Cinnamon Rolls with Heavy Cream Recipe
Cinnamon rolls with heavy cream is a clever and easy to make Tik Tok cinnamon roll hack that transforms canned cinnamon buns into light, fluffy and moist, bakery worthy cinnamon rolls. These deliciously gooey cinnamon rolls are topped with a brown sugar and cinnamon butter before baking and with a luscious cream cheese icing after baking. Grab your favorite store bought cinnamon rolls and make a decadent and easy breakfast treat everyone is sure to love!
Equipment
- 1 8 x 8 or 9 inch circular baking dish
- 1 whisk
Ingredients
Cinnamon Rolls
- 6 canned or frozen cinnamon rolls
- ½ cup (118 ml) heavy cream, room temperature
- ¼ cup (59 g) melted butter
- ½ cup (100 g) light brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon ground cinnamon
Cream Cheese Frosting for Cinnamon Rolls
- ¼ cup (59 ml) melted and cooled butter
- 4 oz. (113 g) cream cheese, room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (120 g) powdered sugar
Instructions
- Prepare the cinnamon rolls for baking according the package directions. For Rhodes cinnamon rolls, place them in a lightly greased baking dish, loosely covered at room temperature for 3 - 5 hours or 8 - 10 hours in the fridge. The cinnamon rolls should double in size when they are ready to bake. For canned cinnamon rolls such as Pillsbury or Grands, the rolls are ready to bake as soon as the oven is preheated.6 canned or frozen cinnamon rolls
- Fully preheat the oven to the package directions. Pour the heavy cream on top of and all around the unbaked cinnamon buns.½ cup (118 ml) heavy cream, room temperature
- Make the brown sugar butter by whisking the melted butter with brown sugar and cinnamon until fully combined. Pour on top of each of the cinnamon rolls.¼ cup (59 g) melted butter, ½ cup (100 g) light brown sugar, 1 teaspoon (5 ml) vanilla extract , 1 teaspoon ground cinnamon
- Bake the cinnamon rolls according to the package directions. For the Rhodes cinnamon rolls, bake the gooey cinnamon rolls at 350 F (177 C) for about 20 minutes or until golden brown.
- Cool the cinnamon rolls for about 10 minutes before topping with the homemade cream cheese frosting.
- Make the cream cheese frosting by whisking melted and cooled butter with cream cheese, vanilla extract and powdered sugar until smooth and well combined. Spread generous dollops of the icing on top of each gooey cinnamon roll. Pull a roll out of the pan and enjoy!¼ cup (59 ml) melted and cooled butter, 4 oz. (113 g) cream cheese, room temperature, 1 teaspoon (5 ml) vanilla extract , 1 cup (120 g) powdered sugar
Notes
Store these gooey cinnamon rolls covered in the fridge for up to 2 days. Reheat the rolls by transferring your preferred number of cinnamon rolls to a microwave safe plate and heating in 30 second increments until heated through.
To make 8 - 12 cinnamon rolls
- 11 x 7 pan: This size pan holds 12 cinnamon rolls that bake up as individual rolls. Usually they are spaced about 2 inches apart.
- 9 x 13 pan: This size pan holds 12 cinnamon rolls that bake up nestled very closely together. Usually they are spaced ½ inch apart. This version is the closest to homemade, from scratch cinnamon rolls.
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