Easy Peasy Vanilla and Cinnamon Scrolls - Real Recipes from Mums (2024)

FAQs

What is the secret ingredient in Cinnabon? ›

Cinnabon's Secret Ingredient

It might not shock you to find out that the cinnamon used in the Cinnabon offerings is the key ingredient. But this isn't just any cinnamon. This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon.

Starch will stabilize your filling

The answer is starch. Its gelatinization power is employed thicken and bind ingredients in cooking and baking. The only tough part: most starches thicken once heat is applied, and since cinnamon rolls stand on-end, we can't risk the filling running out while the dough proofs.

Cinnamon Rolls. It's easy to make any day cinnamony sweet with Pillsbury's ready-to-bake flaky dough made with Cinnabon cinnamon and premade Original icing. These refrigerated cinnamon rolls make a great weekday breakfast or special holiday treat.

Classic Cinnabon cinnamon rolls are large and dense, rich in fat and carbs and contain 880 calories each (15). But these are not even the most unhealthy item on the menu. That honor is reserved for the Caramel Pecanbon.

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.

Instead of letting the rolls rise at room temperature and baking them, you'll cut and arrange the rolls in the baking pan, tightly cover them with plastic wrap, immediately transfer them to the fridge and let them rest overnight. (Do not leave them out at room temperature for any longer than needed.)

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.

One-third cup of cream will look like a lot at first, but it'll quickly seep to the bottom of the pan. Bake the rolls on the upper rack for 25 minutes, until they feel set; they'll still look quite pale, with perhaps just a touch of brown around the edges.

Streusel. Streusel as a topping is a popular choice for many baked items and can be used on your cinnamon rolls too. Streusel is made with flour, butter, and brown sugar that are then crumbled on top. You can sprinkle streusel over cinnamon rolls for a nice crunchy topping.

Are cinnamon rolls good past expiration date? ›

While it is always best to consume them before the expiration date, they can still be safe to eat for some time after that date if stored properly.

Cream cheese - We're elevating regular Pillsbury cinnamon roll icing by adding some softened cream cheese. Powdered sugar - This also helps stretch the cinnamon roll icing that comes with the tube of refrigerated cinnamon rolls since there never seems to be quite enough.

Under the canopy of the tropical forests in Indonesia, the cassia tree produces the sweet, luscious flavor that is exclusively known as Cinnabon^® Makara^® Cinnamon. It creates a one-of-a-kind experience you can smell and taste.

A classic Cinnabon cinnamon roll has approximately 880 calories. It has 37g of fat, which is 57% of daily values, and has 58g of sugars. It's not that good for you, you'd have to walk 230 minutes to burn it off according to CalorieKing.

so yeast and flour, eggs, warm milk, sugar, butter and a little salt. The filling is Brown sugar, cinnamon and butter. The icing is butter, sugar, cream cheese, vanilla and salt.

Our cinnamon rolls were the first to feature the secret of heavy cream. Yes, we've been pouring cream over unbaked cinnamon rolls for 23 years. This secret ingredient transforms the base into an irresistible caramel sauce that's the hallmark of the gooey cinnamon roll.