Cinnamon Rolls with Heavy Cream

Cinnamon rolls with heavy cream take prepackaged cinnamon rolls to the next level, making them extra soft, tender, and rich.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings Rolls

Calories 570kcal

Equipment

9x9 baking dish
Aluminum foil
small bowl
large mixing bowl
Electric mixer

Ingredients

17.5 ounces Pillsbury Grands cinnamon rolls with frosting
¾ cup heavy whipping cream
¼ cup butter melted
⅓ cup brown sugar packed
1 teaspoon ground cinnamon
2 ounces cream cheese softened

Instructions

Preheat oven to 350F.
Pour the heavy whipping cream over the bottom of a 9x9-inch baking dish.
Open the package of cinnamon rolls (set the frosting aside) and place the rolls in the pan on top of the cream.
In a small bowl, combine the melted butter, brown sugar, and cinnamon. Spoon the mixture over top of the cinnamon rolls.
Cover the pan tightly with foil and bake the rolls at 350F for 30 minutes.
In a small mixing bowl beat the cream cheese with an electric mixer until smooth. Add the frosting from the cinnamon roll package and beat into the cream cheese until well combined. (Note: if you prefer the frosting to be sweeter, mix in powdered sugar a few tablespoons at a time until you reach the desired level of sweetness.)
Spread the frosting over the hot, freshly baked cinnamon rolls. Serve warm.

Notes

You can adjust the sweetness of the frosting by adding two tablespoons of additional powdered sugar at a time until you reach the sweetness desired.
The frosting can also be thinned out a bit with a tiny bit of milk or cream.
The leftover cinnamon rolls keep in the refrigerator for up to three days, although they’re best eaten fresh.

Nutrition