Cinnamon Rolls (with Heavy Cream)

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Cinnamon Rolls with Heavy Cream is the BEST and easiest way to dress up a can of store-bought dough! This easy hack uses ingredients you probably already have in your kitchen to make the cinnamon roll dough bake to absolute perfection and taste bakery fresh. Don’t forget the best part – the sweet vanilla glaze on top!

You deserve a little sweet treat every morning! If you’re also a big fan of cinnamon rolls, you’ll love my easy recipes for Air Fryer Cinnamon Rolls, Caramel Apple Cinnamon Rolls, Pumpkin Pie Cinnamon Rolls and classic Easy Cinnamon Rolls.

Angled view of a cinnamon roll with heavy cream on a plate.

Cinnamon Rolls with Heavy Cream 

Have you seen this viral Tiktok Cinnamon Rolls with Heavy Cream trend?! It’s completely changed our lives. That’s only kind of an exaggeration.

I don’t know if store-bought cinnamon rolls have ever been this scrumptious and they’re SO easy to dress up!

Essentially, all you need to do here is layer the cinnamon rolls in the pan as you normally would, then soak them in heavy cream and top them off with a sugary butter sauce. It makes them a million times softer and more flavorful! 

How to Make Cinnamon Rolls with Heavy Cream

Grab those store-bought cinnamon rolls and let’s get to work on this easy breakfast hack!

For the cinnamon rolls:

  1. Preheat the oven to 350°F and spray a 9×13 baking dish. 
  2. Place the cinnamon rolls in the pan and cover them with heavy cream. Let them sit for 5 minutes. 
  3. Whisk together the melted butter, brown sugar, cinnamon, and vanilla. Spread this mixture all over the cinnamon rolls. 
  4. Bake for 20-25 minutes. 

For the glaze:

  1. Whisk the powdered sugar with vanilla and 2-3 tablespoons of milk until smooth. 
  2. Drizzle the rolls with glaze once they’ve cooled. 
Canned cinnamon rolls in a baking pan.
Cinnamon sugar mixture smeared over cinnamon rolls.
Heavy cream poured over sweet rolls with cinnamon.
Baked rolls in a pan.

Tips and Variations

  • If you’re in a real time crunch, you can always just use the little tub of icing that comes with the tube of cinnamon rolls. 
  • Let the heavy cream sit on the rolls for about 5 minutes prior to adding the buttery sauce! This allows the cinnamon rolls time to absorb the heavy cream.
  • If you try to glaze the cinnamon rolls too quickly when they’re still very hot from the oven, the glaze will melt right into them. 

Storage and Reheating:

Storage: In an airtight container in the fridge, these cinnamon rolls will stay fresh for up to 4 days. 

Reheating: Just pop each leftover cinnamon roll into the microwave and reheat in 10 second increments until warmed through. 

Sweet vanilla icing drizzled over cinnamon buns.

What does the heavy cream do to the cinnamon rolls?

It makes the cinnamon rolls so much more moist and fluffy! Trust me, once you add heavy cream to your cinnamon rolls you’ll never go back to baking them without it once you taste how much more amazing they are. 

Can I use whole milk instead of heavy cream?

I don’t recommend doing so. The density and thickness of heavy cream is what’s needed to really make these cinnamon rolls so delicious! 

Sweet rolls on a plate with cinnamon sticks.

Do I have to use jumbo-sized cinnamon rolls?

No. Just make sure you’re using a cinnamon roll with the swirled/rolled up dough. This allows the heavy cream to really sink down each nook and cranny.

If you purchase the regular canned cinnamon rolls that look like biscuits with tiny pieces of cinnamon on top, the heavy cream is going to roll right off. The cinnamon will likely go with it.

It’s best to use cinnamon rolls that have the swirl effect and most jumbo-size do.

Can I use frozen cinnamon rolls?

Yes, frozen cinnamon rolls work fine. Make sure to thaw them first according to the package directions.

The bake time may vary slightly as well. Check their packaging and adjust as necessary.

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Close up view of an iced cinnamon bun on a plate.

Cinnamon Rolls (with Heavy Cream)

4.6 from 13 votes
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Author: Kimberly
Prep Time: 15 minutes
Cook Time: 25 minutes
Cool Time: 10 minutes
Total Time: 50 minutes
Servings: 10 Servings


Cinnamon Rolls:

  • 10 jumbo-sized cinnamon rolls, refrigerated, (We used two cans of Pillsbury Grands Cinnamon Rolls 5 count each.)
  • 1 cup heavy cream
  • 6 tablespoons unsalted butter, melted
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract


  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons milk, adjust for desired thickness


For the Cinnamon Rolls:

  • Preheat the oven to 350°F, and lightly grease a 9×13-inch baking pan.
  • Place the cinnamon rolls into the prepared pan, and pour the heavy cream over the rolls. Allow the cinnamon rolls to rest for 5 minutes so the heavy cream can sink into the crevices.
    10 jumbo-sized cinnamon rolls
    1 cup heavy cream
  • Meanwhile, whisk together the melted butter, brown sugar, cinnamon and vanilla. Spread the mixture evenly over the cinnamon rolls.
    6 tablespoons unsalted butter
    ½ cup light brown sugar
    1 teaspoon cinnamon
    ½ teaspoon vanilla extract
  • Bake uncovered for 20 to 25 minutes or until the cinnamon rolls are golden brown.

For the Glaze:

  • While the cinnamon rolls bake, make the glaze. Whisk together the powdered sugar, vanilla and 2 to 3 tablespoons of milk. Continue adding more milk until the glaze reaches the desired consistency.
    1 ½ cups powdered sugar
    1 teaspoon vanilla extract
    3 to 4 tablespoons milk
  • After the rolls cool for 10 to 15 minutes, drizzle with glaze. Alternatively, use the frosting that came with the rolls.
  • Enjoy! See post for storage options.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cinnamon roll. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1cinnamon roll | Calories: 261kcal | Carbohydrates: 30g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 73mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 29g | Vitamin A: 568IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 0.1mg
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4.62 from 13 votes (13 ratings without comment)

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