Bisquick Cinnamon Rolls Recipe • The Simple Parent (2024)

FAQs

How do you make cinnamon rolls not burn on the bottom? ›

Don't Overbake Cinnamon Rolls

Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.

When cinnamon rolls turn out too hard and dense, the yeasted dough didn't rise adequately, according to Miss Vickie's Pressure Cooker Times. 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.

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.

There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.

Place the cinnamon rolls into your prepared pan, with little room between each roll and ½ inch from the edge of the pan. Lightly press down on each roll so that the edges of each roll barely touch each other, and improve their round form if needed.

The best way to ensure this is to use a Brioche recipe for the dough, which will produce a fluffier roll. Also make sure yeast is fresh and has proofed before adding other ingredients. To add more tenderness, you can also substitute a 1/4 cup of cornstarch for every 2 cups of flour in your recipe.

Don't leave them on a warm, preheating stove for their second rise. The butter will melt and leak out of the filling.

You can refrigerate the rolls for up to 12 hours, but try not to go any longer. The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long.

Which of the following are common mistakes made when preparing cinnamon rolls? ›

You want to add only the amount of flour that it takes so your dough is not sticky. Adding too much flour will make your rolls very dry. Once you have added the appropriate amount of flour, turn your mixer to a low speed and let the machine do all the kneading for you.

If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.

PREHEAT YOUR OVEN

Preheating your oven is important for your bread to get an even bake. Therefore, to avoid a hotter bottom, make sure that you are preheating your oven for long enough to get the entire oven up to the desired temperature.

Overcrowding can lead to uneven heat distribution, increasing the likelihood of the bottoms burning before the tops are fully baked. If necessary, use multiple baking pans to ensure that the biscuits have enough space between them.

You should cook them on a lower temperature or move them further away from the heat source (in other words, don't use the very top or very bottom rack in the oven).

Treatment of exposure to cinnamon oil should include the removal of contaminated clothing and prompt irrigation with copious amounts of water.