TikTok Cinnamon Rolls With Heavy Cream
This viral TikTok Cinnamon Roll Recipe uses the heavy cream hack to make frozen cinnamon rolls taste just like the famous Cinnabon cinnamon rolls. This recipe for easy cinnamon rolls creates light, fluffy, and moist 'doctored up' frozen cinnamon rolls - no one will ever guess that they're not homemade!
Servings 12
Ingredients
- 1 bag (36 oz) Thaw, Rise, and Bake Rhodes Cinnamon Rolls (12 ct bag)
- 2/3 cup heavy whipping cream
- 6 tablespoons salted butter melted
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- cream cheese frosting that came inside the cinnamon roll bag (set aside in the fridge for later)
Instructions
- Spray a 9x13 baking pan with nonstick cooking spray. Arrange all 12 frozen cinnamon rolls into the bottom of the pan in even rows. Cover the pan with plastic wrap (spray the underside of the plastic wrap with cooking spray) or a lid. * Put the cream cheese icing packets in the fridge to thaw until ready to use them.1 bag (36 oz) Thaw, Rise, and Bake Rhodes Cinnamon Rolls
- Choose your preferred thaw and rise method from the back of the cinnamon rolls bag.* The room temperature method will take 3-5 hours while the refrigerator method is for overnight cinnamon rolls that will take 8-16 hours.
- Once the rolls have doubled in size, preheat the oven to 350℉.
- Pour the heavy whipping cream over top of the cinnamon rolls and allow it to sit and soak for 5 minutes.2/3 cup heavy whipping cream
- In a small bowl, whisk together the melted butter, light brown sugar, cinnamon, and vanilla extract until combined. Pour the cinnamon mixture directly over top of the rolls and use a spatula or spoon to gently spread it out evenly.6 tablespoons salted butter, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Bake for 28-35 minutes or until the rolls are golden brown, puffy, and cooked through.
- Once done, remove the pan from the oven and allow the cinnamon buns to cool inside the warm pan for 10 minutes. Frost the cinnamon rolls with the cream cheese frosting packets (from the bag). Serve warm!
Notes
Baking Pan Tip : It's best to use a 9x13 baking pan that has those square/straight edges, and not a glass pyrex with the curved edges/corners. The glass pyrex pans are not as deep and the brown sugar topping could spill over in the oven while baking. If it is a glass pyrex make sure it's a deep-dish version of the pan. I have used both pans that are linked in the recipe card above with good results.
Rising Tip : Do not proceed with the recipe until the rolls have risen double in size and look like the picture in the process photos in the post. Sometimes even doing the overnight fridge method, I still have to place the rolls out at room temperature to finish doubling in size. If the kitchen is warm, then the room temperature thaw method works really well.
Cinnamon Rolls : Make sure you are getting the thaw, rise, and bake version of the frozen cinnamon rolls and NOT the ready-to-bake from frozen version. They won't work!