These Homemade Cinnamon Rolls with Heavy Cream are everything a cozy morning calls for. Buttery, soft, and swirled with warm cinnamon sugar, they rise to dreamy new heights thanks to a pour of warm cream before baking. From birthdays to Saturday mornings, this cinnamon roll recipe is a family favorite you'll come back to again and again. Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 2 hrs 30 mins (includes rise time) | Yield: Makes 12 rolls
Key Takeaways
- These cinnamon cinnamon rolls are soft and gooey, made better with a pour of heavy cream before baking.
- The recipe focuses on using high-quality ingredients for the best results, emphasizing the importance of fresh, local products.
- Follow step-by-step instructions for making the dough, filling, and frosting to ensure perfect rolls every time.
- You can prepare these rolls in advance and refrigerate them overnight for convenience, making them perfect for special occasions.
- Enjoy these cinnamon cinnamon rolls as a breakfast treat or a comforting snack, pairs well with a cup of coffee.
Jump to:
- Key Takeaways
- My Family's Favorite Cinnamon Roll
- This Cinnamon Roll Recipe is the Stuff of Dreams
- How to Bake
- Ingredients Matter
- Step-by-Step Instructions
- Don't Skip the Frosting!
- How Long to Bake
- More Than Breakfast; These Rolls Make Moments
- Frequently Asked Questions
- Recipe
- Coffee, Cinnamon Rolls, and Cream and Perfect Together
- Follow Us!
- Our Other Related Recipes
- Comments
My Family's Favorite Cinnamon Roll
For years, I've been on a quiet mission to find the (extra) cinnamon cinnamon roll recipe, the one that delivers on all the pillowy promises and nostalgic flavors I crave. So often, what is marketed as a "cinnamon roll" by local restaurants and bakeries fall short of the expectations I've set atop a pedestal in my mind. What are the elusive qualifications for claiming this coveted award? I am delighted to enlighten you to such culinary and confectionary pleasures! Keep reading for the perfect (extra cinnamon) cinnamon rolls with cream! My kids ask for these often, especially on their birthdays or holidays, like Christmas!
These cinnamon cinnamon rolls are soft, gooey, and melt-in-your-mouth tender. The heavy cream really elevates these. If you are looking for other amazing breakfast recipes, check out our Apple Cider Donuts or the complete list of all our breakfast recipes!
This Cinnamon Roll Recipe is the Stuff of Dreams
Soft, tender bread that pulls apart like a dream. Warm cinnamon filling that caramelizes with butter and brown sugar. A blanket of cream cheese frosting that melts into every swirl. It's no wonder my kids ask for these every birthday. And that touch of heavy cream before baking? It's the cozy secret that sets this cinnamon roll recipe apart.
I can't count how many recipes I've tried, adjusted, tweaked, and tried again over the years. Nothing already out there has quite hit the mark but with a few adjustments, and with the best quality, local ingredients, this recipe is my current favorite. I don't dare say these are the best, for fear I may stop just shy of the ultimate winner! The perfectionist & curiosity within me will keep me trying and tweaking and adjusting and tasting. But for me, the thrill is in the bake!
How to Bake
These beautifully sweet and soft rounds of billowy goodness won't disappoint in the least. Watch them closely towards the end and be sure not to over bake. Better under-done than over. This, however, is tricky business. When you think they're done, separate a bit of the center-most rolls to check for doughiness in the middle. If they seem too doughy by are browning, cover with foil and continue in 2-3 minute increments until just slightly doughy and golden brown.
Slather with frosting, immediately. This warms the frosting and as it melts into the rolls, keeps everything gooey and delicious. While still warm, enjoy the delightful fruits of your labors - the PERFECT pillowy cinnamon roll with cream is the best breakfast, snack, or dessert (we won't judge).
Ingredients Matter
Take the extra step in procuring the best ingredients available to you. Great cinnamon rolls begin with great ingredients. Choose the best quality you can find. It really makes the difference.
For the Dough:
- Milk
- Dry Yeast
- Eggs
- Salted Butter
- Granulated Sugar
- Salt
- All-Purpose Flower
The Filling:
- Salted Buetter
- Brown Sugar
- High quality Cinnamon
- Heavy Cream
Now the Frosting:
- Cream Cheese
- Salted Butter
- Powdered Sugar
See recipe card for the exact quantities.
Step-by-Step Instructions
Making the Dough and Filling
- Bloom yeast according to package instructions
- Add milk, eggs, butter and sugar. Mix until combined.
- Grab your Kitchen Aid Mixer and beater blade.
- Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- To knead, beat with dough hook on medium speed for 5-7 minutes, adding in up to ½ cup more flour if needed to form a smooth dough. The dough should be elastic but will still be sticking to the sides of the bowl. Don't be tempted to add more flour at this point.
- Loosen the dough and remove with hands. Spray the bottom and sides of bowl with nonstick spray, then return dough to original bowl.
- Cover the bowl with wax paper (not a towel here, this can stunt the rising process of your dough)
- Set the bowl in a warm place and allow the dough to rise until double. I use the proofing mode on my oven for this.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Grab a Rolling Pin
- Dust a pastry mat with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with flour.
- Flour a rolling pin and roll the dough to about a 24x15" rectangle. (the size of the rectangle can vary...it does not have to be exact!)
- Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 12 slices and place in a greased 9x13 baking pan.
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
Add the Cream, and Bake
- Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 15-20 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 15 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
Don't Skip the Frosting!
Hint: I like to have the cream cheese frosting prepared so I can spread it on as soon as the rolls come out of the oven. This allows it to melt into all the cracks and crevices for additional gooey factor!
- In a large bowl, combine the softened cream cheese and butter. Blend well.
- Add in vanilla extract and the powdered sugar. Beat until combined.
- Spread the frosting over the warm rolls.
- Store in an airtight container.
How Long to Bake
Bake these perfect pillowy cinnamon rolls with cream at 375 degrees for 15-20 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 15 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
More Than Breakfast; These Rolls Make Moments
These cinnamon cinnamon rolls with heavy cream aren't just a breakfast treat, they're a memory maker. Serve them on slow Saturdays, after-church brunch, or cozy up with a warm cup of coffee and a fresh roll on a quiet morning.
Have you tried this cinnamon roll recipe?
Leave a comment and let us know how they turned out. We'd love to hear your baking stories!
Frequently Asked Questions
Yes! After placing the sliced rolls in the baking dish, cover tightly and refrigerate overnight. In the morning, let them come to room temperature (about 45-60 minutes), then pour on the warm heavy cream and bake as directed. It's perfect for early mornings or brunch with friends.
Pouring warm heavy cream over the rolls before baking adds richness and moisture. It helps create that gooey, soft texture that makes these cinnamon rolls so dreamy. It's the not-so-secret trick that takes this recipe to the next level!
Absolutely. Freeze baked (but unfrosted) rolls in an airtight container for up to 2 months. Thaw overnight in the fridge and warm gently in the oven. Add fresh cream cheese frosting before serving for best texture and flavor.
This usually happens from overbaking or adding too much flour. The dough should be soft and slightly sticky. Watch the baking time closely, better under than over. Don't skip the cream step, it adds essential moisture and softness!
While heavy cream gives the best texture, you can use half-and-half in a pinch. Just warm it slightly and reduce the amount by 2 tablespoons so the rolls don't get soggy. That said, for the softest results, heavy cream is worth it!
Look for golden tops and a firm (but not doughy) center. Gently pull apart two center rolls to check-if they're still raw inside, cover with foil and bake in 2-minute increments. A finished roll should spring back slightly when touched.
Yes! Instant yeast can be mixed right into the dry ingredients, no need to bloom it first. Just watch the dough closely, as rise times may be slightly shorter.
Recipe
Homemade Cinnamon Cinnamon Rolls with Heavy Cream
Equipment
- 1 Mixer
Ingredients
Dough
- 1 Cup Warm Milk (About 110 degrees F)
- 2.5 Teaspoons Active Dry Yeast
- 2 Large Eggs (At room temperature)
- ⅓ Cup Salted Butter (Melted, but not over 110 degrees F)
- ½ Cup Granulated Sugar
- 1 Teaspoon Salt
- 3-4 Cups Bread Flour
Filling
- ½ Cup Salted Butter (Almost Melted)
- 1 Cup Brown Sugar (Packed)
- ¼ cup Cinnamon
- ½ Cup Heavy Cream reserved to pour over rolls just before baking
Frosting
- 8 Ounces Cream Cheese (Softened)
- ¼ Cup Salted Butter (Softened)
- 2 Cups Powdered Sugar
- 1 tablespoon Vanilla Extract
Instructions
Dough
- Bloom yeast according to package instructions2.5 Teaspoons Active Dry Yeast
- Add milk, eggs, butter and sugar. Mix until combined.1 Cup Warm Milk, 2 Large Eggs, ⅓ Cup Salted Butter, ½ Cup Granulated Sugar
- Add in salt and 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.1 Teaspoon Salt, 3-4 Cups Bread Flour
- To knead, beat with dough hook on medium speed for 5-7 minutes, adding in up to ½ cup more flour if needed to form a smooth dough.
- Loosen the dough and remove with hands. Spray the bottom and sides of bowl with nonstick spray, then return dough to original bowl.
- Cover the bowl with wax paper (not a towel here, this can stunt the rising process of your dough)
- Set the bowl in a warm place and allow the dough to rise until double.
Adding the Filling
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.½ Cup Salted Butter, 1 Cup Brown Sugar, ¼ cup Cinnamon
- Dust a pastry mat with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with flour.
- Flour a rolling pin and roll the dough to about a 24x15" rectangle.
- Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 12 slices and place in a greased 9x13 baking pan.
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off.½ Cup Heavy Cream
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 15-20 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
Frosting
- In a large bowl, combine the softened cream cheese and butter. Blend well.8 Ounces Cream Cheese, ¼ Cup Salted Butter
- Add in vanilla extract and the powdered sugar. Beat until combined.2 Cups Powdered Sugar, 1 tablespoon Vanilla Extract
- Spread the frosting over the warm rolls.
Nutrition
Leave us a review and let us know below how these perfect homemade cinnamon cinnamon rolls with cream turn out! Hopefully, you're family will enjoy them as much as mine do!
Coffee, Cinnamon Rolls, and Cream and Perfect Together
Our Perfect Pillowy Cinnamon Rolls with Cream go great with a good cup of coffee. I mean, what doesn't. If you are looking for a great cup of coffee that pairs well with all things cinnamon, check out our friends at Buck's Coffee!
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About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table. After 20+ years baking at home, including time working in professional kitchens, these are some of my favorite recipes I've learned along the way.
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Pat says
I have had these and they are delicious! I usually add ground nuts to mine but I didn't even miss them.