Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a small oven-safe dish or baking pan (an 8x8 inch pan works well, but you can also use individual ramekins).
- Carefully unroll the can of refrigerated cinnamon rolls. Separate the individual rolls and place them into your prepared baking dish, leaving a little space between them as they will expand.1 can refrigerated cinnamon rolls (with icing included)
- In a small bowl, whisk together the melted butter, packed light brown sugar, and ground cinnamon until well combined, forming a slightly clumped mixture.2 tablespoons unsalted butter, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon
- Evenly sprinkle this brown sugar and cinnamon mixture over the tops of the cinnamon rolls in the baking dish. Try to get a good amount on each roll.1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon
- Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the cinnamon rolls are golden brown and cooked through. Keep an eye on them to prevent burning, as oven temperatures can vary.
- While the rolls are baking, open the packet of icing that came with the cinnamon rolls. In a separate small bowl, stir in the vanilla extract and the heavy cream or milk, mixing until you achieve a smooth, pourable consistency. Add a tiny bit more cream or milk if it's too thick.1 can refrigerated cinnamon rolls (with icing included), 1/2 teaspoon vanilla extract, 2 tablespoons heavy cream or milk
- Once the cinnamon rolls are out of the oven and still warm, immediately drizzle the thinned icing evenly over the tops. The heat from the rolls will help the icing melt slightly and create a beautiful, glossy finish. Let them cool for just a minute or two before serving.
Notes
Best enjoyed fresh. Leftovers can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days. Freeze for longer storage (up to 2-3 months).