Heavy Cream Cinnamon Rolls Recipe

Introduction

These Heavy Cream Cinnamon Rolls are the ultimate indulgence—soft, fluffy, and bursting with rich cinnamon flavor. Topped with a creamy frosting that melts into every swirl, they make a perfect breakfast treat or dessert to share.

Ingredients

• 4 cups all-purpose flour
• 1 packet instant yeast (2 ¼ tsp)
• ¼ cup granulated sugar
• 1 tsp salt
• ¾ cup warm whole milk (180 ml)
• ¼ cup unsalted butter, melted (60 g)
• 2 large eggs, room temperature
• ½ cup unsalted butter, softened (115 g)
• 1 cup packed brown sugar (200 g)
• 2 ½ tbsp ground cinnamon
• 1 cup heavy cream, room temperature (240 ml)
• 4 oz cream cheese, softened (115 g)
• ¼ cup unsalted butter, softened (60 g)
• 1 ½ cups powdered sugar (180 g)
• 1 tsp vanilla extract
• 2–3 tbsp milk

Instructions

1. Step 1: Combine the warm milk, melted butter, and granulated sugar in a large bowl. Sprinkle the instant yeast on top and let the mixture stand for 5 minutes until it becomes foamy.
2. Step 2: Add the eggs and salt to the yeast mixture, mixing well. Gradually incorporate the flour until a sticky dough forms.
3. Step 3: Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic, or use a stand mixer fitted with a dough hook.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 60 to 75 minutes until doubled in size.
5. Step 5: Turn the dough onto a floured surface and roll it into a 16 by 12-inch rectangle.
6. Step 6: Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon uniformly across the surface.
7. Step 7: Roll the dough tightly from the long side and slice it into 12 equal rolls.
8. Step 8: Arrange the rolls in a greased 9 by 13-inch baking dish, cover, and let them rise for 30 minutes until puffy.
9. Step 9: Preheat the oven to 350°F (175°C). Just before baking, pour the heavy cream evenly over the rolls.
10. Step 10: Bake for 23 to 27 minutes until the rolls are golden brown and cooked through in the center.
11. Step 11: To prepare the icing, beat the cream cheese and softened butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Add milk to reach your desired consistency.
12. Step 12: Spread the icing over the warm rolls and serve immediately.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or cloves to the cinnamon sugar mixture.
• Use whole wheat flour for a nuttier taste and a slightly denser texture.
• Swap heavy cream for half-and-half if you prefer a lighter topping, though it won’t be as rich.
• Make the dough in a stand mixer for easier kneading and a more consistent texture.

Storage

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 gently in the microwave for 20 to 30 seconds or in a low oven until heated through. Icing can be reapplied after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to dissolve active dry yeast in warm milk for about 5 minutes before mixing it with other ingredients, as it requires proofing to activate.

Why do I pour heavy cream over the rolls before baking?

Pouring heavy cream over the rolls adds moisture and richness, creating a tender, creamy crumb and enhancing the flavor without a separate glaze.

Heavy Cream Cinnamon Rolls Recipe

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★★★★★

4.7 from 63 reviews

• Author: Hailey
• Total Time: 2 hours 20 minutes
• Yield: 12 cinnamon rolls 1x

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Description

Delight in these rich and fluffy Heavy Cream Cinnamon Rolls, featuring a tender dough enhanced with warm cinnamon-sugar filling and topped with a luscious cream cheese and butter icing. Made with heavy cream poured over the rolls before baking, they are irresistibly moist and flavorful—perfect for a cozy breakfast or indulgent brunch treat.

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Ingredients

Scale 1x2x3x

Dough:

• 4 cups all-purpose flour
• 1 packet instant yeast (2 ¼ tsp)
• ¼ cup granulated sugar
• 1 tsp salt
• ¾ cup warm whole milk (180 ml)
• ¼ cup unsalted butter, melted (60 g)
• 2 large eggs, room temperature

Filling:

• ½ cup unsalted butter, softened (115 g)
• 1 cup packed brown sugar (200 g)
• 2 ½ tbsp ground cinnamon

Heavy Cream Pour:

• 1 cup heavy cream, room temperature (240 ml)

Icing:

• 4 oz cream cheese, softened (115 g)
• ¼ cup unsalted butter, softened (60 g)
• 1 ½ cups powdered sugar (180 g)
• 1 tsp vanilla extract
• 2–3 tbsp milk

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Instructions

1. Activate yeast: Combine warm milk, melted butter, and granulated sugar in a large bowl. Sprinkle the instant yeast over the top and let it stand for 5 minutes until the mixture is foamy, indicating the yeast is active.
2. Prepare dough: Add the eggs and salt to the yeast mixture, mixing well. Gradually incorporate the all-purpose flour until a sticky dough forms.
3. Knead dough: Turn the dough onto a floured surface and knead for 6 to 8 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead the dough.
4. First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 60 to 75 minutes until it doubles in size.
5. Roll out dough: Once risen, turn the dough onto a floured surface and roll it into a 16 by 12-inch rectangle.
6. Add filling: Spread the softened butter evenly over the dough surface, then sprinkle the brown sugar and ground cinnamon uniformly over the butter.
7. Shape rolls: Roll the dough tightly from the long side into a log, then slice it into 12 equal rolls.
8. Second rise: Arrange the rolls in a greased 9 by 13-inch baking dish, cover them, and let rise for another 30 minutes until puffy.
9. Prepare for baking: Preheat the oven to 350°F (175°C). Just before baking, pour the room-temperature heavy cream evenly over the rolls.
10. Bake: Bake the rolls for 23 to 27 minutes until they are golden brown and cooked through in the center.
11. Prepare icing: Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Add 2 to 3 tablespoons of milk to reach your desired icing consistency.
12. Finish and serve: Spread the cream cheese icing over the warm cinnamon rolls and serve immediately for the best flavor and texture.

Notes

• Ensure the milk is warm but not too hot to avoid killing the yeast.
• Kneading by hand requires patience but gives excellent texture; a stand mixer can save time.
• Using room-temperature eggs and cream helps create a smooth dough and even baking.
• Pouring heavy cream over the rolls before baking gives a rich, tender crumb.
• You can prepare the dough and rolls ahead of time and refrigerate before the second rise, allowing for morning baking.
• Store any leftovers in an airtight container and reheat gently before serving.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: heavy cream cinnamon rolls, cinnamon rolls recipe, soft cinnamon rolls, homemade cinnamon rolls, cream cheese icing, breakfast rolls