Strawberry Cinnamon Rolls Recipe (2024)

FAQs

What is the secret to Cinnabon? ›

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

Don't Overmix the Dough

When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.

The heavy cream absorbs the cinnamon, sugar, and butter that leaks from the insides of the rolls as they bake to create a glorious cinnamon sugar syrup for the bottom of your rolls.

According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%. It may also be called light whipping cream (2).

Cinnabon Caramel Pecanbon

That honor is reserved for the Caramel Pecanbon. The Caramel Pecanbon contains a whopping 1,080 calories, 51 grams of fat and 146 grams of carbs, only 3 of which are fiber (15). What's more, 75 of those 146 grams of carbs come from added sugars.

A Cinnabon Classic contains 880 calories and 36 grams of fat, 17 of which are saturated. By comparison, a Big Mac contains 550 calories and 29 grams of fat, 10 of which are saturated. Don't forget that this is a dessert, however, so there's nearly 60 grams of sugar, the equivalent of nearly two cans of co*ke.

A classic Cinnabon roll packs quite a punch in terms of calories and sugar. A single Cinnabon classic roll contains around 880 calories and about 58 grams of sugar. That's a hefty sum, especially when you consider that the recommended daily sugar intake for adults is less than 50 grams.

Can cinnamon rolls rise for too long? Yes definitely! 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.

Place the cinnamon rolls into your prepared pan, with little room between each roll and ½ inch from the edge of the pan. Lightly press down on each roll so that the edges of each roll barely touch each other, and improve their round form if needed.

What happens if you add too much flour to cinnamon rolls? ›

ONLY add as much flour as needed to handle the dough. It's better for the dough to be sticky at the start than to add too much flour and wind up with dense rolls, instead of light and fluffy ones.

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.

By deflating — or punching down — the dough after the first rise, the baker is allowing the yeast to move to areas where more sugars are available. The yeast can then repeat the same process during the second rise and create more gas to be trapped in the dough.

While heavy cream does not work well in baked goods, it can be used to thicken sauces, soups, sour cream and puddings. It's also a great ingredient to make whipped cream, mousse, pastry fillings, ice cream and frosting.

Heavy cream is a good choice when decorating pies or cakes, or for thickening sauces and ganache. Heavy cream is also great for making ice cream and soup. Whipping cream is a bit lighter since it contains less fat than heavy cream, and has about 30 to 36 percent milk fat.

It whips better and holds its shape longer than its whipping cream counterpart, which is why it's used for everything from pastry fillings to pipings. It has a long shelf life in the fridge and can even be frozen and used in a heavy cream recipe later on.

Just before baking your cinnamon rolls, pour a bit of heavy cream over them in the pan (use ¼ cup to ½ cup for every 6 cinnamon rolls). The cream absorbs into the rolls as they bake, making them ultra moist and gooey (in a good way!).