Fluffy Cinnamon Roll Cupcakes with Brown Sugar Streusel - Easy Recipe! (2024)

FAQs

Can I use brown sugar instead of white sugar in cinnamon rolls? ›

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. Best pan to use: I recommend a 9×13-inch glass pan or metal pan.

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

Do you need to refrigerate cinnamon rolls? Unfrosted cinnamon rolls do not need to be refrigerated and will keep best at room temperature. Iced cinnamon rolls, and especially rolls with cream cheese frosting, should be stored in the fridge.

The heavy cream absorbs the cinnamon, sugar, and butter that leaks from the insides of the rolls as they bake to create a glorious cinnamon sugar syrup for the bottom of your rolls.

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. From there, the method was pretty normal.

The higher amounts of protein help to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love. Brown sugar: personally, I love using dark brown sugar for more robust molasses sweet flavor in those cinnamon swirls, but light brown sugar will work!

Cinnabon Caramel Pecanbon

That honor is reserved for the Caramel Pecanbon. The Caramel Pecanbon contains a whopping 1,080 calories, 51 grams of fat and 146 grams of carbs, only 3 of which are fiber (15). What's more, 75 of those 146 grams of carbs come from added sugars.

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.

If so: These are made of yeast-leavened dough which is quite soft. (Yeast-leavened dough is also part of toast, pizza, bagels, some kinds of donuts etc.) In addition, it's a kind of not-so-fine puff pastry (Danish pastry): Between two layers of dough there is a layer of solid fat (like butter).

What kind of icing does Pillsbury use for cinnamon rolls? ›

It's easy to make any day cinnamony sweet with Pillsbury's ready-to-bake dough made with real cinnamon and premade cream cheese icing. These refrigerated cinnamon rolls make a great weekday breakfast or special holiday treat. This family favorite breakfast is ready in just minutes. Imagine the memories you'll make.

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.

If you store them in the fridge, they'll last a bit longer, perhaps up to 7 days. If you want to extend their shelf life so you can eat them after a couple of weeks, you should freeze them. In fact, if properly frozen, they can last a couple of months!

While heavy cream does not work well in baked goods, it can be used to thicken sauces, soups, sour cream and puddings. It's also a great ingredient to make whipped cream, mousse, pastry fillings, ice cream and frosting.

Heavy cream is a good choice when decorating pies or cakes, or for thickening sauces and ganache. Heavy cream is also great for making ice cream and soup. Whipping cream is a bit lighter since it contains less fat than heavy cream, and has about 30 to 36 percent milk fat.

It whips better and holds its shape longer than its whipping cream counterpart, which is why it's used for everything from pastry fillings to pipings. It has a long shelf life in the fridge and can even be frozen and used in a heavy cream recipe later on.

Heavy cream has too much fat. If you're doing a cake or something similar, the result will probably be very dense. If the recipe calls for milk and butter, you can replace 3/4 cups of water + 1/3 to 1/4 cup butter for 1 cup of heavy milk. I've done it with some success, it's not perfect but it'll do in a pinch.