How to make Pillsbury cinnamon rolls more gooey?

Cinnamon rolls are a delicious and popular breakfast and dessert treat loved by many. The sweet dough, cinnamon sugar filling, and thick glaze are irresistible. While store-bought cinnamon rolls like Pillsbury are convenient, sometimes they can turn out a bit dry instead of soft and gooey. Luckily, there are some easy tricks you can use to make Pillsbury cinnamon rolls more gooey and take them from good to great.

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Why Pillsbury Cinnamon Rolls Can be Dry

There are a few reasons why Pillsbury cinnamon rolls may not always turn out soft and gooey:

They are mass-produced for shelf stability – This means the dough is made to hold its shape and last longer vs being fresh and delicate.
They can be slightly overbaked – It’s easy to bake them a minute or two too long which dries them out.
The filling isn’t generous enough – More filling means more ooey-gooeyness.

The glaze soaks in too quickly – You want it to stay on top for maximum glaze per bite.

Luckily, we can easily compensate for all these factors with some simple tweaks and get cinnamon roll perfection.

Prep the Dough for Maximum Softness

Proper dough prep and handling makes a big difference in the final texture of cinnamon rolls. Here are some tips for prepping Pillsbury dough:

Let it come to room temperature – This helps relax the dough so it can puff up easier in the oven.
Activate the yeast – If the dough seems stiff, you can gently coat it in oil or melted butter, cover, and let sit for 5-10 minutes to wake up the yeast.
Avoid overworking the dough – When rolling and shaping, handle it gently to avoid activating too much gluten which can make it tough.

Make the Dough More Tender

You can also add extra ingredients to the raw dough to make it more moist and tender:

Milk – Brush some milk on the dough before adding the filling. The milk softens the dough and adds tenderness.
Eggs – Beat an egg and brush it on the dough, similar to milk. You can use milk & egg together too.

Oil or butter – Brush lightly with oil or melted butter for a softer and more tender interior.

Use a Generous Filling

One of the keys to ooey-gooey cinnamon rolls is maximizing the cinnamon sugar filling. Here are some tips:

Use more cinnamon filling than seems necessary – Err on the side of excess, it will spread out evenly when rolled up.

Layer the filling – Sprinkle half the cinnamon sugar, add another layer of dough, then the rest of the filling so it’s extra loaded.
Make the filling go all the way to the edges – This prevents dry edges.
Consider extras – Add raisins, chopped nuts, coconut, crushed pineapple or cream cheese for bonus flavor and moisture.

Cinnamon Roll Filling Ideas

Filling	Ingredients
Basic Cinnamon Sugar	Ground cinnamon and granulated white sugar
Brown Sugar & Pecan	Brown sugar, ground cinnamon, chopped pecans
Cream Cheese	Softened cream cheese mixed with sugar
Caramel	Butter, brown sugar, cream, vanilla
Coconut Pecan	Toasted coconut, chopped pecans, brown sugar

Get the Dough Rolled Perfectly

Your rolling technique can also impact the softness of the interior. Here are some tips:

Roll gently to avoid overworking the dough – Just press firmly enough to flatten it.
Roll it into a large rectangle – This allows more layers and a better cinnamon swirl.

Roll evenly to 1⁄4-1⁄2 inch thickness – Too thin and it may tear, too thick and it won’t puff up fully.
Avoid creasing as you roll – Creases can create dense spots.

If the dough is fighting you, let it rest 5 minutes before continuing to roll. Chilling the dough for 30 mins can also make it easier to handle.

Shaping Tips

When shaping the rolled dough, be gentle and avoid compressing it too much:

Spread the filling evenly and completely to the edges.
Roll up gently but tightly, using your hands to keep the shape.

Pinch the seam with care to seal – Avoid pulling or stretching the dough.
Cut rolls with floss or a gentle sawing motion – Pressing down will make them dense.
Lay them in the pan so they just touch – Too cramped can inhibit rising.

Proof and Bake Perfectly

The proofing and baking steps also impact the final texture, so follow these guidelines:

Let rise until puffy – Wait until the rolls look very puffy, otherwise they won’t rise fully when baked.
Cover while proofing – This prevents drying out.

Bake at a slightly lower temp (350°F) – This allows more gentle and even rising.
Avoid overbaking – They should be golden, not dark brown. Check at 14 minutes.
Test center with toothpick – It should come out clean but moist, not wet.

More Baking Tips

Here are a few more tricks for the oven:

Use a pan size as recommended – Too large and they may flatten out rather than rise up.
Grease the pan – This helps prevent sticking that can deflate the rolls.

Bake on the middle rack – The heat exposure is most even here.
Tent with foil if browning too fast – This slows down the top browning.
Add a pan of water for moisture – The steam keeps the rolls tender.

Maximize the Ooey-Gooey Glaze

A generous glaze takes cinnamon rolls to the next level. Here are tips for getting it just right:

Use a pastry brush to spread glaze – Brushing reaches all the nooks vs pouring.
Glaze while still warm – This helps the glaze soak in a bit for an extra ooey layer.

Use extra glaze – More is better to fully coat each roll.
Try cream cheese glaze – It’s thicker than regular glaze and extra lush.
Top with nuts or coconut – Adds crunch and texture contrast.

Drizzle on caramel too – Because two glazes are better than one!

Gooey Glaze Ideas

Glaze	Ingredients
Cream Cheese	Powdered sugar, softened cream cheese, milk, vanilla
Vanilla	Powdered sugar, milk, butter, vanilla
Maple	Powdered sugar, maple syrup, milk
Caramel	Caramel sauce or melted caramel candies
Chocolate	Powdered sugar, cocoa powder, milk

Storing for Freshness

Properly storing leftover cinnamon rolls helps maintain that soft, gooey texture. Here are some storage tips:

Allow to cool completely before storing – This prevents condensation that can make them soggy.

Store in air-tight container – This prevents them from drying out.
Place parchment between layers – This stops any icing from sticking to the rolls and pulling off the topping.
Refrigerate up to 5 days – The cold helps keep them fresh.

Freeze up to 2-3 months – Be sure to wrap well in plastic then foil.
Reheat in microwave or oven – Eat within 3-4 days for best quality.

With proper storage, you can enjoy leftover cinnamon rolls that taste just-baked.

Conclusion

Making Pillsbury cinnamon rolls more ooey-gooey is easy with a few simple tricks. Pay close attention to properly preparing the dough, maximizing the amount of flavorful filling, gently shaping the rolls, baking at a slightly lower temperature, generously glazing while still warm, and storing them correctly after baking. With these tips, you can easily achieve bakery-quality cinnamon rolls bursting with soft, sweet, sticky goodness in every bite. So next time you have a craving for these classic treats, use this guide to take your Pillsbury cinnamon rolls from just alright to over-the-top amazing.