There’s something magical about the aroma of freshly baked cinnamon rolls wafting through your home. But what if I told you there’s a secret ingredient that transforms ordinary cinnamon rolls into something extraordinary? Enter heavy cream! This simple addition creates the most tender, gooey, and indulgent cinnamon rolls you’ve ever tasted.
This Cinnamon Rolls with Heavy Cream recipe takes a clever shortcut by using refrigerated cinnamon roll dough, then elevating it with a generous pour of heavy cream before baking. The result? Pillowy soft rolls with a luscious, caramelized bottom that will have everyone asking for your secret.
Why You’ll Love This
- Uses store-bought dough for quick preparation while tasting completely homemade
- The heavy cream creates an incredible caramel-like sauce underneath the rolls
- Ready in just 45 minutes from start to finish
- Perfect for weekend breakfasts, holiday mornings, or anytime treats
- Easily customizable with different spices or add-ins
Ingredients
- 6 canned or frozen cinnamon rolls
- ½ cup heavy cream, room temperature (118ml)
- ¼ cup melted butter (59g)
- ½ cup light brown sugar (100g)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup melted and cooled butter (59ml)
- 4 oz cream cheese, room temperature (113g)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (120g)
Instructions
- 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.
- Preheat oven according to package. Pour room temperature heavy cream over and around unbaked rolls.
- Whisk melted butter with brown sugar, vanilla, and cinnamon until combined. Pour over rolls.
- Bake according to package directions (about 20 minutes at 350°F for Rhodes rolls) until golden brown.
- Whisk melted butter, cream cheese, vanilla, and powdered sugar until smooth.
- Let rolls cool 10 minutes, then top with cream cheese frosting and serve.
Tips & Variations
- For extra richness, add 2 oz cream cheese to the heavy cream mixture
- Try adding 1/2 cup chopped pecans or walnuts before baking for a delightful crunch
- Replace some of the cinnamon with cardamom or nutmeg for a unique flavor profile
- Make it extra decadent by adding 1/2 cup white chocolate chips to the cream mixture
- For a make-ahead option, prepare everything the night before, refrigerate, and add 5-10 minutes to the baking time
- If you prefer homemade dough, this heavy cream technique works beautifully with that too!
Serving Suggestions
These indulgent cinnamon rolls are perfect on their own, but for a complete breakfast spread, serve them alongside fresh fruit, yogurt, and hot coffee or tea. For an extra special brunch, pair with a savory egg casserole and mimosas to balance the sweetness.
If serving as dessert, add a scoop of vanilla ice cream on top of a warm roll and watch it melt into all the nooks and crannies for an unforgettable treat.
Notes
- Store any leftovers covered in the refrigerator for up to 3 days.
- Reheat individual rolls in the microwave for 20-30 seconds before serving.
- The rolls are done when they’re golden brown on top and no longer doughy in the center.
- For best results, make sure all rolls are similar in size for even baking.
FAQs
Can I use half-and-half instead of heavy cream?
Yes, though the sauce won’t be quite as rich. Heavy cream produces the best results, but half-and-half will still be delicious.
Why did my cinnamon rolls turn out soggy?
They might need a few more minutes in the oven. Every oven is different, so look for golden brown tops and make sure the center rolls are fully cooked.
Can I freeze these cinnamon rolls?
Yes! Freeze them without the icing, tightly wrapped, for up to 1 month. Thaw overnight in the refrigerator and warm before adding fresh icing.
What’s the best way to tell when they’re done?
The tops should be golden brown, and a toothpick inserted into the center roll should come out clean with no raw dough attached.
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