Quick 45 Minute Cinnamon Rolls are made with homemade dough filled with groundcinnamon, and a brown sugarmixture rolled and baked in less than an hour. Drizzle a sweet glaze over the top, making this the VERY BEST breakfast!
Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! Try these strawberry cinnamon rolls, these delicious overnight cinnamon rolls, and of course, these tasty caramel apple cinnamon rolls. There are so many delicious ones to try!
A Reader’s Review
Thank you for sharing this recipe. Just tried it. First time I’ve ever made cinnamon rolls from scratch. Very easy and quick to make. These rolls taste sooo goood!
Quick 45-Minute Cinnamon Rolls Recipe
This is the only cinnamon bun recipe you will ever need!These cinnamon rolls are Incredibly soft, fluffy, and ready in just 45 minutes.And no, they are not made with pre-made or canned dough.The dough is made entirely from scratch and rises super fast, thanks to my oven-proofing method.You basically make the dough and let it rest for just 5 minutes. Then, you roll and cut the cinnamon rolls and let them rise in a warm, preheated 200-degree Fahrenheit oven.
They will rise in just 20 minutes and are then ready for baking.You then turn on the oven to 375F and bake for 15 minutes, and that’s pretty much it!The result is soft and fluffy cinnamon rolls that are out of this world.Top with my easy glaze, and enjoy these warm rolls right out of the oven!
What you need to make Quick 45 Minute Cinnamon Rolls
Don’t let the ingredient list scare you!Most of the ingredients are right in your refrigerator and pantry.These cinnamon rolls come together quickly and easily in just a few simple steps.
- Flour:This adds thickness and combines it all together.
- Sugar:You need sugar for a sweet taste.
- Salt:The salt adds just enough to help the yeast rise.
- Instant Yeast:This makes it so that your dough can rise at a quicker pace.
- Water:Water softens the dough and creates a sticky, gooey texture.
- Milk:You can use whatever milk you have on hand. I used one percent milk, which gave these a creamy and smooth texture with a hint of flavor.
- Butter:I used unsalted butter in this recipe.
- Large Egg:The egg will combine it all together.
- Butter: The butter is melted and used to combine the cinnamon and brown sugar tougher.
- Cinnamon: You can’t have a cinnamon roll without cinnamon!
- Brown Sugar: I love how this brings a little sweetness to the cinnamon rolls.
- Powdered Sugar:It dissolves quickly and makes this icing glaze come together.
- Vanilla Extract:A splash of vanilla makes the perfect blend of icingand tastes SO good!
- Milk:This combines with powdered sugar to form the glaze.
How to Make Quick 45-Minute Cinnamon Rolls
These cinnamon rolls are SO good and melt in your mouth.Trust me! These cinnamon rolls will not last long and are always a huge hit! Watch the glaze fall into the cracks and in-between the cinnamon rolls getting ooey-gooey.
- Mix and knead: In a large bowl, mix the flour, sugar, salt, and yeast until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with a hand or stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
- Preheat oven: Preheat the oven to 200 degrees and turn it off after 10 minutes or just before placing rolls in the oven.
- Roll and add to pan: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut it into 9 (large) even pieces. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
- Let the roll rise in the oven, then bake: TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
- Combine and Drizzle: Mix the powdered sugar, vanilla, and 2 Tablespoons milk together until smooth and lump-free. Drizzle over warm rolls.
Tips for Making Quick 45-Minute Cinnamon Rolls
There are several tips for making quick 45-minute cinnamon rolls, but simply following the recipe is straightforward and will help make the best of the best cinnamon rolls!Watch how easily these cinnamon rolls come together.
- Liquids:Any liquid, like water or milk, should all be warm to keep the yeast active.
- Rising thedough: For a quicker rise, turn the oven to 200 degrees Fahrenheit. Once it reaches 200 degrees Fahrenheit then turn the oven off and let the dough rise in the oven.
- Yeast: It is best to use active dry yeast. You will want to make sure it is fresh too. If it is old, it doesn’t work as well, and your cinnamon rolls may turn out flat.
- Proof the yeast:You can proof the yeast by simply adding water, yeast, and sugar to it. You can tell good yeast by it being foamy after dissolving in the mixture. If it is not foaming, discard that yeast mixture. Your cinnamon rolls will not rise.
- Rolling out the Dough: The thinner you roll out your dough, the more layers and rings it will have rolled up.
- Rolled Dough: After the dough is rolled into a log shape, use non-flavored dental floss to help you cut the cinnamon rolls. The dental floss is a clean cut and helps the rolled dough from flattening and squishing.
- Spray your wrap: When letting your cinnamon rolls raise or anytime they are covered, spray the aluminum foil or plastic wrap before covering your cinnamon rolls. This will avoid the covering from sticking to the cinnamon rolls.
- Filling Variations: Try pumpkin pie spice to the mixture or use fruit fillings to add a little more flavoring.
- Using a Bread Machine:This will work in a bread machine too! Simply add all dough ingredients into the bread machine. Set the bread machine on the dough cycle. Once it is done, let the dough rise for another 10 to 15 minutes.
- Storing the Icing:go ahead and make the icing ahead of time if you need to. Just keep it covered in the refrigerator for up to 3 days.
- Icing Variations:Change the flavoring on the icing by adding either almond extract or cinnamon to add a little different flavor to your cinnamon rolls.
- Frosting: Let your cinnamon rolls cool for a couple of minutes, but it is best to frost while they are hot, and the frosting can melt on them into each of the layers.
45 Minute Cinnamon Rolls FAQs
Here are a few questions that you may have when making cinnamon rolls.Hopefully, these frequently asked questions and answers can help make these cinnamon rolls easier for you.
- What type of yeast should I use? It is best to use high active yeast when making cinnamon rolls. Traditional yeast does not rise quickly enough compared to the high active yeast.
- What flour is best? All-Purpose flour is best for baking. If you need to use bread flour or gluten-free flour, that will work as well. The texture and taste may be altered a bit using anything besides All-Purpose flour.
- Why didn’t my cinnamon rolls rise? There are a lot of variables on this question. To start, it could simply be your yeast. It may be old and expired and not functioning properly for yeast. If your liquids were not hot when combining could also dilute and kill the yeast. There may not have been enough time for them to rise. If you are baking in the wintertime, you may need a little more time to rise the dough since it is colder than normal. To help, place them in the oven, by a window with sunlight, or simply give them a little more time than an hour.
- Sticky Dough: Add a tablespoon of flour until it is no longer sticky on your fingers.
- Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over-kneading the dough.
How to Store Leftover Cinnamon Rolls
Quick 45-minute cinnamon rolls don’t last long!I haven’t had a chance to even freeze these or store more than 24 hours.They are that good and always a family favorite.
- Bake Ahead of Time: This is always a great idea when making the next day for breakfast. Simply follow the instructions before baking your cinnamon rolls. Once sliced and in a pan to rise. After they have risen, make sure they are covered and placed in the refrigerator for up to 24 hours. Before baking your cinnamon rolls, remove them from the refrigerator and let rise once again for about one hour. Then follow the instructions and bake accordingly.
- To Freeze: These are great for freezing. The glaze can either be left off until warming up or leave it on while it is in the freezer. Following the cinnamon roll instructions, bake, frost, or freeze your glaze separately. Then let cool, cover, and place as a pan or individually wrapped cinnamon rolls in the freezer for up to 1 month. When ready to eat, let your cinnamon rolls thaw overnight on the countertop or refrigerator.
- To Reheat: When ready to warm up, place in the oven for best results and warm up on low until the frosting has melted through, or use a microwave to warm up in 15 to 30-second intervals. Try not to overheat in the microwave, leaving these overcooked and dry.
- 2 and 3/4 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 package instant yeast (1 packet = 2 and ¼ teaspoons)
- 1/2 cup water
- 1/4 cup milk
- 2 Tablespoons unsalted butter
- 1 large egg
- 1/2 stick unsalted butter, softened to room temperature
- 2 Tablespoons ground cinnamon
- 1/4 cup brown sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons milk
To Make the Dough
In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
To Make the Filling
After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
To Make the Glaze
Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.
Updated on July 22, 2022
Original Posted on May 25, 2016
Calories319kcal (16%)Carbohydrates55g (18%)Protein5g (10%)Fat9g (14%)Saturated Fat5g (25%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.3gCholesterol42mg (14%)Sodium275mg (11%)Potassium90mg (3%)Fiber2g (8%)Sugar24g (27%)Vitamin A286IU (6%)Vitamin C0.1mgCalcium47mg (5%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Course Breakfast, Snack
Keyword breakfast cinnamon rolls, breakfast rolls, cinnamon rolls, holiday breakfast, holiday cinnamon rolls, quick cinnamon rolls, rolls
Not enough flour and the rolls won't have enough structure to rise and will be dense and soggy. Toward the end of mixing, gradually add a tablespoon at a time and check the texture of the dough after each addition.How to make cinnamon rolls rise? ›
Place the cinnamon rolls into a lightly greased 9×13 baking dish and gently press a piece of aluminum foil over top. Turn OFF your oven (DO NOT FORGET THIS STEP!) and place the covered rolls inside to rise for 25 minutes. They should doubled in size.
They can stay in the refrigerator for up to 24 hours (the longer they are refrigerated, the more the filling might liquify and seep out of the rolls – that may happen to a minor extent anyway, so don't panic).How do I roll cinnamon rolls? ›
Rolls. You do want to try to avoid putting it on the very edge. They say because they say it'sShould cinnamon rolls rise twice? ›
The sweet yeasted dough needs time to rise twice. The first rest happens right after you make it. That'll take around an hour or two. Many recipes say to let the dough double in size, but watching for an inflated, puffy look is actually the better clue.Does cinnamon roll dough need to rise twice? ›
The cinnamon roll dough has to rise twice. Once after you form the dough and once after you cut the dough into cinnamon rolls. Find a warm place in your house so the dough can rise nicely and cover the dough with a clean kitchen towel.Do you roll cinnamon rolls tight or loose? ›
Spread the butter across the dough, then sprinkle it with cinnamon sugar. Gently roll it up starting from the long edge closest to you. Pinch the seam closed tightly.Do you spray the pan when making cinnamon rolls? ›
PREP – Spray pan with cooking spray. Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. BAKE – Preheat oven to 350 degrees F. Carefully remove plastic wrap.
Cinnamon rolls do not have to touch when they are baking. However, one reason people like for their cinnamon rolls to be touching when they bake is that it makes it easier to put the frosting on them when they're done.Can you put unbaked cinnamon rolls in the fridge? ›
—J.H., Swartz Creek, Michigan Yes, cinnamon roll dough can be refrigerated either after it is kneaded and before the first rise or after the dough has risen and is shaped. To refrigerate after kneading, place the dough in a tightly covered bowl or a resealable plastic bag and refrigerate.
This method is great because it lets you pop them into the oven the following morning and you have fresh cinnamon rolls in no time! If you want to make cinnamon rolls the night before, roll and cut them, then tightly cover the cinnamon rolls with plastic wrap and refrigerate overnight.How do you keep cinnamon rolls moist? ›
The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well. We recommend two layers to ensure they are airtight.What does pouring cream over cinnamon rolls do? ›
When it comes to Cinnabon rolls, Holwill says the theory is a bit of an internet urban legend. "It's true," Holwill said. "Pouring heavy whipping cream over your cinnamon rolls prior to baking is one trick that can help get that pillow-y soft, gooey roll.How do I make my rolls more fluffy? ›
Boost the fluffiness of your bread by using a dough enhancer like Vital Wheat Gluten. All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result.Do you ice cinnamon rolls before or after baking? ›
This tip is especially helpful for cinnamon rolls you bake ahead of time and reheat or frost later, because the first layer of icing creates a protective layer that prevents drying and staling of the cinnamon rolls before serving.Can you overmix cinnamon roll dough? ›
Overmixing is as bad as undermixing
"Over mixing/kneading can cause a tough cinnamon bun texture," Madison Koutroba, Pastry Chef at Baketivity, told Mashed. Under mixing, on the other hand, results in a doughy weak bun.
11. 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.Can you overwork cinnamon roll dough? ›
5 – Don't Overknead the Dough
A common reason why cinnamon rolls end up tough and bready is overworking or overkneading the dough. It's necessary to knead the dough for cinnamon rolls a little, but you can do this in the stand mixer if you're using it to combine the ingredients, and it won't take long.
Keep the bread dough covered to protect the dough from drying out and keep off dust. Place your rising dough in a warm, draft-free place in the kitchen while it's rising. Too much heat will speed up the yeast activity, and too much cold air will slow it down.Do you punch dough after second rise? ›
After the dough has risen (aka proofed), the dough needs some handiwork before a second rise. Once dough has risen to double its size, it must be pressed down or turned to prevent it from overproofing.
Most yeast bread recipes require two stages of rising (also called proofing). Punching down the dough is done after the first rise (or bulk fermentation) and it is a simple but important step.Do cinnamon rolls go on top or bottom rack? ›
Put an oven rack in the middle of your oven. Fill a pan or a bowl with hot water and place it on the bottom of the oven. Then let the dough rest on the oven rack in the middle.How long should you warm the cinnamon rolls before removing the lid? ›
Add your cinnamon rolls into the pan, and cover with a lid. Let your cinnamon rolls warm in the pan for approximately 10 minutes or until they are warmed through. Be sure to keep an eye on them so that they do not become overly warm, and dry out or burn.What should I grease my pan with for cinnamon rolls? ›
4. Grease a 9- by 13-inch pan with oil or butter. Punch down the dough, then transfer it to a floured surface.Do you need parchment paper for cinnamon rolls? ›
Step 1: Prepare the Pans and Preheat the (p)Oven
Prepare 9x13in (doesn't have to be exact, just close) baking pans by lining with parchment paper. I use parchment paper just about every time I bake anything. Not only does it help keep things from sticking to the pan, it also helps keep the dough from burning.
As simple as it might sound, a layer (or a few) of parchment paper can go a long way in preventing a burnt bottom crust as well as preventing any sticking. What is this? By placing your dough on parchment paper before baking, you're essentially creating a barrier between the baking vessel and the dough.Do you let cinnamon rolls cool before icing? ›
DO AHEAD: Cinnamon rolls can be baked, cooled, and stored in an airtight container, up to 2 days. Warm the cinnamon rolls in a 350°F oven for about 10 minutes then ice them as described below.Why should you not put Cinnabon in the fridge? ›
Why you shouldn't refrigerate Cinnabon. According to Serious Eats, after baking, the starch molecules in bread begin to recrystallize and harden, which is how bread goes stale. Refrigeration only accelerates that process.Can you open Pillsbury cinnamon rolls the night before? ›
Usually, Pillsbury cinnamon rolls are sold in an 8-count package and it is recommended to use them immediately upon opening. However, you can store unbaked cinnamon rolls in the refrigerator if you plan to use them later.Is it OK to use Pillsbury cinnamon rolls after expiration date? ›
Unbaked and unopened boxes of cinnamon rolls will remain safe even 2 months after their expiration date. If you happen to make more cinnamon rolls than you need right now, you can always just store them for later. But you do have to do it properly or else the roll will lose its freshness and taste dramatically.
If making overnight cinnamon rolls, cover tightly with plastic wrap and refrigerate (up to 18 hours). Remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.How do you keep cinnamon rolls fresh after baking? ›
Store them at room temperature for 2-3 days. Move to the refrigerator for up to 7 days. If you need to store them for more than 7 days, you should move them to the freezer using the same preservation tips for wrapping airtight. They can stay in the freezer for up to 4 months.How do you jazz up refrigerated cinnamon rolls? ›
Refrigerated cinnamon rolls are pretty easy to unroll and re-roll, meaning that you can add spices–like more cinnamon, nutmeg, ginger, cardamom, or anything else–and/or other extras to the insides. For simple goodness, try adding chopped nuts or dark chocolate chunks (or both).Can you use white sugar instead of brown sugar in cinnamon rolls? ›
Sugar: If you prefer, you can use all white OR all brown sugar for the filling. All brown will yield a more caramel-like taste. All white will make the filling sweeter. Milk: I prefer whole milk for a richer dough, but feel free to use any fat percentage you have at home.How much should you knead cinnamon roll dough? ›
Cinnamon rolls call for moderately soft dough, which is still slightly sticky and requires 3 to 5 minutes of kneading. To knead cinnamon roll dough, fold the dough over and push down with the heel of your hand. Turn, fold dough over, and push down again. Repeat this process over and over.Is heavy cream the same as heavy whipping cream? ›
Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.Should cinnamon rolls be baked close together? ›
Place the rolls 2 – 3 inches apart so that they have ample room to expand and cook. If you're making cinnamon rolls from scratch, make sure to let them proof beforehand (at least an hour) so you can accurately space. Rotate the rolls halfway through the bake time to ensure they all cook evenly.Why is the center of a cinnamon roll the best? ›
The center of a cinnamon roll is a coveted bite. It is typically the most flavorful piece of the roll since it's packed with filling, the dough is extra-soft, and the icing really soaks into the middle.How do you get shiny tops on rolls? ›
Egg wash often appears in pastry and bread recipes and can be used to create a shiny, brown crust or act as an edible glue. An egg wash is a simple mixture of egg and a little water, milk, or heavy cream. You can adjust the egg wash so your baked goods come out as crisp, soft, or shiny as you want them.Why are my rolls not doubling in size? ›
The liquid was too hot, or not hot enough.
It will usually tell you to use “warm” water. The water temperature should be between 110 - 115 F degrees. If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it's not hot enough, the yeast won't have the heat needed to bloom.
Eggs added to dough help with rising. A bread dough rich with egg will rise very high, because eggs are a leavening agent (think genoise or angel food cake). As well, the fats from the yolk help to tenderize the crumb and lighten the texture a bit.Why are my cinnamon rolls not fluffy? ›
If the dough used in a cinnamon roll recipe hasn't doubled in size before being rolled around the sweet filling, too few air bubbles will form. The rolls won't have a light and fluffy texture without enough air bubbles.Should I frost cinnamon rolls while hot? ›
Let Rolls Cool Before Icing
If the rolls are too hot, the icing will tragically ooze right off and into the bottom of the pan. A warm roll, however, will let the icing easily spread over the top and also set in place before serving.
How to Roll Out and Shape Cinnamon Roll Dough | Viewer RequestWhat do I do if my rolls aren't rising? ›
It will usually tell you to use “warm” water. The water temperature should be between 110 - 115 F degrees. If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it's not hot enough, the yeast won't have the heat needed to bloom.What do I do if my rolls don't rise? ›
To fix dough that won't rise, try placing the dough on the lowest rack in your oven along with a baking pan filled with boiling water. Close the oven door and let the dough rise. Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast.How do you fix a roll that didn't rise? ›
How to Fix Dough That Won't Rise - YouTubeWhy did my cinnamon rolls go flat? ›
It is perfectly normal for yeast breads to shrink a bit after they come out of the oven. Steam from the liquid in the recipe causes part of the increase in volume the bread experiences in the oven. When the bread cools, the steam disappears, and depending upon the stability of the dough, the bread will shrink some.Do rolls need to be covered when rising? ›
Keep the bread dough covered to protect the dough from drying out and keep off dust. Place your rising dough in a warm, draft-free place in the kitchen while it's rising. Too much heat will speed up the yeast activity, and too much cold air will slow it down.How long should rolls rise before baking? ›
Prepare the dough, let it rise, and shape the rolls. Cover the shaped rolls tightly and refrigerate for up to about 16 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator and allow to rise on the counter for about 1-2 hours before baking.
If your dough hasn't risen, then it's not worth baking it as it is or it'll be too dense to enjoy. Instead, you can roll it out very thin and bake it as a flatbread or a pizza. Alternatively, you can dissolve more active yeast in some warm water, then work it into the dough and see if it rises.Why do you let dough rise twice? ›
A second rise allows yeast more time to work, which changes the actual fibers within the dough. The second rise helps develop a lighter, chewier texture, and a more complex flavor.How do I make my rolls more fluffy? ›
Boost the fluffiness of your bread by using a dough enhancer like Vital Wheat Gluten. All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result.Can you let rolls rise for too long? ›
Dough that's left to rise at room temperature typically takes between two and four hours to double in size. If left overnight, dough can rise so high it will likely collapse on the weight of itself, making the dough deflate. For best results always keep dough in the refrigerator when leaving it to rise overnight.Why are my rolls not fluffy? ›
If the dough has sat around for too long after rising the dough becomes what we call in the industry “OLD” and it loses its power to rise in the oven at bake. If your dough is old you will find that you do have some airiness in your bread but it is much smaller than it should be and not as fluffy.Why are my rolls not rising the second time? ›
The Yeast Is Too Old
If the yeast you're using is expired, chances are you will not get a good rise (if any at all) from it. Yeast is a microorganism and does have a definite life span. For best results, always make sure to use yeast before the “best by” date.
Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread.Should cinnamon rolls touch when baking? ›
Cinnamon rolls do not have to touch when they are baking. However, one reason people like for their cinnamon rolls to be touching when they bake is that it makes it easier to put the frosting on them when they're done.Can you over knead cinnamon roll dough? ›
Overmixing is as bad as undermixing
"Over mixing/kneading can cause a tough cinnamon bun texture," Madison Koutroba, Pastry Chef at Baketivity, told Mashed. Under mixing, on the other hand, results in a doughy weak bun.
11. 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.