Description
Soft, gooey Heavy Cream Cinnamon Rolls made with canned cinnamon rolls, heavy cream, and a buttery brown sugar topping. Ready in about 30 minutes.
Ingredients
1 can (5 count) refrigerated cinnamon rolls with icing
1/2 to 1 cup heavy cream (heavy whipping cream)
4 tablespoons butter, melted
1/2 cup brown sugar
1 to 2 teaspoons ground cinnamon
Optional: 1/4 cup chopped pecans or walnuts
Instructions
1. Preheat oven to 350°F and lightly grease a 9-inch baking pan.
2. Arrange cinnamon rolls in the pan, spaced slightly apart.
3. Pour heavy cream over and around the rolls.
4. Stir together melted butter, brown sugar, and cinnamon; spoon over rolls.
5. Bake uncovered 20-28 minutes until golden and centers are set.
6. Cool 10 minutes, then top with icing before serving.
Notes
Freeze baked rolls without icing for best texture. Add fresh icing after reheating.
Don’t substitute half-and-half for heavy cream — the lower fat content won’t give the same soft, rich texture.
Ice the rolls once they’ve cooled slightly, not while piping hot, so the icing sets instead of melting off.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 410 kcal
- Sugar: 32g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg