Heavy cream cinnamon rolls
Pour cream over them. Canned cinnamon rolls baked in heavy cream, butter, brown sugar and cinnamon, which cook into a caramel-like sauce in the pan.
Why it works: The rolls soak up the cream as they bake, and the cream, butter and brown sugar cook into a caramel-like sauce.
Ingredients
- 2 cans refrigerated cinnamon rolls with icing (the source uses Pillsbury Grands)
- 1½ cups heavy cream
- ½ cup brown sugar
- ½ cup butter, melted
- 1 tbsp cinnamon
Method
- Heat the oven to 350°F and grease a 9x13-inch baking dish. Open the 2 cans and set the rolls in the dish in one even layer. Keep the icing for later.
- Pour the 1½ cups heavy cream over and around the rolls.
- Whisk the ½ cup melted butter with the ½ cup brown sugar and 1 tbsp cinnamon, then pour that over the rolls too.
- Bake for 22 to 25 minutes, till the tops turn golden brown. Let the dish stand for 5 to 10 minutes.
- Spread the icing from the cans over the warm rolls. Serve with spoonfuls of the caramel sauce from the bottom of the dish.
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June's tip: Check the center rolls before you take the pan out, and tent loosely with foil if the tops brown too fast.
Good to know: Any canned or refrigerated cinnamon rolls work; adjust the bake time to the brand.
Storage: Covered in the fridge up to 4 days. You can set them up the night before for an easy morning bake.
Adapted from Heavy Cream Cinnamon Rolls (Hack Recipe), The Cookie Rookie. Amounts, temperatures and times follow the source; the steps are in our own words, and metric and °C conversions are ours. We check every amount against the source line by line. How we make our recipes.
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