Cinnamon Rolls with Heavy Cream
You can make these super easy Homemade Cinnamon Rolls with Heavy Cream from scratch in less than two hours!
Equipment
- 9" x 13" baking dish
- parchment paper
- Rolling Pin
Ingredients
Dough
- 1 cup whole milk
- 2 ¼ teaspoon active dry yeast or 1 packet
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted and slightly cooled
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 ½ cups all-purpose flour
Filling
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 tablespoons cinnamon
- 1 teaspoon vanilla extract
- ½ cup heavy cream room temperature (for pouring over rolls after rising, but before baking)
Cream Cheese Frosting
- ¼ cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of kosher salt
Instructions
- Line a 9”x 13” baking dish with parchment paper. Set aside.
- In a large microwave-safe bowl, heat milk for 30-40 seconds until lukewarm (between 98℉ and 105℉). Add yeast and sugar, stirring with a whisk until dissolved. Cover with a clean dishtowel and let the yeast proof for 10 minutes.
- While the yeast is proofing, make the filling. Combine softened butter, brown sugar, granulated sugar, cinnamon, and vanilla in a medium mixing bowl. Set aside.
- After the yeast has proofed, continue making the dough by whisking in the melted butter, egg, and vanilla until fully combined.
- Add salt and flour, one cup at a time, to the wet mixture. Knead slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap and let the dough rest for 10 minutes.
- Lightly flour a surface and a rolling pin. Roll the cinnamon roll dough out to a 14” x 18” rectangle, about ¼” thick.
- Spread the filling mixture over the entire surface of the dough.
- Starting at the short side, roll the dough up tightly. Use a serrated knife to cut the dough into 12 rolls.
- Place the rolls in the prepared pan, cut-side down. Cover with a clean dish towel and let the dough rise for about 50 minutes in a warm place.
- Preheat the oven to 350℉. Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown. Cool the rolls slightly before frosting.
- In a small bowl, mix softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt with a hand mixer until smooth.
- Frost the top of the cinnamon rolls with homemade cream cheese icing and serve warm!
Notes
Storage and Freezing
Unfrosted Rolls - Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Frosted Rolls - Store in an airtight container in the refrigerator and eat within 3 days for the best quality.
Freezing: - After cooling completely, wrap unfrosted rolls in plastic wrap and place in a plastic freezer bag for up to 3 months. Defrost at room temperature before reheating and frosting.
Nutrition
Serving: 1rollCalories: 509kcalCarbohydrates: 67gProtein: 8gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 134mgSodium: 171mgPotassium: 145mgFiber: 2gSugar: 38gVitamin A: 819IUVitamin C: 0.1mgCalcium: 80mgIron: 2mg
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