutrition

Serving Size: 1 Roll
Calories: 145

Find it online: https://dontwastethecrumbs.com/quick-1-hour-cinnamon-rolls-recipe/