There is nothing better than the aroma of cinnamon rolls baking in the oven. It fills your house with the delightful scent of cinnamon and bread and frosting. And of course, those cinnamon rolls taste oh so delicious straight out of the oven.
The thing is, it’s so hard to keep your cinnamon rolls moist. Even straight from the oven, you have to be careful.
What can you do to keep them moist and delicious instead of dry and drab? The answer to keeping them moist is all in the packaging methods. If you don’t store them properly, you can bet you will end up with dry cinnamon rolls that won’t taste very good. The key to moist cinnamon rolls is to keep them in an airtight container.
We’ve put together a guide to walk you through every little thing you should know so you can ensure you keep your cinnamon rolls moist right from the start and won’t have to worry about they getting dry or hard.
One thing you will need though is a set of quality airtight containers. I use this set from Amazon and am completely in love with them. They will keep your food and moist practically forever!
From start to finish, we’ve got you covered with all of the best tips to enjoy your cinnamon rolls. You can even store them away and reheat them later with no worries. Don’t waste those cinnamon rolls, enjoy them repeatedly.
Keep reading to learn everything you need to know about the best, moist cinnamon rolls.
Your Guide to Cinnamon Rolls
Cinnamon rolls need no explanation. They speak for themselves. And if you haven’t had cinnamon rolls, it’s time for you to step out on the edge and try one!
Keeping your cinnamon rolls moist starts from the beginning process. Mixing them up and making them is important to the process of keeping them moist. Keeping them moist is about more than just storage tactics.
How to Make Cinnamon Rolls
There are so many different ways to make cinnamon rolls but we are going to walk you through a basic recipe to give you a good reference point for your cinnamon rolls.
We aren’t even going to cover the icing specifics but icing on your cinnamon rolls could help keep them moist so don’t skip that step.
- You will need warm water, active dry yeast (fast-acting), salt, sugar, buttermilk, egg, oil, and all-purpose flour for the dough itself.
- For your cinnamon filling, you will need softened butter or margarine, light brown sugar, ground cinnamon (I used this cinnamon from Amazon), and cornstarch.
- Put your warm water in the bowl and add sprinkle in some yeast.
- Add sugar to the bowl. Stir that together and let it sit. You can work on other steps while it’s sitting.
- Measure out oil, egg, and buttermilk in a separate bowl.
- P.S. buttermilk will help with the moisture in your cinnamon rolls. Whisk everything together until smooth.
- If your yeast mixture is starting to bubble and froth, it’s time to add this mixture to the yeast. Also mix in the remaining sugar and salt.
- Dump in half of the flour and stir together. Mix the rest of the flour in slowly.
- Then knead the mixture for about 5 minutes.
- Cover your dough and let it rise for 1-2 hours.
- Mix up your cinnamon mixture.
- Line a pan with parchment paper or grease a baking sheet and then prepare to roll your cinnamon rolls out.
- Roll out the dough into a rectangle and cover with softened margarine. Sprinkle your cinnamon mixture over the dough.
- Roll up your dough longways.
- Cut in 2-inch slices and place on your pan, leaving 1-2 inches between rolls.
- Cover and let the rolls rise for another hour or two.
- Bake at 350 degrees for 17-20 minutes or until the tops start to golden.
Preparing your cinnamon rolls can take quite a bit of time. But trust us, it is well worth the time it takes. This recipe is not the only recipe you can follow. There are alternatives and some of them may not require as much rising time as others.
You can search around and find the recipe that you like best or that you think works best for you compared to others. We just wanted to provide you with a basic example of the ingredients and the process to try to get to the bottom of what could cause your cinnamon rolls to be dry.
There are two key things we would like to point out from this recipe that may help with not having dry cinnamon rolls. You will notice the yeast was placed into warm water and not milk. This could make a difference.
Additionally, the buttermilk that is used in the process can make a difference in keeping the cinnamon rolls moist. Many recipes don’t call for these 2 ingredients but you might consider the effects they can have when you are perusing recipe options.
Proper Storage of Cinnamon Rolls
Storing your cinnamon rolls properly will be another important factor in ensuring you keep them moist.
If you make the efforts to store them properly, your cinnamon rolls will stay delightful even when they are not fresh from the oven.
Here are some storage tips that you should follow for the best results.
- You can store your cinnamon rolls at room temperature or you can even freeze them. If you don’t plan to eat them within a few days, we recommend freezing them.
- The key to storing your cinnamon rolls is to keep them airtight using a container like this one from Amazon.
- Wrap your cinnamon rolls individually in saran 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. Maybe saran wrap with foil over it pressed tightly to the pan.
- 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.
These tips will go a long way to ensuring that your cinnamon rolls stay moist and delicious. This will not guarantee they won’t dry out but it will certainly help.
If all else fails and you still end up with dried cinnamon rolls, you can reheat them with a bit of butter on the top and they will taste good as new. Here are some steps for reheating.
Reheating Cinnamon Rolls and Maintain Moistness
- Remove cinnamon rolls from the storage method. Determine whether you would like to reheat in the microwave or oven. If you are just reheating one or two, we recommend using the microwave.
- Spread some butter over the bready parts of the roll. You probably don’t need butter on areas with icing.
- Microwave 1 minute. Add an additional 30 seconds at a time until warmed through if necessary.
- Savor that moist cinnamon roll and enjoy the flavor!
Rest assured that with all of these tips there has got to be SOME way you can enjoy a moist cinnamon roll, even when it is not fresh out of the oven.
Cinnamon rolls are tricky to preserve without drying it but these tips and tricks are designed to give you the best possible results you could ask for and your cinnamon rolls will thank you for following the steps. We think your taste buds will probably thank you also.
We hope that you have enjoyed this guide to keeping your cinnamon rolls moist and that you find the content to be useful and informative. You should be fully prepared to go forth and enjoy those moist rolls!
We’ve put together some common questions and answers in this section and we invite you to check them out to see if you might find any of the information within valuable.
Is it OK to Store Dough in the Fridge Overnight?
If you don’t make it back to your dough to get the cinnamon rolls cut or baked right away that is perfectly ok. Your dough should be fine covered and stored in the fridge for up to 24 hours.
Be sure it is covered and stored in the fridge if it is going to be more than an hour or two. Otherwise, you should be just fine.
Can You Keep Your Cinnamon Rolls from Shrinking or Falling?
Unfortunately, shrinking and falling is a side effect that often comes from baking with yeast. It could also depend on the recipe that you are using.
What is really happening is that the steam from the dough causes the bread to expand and then when the steam is no longer present, the expansion subsides.
There are some things you can do that might help slightly. Don’t over knead the bread in the kneading process. This pushes air into the dough that will try to escape later. Letting the dough rise for too long before rolling it and cutting it will also cause excess air that will shrink or fall later.