Cinnamon Rolls with Heavy Cream and Cream Cheese Frosting Recipe

ByRita Bennet
Jump to Recipe

Introduction

These cinnamon rolls with heavy cream are soft, gooey, and richly flavored, making them a perfect treat for breakfast or brunch. The creamy frosting adds a luscious finishing touch that will delight anyone who loves a classic cinnamon roll.

A single cinnamon roll sits centered on a white plate with a thin black rim, coated evenly with a thick layer of smooth, creamy white icing that glistens under soft lighting; the roll's spiral layers are clearly visible beneath the icing, showing a soft golden-brown dough peeking through. A silver fork rests diagonally behind the cinnamon roll on the plate. The scene includes part of another plate with more cinnamon rolls blurred in the background, and to the right, a white cloth softly folded adds texture. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup warm milk
  • 2 1/2 teaspoons (8 grams) instant dry yeast
  • 2 large eggs
  • 5 tablespoons (70 grams) butter, melted (but not hot)
  • 4 1/2 cups (540 grams) all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (99 grams) granulated sugar
  • 8 tablespoons (114 grams) butter, softened
  • 1 cup (213 grams) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 2/3 cup heavy cream
  • 8 tablespoons (113 grams) unsalted butter
  • 4 ounces cream cheese, softened
  • 2 1/5 cups (283 grams) powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. Step 1: Heat the milk until warm to the touch (not hot) and pour it into the bowl of a stand mixer. Sprinkle in the dry yeast and let it sit for about 5 minutes to activate.
  2. Step 2: Spray a 12-inch cast iron pan or a 9×13-inch pan with non-stick spray and set aside.
  3. Step 3: Add eggs, melted butter, salt, sugar, and flour to the yeast mixture. Using the dough hook, mix on low until ingredients start to come together. Then mix on medium speed for 5-7 minutes until dough is smooth but still sticky.
  4. Step 4: Spray a large bowl with non-stick spray. Turn the dough into the bowl, cover with a towel, and let it rise in a warm place for about 30 minutes until doubled in size.
  5. Step 5: In a medium bowl, mix softened butter, brown sugar, and cinnamon until well combined for the filling.
  6. Step 6: Once dough has doubled, dust a clean surface with flour and roll the dough into a 12×15-inch rectangle. Remove excess flour and spread the cinnamon filling evenly to the edges.
  7. Step 7: Starting at a long edge, tightly roll the dough into a log, brushing off any excess flour on the outside as you roll.
  8. Step 8: Cut the log into 12 equal pieces and arrange them in the prepared pan. Pour the heavy cream evenly over the rolls.
  9. Step 9: You can cover and refrigerate the cinnamon rolls to bake the next morning. If refrigerated, let them rest at room temperature for about an hour before baking.
  10. Step 10: To bake immediately, preheat the oven to 375°F. Cover the pan and let the rolls rise for 20 minutes until doubled in size.
  11. Step 11: Bake the rolls for 17-20 minutes until golden brown and cooked through.
  12. Step 12: For the frosting, beat the butter and cream cheese with a hand mixer until light and fluffy.
  13. Step 13: Gradually add powdered sugar while mixing until fully combined, then add vanilla and mix again.
  14. Step 14: Spread the cream cheese frosting over the warm rolls once they have cooled slightly.

Tips & Variations

  • For extra gooey rolls, pour a little additional heavy cream over them before baking.
  • You can add chopped nuts, such as pecans or walnuts, to the cinnamon filling for added texture.
  • Use whole milk or half-and-half instead of heavy cream for a lighter version of the topping.
  • To make ahead and freeze, assemble the rolls, cover tightly, freeze, then thaw and bake when ready.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

A close-up of a white plate with a cinnamon roll covered in thick, creamy white icing, showing one layer of golden-brown dough spiraled with cinnamon and sugar. The cinnamon roll is partially eaten, with a silver fork placed on the right side of the plate. In the background, there is a black pan filled with more cinnamon rolls glazed with the same white icing. Another white plate with a cinnamon roll and a silver fork is slightly visible in the back left. A soft white cloth is draped on the bottom right corner, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 8-10 minutes until smooth and elastic.

Can I use regular milk instead of heavy cream?

Yes, but heavy cream adds richness and moisture to the rolls. Using regular milk will make them less rich but still tasty.

Print

Cinnamon Rolls with Heavy Cream and Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.6 from 408 reviews

These homemade cinnamon rolls are soft, fluffy, and filled with a rich cinnamon-sugar butter blend. Topped with a creamy heavy cream pour-over and finished with a smooth cream cheese frosting, they are perfect for a comforting breakfast or dessert treat.

  • Author: Rita
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cinnamon rolls 1x
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Dough

  • 1 cup warm milk
  • 2 1/2 teaspoons (8 grams) instant dry yeast
  • 2 large eggs
  • 5 tablespoons (70 grams) butter, melted (not hot)
  • 4 1/2 cups (540 grams) all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (99 grams) granulated sugar

Filling

  • 8 tablespoons (114 grams) softened butter
  • 1 cup (213 grams) packed brown sugar
  • 2 tablespoons ground cinnamon

Topping and Frosting

  • 2/3 cup heavy cream
  • 8 tablespoons (113 grams) unsalted butter
  • 4 ounces cream cheese, softened
  • 2 1/5 cups (283 grams) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Activate Yeast: Heat the milk until warm to the touch but not hot, then pour it into a stand mixer bowl. Sprinkle the instant dry yeast over the milk and let it sit for about 5 minutes to activate the yeast.
  2. Prepare the Dough: Add eggs, melted butter (not hot), salt, granulated sugar, and flour into the bowl with the activated yeast. Using a dough hook, mix on low speed until ingredients start coming together, then increase to medium speed and knead for 5-7 minutes until the dough is smooth but still slightly sticky.
  3. Proof the Dough: Lightly spray a large bowl with non-stick spray, transfer the dough into it, cover with a towel, and place in a warm spot. Let it rise for about 30 minutes or until it doubles in size.
  4. Mix Filling: In a medium bowl, combine softened butter, brown sugar, and ground cinnamon until well mixed. Set aside.
  5. Roll the Dough: On a lightly floured surface, turn out the risen dough and roll it into a 12×15-inch rectangle. Dust off excess flour carefully.
  6. Spread Filling: Spread the cinnamon-sugar butter mixture evenly over the entire surface of the dough, right up to the edges.
  7. Roll and Cut: Starting from one long edge, tightly roll the dough into a log, brushing off any excess flour from the edges as you roll. Use a sharp knife to cut the roll into 12 equal pieces.
  8. Arrange in Pan: Spray a 12-inch cast iron pan or a 9×13 baking dish with non-stick spray. Place the cut rolls in the pan and pour the heavy cream evenly over them.
  9. Optional Refrigeration: You can cover the pan and refrigerate the rolls overnight. If so, allow them to sit at room temperature for about an hour before baking.
  10. Final Rise: If baking immediately, preheat the oven to 375°F (190°C). Cover the pan with a towel or foil and let the rolls rise for 20 minutes until doubled in size.
  11. Bake: Bake the cinnamon rolls in the preheated oven for 17-20 minutes or until golden brown and the centers are fully cooked through.
  12. Prepare Frosting: Using a hand mixer, beat the softened butter and cream cheese together until light and fluffy.
  13. Add Sugar and Vanilla: Gradually add the powdered sugar while mixing continuously until fully combined, then mix in the vanilla extract.
  14. Frost Rolls: Once the cinnamon rolls are slightly cooled, spread the cream cheese frosting generously over them and serve warm for best flavor.

Notes

  • Make sure the milk is warm to activate yeast but not hot, or it will kill the yeast.
  • For easier handling, flour the surface lightly when rolling the dough, but avoid adding too much flour to keep rolls soft.
  • Allowing the rolls to refrigerate overnight develops flavor and saves time in the morning.
  • The heavy cream poured over the rolls during baking makes them extra moist and tender.
  • Use a sharp knife or dental floss to cut rolls cleanly without squishing them.
  • Let the rolls cool slightly before frosting to prevent the cream cheese icing from melting too much.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Reheat gently in the microwave to enjoy warm cinnamon rolls later.

Keywords: cinnamon rolls, cinnamon roll recipe, cinnamon sugar rolls, cream cheese frosting, homemade cinnamon rolls, breakfast rolls

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆