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Cinnamon Rolls with Heavy Cream

Cinnamon Rolls with Heavy Cream

Indulge in the ultimate comfort with these Cinnamon Rolls with Heavy Cream, a lusciously soft and irresistibly gooey cinnamon roll recipe elevated by a rich, creamy sauce. This recipe is your shortcut to bakery-quality perfection, perfect for weekend brunches or anytime you crave a sweet, homemade delight that’s surprisingly easy to achieve.
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Prep Time 30 minutes
Cook Time 25 minutes
First Rise Time 1 minute
Total Time 2 hours 30 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 cup warm milk 105-115°F
  • 2.25 teaspoons active dry yeast one packet
  • 0.25 cup granulated sugar plus a pinch for the yeast
  • 0.5 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1 teaspoon salt
  • 4.5-5 cups all-purpose flour plus more for dusting
For the Filling:
  • 0.75 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
For the Heavy Cream Sauce:
  • 1 cup heavy cream
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
  • 8 ounces cream cheese softened
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk or heavy cream for thinning, optional

Equipment

  • Large mixing bowl
  • Medium Bowl
  • Wooden spoon or stand mixer with dough hook
  • Sharp knife or dental floss
  • 9x13 inch baking pan
  • Small saucepan

Method
 

  1. In a large mixing bowl, combine the warm milk with a pinch of granulated sugar. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes until it becomes foamy and bubbly.
    1 cup warm milk, 0.25 cup granulated sugar, 2.25 teaspoons active dry yeast
  2. To the foamy yeast mixture, add the ¼ cup granulated sugar, melted butter, eggs, and salt. Whisk to combine until everything is well incorporated.
    0.25 cup granulated sugar, 0.5 cup unsalted butter, 2 large eggs, 1 teaspoon salt
  3. Gradually add 4 ½ cups of the all-purpose flour to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms. If the dough seems too sticky, gradually add the remaining ½ cup of flour, a tablespoon at a time, until the dough pulls away from the sides of the bowl.
    4.5-5 cups all-purpose flour
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes (or 5-7 minutes in a stand mixer) until it is smooth, elastic, and no longer sticky. You should be able to stretch a small piece of dough thinly without it tearing.
  5. Lightly grease a clean large bowl with cooking spray or a little oil. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
  6. While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, packed brown sugar, and ground cinnamon. Mix with a fork until well combined and paste-like.
    0.75 cup unsalted butter, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon
  7. Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches and about ¼ inch thick.
  8. Evenly spread the prepared cinnamon-brown sugar mixture over the rolled-out dough, leaving about a ½-inch border along one of the longer edges.
    0.75 cup unsalted butter, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon
  9. Starting from the long edge *opposite* the plain border, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, slice the log into 12 equal cinnamon rolls.
  10. Arrange the sliced cinnamon rolls, cut-side up, in a greased 9x13 inch baking pan. Ensure they have a little space between them as they will expand. Cover the pan with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and nearly touching.
  11. In a small saucepan, whisk together the heavy cream and ¼ cup granulated sugar. Heat gently over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is warm. Do not bring to a boil. Stir in the vanilla extract.
    1 cup heavy cream, 0.25 cup granulated sugar, 1 teaspoon vanilla extract
  12. Preheat your oven to 350°F (175°C). Once the rolls have completed their second rise, carefully pour the warm heavy cream mixture evenly over the cinnamon rolls in the baking pan.
    1 cup heavy cream, 0.25 cup granulated sugar, 1 teaspoon vanilla extract
  13. Place the pan in the preheated oven and bake for 25-30 minutes, or until the rolls are golden brown on top and cooked through.
  14. While the cinnamon rolls are baking, make the frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually beat in the powdered sugar until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream 1 tablespoon at a time until it reaches your desired spreading consistency.
    8 ounces cream cheese, 0.5 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons milk or heavy cream
  15. Remove the cinnamon rolls from the oven. Let them cool in the pan for about 10-15 minutes. While they are still warm, generously spread the cream cheese frosting over the top. Serve immediately and savor the incredible flavor!
    8 ounces cream cheese, 0.5 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons milk or heavy cream

Notes

For best results, ensure all ingredients for the dough are at room temperature. Adjust flour amount as needed for proper dough consistency.