Cinnamon Rolls (with Heavy Cream)
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.
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:
- Preheat the oven to 350°F and spray a 9×13 baking dish.
- Place the cinnamon rolls in the pan and cover them with heavy cream. Let them sit for 5 minutes.
- Whisk together the melted butter, brown sugar, cinnamon, and vanilla. Spread this mixture all over the cinnamon rolls.
- Bake for 20-25 minutes.
For the glaze:
- Whisk the powdered sugar with vanilla and 2-3 tablespoons of milk until smooth.
- Drizzle the rolls with glaze once they’ve cooled.
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.
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!
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.
Ingredients
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
Glaze:
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk, adjust for desired thickness
Instructions
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 rolls1 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 butter½ cup light brown sugar1 teaspoon cinnamon½ 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 sugar1 teaspoon vanilla extract3 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.
