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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare dough: Add the eggs and salt to the yeast mixture, mixing well. Gradually incorporate the all-purpose flour until a sticky dough forms.
- 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.
- 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.
- Roll out dough: Once risen, turn the dough onto a floured surface and roll it into a 16 by 12-inch rectangle.
- Add filling: Spread the softened butter evenly over the dough surface, then sprinkle the brown sugar and ground cinnamon uniformly over the butter.
- Shape rolls: Roll the dough tightly from the long side into a log, then slice it into 12 equal rolls.
- 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.
- Prepare for baking: Preheat the oven to 350°F (175°C). Just before baking, pour the room-temperature heavy cream evenly over the rolls.
- Bake: Bake the rolls for 23 to 27 minutes until they are golden brown and cooked through in the center.
- 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.
- 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
