Heavy Cream Cinnamon Roll Bake
This heavy cream cinnamon roll bake turns canned cinnamon rolls into a gooey, custardy breakfast in about 30 minutes. Two tubes of rolls go into a greased baking dish under 1 cup of heavy cream. If you like, top them with brown sugar, thinly sliced butter, and a sprinkle of cinnamon. Bake at 350°F for 25 to 30 minutes until the tops are golden and the edges bubble, then spread on the icing and serve warm. The finished bake lands somewhere between soft rolls and bread pudding, with no kneading or rising.
Equipment
- 9x13 baking dish (or other large baking dish)
- Measuring cups and spoons
- Knife (for slicing butter)
- Spatula or spoon (for icing)
- Oven
Ingredients
The Base
- 2 tubes store-bought cinnamon rolls Pillsbury Grands Cinnamon Rolls with Cream Cheese Icing recommended; set the icing aside
- 1 cup heavy cream
- baking spray as needed
Optional Additions
- ½ stick butter thinly sliced; optional
- ½ cup brown sugar optional
- ½ teaspoon cinnamon optional
- ½ cup homemade cream cheese icing optional; instead of or alongside the icing from the cans
Instructions
- Preheat the oven to 350°F. Spray a large baking dish, such as a 9x13, generously with nonstick baking spray.
- Open the cans and arrange the cinnamon rolls in the dish. Set the icing aside for later.
- Pour the heavy cream evenly over the rolls.
- If you're using the optional toppings, sprinkle the brown sugar evenly over each roll. Then add the sliced butter and finish with a light sprinkle of cinnamon.
- Bake for 25 to 30 minutes, until the tops are golden, the edges bubble, and most of the cream has soaked in. Check at 25 minutes.
- Take the dish out of the oven and spread the icing over the warm rolls, using the icing from the cans or homemade cream cheese icing. Serve immediately.
Notes
Key tip: Use heavy cream, not milk, for the richest, most custardy result. Layer the toppings in order (brown sugar, then butter, then cinnamon), and add the icing while the rolls are still warm. If the tops brown too fast, tent the dish loosely with foil. If the centers still look doughy, bake a few more minutes.
Storage: Keep leftovers at room temperature no more than 2 hours. They keep 3 to 4 days in the refrigerator, covered, or up to 3 months in the freezer, wrapped individually. Reheat single rolls in the microwave for 20 to 30 seconds, or warm a batch covered with foil in a 300°F oven for 10 to 15 minutes, until steaming hot.