Why You’ll Love Cinnamon Rolls With Heavy Cream Recipe
These cinnamon rolls are warm, soft, and packed with cinnamon-sugar filling. The dough bakes up fluffy and rich, while the heavy cream creates a gooey texture that makes every bite feel extra special. They are perfect for breakfast, brunch, holidays, or a cozy homemade treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups bread flour
½ cup granular sugar
2 ¼ teaspoons active dry yeast
1 teaspoon salt
¾ cup whole milk
6 tablespoons unsalted butter, melted
2 whole eggs, room temperature
1 teaspoon vanilla extract
¾ cup heavy whipping cream
1 cup brown sugar
½ cup unsalted butter, room temperature
2 tablespoons ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 ½ cups confectioners sugar
1 teaspoon vanilla
1 tablespoon heavy cream
Directions
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish and set it aside.
In the bowl of a stand mixer, combine the bread flour, salt, and ¼ cup sugar. Mix on low speed until combined.
In a separate jar or bowl, combine the milk, remaining ¼ cup sugar, and yeast. Stir with a fork and let it sit for about 5 minutes, until the yeast becomes foamy. Add the eggs and melted butter, then mix well.
Slowly pour the wet mixture into the flour mixture. Increase the mixer speed and knead for 5 to 7 minutes, until the dough becomes soft and smooth. Add the vanilla extract and mix until incorporated.
Transfer the dough to a greased bowl, cover it, and place it in a warm spot. Let it rise for 1 to 2 hours, or until nearly doubled in size.
While the dough rises, prepare the filling by mixing the softened butter, brown sugar, cinnamon, and salt until smooth.
Lightly flour a clean surface and roll the dough into a large rectangle. Spread the cinnamon filling evenly over the dough.
Roll the dough tightly from the long side to form a log. Slice into 9 to 12 equal rolls and place them in the prepared baking dish.
Let the rolls rise again for about 30 minutes. Before baking, pour the heavy cream evenly over the rolls.
Bake at 375 degrees F for 30 to 35 minutes, or until the center roll is fully cooked. Let the rolls cool for 10 minutes.
To make the frosting, mix the cream cheese, softened butter, confectioners sugar, vanilla, and heavy cream until smooth and creamy.
Spread the frosting over the warm cinnamon rolls and serve.
Servings and timing
This recipe makes 12 servings.
Total time: 3 hours
Prep time: about 30 minutes
Rise time: about 1 hour 30 minutes to 2 hours 30 minutes
Bake time: 30 to 35 minutes
Cooling time: 10 minutes
Variations
Add chopped pecans or walnuts to the filling for extra crunch. You can also add a little orange zest to the frosting for a bright citrus flavor. For a richer filling, use dark brown sugar instead of light brown sugar. A drizzle of caramel sauce over the finished rolls also makes them extra indulgent.
Storage/Reheating
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm one roll in the microwave for about 15 to 25 seconds. For a larger batch, cover the rolls with foil and warm them in a 300 degrees F oven until heated through.
FAQs
Can I make these cinnamon rolls ahead of time?
Yes. You can assemble the rolls, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise slightly before baking.
Why pour heavy cream over cinnamon rolls?
Heavy cream makes the rolls softer, richer, and gooier as they bake.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives the rolls a chewier, fluffier texture.
Can I use instant yeast?
Yes. Instant yeast can be used in place of active dry yeast, and it does not need to be proofed first.
How do I know when the rolls are done?
The tops should be golden, and the center roll should be fully baked and no longer doughy.
Can I freeze cinnamon rolls?
Yes. Freeze baked, unfrosted rolls tightly wrapped for up to 2 months.
Should the frosting go on warm or cooled rolls?
Spread the frosting over warm rolls so it melts slightly into the tops.
Can I make these without a stand mixer?
Yes. Mix the dough by hand and knead it on a floured surface until smooth and elastic.
Why didn’t my dough rise?
The yeast may have been expired, the milk may have been too hot, or the dough may have been placed in a cool area.
Can I add more cinnamon?
Yes. You can increase the cinnamon slightly for a stronger flavor.
Conclusion
Cinnamon rolls with heavy cream are soft, gooey, and wonderfully rich. With a fluffy homemade dough, sweet cinnamon filling, and creamy frosting, this recipe is a comforting treat that is perfect for sharing warm from the oven.
Cinnamon Rolls With Heavy Cream
Soft and fluffy cinnamon rolls soaked in heavy cream and topped with a rich cream cheese frosting. Perfectly sweet, buttery, and comforting for any occasion.
- Prep Time: 2 hours 20 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups bread flour
- 1/2 cup granular sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup whole milk
- 6 tablespoons unsalted butter (melted)
- 2 whole eggs (at room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 1 cup brown sugar
- 1/2 cup unsalted butter (at room temperature, for filling)
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (at room temperature, for frosting)
- 4 ounce cream cheese (at room temperature)
- 1 1/2 cup confectioners sugar
- 1 teaspoon vanilla
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish.
- In a stand mixer bowl, combine flour, salt, and 1/4 cup sugar. Mix on low speed until combined.
- In a separate container, mix milk, remaining sugar, and yeast. Let sit for 5 minutes until activated. Add eggs and melted butter, then mix well.
- Pour the wet mixture into the dry ingredients and knead on high speed for 5–7 minutes until smooth. Add vanilla extract. Transfer to a greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled.
- Prepare the filling by mixing butter, brown sugar, cinnamon, and salt until smooth.
- Roll out the dough on a floured surface into a rectangle.
- Spread the filling evenly over the dough and roll tightly into a log.
- Cut into 9–12 pieces and place in the prepared baking dish. Let rise for 30 minutes.
- Pour heavy cream over the rolls and bake at 375 degrees F for 30–35 minutes until fully cooked. Cool for 10 minutes.
- Make the frosting by mixing cream cheese, butter, powdered sugar, vanilla, and heavy cream until smooth.
- Spread frosting over warm rolls and serve.
Notes
- Ensure milk is warm, not hot, to properly activate yeast.
- Let dough rise in a warm, draft-free environment for best results.
- Store leftovers in an airtight container for up to 3 days.
- Reheat slightly before serving for best texture.
- You can prepare rolls the night before and refrigerate before the second rise.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
