Soft Cinnamon Roll Cookies – My Recipe Reviews (2024)

FAQs

What is the trick to making soft and chewy cookies? ›

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

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.

Reheat In Oven

Add a little dribble of water (1 teaspoon per roll) over each to rehydrate them as they are reheated. Cover the baking dish with aluminum foil. This will trap steam and rehydrate the rolls as they warm up. This will make sure they are soft and delicious.

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.

Cornstarch Is The Secret To Soft And Chewy Cookies.

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

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 Overbake Cinnamon Rolls

Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.

Bake rolls in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes. While the rolls are cooling, make the frosting: Stir confectioners' sugar, softened butter, cream cheese, milk, and vanilla together in a bowl until well combined. Spread over warm rolls.

Why are my cinnamon rolls dense and dry? Incorrectly measuring the flour or wet ingredients, overbaking, and not kneading the dough long enough can result in dense or dry rolls.

How do you know a cinnamon roll is done? ›

After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes. The rolls should be golden to dark brown on top, and fully baked in the center of the coil.

These are easy to make ahead. You have two choices: you can make the dough and chill up to 2 days, then shape, let rise and bake, as described in the recipe, OR you can make the dough, chill for 2 hours, then shape, cover with plastic wrap that is sprayed with nonstick spray and chill for up to 2 days.

Physically test your dough with the poke test

Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time. The poke test is especially helpful for free-form breads like cinnamon rolls.

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.