Cinnamon Rolls with Heavy Cream (Print Version)
# Ingredients:
→ Cinnamon Rolls
01 -
6 canned or frozen cinnamon rolls
02 -
½ cup heavy cream, room temperature (118ml)
03 -
¼ cup melted butter (59g)
04 -
½ cup light brown sugar (100g)
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon ground cinnamon
→ Cream Cheese Frosting
07 -
¼ cup melted and cooled butter (59ml)
08 -
4 oz cream cheese, room temperature (113g)
09 -
1 teaspoon vanilla extract
10 -
1 cup powdered sugar (120g)
# Instructions:
01 -
If using frozen rolls like Rhodes, let rise in greased dish 3-5 hours at room temp or 8-10 hours in fridge until doubled. Canned rolls can be used immediately.
02 -
Preheat oven according to package. Pour room temperature heavy cream over and around unbaked rolls.
03 -
Whisk melted butter with brown sugar, vanilla, and cinnamon until combined. Pour over rolls.
04 -
Bake according to package directions (about 20 minutes at 350°F for Rhodes rolls) until golden brown.
05 -
Whisk melted butter, cream cheese, vanilla, and powdered sugar until smooth.
06 -
Let rolls cool 10 minutes, then top with cream cheese frosting and serve.
# Notes:
01 -
Can be stored covered in fridge up to 2 days
02 -
Reheat in microwave in 30-second intervals
03 -
Recipe can be scaled up for larger pans