Cinnamon Rolls with Heavy Cream
Canned cinnamon rolls baked in heavy cream with a butter and brown sugar topping, finished with a thick cream cheese icing.
Want This Recipe Later?
Ingredients
- 2 cans refrigerated Grands cinnamon rolls 17.5 ounces per can; five large rolls per can. Save the included icing.
- 1 cup heavy whipping cream
- 4 tablespoons salted butter for the brown sugar topping
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons salted butter for the icing
- 4 ounces cream cheese half a block, for the icing
- 1 cup powdered sugar for the icing
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Arrange the cinnamon rolls evenly in the dish and set aside both containers of icing. Pour the heavy whipping cream over the rolls and between them.
- Melt 4 tablespoons of the butter in a small bowl. Stir in the brown sugar and ground cinnamon, then pour the mixture evenly over the rolls.
- Cover the dish with foil and bake for about 30 to 40 minutes, until the cinnamon rolls are cooked through.
- Take the dish out of the oven and set it aside. Put the remaining 4 tablespoons of butter and the cream cheese in a medium bowl. Microwave for 30 seconds, just until very soft, then whisk together. Whisk in the icing from both containers, followed by the powdered sugar.
- Spread the icing over the rolls and serve warm.
Notes
The bake can take up to 40 minutes. A little sauce left in the dish is normal; check the dough in the center roll. For one can of rolls, use 1/2 cup of cream.
Nutrition
Serving: 1servingCalories: 594kcalCarbohydrates: 73.2gProtein: 5.5gFat: 31.6gSodium: 712mgFiber: 1.1gSugar: 41.8g
Made this recipe? Tap a star to rate it.