Quick and Easy Mini-Cinnamon Rolls Recipe - Dessert.Food.com (2024)

FAQs

What are the ingredients in Upper Crust Bakery mini cinnamon rolls? ›

Bleached Wheat Flour (wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzymes), Sugar, Water, Partially Hydrogenated Soybean Oil, Partially Hydrogenated Cottonseed Oil, Salt, Mono & Diglycerides, Colored With Annatto & Turmeric, Calcium Disodium Edta (added As A Preservative), Artificial Flavor ...

The key to making a perfectly ooey, gooey cinnamon roll isn't about the spice — it's about the butter. When you are preparing cinnamon rolls, you should always work with slightly softened butter rather than rock-hard or melted butter. In a dough, the butter is an important softener that keeps the dough supple.

Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Cinnamon rolls are the best way to eat dessert for breakfast. These sticky-sweet pastries are full of cinnamon and sugar, covered in icing, and best served warm.

Dark brown sugar and cinnamon – They create the delicious cinnamon sugar filling. Powdered sugar, vanilla extract, and more almond milk – For the glaze! It's sweet, gooey, and quick and easy to mix together.

A little cornstarch will help, but if you're dead set on the perfect cinnamon roll filling, Instant ClearJel is the way to go. Made from modified food starches, Instant ClearJel is similar to cornstarch but gets better results in terms of texture.

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. Also note that some cinnamon roll recipes are made with chemical leaveners versus yeast.

Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria and Germany) and North America.

Is it better to bake cinnamon rolls in a glass or metal pan? ›

Also, because ceramic (and glass) conduct heat more slowly than metal, it allows these rolls to stay slightly gooey in the centers. This is my go-to baking pan for this recipe.

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.”

Too much flour will give you stiff, dense, dry cinnamon rolls. Arrange your rolls in a lightly greased 9-inch or 10-inch pan.

A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked.

Ingredients. Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Sugar, Palm and Soybean Oil, Dextrose, Wheat Starch.

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE OR REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, PALM OIL, CONTAINS 2% OR LESS: YEAST, CINNAMON, MONO AND DIGLYCERIDES, SALT, DEXTROSE, WHEY, CORNSTARCH, EGG WHITE, COCOA PROCESSED WITH ALKALI, CALCIUM CARBONATE, ...

UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WATER, WHEY (MILK), VEGITABLE OIL (PALM OIL AND SOYBEAN OIL), HIGH FRUCTOSE CORN SYRUP, YEAST, NONFAT MILK, CONTAINS 2% OR LESS OF THE FOLLOWING: CORN SYRUP GLYVERINE, SALT, MODIEFIED ...