Think Twice Before Buying Cinnamon Rolls From A Grocery Store Bakery Again - Tasting Table

"Based on Tasting Table's research, grocery store cinnamon rolls tend to be dry, stale, and generally unpleasant in terms of both taste and texture. Where you want warmth and comfort, these sweets simply fall short as far as freshness and are a waste of your money. Though the pastries are not so simple to prepare on your own, seeking out canned versions or shortcuts to a homemade recipe seems to be the optimal way to go. If you really want to indulge in a delightful dessert, try seeking out the absolute best varieties in every U.S. state or abroad."

"Barring foodie-related travel, you can also come up with a number of creative ways to use canned cinnamon rolls. There are plenty of methods for upgrading store-bought cinnamon rolls that require minimal effort while yielding much more preferable results than resorting to the ones at your grocery store's bakery department. A little willingness for culinary experimentation can go a long way."

"One of the most pleasing parts of enjoying a cinnamon roll is the warmth. More than just the temperature of one fresh from the oven, the warming spices present are what give cinnamon rolls both their name and signature flavor. Skipping over the grocery store's dismal offerings in the bakery section, you can grab a can of IMMACULATE BAKING COMPANY Organic Cinnamon Rolls or your preferred brand and easily pop them into the oven for a fulfilling dessert."

Grocery store bakery cinnamon rolls often arrive dry, stale, and unpleasant in taste and texture, failing to deliver the expected warmth and comfort. These versions usually represent poor value compared with alternatives. Canned cinnamon rolls or shortcuts to homemade recipes provide a more reliable, easy-to-prepare option and can be upgraded with minimal effort to improve flavor and texture. Warming spices are central to the cinnamon-roll experience, and baking a quality canned product at home can restore that warmth. Seeking out high-quality varieties or experimenting with simple enhancements can produce a far more satisfying dessert.

Read at Tasting Table