Home » How to Keep Cinnamon Rolls Moist ?- Storage Guide

How to Keep Cinnamon Rolls Moist ?- Storage Guide

How to Keep Cinnamon Rolls Moist ?- Storage Guide

There’s nothing better than the aroma of cinnamon rolls baking in the oven. Fill your home with the delicious aroma of cinnamon, bread, and frosting. And of course, those cinnamon rolls taste delicious fresh out of the oven.

The problem is that it is very difficult to keep cinnamon rolls moist. Even fresh out of the oven, you have to be careful.

What can you do to keep them moist and delicious instead of dry and bland?

The answer to keep them moist is in the packaging methods. If you don’t store them properly, you can bet you’ll end up with dry cinnamon rolls that won’t taste very good. The key to keeping your cinnamon rolls moist is to store them in an airtight container.

We’ve put together a guide so you know all the details you need to know to make sure your cinnamon rolls are moist from the start and you don’t have to worry about them getting dry or hard.

From start to finish, we’ve given you the best tips for enjoying your cinnamon rolls. You can even store and reheat them later without worry. Don’t waste those cinnamon rolls, enjoy them multiple times.

Read on 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 tried cinnamon rolls, it’s time to push yourself over the edge and try one!

Keeping your cinnamon rolls moist starts from the initial process. Mixing and making them is important to the process of keeping them moist. Keeping them moist is more than just a conservation tactic.

How to make cinnamon rolls

There are many different ways to make cinnamon rolls, but we are going to walk you through a basic recipe so that you have a good reference point for your cinnamon rolls.

We’re not even going to talk about the details of the frosting, but the frosting on your cinnamon rolls can help keep them moist, so don’t skip that step.

  1. You will need lukewarm water, active (fast-acting) dry yeast, salt, sugar, buttermilk, egg, oil, and all-purpose flour for the dough itself.
  2. For the cinnamon filling , you’ll need softened butter or margarine, light brown sugar, ground cinnamon, and cornstarch.
  3. Put the warm water in the bowl and add a little yeast.
    1. Add the sugar to the bowl. Remove everything and let it rest. You can work on other steps while it is resting.
  4. Measure the oil, egg, and buttermilk into a separate bowl.

    1. PS The buttermilk will add moisture to your cinnamon rolls . Beat everything until smooth.
  5. If the yeast mixture starts to bubble and foam, it’s time to add this mixture to the yeast. Also mix the rest of the sugar and salt.
  6. Pour in half of the flour and mix it. Mix in the rest of the flour little by little.
  7. Next, knead the mixture for about 5 minutes.
  8. Cover the dough and let it rise for 1 to 2 hours.
  9. Prepare the cinnamon mixture.
  10. Line a pan with parchment paper or grease a baking sheet and prepare to roll out the cinnamon rolls.
  11. Roll out the dough into a rectangle and cover it with softened margarine. Sprinkle the cinnamon mixture over the dough.
  12. Roll the dough lengthwise.
  13. Cut it into 5cm slices and place it on your tray, leaving 5cm between the rolls. 
  14. Cover and let the buns rise for another hour or two.
  15. Bake at 350 degrees for 17-20 minutes or until the top is just starting to brown.

Preparing your cinnamon rolls can take a long time . But trust us, it’s well worth the time it takes. This recipe is not the only one you can follow. There are alternatives and some of them do not require as much fermentation time as others.

You can search and find the recipe that you like best or that you think works best for you compared to others. We just wanted to give you a basic example of the ingredients and process to try and get to the bottom of what can make your cinnamon rolls dry.

There are two key things we’d like to point out about this recipe that can help keep you from having dry cinnamon rolls. You will notice that the yeast was put in hot water and not milk. This could make all the difference.

Also, the buttermilk used in the process can make a difference in keeping your cinnamon rolls moist. Many recipes do not call for these two ingredients, but you can keep the effects they can have in mind when looking at recipe options.

 Proper Storage of Cinnamon Rolls

Storing your cinnamon rolls properly will be another important factor in ensuring they stay moist.

If you put the effort into storing them properly, your cinnamon rolls will still be delicious even when they’re not fresh out of the oven.

Here are some storage tips to follow for the best results. 

  1. You can store your cinnamon rolls at room temperature or even freeze them. If you do not plan to eat them in a few days, we recommend freezing them.
  2. The key to storing your cinnamon rolls is to keep them airtight.
  3. Wrap your cinnamon rolls individually in saran wrap or aluminum foil and place in a freezer bag. If you want to keep them in the mold, you can also wrap it tightly. We recommend two coats to ensure they are airtight. Maybe some saran wrap with aluminum foil on top taped tight to the pan.
  4. Store them at room temperature for 2-3 days. Put them in the fridge for up to 7 days. If you need to keep them for more than 7 days, you should put them in the freezer following the same conservation tips to wrap them hermetically. They can stay in the freezer for up to 4 months.

These tips will help ensure your cinnamon rolls stay moist and delicious. This won’t guarantee they won’t dry out, but it will certainly help. 

If all else fails and you still have dry cinnamon rolls, you can reheat them with a little butter on top and they will taste like new. Here are some steps to reheat them.

Reheat Cinnamon Rolls and Keep Moist

  1. Take the cinnamon rolls out of the storage method. Determine if you want to reheat them in the microwave or in the oven. If you are only going to reheat one or two, we recommend that you use the microwave.
  2. Spread a little butter over the bakery parts of the bun. You probably won’t need butter on the glazed areas.
  3. Microwave for 1 minute. Add 30 more seconds each time until heated through if necessary.
  4. Savor that moist cinnamon roll and enjoy its flavor!

Rest assured, with all these tips there has to be some way to enjoy a moist cinnamon roll, even if it’s not fresh out of the oven.

Cinnamon rolls are hard to keep without drying out, but these tips and tricks are designed to help you get the best possible results, and your cinnamon rolls will thank you for following the steps. We think your taste buds will thank you too.

We hope you have enjoyed this guide to keeping your cinnamon rolls moist and found the content useful and informative. You should be totally ready to go out and enjoy those moist buns!

We’ve put together some common questions and answers in this section and invite you to check them out to see if you find the information they contain valuable.

Is it okay to keep the dough in the fridge overnight?

If you can’t get back to your dough to cut the cinnamon rolls or bake them right away, that’s okay. Your dough should be well covered and stored in the fridge for up to 24 hours.

Make sure it’s covered and stored in the fridge if it’s going to be more than an hour or two. Otherwise it should be fine.

Can you keep your cinnamon rolls from shrinking or falling over?

Unfortunately, shrinking and drooping is a common side effect of yeast baking. It may also depend on the recipe you use.

What actually happens is that the steam from the dough causes the bread to expand, and then when the steam is no longer present, the expansion slows down.

There are a few things you can do that may help slightly. Do not over-knead the bread in the kneading process. This pushes air into the dough that will try to escape later. Letting the dough rise too long before rolling and cutting it will also cause excess air that will shrink or sag later.