Soft Cinnamon Rolls Baked In Cream

Summary

This recipe guides you through making the softest, fluffiest, and most gooey cinnamon rolls. The process begins with a sweet, sticky dough made from bread flour, instant yeast, warm milk, butter, and sugar. The dough rises and is then filled with a simple cinnamon-sugar filling. After rolling the dough and slicing it into perfect cinnamon rolls, they’re proofed again before baking with a secret: adding cream to the pan to make them ultra-soft. Finished with a smooth cream cheese frosting, these cinnamon rolls are a decadent treat that will melt in your mouth.

Takeaways

• 😀 The key to soft, gooey, and fluffy cinnamon rolls starts with using bread flour (or all-purpose flour), instant yeast, and warm milk in the dough.
• 😀 The dough will initially be very wet and sticky, but it will come together as more flour is added and mixed in.
• 😀 Corn syrup is used in the dough to keep the cinnamon rolls moist and soft for several days.
• 😀 The window pane test is essential to check if the dough is ready. Stretch a piece of dough thinly without tearing it to confirm its readiness.
• 😀 The dough should be proofed in a warm spot, around 80°F, for about 1.5 hours or until it has doubled in size.
• 😀 To make the cinnamon sugar filling, simply mix softened butter with brown sugar.
• 😀 Roll the dough into a rectangle, spread the cinnamon filling, and use a dampened edge to help seal the rolls.
• 😀 Use dental floss to slice the dough into 1 ½-inch sections for clean, perfect cinnamon rolls.
• 😀 After slicing, let the rolls proof for another 90 minutes to allow them to double in size before baking.
• 😀 Pour cream at the bottom of the pan before baking to make the rolls extra gooey and soft.
• 😀 The cream cheese frosting should be mixed with softened butter, vanilla extract, and powdered sugar for a soft and gooey finish that will melt into the warm rolls.

Q & A

What type of flour is used in the cinnamon roll dough?

The recipe uses bread flour, but you can substitute it with all-purpose flour if needed.

Why is corn syrup added to the dough?

Corn syrup is added to keep the cinnamon rolls soft and moist for several days, preventing them from drying out.

What is the 'window pane test' and why is it important?

The window pane test is used to check the dough's elasticity. If you can stretch a piece of dough thin without it tearing, the dough is ready for the next step.

How long should the dough rise during the proofing process?

The dough should be allowed to rise for about 1.5 hours, or until it has doubled in size.

What ingredients are included in the cinnamon sugar filling?

The cinnamon sugar filling consists of softened butter and brown sugar, which are spread onto the rolled-out dough.

Why is the edge of the dough left clear when spreading the filling?

Leaving the top edge clear ensures the roll stays sealed. Wetting the edge with a little water helps to keep it secure during rolling.

How are the cinnamon rolls cut into individual pieces?

The dough is marked into 1.5-inch sections, and dental floss is used to cut each cinnamon roll cleanly, preserving the swirl shape.

How long should the cinnamon rolls proof after being shaped and cut?

The shaped and cut rolls should proof for another 90 minutes to allow them to double in size before baking.

What secret ingredient is added to the pan before baking?

A little bit of cream is added to the bottom of the pan before baking. This helps the rolls become extra soft and gooey.

How is the cream cheese frosting made for the rolls?

The cream cheese frosting is made by mixing softened cream cheese with softened butter, vanilla, and powdered sugar, creating a smooth and gooey frosting.

Why is the cream cheese frosting applied to warm cinnamon rolls?

The frosting is applied to the warm rolls so that it melts into the nooks and crannies, making the rolls extra delicious and moist.