Soft & Gooey Cinnamon Rolls with Heavy Cream
Discover the secret to making the softest, gooey cinnamon rolls with heavy cream! This easy recipe ensures bakery-quality results every time.
Equipment
- Baking Dish
- Mixing Bowl
- Oven
Ingredients
For the Cinnamon Rolls
- 1 can Pillsbury Grands Cinnamon Rolls or homemade dough
- 1 cup heavy whipping cream warmed to room temperature
For the Cinnamon-Sugar Filling (if making from scratch)
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter softened
For the Frosting
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Place cinnamon rolls in the baking dish, leaving a little space between each one.
- Warm the heavy cream to room temperature and pour it evenly over the cinnamon rolls.
- Bake for 25-30 minutes, or until the rolls are golden brown and fluffy.
- While the rolls bake, prepare the frosting by whisking together cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth.
- Remove cinnamon rolls from the oven and let them cool for a few minutes before spreading the frosting on top.
- Serve warm and enjoy!
Notes
For extra flavor, drizzle caramel or maple syrup over the rolls before serving. Store leftovers in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.