Cinnamon Rolls with Heavy Cream

 

Okay… I’m game. I’m always up for a challenge when it comes to cooking.  So, I see this recipe for Cinnamon Rolls that tastes just like Cinnabon and it’s all over the internet.  It said I needed only a can of cinnamon roll dough and some cream and I’m thinking, well wouldn’t that be a soggy mess?  So, I buy a can of Pillsbury Grands Cinnamon Buns and some heavy cream and set off to make these buns.  OMG…better than Cinnabon…. So good!  The cream transforms regular canned cinnamon roll buns into light, fluffy and moist, bakery cinnamon rolls. These deliciously gooey cinnamon rolls are topped with a brown sugar and cinnamon butter before baking and with a luscious cream cheese icing after baking.  Do I need to say more?

 

Cinnamon Rolls with Heavy Cream

1 can of Pillsbury Cinnamon Buns

½ cup heavy cream, room temperature

¼ cup melted butter

½ cup light brown sugar

1 teaspoon vanilla extract 

1 teaspoon ground cinnamon

 

Preheat the oven to 350 degrees.  Spray a baking dish (round or 8 x 8 square) with non-stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prepare the cinnamon rolls for baking according the package directions. The rolls are ready to bake as soon as the oven is preheated.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fully preheat the oven to the package directions. Pour the heavy cream on top of and all around the unbaked cinnamon buns. Before you bake them, make the brown sugar cinnamon butter.

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter and then add the brown sugar, vanilla, and cinnamon until fully combined. Pour on top of each of the cinnamon rolls. 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the cinnamon rolls according to the package directions. I baked these for about 20 minutes or until golden brown all along the outside. 

 

Rolls will double in size and be light and fluffy.

  

 

 

 

 

 

 

 

 

 

Cool the cinnamon rolls for about 10 minutes in the pan. Then remove from pan and cool on baking rack for an additional 20 minutes before icing them with homemade cream cheese frosting. 

 

 

Cream Cheese Frosting for Cinnamon Rolls

¼ cup melted and cooled butter

4 oz. cream cheese, room temperature

1 teaspoon vanilla extract 

1 cup  powdered sugar

 

Make the cream cheese frosting by whisking melted and cooled butter with cream cheese, vanilla extract and powdered sugar until smooth and well combined. Spread generous dollops of the icing on top of each gooey cinnamon roll. Pull a roll out of the pan and enjoy!

 

Store these gooey cinnamon rolls covered in the fridge for up to 2 days. Reheat the rolls by transferring your preferred number of cinnamon rolls to a microwave safe plate and heating in 30 second increments until heated through.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.