Making cinnamon rolls can be a labor of love, but one frustrating issue that many home bakers encounter is sinking rolls. These delicious treats can sometimes deflate or turn out denser than expected, leaving you with cinnamon rolls that aren’t as fluffy as you had hoped. Luckily, the sinking problem is not only common but also fixable. In this recipe, I’ll guide you through a method to address this issue while also offering tips to ensure your cinnamon rolls turn out perfectly soft and fluffy every time.
Ingredients:
For the Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup whole milk, warmed (110°F)
- ⅓ cup sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
For the Filling:
- ⅓ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tbsp ground cinnamon
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (optional, for consistency)
Instructions:
1. Activate the Yeast
The foundation of a fluffy cinnamon roll lies in the yeast. Begin by activating your yeast. In a small bowl, combine warm milk with the sugar and yeast. Stir gently and allow it to sit for 5-10 minutes until the mixture is frothy. If the yeast doesn’t foam, it may not be active, so you’ll need to start over with a fresh packet of yeast.
2. Prepare the Dough
In a large mixing bowl, whisk together the flour and salt. In a separate bowl, mix the melted butter, eggs, and vanilla extract. Pour this into the flour mixture along with the activated yeast. Use a dough hook or your hands to knead the mixture into a soft, slightly sticky dough. Knead for about 5-7 minutes until the dough becomes smooth and elastic.
One tip to avoid sinking rolls is ensuring the dough is not too heavy with excess flour. Adding too much flour can make the dough dense, which contributes to sinking. Stick with 3 ½ cups initially and only add more if the dough is excessively sticky.
3. First Rise
Place the dough into a greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm spot for 1-2 hours or until it has doubled in size. This rising period allows the yeast to develop and the dough to gain structure, which helps the rolls maintain their fluffiness during baking.
4. Roll and Fill
Once the dough has risen, turn it out onto a floured surface. Use a rolling pin to shape it into a rectangle, about ¼-inch thick. Spread softened butter evenly across the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it generously over the buttered dough.
Starting from one long side, tightly roll up the dough. Here’s where one of the keys to avoiding sinking comes into play—rolling too loosely can create air pockets that cause sinking during baking. Make sure your roll is firm without squashing the dough.
5. Cut and Arrange
Using a sharp knife or dental floss, slice the roll into even pieces, about 1 ½ to 2 inches thick. Place the rolls in a greased baking dish, leaving a little space between each for them to rise. Let the rolls rest for 20-30 minutes. This second rise ensures the dough is fluffy and airy. If you skip this step or rush it, the rolls may collapse in the oven.
6. Bake
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. Be careful not to overbake them, as this can result in dry rolls. The rolls should be soft to the touch when you remove them from the oven.
7. Prepare the Frosting
While the rolls are baking, make the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract. If you prefer a thinner frosting, add milk 1 tablespoon at a time until you reach your desired consistency.
8. Frost and Serve
Once the cinnamon rolls are out of the oven, let them cool for about 10 minutes. Spread the cream cheese frosting generously over the top while the rolls are still warm, allowing the frosting to melt slightly and seep into every delicious layer.
Tips to Prevent Sinking Cinnamon Rolls:
- Proper Rising Time: The most important aspect to preventing sinking rolls is allowing adequate rising time. Be patient—rushed dough doesn’t develop enough structure to hold its shape during baking.
- Avoid Over-flouring: Too much flour in the dough can make it dense, which weighs down the rolls and causes them to sink.
- Gentle Handling: Be gentle when shaping the rolls. Rough handling can deflate the dough and lead to sinking.
- Don’t Overbake: Overbaking dries out the dough, which can result in sinking as the structure becomes too rigid.
Enjoy your fluffy, soft cinnamon rolls—an indulgent treat that’s well worth the extra attention to detail!
