10jumbo-sized cinnamon rollsrefrigerated, (We used two cans of Pillsbury Grands Cinnamon Rolls 5 count each.)
1cupheavy cream
6tablespoonsunsalted buttermelted
½cuplight brown sugar
1teaspooncinnamon
½teaspoonvanilla extract
Glaze:
1 ½cupspowdered sugar
1teaspoonvanilla extract
3 to 4tablespoonsmilkadjust for desired thickness
Instructions
For the Cinnamon Rolls:
Preheat the oven to 350°F, and lightly grease a 9x13-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.
Notes
*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.