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 couple of possibilities: The dough wasn't proofed enough (See "How do I know when my rolls are ready to be baked" above) The dough was over-proofed (See "Can cinnamon rolls rise for too long?" above) Too much flour was added to the rolls (See "What happens if I add too much flour to my rolls?'

How do you make cinnamon rolls soft again? Make cinnamon rolls soft again by adding a little bit of moisture back into them while reheating. You can do this by adding a pat of butter to the top of each roll and covering them with a damp paper towel while reheating in the microwave for about 20 seconds.

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.

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.

You want to add only the amount of flour that it takes so your dough is not sticky. Adding too much flour will make your rolls very dry. Once you have added the appropriate amount of flour, turn your mixer to a low speed and let the machine do all the kneading for you.

You can refrigerate the rolls for up to 12 hours, but try not to go any longer. 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.

Let the dough have its full rise time: Yeasted dough requires some extra time and planning but it's so worth it for homemade cinnamon rolls. Make sure you give the dough the full rise time for the ultimate soft and fluffy dough. If you try to rush the process you can end up with sad, dense 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.

They will expand more when baked. Preheat the oven to 375F. Brush the tops of the rolls with water or any kind of milk before baking. Cover your pan with foil or a lid (if using a cast iron) and place into preheated oven.

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.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

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.