Quick Answer
Yes, you can substitute milk for heavy cream when making cinnamon rolls. However, the texture and richness of the dough and frosting may be slightly different.
Heavy Cream vs. Milk Differences
Heavy cream and milk have some key differences that affect baked goods:
Fat Content
– Heavy cream has a high fat content, around 36-40% depending on the product. The high fat content contributes richness and moisture.
– Milk contains around 3.25-3.5% fat. It will make the dough and frosting lighter and less rich.
Liquid Content
– Heavy cream contains less water and more fat than milk. This affects the moisture levels in baking.
– Milk is around 90% water. When substituted for heavy cream, the dough or frosting may end up more soggy.
Texture
– The fat in heavy cream gives it a thick, creamy texture. This makes the dough more tender and gives frosting a smooth, spreadable texture.
– Milk has a thinner, more liquid-like consistency. It won’t provide the same tenderizing effects in cinnamon roll dough.
Substitution Ratio
When substituting milk for heavy cream, use a 1:1 ratio (replace 1 cup heavy cream with 1 cup milk). However, the texture and moisture levels may still be a bit different.
To account for the lower fat content in milk, you can also try using a 3:4 ratio. For every 1 cup heavy cream, use 3/4 cup whole milk. This helps add a bit more richness and fat.
How to Substitute in Cinnamon Rolls
For the Dough
The fat in heavy cream tenderizes the dough. With milk, the dough may end up more dense or tough. To help tenderize it:
– Use milk at room temperature for more tenderization
– Let the dough rise longer to develop more air bubbles
– Brush rolls with butter before baking for added moisture and tenderness
For the Frosting
Heavy cream gives frosting a rich, creamy texture. With milk, the frosting may be thinner. To help thicken it up:
– Chill the milk beforehand so it’s thicker when whipping
– Add a tablespoon or two of soft butter to increase richness
– Use powdered sugar instead of granulated for a thicker consistency
– Let the frosted rolls chill in the fridge to help the frosting set up
The Best Milk to Use
The milk you use can also make a difference in the results:
– Whole milk – Higher fat content than lower fat milks, provides more richness
– 2% reduced fat milk – Less fat than whole milk, but still has a creamy texture
– Skim or nonfat milk – Very little fat, will make drier, less rich dough and frosting
– Buttermilk – Adds nice tangy flavor, but won’t provide richness
Whole or 2% milk are your best options for getting closest in texture to heavy cream.
Storing Cinnamon Rolls Made with Milk
Since milk contains less fat than heavy cream, cinnamon rolls made with milk may not store as long. For best results:
– Store frosted rolls in the refrigerator, not at room temperature
– Eat refrigerated rolls within 2-3 days for optimal freshness
– Freeze baked unfilled rolls and thaw before filling/frosting to enjoy later
Conclusion
While milk and heavy cream have different properties, milk can be substituted for heavy cream when making cinnamon rolls. Whole milk is the best option to provide richness close to heavy cream. Adjust the ratio, temperature, and ingredients to account for milk’s lower fat and liquid content. With some tweaking to the recipe, milk can produce tasty cinnamon rolls with a delightful flavor.