The Secret Recipe for Soft, Gooey Cinnamon Rolls
Use high-quality flour for soft, gooey cinnamon roll texture.
Proper kneading and proofing are key to perfect rolls.
Bread flour works but gives a slightly chewier texture.
Use 1 part cinnamon to 4 parts sugar ratio.
Don’t overfill rolls to prevent cinnamon-sugar leakage.
Seal dough edges tightly before rolling and baking.
Rolls are done when golden brown and slightly hollow.
Freeze shaped rolls before baking for later convenience.
Store leftovers in airtight containers to keep them fresh.