Quick Yeast Cinnamon Rolls: Ready in 90 Minutes - Chelsweets (2024)

FAQs

How do you make cinnamon rolls rise? ›

QUICK 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.

When proofing, cover the bowl containing the dough and place in a warm spot in your kitchen. A sunny window or the top of your oven works great. Wherever you place the dough, just make sure its hanging out in a place with a temperature between 75° and 95°F.

Can cinnamon roll dough rise too long? You can leave these in your refrigerator for up to 24 hours without baking. As long as they are in the refrigerator they shouldn't rise too long.

(To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size. Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle.

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.

Most recipes that involve proofing a dough require you to cover the dough while it rises.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

Then, once your dough is ready to roll out, spray your work area with PAM Cooking Spray. This will prevent the dough from sticking to the counter while rolling it out and eliminate the need for covering your work space with extra flour. Without the need for extra flour, your dough can stay nice and tender.

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.

Bread dough typically takes around one to three hours to rise. However, it can be as little as 30 minutes or as much as 12 hours.

How many minutes should a dough to rise? ›

In a toasty kitchen, your dough may proof in as little as an hour (or less!). When the temperatures dip, it can take much longer—upwards of two or even three hours. You'll know it's done when it has a full, puffed appearance, like in the image below.

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

While the rolls are rising, preheat the oven to 375°F. Bake the rolls until they're brown around the edges and beginning to turn golden brown across the center, about 20 minutes. Remove the rolls from the oven and place the pans on a rack.

HEAT oven to 400°F (or 375°F for nonstick pan). GREASE round cake pan. PLACE rolls in pan, cinnamon topping up. BAKE 13 to 17 minutes or until golden brown.

What bakers call the “poke test” is the best way to tell if dough is ready to bake after its second rise. Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time.

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.

Over kneading will over develop the gluten in the flour making a tough structure that will pull the dough together once the steam is gone from the loaf. Knead only until the dough is smooth, shiny, and pliable. Over raising will make the bread's framework too fragile and it will collapse as it cools.

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.

Allowing the bread dough to rise for too long can ruin the texture and the taste of the bread. Both of these things are important when you want your bread to turn out right. The dough ferments as it continues to rise. If this process goes on for too long, you could wind up with bread that has a sour taste.

Yes, you can let bread rise 3-4 times, but it's generally unnecessary and won't yield any better results unless you're knocking it back for a specific reason. You can even let your bread rise overnight in the fridge.

What happens if you don't let rolls rise? ›

What happens if you don't let dough rise long enough? If you don't let dough rise long enough then the bread will be dense, rubbery and less flavorful. As the yeast ferments, it fills the dough with gas and gives the bread its airy texture. The flavors also come as byproducts of fermentation.

Either pan will work great, it just depends on what end result you want. Adjust the temperature if you're using a glass vs metal baking dish. Reduce baking temperature by 25 degrees and check the cinnamon rolls up to ten minutes earlier if you are substituting a glass dish for a metal cake pan.

Adjust how tightly you roll them and how you space them in the pan. The dough needs space to expand as it rises and if it can't go out it goes up.

Reheating cinnamon rolls in the oven

To reheat cinnamon rolls in the oven, preheat your oven to 350°F (180°C). Next, sprinkle one tablespoon of water on each cinnamon roll. For an extra special treat, lather on extra icing or butter. Cover the cinnamon rolls in foil and reheat in the oven for 10-15 minutes.

All you need is one extra step, and you'll have the softest, most melt-in-your-mouth cinnamon rolls of all time. You probably already have this secret ingredient in your fridge—it's heavy cream! Let it soak into the cinnamon rolls while they're baking to add that extra bit of moistness.

Step Four: take the cinnamon rolls out in time to come to room temperature and fully rise before baking. Usually that means the rolls need to have time to double in size from the original shape (for most recipes) before they go in the 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. Now is a good time to start the oven preheating (350°F).

Put the dough in the fridge straight after shaping, covered with oiled cling film. It will start to rise but slow down as the dough chills. In the morning, allow it to come back to room temperature and finish rising 45 minutes to one hour before baking as usual.

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.

Once you shape the loaf, prevent the dough from drying out during the second rise by covering it with a clean, lint-free towel.

Why do we need to rest the dough for 30 minutes to 1 hour? ›

This rest allows the starches and the gluten to expand and fully absorb the water, which makes the dough easier to handle and can shorten the time needed to fully knead the dough.

Allow your dough to rise in a warm, draft-free place for 30 to 45 minutes.

How to Make Dough Rise Faster | Make Bread - YouTube

The longer you let your bread rise, the more sugar alcohols are developed, giving your bread a better, yeasty flavor. Seven facts about yeast that will make you a better baker. Understanding yeast will make you a better baker.

Rising: Most bread recipes call for letting the dough rise twice. If you prefer (or need - i.e., pizza) a dough that will have larger bubbles after it is baked, let it rise just once but to somewhat more than double in bulk. If you want a very fine textured product, let it rise three times, e.g., brioche.

For regular cycle machine us 1/2 teaspoon yeast per cup of flour. For one-hour or express machines the amount may be 2-3X more. Active dry yeast can be substituted for regular cycle only at 3/4 teaspoon per cup of flour. Some brands can use instant and bread machine yeast interchangeably in recipes.

What is a Typical Yeast to Flour Ratio? One packet of dry yeast (2 and 1/4 teaspoons) will raise up to 4 cups of flour.

The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.

Can cinnamon roll dough rise too long? You can leave these in your refrigerator for up to 24 hours without baking. As long as they are in the refrigerator they shouldn't rise too long.

Can you overcook cinnamon rolls? ›

Bake Time– If you bake your cinnamon rolls too long, they'll become tough; if you overcook them a really long time, they'll be burnt. If you're using store-bought rolls, this is the most likely culprit.

The dough rises in about 1-2 hours in a relatively warm environment. Punch down the dough to release the air and shape into rolls. Let the rolls rise for about 1 hour.

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.

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. You know the dough is ready when it is smooth and elastic.

(To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size. Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle.

If you're checking on shaped dough for the second rise/proof, then it should also be about double in size. Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.

Gently shake the bowl and it'll jiggle, letting you know there's plenty of aeration in the dough. These are all great signs that the dough has fermented sufficiently and is strong enough to be divided.

Not Enough Time To Rise.

A longer rise time could be due to a room that is a little too cold or it could be that most of the yeast was dead. It could be because you are using a different kind of flour, or whole grain flour. Even sweet bread dough takes a long time to rise.

How to Make Dough Rise Faster | Make Bread - YouTube

How do you make rolls rise higher? ›

Add ¼ teaspoon of ginger in with the water when you are first proofing the yeast to help your bread rise higher and fluffier. It won't make your bread taste like ginger, either. What is this? Works for rolls, too.

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.

A Bowl of Steaming Water is the Key to Quickly Proofing Bread. In the winter, when your house and kitchen are at a crisp temperature and you need a warm spot for your dough to rise, create a makeshift “proof box” by placing a bowl of steaming water inside your oven alongside your bowl of dough.

Allow your dough to rise in a warm, draft-free place for 30 to 45 minutes.

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. However, it is not essential that dough rise twice.

If the rolls are too dense or hard, you may have used too much salt, you didn't knead the dough or let it rise long enough, or the yeast died from letting the dough rise in a place that is too hot.

Not Enough Time To Rise.

A longer rise time could be due to a room that is a little too cold or it could be that most of the yeast was dead. It could be because you are using a different kind of flour, or whole grain flour. Even sweet bread dough takes a long time to rise.

Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.

Summary. The standard time dough can be left out for is 4 hours. But this can change depending on the ingredients used and the baking methods used. The use of science to study the bacteria growth generated during the baking process should be acknowledged.

Likewise, the rise in temperature will allow the gasses in the bread to expand, further allowing it to rise and take shape. This step also adds flavor from the active yeast. To put things simply, when you do not allow your bread to rise, it is going to be dense and less flavorful.

How do you tell if dough has risen enough? ›

Lightly flour your index finger and press it gently into the dough, about to the bed of your fingernail. If the indentation remains and doesn't spring back/fill in, then the bread is well risen and ready for the oven.

It's not a necessary step, but it's a nice touch that boosts the flavor.) Let the pull-apart rolls rise a final time before baking as directed in your recipe. They may bake slightly faster than a full pan of cinnamon rolls so check for doneness about 5 minutes early.

The dough rises in about 1-2 hours in a relatively warm environment. Punch down the dough to release the air and shape into rolls. Let the rolls rise for about 1 hour.

Allowing the bread dough to rise for too long can ruin the texture and the taste of the bread. Both of these things are important when you want your bread to turn out right. The dough ferments as it continues to rise. If this process goes on for too long, you could wind up with bread that has a sour taste.

Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.