Yield: 10
Prep Time: 10 MINUTES
Cook Time: 25 MINUTES
Total Time: 35 MINUTES
✅ INGREDIENTS
- 2 cans Pillsbury Grands Cinnamon Rolls (5 count)
- 1 cup + 3 Tbsp heavy whipping cream
- 1/2 cup butter
- 1 cup brown sugar
- 1 tsp vanilla extract
✅ INSTRUCTIONS
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Set aside.
- Place the refrigerated cinnamon roll dough into the baking dish and pour 1 cup of heavy whipping cream around them
- In a medium saucepan, melt the butter and brown sugar over medium heat. Once melted, add 3 tablespoons of heavy whipping cream. Stir well then pour over the cinnamon rolls.
- Bake cinnamon rolls for 25-30 minutes until golden brown and most of the liquid is absorbed.
- Remove the cinnamon rolls from the oven and cool for about 5 minutes. Frost the cinnamon rolls with the frosting provided with the refrigerated cinnamon rolls.
- Serve warm drizzled with additional sweetened cream from the pan.
✅ Nutrition Information:
YIELD: 10 SERVING SIZE: 1
Amount Per Serving:
- CALORIES: 228
- TOTAL FAT: 12g
- SATURATED FAT: 8g
- TRANS FAT: 0g
- UNSATURATED FAT: 4g
- CHOLESTEROL: 29mg
- SODIUM: 187mg
- CARBOHYDRATES: 29g
- FIBER: 0g
- SUGAR: 22g
- PROTEIN: 1g
Nutrition Information Provided For Educational and Informational Purposes Only.
You can take an ordinary product like refrigerated cinnamon rolls and add a few simple ingredients to make an entirely different breakfast item.
You’re going to love how rich and creamy these cinnamon rolls turn out to be.
KEY TO SUCCESS #1 – USE LARGE GRANDS CINNAMON ROLL DOUGH
These big, glorious cinnamon rolls start off with Pillsbury Grands refrigerated cinnamon roll dough.
Super simple yet so delicious on its own.
But we’re taking it to the next level with a few ingredients that are probably already in your pantry.
The Grands cinnamon roll dough is larger than regular refrigerated cinnamon roll dough.
Because of this, they bake up lighter and fluffier than usual.
You can often find the Grands cinnamon roll dough in 5-count packages.
For this recipe, you’ll need two packages of Grands cinnamon roll dough.
Two packages of dough will make 10 cinnamon rolls.
Fit the refrigerated cinnamon roll dough into the greased baking dish.
Next, pour a cup of heavy whipping cream around the unbaked rolls.
KEY TO SUCCESS #2 – MEDIUM HEAT FOR THE EASY CARAMEL SAUCE
In addition to heavy whipping cream, we’re also making our own simple caramel sauce for the cinnamon rolls.
The caramel sauce is made from a simple mixture of butter, brown sugar, and a little bit more heavy cream.
In a medium saucepan, combine the butter and brown sugar.
Turn the heat to medium and allow the butter and brown sugar to melt.
You don’t need to bring the mixture to a boil, but it should be almost boiling.
You’ll be able to tell that the sugar crystals are melted and the butter-sugar mixture is smooth, not gritty.
Once the butter and sugar are melted, stir in 3 tablespoons of heavy whipping cream.
The cream adds a nice depth of flavor to the caramel sauce.
Pour the caramel sauce all over the top of the cinnamon roll dough.
Be sure to cover the dough completely with caramel sauce before baking the cinnamon rolls.
KEY TO SUCCESS #3 – FROST WITH THE CINNAMON ROLL ICING
After the cinnamon rolls come out of the oven, they need to cool for a few minutes before you frost them.
Allow the pan of cinnamon rolls to sit on the countertop uncovered for about 5 minutes.
If the cinnamon rolls are frosted while they’re piping hot, the frosting will just melt away.
Let the cinnamon rolls cool for just a few minutes.
Then the frosting will stay on top instead of sliding off.
With the additional liquid from the caramel sauce, I think the frosting that is included is plenty.
But if you like more frosting, you can make a simple glaze with powdered sugar, butter, and milk.
Or you could also add some cream cheese to the glaze for extra richness.
Jennifer
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