These Cinnamon Rolls with Heavy Cream bake up soft, gooey, and melt-in-your-mouth-rich. Like bakery-style cinnamon rolls straight from your oven! Pouring heavy cream over cinnamon rolls before baking creates a delicious caramel-like sauce that makes every bite extra tender and flavorful.
Whether you're using homemade dough or trying the viral TikTok cinnamon roll hack with canned rolls, this simple addition turns a good recipe into something unforgettable. They are prefect for cozy mornings, holidays, or anytime you need a warm, sweet brunch or breakfast treat. See also: Lemon Poppy Seed Muffins for another sweet brunch or breakfast treat.
If you're looking for more delicious breakfast and brunch recipes check out my Cinnamon Streusel Muffins, Strawberry Cinnamon Rolls, or Moist Chocolate Chunk Banana Bread!
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Why You'll Love This Recipe
- Soft, gooey texture: the addition of heavy cream gives the rolls that irresistible bakery-soft bite. If you want more cinnamon rolls check out my Caramel Cinnamon Rolls.
- Easy enough for beginners: simple steps with amazing results every time. Just like my Pumpkin Chocolate Chip Cookies.
- Customizable: Works beautifully with both homemade or canned dough. Like my Brownie Pie.
- Comfort food classic: Warm cinnamon, buttery caramel flavor, and cream cheese frosting. Similar to Cinnamon Roll Pancakes.
What Is the Heavy Cream Method & Why It Works
The heavy cream method involves pouring heavy cream over unbaked cinnamon rolls (homemade or store-bought) before baking. It first went viral on TikTok, and for good reason!
When baked, the cream combines with the butter, sugar, and cinnamon to form a delicious caramel-like sauce. The added fat and moisture soak into the dough, keeping it soft and preventing dryness. The result is perfectly gooey and golden edges every time.
Ingredients
Ingredient Notes
- Whole milk: be sure it is warm to activate yeast.
- Instant dry yeast: fresh yeast gives a reliable rise. I also use it in my White Bread Recipe.
- Butter: add richness to both the dough and the filling.
- Brown sugar and cinnamon: classic, cozy flavor combo. Get the same in my Cinnamon Roll Pop Tarts.
- Heavy cream: the secret to gooey, bakery-style rolls.
- Cream cheese, powdered sugar, and vanilla: for smooth, tangy frosting. Similar to my Lemon Poppy Seed Cake.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Use store-bought cinnamon rolls instead of homemade.
- Swap the cream cheese icing for simple glaze. Like the one I use in my Strawberry Scones Recipe.
- Brown the butter in the icing for a richer, nuttier flavor. I do the same with my Brown Butter Chocolate Chip Cookies.
- No heavy cream? You can use half-and-half, evaporated milk, or whole milk. Though the end result won't be quite as rich or creamy.
- Sprinkle chopped pecans in the bottom of your pan before adding the cinnamon rolls for added crunch. They add crunch to this Italian Cream Cake as well.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Heat milk until warm to the touch, not hot, and pour into the bowl of a stand mixer. Sprinkle in the dry yeast. Allow to sit for about 5 minutes to allow the yeast to activate. Spray a 12-inch cast iron pan or a 9x13 pan with non stick spray and set aside.
STEP 2: Add the eggs, butter, salt, sugar, and flour. Using the dough hook, mix on low until the ingredients start to come together. Mixing slowly will ensure that the dry ingredients won’t go flying all over your kitchen. Then mix on medium speed for 5-7 minutes. At this point the dough should be smooth but still sticky, so don’t add any extra flour. (Photo 1)
STEP 3: Spray a large bowl with non-stick spray. Turn the dough out into the sprayed bowl. (Photo 2)
STEP 4: Cover the bowl with a clean kitchen towel and set it aside in a warm place for about 30 minutes to allow the dough to rise. It should double in size. (Photo 3)
STEP 5: In a medium bowl, combine the softened butter, brown sugar, and cinnamon and mix until fully combined. Set aside. (Photo 4)
STEP 6: When the dough has doubled in size sprinkle a clean surface with flour. Turn the dough out onto the floured surface and roll into a rectangle about 12×15″. (Photo 5)
STEP 7: Dust off any excess flour, extra flour is going to make the finished product drier, and spread the cinnamon-sugar filling out to the edges of the dough. (Photo 6)
STEP 8: Starting on one of the long edges tightly roll the dough up, dusting any excess flour off of the outside as you go. (Photo 7)
STEP 9: Using a sharp knife, cut the roll into 12 pieces and place the rolls in the prepared pan. Pour the heavy cream into the pan around the cinnamon rolls. (Photo 8)
*NOTE* At this point, if you want to wait until the next morning to bake the caramel cinnamon rolls you can cover them and refrigerate them. The next morning pull your cinnamon rolls out and let them rest for about an hour before baking.
STEP 10: Preheat the oven to 375 degrees (F). Cover the rolls with a kitchen towel and allow them to rise for 20 minutes, they should double in size.
STEP 11: Once risen, place in the oven and bake for 17-20 minutes or until browned and the centers are cooked through. Remove from oven and allow to cool slightly before icing.
STEP 12: Using a hand mixer, combine the butter and cream cheese until light and airy. Slowly begin to add the powdered sugar, mixing well until fully combined. Add the vanilla and mix until combined. (Photo 9) Spread icing over slightly cooled cinnamon rolls. (Photo 10)
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold.
- Weigh your ingredients for accuracy, especially flour.
- Let your dough rise in a warm room. Too cold of an environment will cause the dough not to rise as well.
- Be sure you are using fresh yeast. Yeast can expire and this will make the dough not rise.
- Pour warm, not cold, heavy cream to prevent soggy bottoms.
Recipe FAQs & Troubleshooting
-Your yeast could have been expired. Be sure you are using fresh yeast.
-The room where the dough was rising could also have been too cold. Yeast needs a warm environment to rise well.
Yes! This will work just as well and will make the process a bit faster.
I love the way this recipe turned out with homemade cinnamon rolls, but if you're in a pinch then you can absolutely use store bought cinnamon rolls and add the same amount of heavy cream just before baking.
Yes, you can make the cinnamon rolls ahead of time and hold them in the fridge for up to a day before baking.
Room Temperature: The Cinnamon Rolls with Heavy Cream can be stored in an airtight container at room temperature for up to 3 days.
Refrigerator: If stored correctly in an airtight container they will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
-Too much heavy cream! Be sure you only ⅔ cup. If you add too much the rolls can't absorb it.
-They are underbaked. Be sure the tops are golden brown and the center feels set before removing from the oven.
-The cinnamon rolls are packed too tightly. Don't overcrowd your pan and be sure there is a little space between each roll to allow airflow.
-Your oven may be too hot. I recommend using an oven thermometer.
-Your pan may be too high in the oven. Always bake on the middle rack.
-Your rolls may be packed too tightly. If they're too squished together the heat won't be able to reach the center rolls as well.
-If the edges are browning too fast cover the pan with foil halfway through baking.
No, the cream will soak into to dough and make them extra moist and luxurious.
Adding heavy cream is going to make your rolls softer and richer, but it won't make them last longer. The extra moisture will keep with rolls more tender for longer than a traditional cinnamon roll, but after a couple of days the same storage rules apply as with any homemade cinnamon rolls.
Yes, they will both with the same way for this recipe. Heavy whipping cream has slightly less fat but it won't affect the results.
More Recipes You'll Love
If you tried these Cinnamon Rolls with Heavy Cream or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Cinnamon Rolls with Heavy Cream
Ingredients
For Dough:
- 1 cup warm milk
- 2 ½ teaspoons (8 grams) instant dry yeast
- 2 large eggs
- 5 tablespoons (70 grams) butter melted, but not hot
- 4 ½ cups (540 grams) all-purpose flour
- 1 teaspoon salt
- ½ cup (99 grams) granulated sugar
For Filling:
- 8 tablespoons (114 grams) butter softened
- 1 cup (213 grams) brown sugar packed
- 2 tablespoons ground cinnamon
For Baking:
- ⅔ cup heavy cream
For Frosting:
- 8 tablespoons (113 grams) unsalted butter
- 4 ounces cream cheese softened
- 2 ⅕ cup (283 grams) powdered sugar
- 1 teaspoon vanilla
Instructions
For Dough:
- Heat milk until warm to the touch, not hot, and pour into the bowl of a stand mixer. Sprinkle in the dry yeast. Allow to sit for about 5 minutes to allow the yeast to activate. Spray a 12-inch cast iron pan or a 9x13 pan with non stick spray and set aside.
- Add the eggs, butter, salt, sugar, and flour. Using the dough hook, mix on low until the ingredients start to come together. Then mix on medium speed for 5-7 minutes. The dough should be smooth, but still sticky.
- Spray a large bowl with non-stick spray. Turn the dough out into the sprayed bowl.
- Cover the bowl with a towel and set the bowl in a warm place and allow the dough to rise for about 30 minutes. The dough should double in size.
For Filling:
- In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and set aside.
For Dough:
- When the dough has doubled in size sprinkle a clean surface with flour. Turn the dough out onto the floured surface and roll the dough into a rectangle about 12x15".
- Dust off any excess flour and spread the filling out to the very edges of the dough.
- Starting on one of the long edges, tightly roll the dough up, brushing any excess flour off of the outside as you go.
- Using a sharp knife, cut the roll into 12 pieces and place in the pan. Pour the heavy cream over the rolls.
- At this point, you can cover the cinnamon rolls, refrigerate them, and make them the next morning. If you do this you will need to let the cinnamon rolls rest out of the oven for about an hour before baking.
- If you want to bake them now, preheat the oven to 375 degrees (F), cover the pan and let the cinnamon rolls rise for 20 minutes. They should double in size.
- Once risen, place in oven and bake for 17-20 minutes or until the rolls are browned and the centers are cooked through.
For Frosting:
- Using a hand mixer, combine the butter and cream cheese until light and airy.
- Slowly begin to add the powdered sugar, mixing well until fully combined.
- Add the vanilla and mix until combined.
- Spread cream cheese frosting over the slightly cooled cinnamon rolls.
Notes
- Let your dough rise in a warm room. Too cold of an environment will cause the dough not to rise as well.
- Be sure you are using fresh yeast. Yeast can expire and this will make the dough not rise.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Gram says
ive made many a cinnamon rolls ..but this cream method beats them all,gooey moist just turned out lucious!!
Ellie Haley says
I feel the same way about them!
Iliene Hatch says
These are a best seller in this house!
The added cream makes a huge difference! Just wonderful!
Ellie Haley says
So glad you enjoy them!!
Laurie H says
Can these be made, allowed to rise then put in the freezer until I want to bake them?
Ellie Haley says
I have never tried freezing the cinnamon rolls before baking so I'm not entirely sure how it would work. I will sometimes make them the night before and put them in the fridge when it is time for the second rise and then bake them the next morning.
MATTHEW G ROOK says
I have frozen the cinnamon rolls- just slice them, pan them up, wrap well with plastic wrap and freeze, when you want to bake them pull from the freezer and allow to thaw and rise the second time prior to baking.
Ellie Haley says
This is so good to know! Thank you for sharing!
Kay says
I believe there is a typo in the recipe. 5 tablespoons of melter butter measures for me at 75.6 g and not 38 grams.
Ellie Haley says
You are correct! Thanks for pointing that out!
Karin says
I’ve been baking for over 35 years. These are the BEST cinnamon buns we’ve ever eaten! (much better than mine LOL) thank you for our new Christmas, Easter, and yippee the grand babies are visiting, cinnamon buns!
Ellie Haley says
Oh my goodness I'm blushing! I can't tell you how glad I am that you enjoyed them so much!