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Why did the middles pop out of my cinnamon rolls? This can happen if you roll them a bit too tightly or your pan is too small. Be sure to cut dough off of the ends of your cinnamon roll log as shown in the video below so that the rolls all fit in your pan. You’re looking at the perfect holiday brunch sweet to whip up this year. These pillowy soft cinnamon rolls muffins look worthy of a bakery, but come together with simple ingredients in no time to make your next brunch-y gathering a little sweeter. Plus, they’ll make your house smell amazing. Rolling pin. For rolling out that beautiful dough. Pro tip: if you don’t have a rolling pin you can also flour up a wine bottle!
To freeze before baking: the dough should be frozen after the first rise (once they are rolled up with the filling in and cut). Place into a pan and cover well, then place in freezer. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake cinnamon rolls as directed. Yes! As I mentioned, I’ve used almond milk in this cinnamon roll recipe with success. You can also use vegan butter and a vegan cream cheese to make the recipe completely dairy free. Like Greg, I found the dough to be way to dry. I threw away my first batch and made a second with extra milk. Be sure to read through the full post for answers to common questions about making cinnamon rolls. A few more common questions that I get:Can I use a bread maker? I haven’t tested this recipe using a bread maker, but readers in the comments have done so with success!
Serrated knife. Using a serrated knife will help you cut the cinnamon rolls out after you roll the dough up. You can also use floss.
Instant Yeast: We usually use Fleischmann’s Rapid Rise for these homemade cinnamon rolls, but any rapid instant yeast will work here! You can also use regular active yeast and double the rise times! Cinnamon Rolls have to be one of my favorite sweet rolls of all time. With just the right amount of cinnamon flavor and the perfect amount of frosting, I can’t pass them up anytime they are around or at my local cafe. The rolls are the perfect lazy morning treat to have with your coffee or tea. Adding the sourdough starter to these cinnamon rolls gives each bite just a little extra ‘zip’, or tangy flavor that I love with sourdough bread. Sourdough Cinnamon Rolls Dough
Brown sugar: personally, I love using dark brown sugar for more robust molasses sweet flavor in those cinnamon swirls, but light brown sugar will work! Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME.
Ingredients for cinnamon roll muffins
Bake the cinnamon rolls at 350°F for 20 minutes or until they are golden brown and no longer doughy. Allow to cool. While the rolls cool, make the glaze. Place the cream cheese in a microwave safe bowl, and microwave for 15 to 30 seconds or until soft. Add the powder sugar, milk, salt, and vanilla. Whisk together until smooth. Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
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