Caramel Cinnamon Rolls (Sugar Free) - Recipe Diaries (2024)

FAQs

Can you substitute brown sugar for white sugar in cinnamon roll dough? ›

So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.

Coconut oil (or melted butter) and almond milk – Most cinnamon roll recipes call for butter and regular milk, but, as a vegan option, this recipe works perfectly with coconut oil and almond milk.

Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.

Pour heavy cream over the cinnamon rolls before baking

Did you know that heavy cream can help you make your cinnamon rolls taste even better? If you're thinking the cream will be used to make the icing, think again. You'll actually want to pour it directly over the cinnamon rolls before baking them in the oven.

It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.

Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”

Milk: Milk is a popular choice for cinnamon roll dough as it adds richness and tenderness to the texture. Whole milk, in particular, can provide a creamy and soft crumb. If you prefer a lighter texture, you can use low-fat or non-fat milk.

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

Can cinnamon rolls rise for too long? Yes definitely! 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.

Why did my homemade cinnamon rolls come out hard? ›

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.

ONLY add as much flour as needed to handle the dough. It's better for the dough to be sticky at the start than to add too much flour and wind up with dense rolls, instead of light and fluffy ones.

Use brown sugar or granulated sugar in the filling: I used to use granulated sugar in the cinnamon sugar filling, but recently switched to brown sugar for extra flavor. Brown sugar doesn't necessarily make the filling more moist—there's so much butter, so it's moist and gooey either way. Use whichever sugar you prefer.

You read that right, white granulated sugar. Traditionally brown sugar is used and you can certainly use that if it's your preference. I kind of like the granulated sugar because it yields to the cinnamon, allowing the cinnamon to shine through more. Then he liberally sprinkled on some cinnamon.

However, because brown sugar contains molasses and tends to clump, it will yield a final product that's chewier with hints of caramel flavor. Brown sugar works well for adding moisture to baked goods, whereas granulated sugar will create a more aerated crumb and crispier texture.