Ingredients
Equipment
Method
- Preheat your oven to the temperature specified on your cinnamon roll packaging (usually around 350°F / 175°C). Lightly grease a baking dish or skillet that will comfortably hold your cinnamon rolls.
- Unroll the refrigerated cinnamon roll dough. Separate the individual cinnamon rolls and place them into your prepared baking dish, ensuring they have a little space between them as they will expand during baking.1 (17.5 ounce) package refrigerated cinnamon roll dough
- In a small bowl, whisk together the melted butter, heavy cream, ground cinnamon, light brown sugar, and granulated sugar until well combined. This is the magic sauce that will infuse your cinnamon rolls with incredible flavor and moisture.1/2 (1 stick) unsalted butter, melted, 1/4 cup heavy cream, 1 tablespoon ground cinnamon, 1/4 cup packed light brown sugar, 2 tablespoons granulated sugar
- Evenly pour the creamy cinnamon mixture over the arranged cinnamon rolls in the baking dish. Make sure to get some of the cinnamon-sugar mixture into the nooks and crannies.
- Place the baking dish into the preheated oven. Bake according to the cinnamon roll package directions, or until the rolls are golden brown and cooked through. This usually takes about 15-20 minutes.
- While Baking, Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk (or heavy cream), and vanilla extract until smooth and drizzly. Add more milk, a teaspoon at a time, if you prefer a thinner glaze.1 cup powdered sugar, 2-3 tablespoons milk (or heavy cream for extra richness), 1/2 teaspoon vanilla extract
- Once the cinnamon rolls are out of the oven, let them cool in the dish for a few minutes. While still warm, drizzle the prepared glaze generously over the top of the cinnamon rolls. Serve immediately while warm and gooey.
Notes
Leftover cinnamon rolls can be stored at room temperature for up to two days, or refrigerated for up to 5 days. Reheat in microwave for 15-30 seconds, or toaster oven for 5-7 minutes.