Cinnabon makes their rolls so soft through a mix of special techniques and ingredients. They use a unique cinnamon blend from West Sumatra, Indonesia. This cinnamon has high volatile oil and cellulose content, giving the rolls their distinct aroma and soft, gooey texture.
Another key factor is the use of tangzhong, a cooked paste made from flour and water or milk. This method ensures the dough remains incredibly soft and moist, contributing significantly to the rolls’ tenderness.
Cinnabon also bakes their rolls at a lower temperature of 165°F. This underbaking method prevents the rolls from overcooking and maintains their soft and gooey consistency.
Heavy cream and butter play crucial roles as well. Adding heavy cream to the dough and using a generous amount of butter in the filling keeps the rolls moist and soft.
Finally, Cinnabon’s signature cream cheese frosting enhances the overall softness and gooeyness of the rolls. This combination of techniques and ingredients makes Cinnabon’s cinnamon rolls exceptionally soft and delicious.