Cinnamon rolls are a delicious baked good that are loved by many. Getting the seal on your cinnamon rolls just right is important for achieving that soft, pillowy interior with edges that are bonded together. There are a few techniques you can use to get a good seal and help your cinnamon rolls hold together.
Using an Egg Wash
One of the most common and effective ways to seal cinnamon rolls is by using an egg wash. An egg wash helps create a coating that will bond the dough layers together as the rolls bake.
To make an egg wash:
- Separate 1 large egg and reserve the white in a small bowl
- Add 1 tablespoon of water to the egg white and whisk together until fully combined
Then, after shaping your cinnamon rolls and placing them in the baking pan:
- Use a pastry brush to brush the egg wash over the top and sides of the shaped rolls
- Be sure to get into all the crevices and fully coat each roll
- Bake as you normally would, the egg wash should help create a tight seal as the rolls bake
The egg protein in the wash will coagulate in the heat of the oven and act as a bonding agent. Just be careful not to use too much egg wash, as it can make the tops overly brown.
Trying Milk
Milk is another common sealing agent used for baked goods like cinnamon rolls. The milk proteins and sugars will caramelize in the oven heat, helping to bind the dough layers together.
To use milk to seal cinnamon rolls:
- After shaping rolls, brush the tops and sides with a small amount of milk
- Whole milk works best, but 2% or skim milk can also be used
- Bake as usual once brushed with milk
For an extra glossy sheen, you can also do a final brush of milk on the tops of the rolled once they come out of the oven.
Using Butter
Butter is key ingredient in cinnamon rolls, and it can also help get a good seal when baking them. Butter contains milk proteins and fat that will melt and coat the dough layers in the oven.
To use butter for sealing:
- Melt a few tablespoons of butter until just melted and pourable
- Use a pastry brush to brush a thin layer over the tops and sides of the shaped rolls
- The butter will melt down during baking and help bind the layers together
Stick butter, butter substitute sticks, or ghee could all be used interchangeably here. The key is to just brush on a thin layer over all surfaces of the shaped rolls before baking.
Trying an Egg, Butter, and Milk Mixture
For the ultimate sealing combination, you can make an egg, butter, and milk mixture. This uses the binding and browning power of eggs, the fat of butter, and the milk proteins all in one.
To make the mixture:
- Melt 2 tablespoons butter and let cool slightly
- Whisk in 1 egg white and 1 tablespoon milk until fully combined
Brush this all over the tops and sides of cinnamon rolls before baking for a super effective seal. The rolls will bake up beautifully bonded together.
Using a Simple Syrup Glaze
For a sweet approach, you can use a simple syrup glaze to seal in cinnamon rolls. The sugary syrup will caramelize and turn into a type of candy shell around the rolls.
Make a simple syrup with:
- 1/2 cup sugar
- 1/4 cup water
- 1/2 teaspoon vanilla or almond extract (optional)
Heat until the sugar dissolves, let cool slightly, and brush over rolled cinnamon rolls before baking. The sugar will crystallize and hold the layers together.
Trying a Cream Cheese Drizzle
A tangy cream cheese drizzle over the tops can also help seal in the cinnamon roll layers as it bakes.
Simply mix together:
- 4 oz softened cream cheese
- 1 tablespoon milk or cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Drizzle this mixture over the tops of the shaped rolls. It will melt down slightly during baking and bind the layers together.
Letting the Dough Proof Longer
In addition to using sealants like egg wash or butter, you can also help your cinnamon rolls seal by letting the dough proof longer.
After rolling up the dough, let it do a final proof for at least 1 hour, or up to 2 hours for best results. This extra proofing time allows the dough layers to adhere to each other more and bond before baking.
Cover the shaped rolls lightly and let rise in a warm area until doubled in size. The extended proof will help the layers meld and seal.
Trying a Longer Bake Time
Baking your cinnamon rolls a bit longer can also improve the seal. Aim for baking 5-7 minutes past the minimum bake time called for in the recipe.
For example, if a recipe says to bake 20-25 minutes, try going for 28-32 minutes instead. The extra time in the oven will further set the dough and filling layers together.
Just keep an eye on the tops and edges to avoid burning. A bit more time can help the center seal while keeping the tops from getting too dark.
Preventing an Over-proof
On the flip side, be careful not to over-proof your cinnamon roll dough. Letting the dough proof too long can cause the layers to separate and make sealing more difficult.
Watch for these signs of over-proofing:
- Doubled or more in size
- Very jiggly in center
- Starts deflating and collapsing
- Looks bubbly
If you see your dough looking like this, go ahead and bake immediately rather than risking the layers separating from each other.
Using Enriched Dough
Making your cinnamon roll dough with enriching ingredients like milk, eggs, and butter can also improve the texture and help with sealing.
These ingredients add proteins and fats that keep the dough more supple and help the layers meld together in the oven heat.
Aim for a recipe with at least:
- 2 eggs
- 4 tablespoons butter
- 1/4 cup milk
For best results and a good seal, enriched dough works much better than plain dough.
Conclusion
Sealing your freshly baked cinnamon rolls is an important final step to get that picture perfect result. Whether you use an egg wash, milk, butter, sugary glaze, or cream cheese drizzle, take the extra time to brush a sealing agent over the shaped rolls before baking. Letting the dough proof longer also allows an even better seal to form. Following these simple tips will help your cinnamon rolls hold together and deliver on that soft, sweet, pillowy interior you love every time.