Heavy Cream Cinnamon Rolls (Print Version)
# Ingredients:
→ Cinnamon Rolls
01 -
6 rolls from a can or frozen package
02 -
½ cup (118ml) cream, room temp
03 -
¼ cup (59g) butter, melted
04 -
½ cup (100g) packed brown sugar
05 -
1 teaspoon vanilla
06 -
1 teaspoon cinnamon powder
→ Cream Cheese Frosting
07 -
¼ cup (59ml) butter, melted but cooled
08 -
4 oz (113g) softened cream cheese
09 -
1 teaspoon vanilla flavoring
10 -
1 cup (120g) powdered sugar
# Instructions:
01 -
For frozen rolls, grease your pan and let them rise at room temp 3-5 hours or overnight in the fridge until puffed up. You can use canned ones right away.
02 -
Set the oven to the temperature on the package. Spread cream around and over the unbaked rolls.
03 -
Mix sugar, melted butter, vanilla, and cinnamon in a bowl. Pour on top of the rolls.
04 -
Follow baking directions on the packaging (Rhodes rolls usually take 350°F for about 20 minutes) until golden.
05 -
Combine butter, cream cheese, powdered sugar, and vanilla in a bowl. Whisk until creamy.
06 -
Let them cool 10 minutes. Spread on frosting and enjoy while warm.
# Notes:
01 -
Store covered in the fridge for up to 2 days
02 -
Heat in 30-second microwave bursts if needed
03 -
Easily adjust for larger pans