Our Favorite Cinnamon Rolls

I eat cinnamon rolls all the time and I wanted to find a way to add to the classic simple recipe, and I found the perfect way to do just that! These Heavy Cream Cinnamon Rolls will be a dish that no one will ever forget. Honestly, you probably won’t even want to share them because they’re just that good. I normally eat cinnamon rolls for breakfast, but this recipe makes for the perfect dessert. Just by adding heavy whipping cream, these cinnamon rolls are a mouthwatering treat and will leave you wanting more! Original recipe from Chef Alli.

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Ingredients:

• Two 17.5 oz cans of refrigerated Grands Cinnamon Rolls (5 large cinnamon rolls in each can)
• 1 cup heavy whipping cream
• 1/3 cup unsalted butter (melted)
• 1/2 cup dark brown sugar
• 3/4 tsp. cinnamon
• 2 containers of frosting (the ones included with the cinnamon rolls)
• 2 oz. cream cheese (softened)
• 2 tbs. unsalted butter (softened)
• Tiny pinch of salt
• 1/2 cup powdered sugar
• 2/3 tsp. milk (if needed, to make the frosting spread easier)

Instructions:

1. Preheat your oven to 350°. Spray a 9×13 inch baking pan with nonstick baking spray.
2. Unroll both cans of the cinnamon rolls and place them into the prepped pan in a single layer (save the icing to use for later).
3. Gently pour the whipping cream over the unbaked cinnamon rolls (I also added no-bake cheesecake filling to mine).
4. In a small bowl, combine the 1/3 cup melted butter, brown sugar, and ground cinnamon and spread this mixture evenly over the unbaked cinnamon rolls.
5. Cover the cinnamon roll pan tightly with foil and place onto the center oven rack. Bake the cinnamon rolls for 30-35 minutes or until fully cooked. Remove the pan from the oven and uncover to cool.
6. While the cinnamon rolls are baking, in a medium mixing bowl, add the butter, cream cheese, and salt, along with the white icing that came with the canned rolls; stir to combine.
7. Add in the powdered sugar and stir again until the frosting is smooth.
8. Once the cinnamon rolls have cooled for 10 minutes, add the frosting over top and serve.

Notes:

*Add milk to the frosting if it appears too thick and won’t spread on the cinnamon rolls easily!