Doctored Up Canned Cinnamon Rolls with Heavy Cream
Follow a few easy steps to improve the taste and make the canned rolls gooey and soft. Adding more filling, baking in heavy cream, and not overbaking are key to almost homemade canned cinnamon rolls.
Equipment
Ingredients
- 1 can of regular-sized cinnamon rolls
- 4 tablespoons of butter softened so it is spreadable
- ¼ cup of brown sugar
- ½ tablespoon of ground cinnamon
- pinch of salt optional
- ½ cup of heavy cream
- ⅛ teaspoon of almond or vanilla extract optional
Cream Cheese Icing
- 2 tablespoons of butter softened
- 2 tablespoons of cream cheese softened
- ½ cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 to 4 tablespoons of heavy cream
Instructions
- PREHEAT the oven to 400°F (200°C).
- OPTIONAL: SOAK the cake strips in water for 15 minutes while you prepare the cinnamon rolls. Alternatively, make your own cake strips. (See instructions for making your own cake strips in the body of the blog post.) This step is optional but recommended.
- OPEN the package of cinnamon rolls and remove the rolls.
- UNROLL each cinnamon roll. (See note 1 if you can't unroll the cinnamon roll.)
- MIX 4 tablespoons of softened butter, brown sugar, cinnamon, and salt until it is smooth and easy to spread. (See note 2 for softening butter quickly.)
- SPREAD the butter mixture on each strip of unrolled cinnamon roll. Be generous on each piece.
- RE-ROLL the cinnamon rolls into their original shape.
- SPRAY an 8-inch round cake pan with nonstick baking spray.
- PLACE the cinnamon rolls into the sprayed caked pan. They should be close to each other, but still have enough space to expand.
- POUR the heavy cream over the cinnamon rolls. It will drip off the rolls and cover the bottom of the pan. Optional: Stir the almond or vanilla extract into the cream before pouring it over the rolls.
- OPTIONAL CAKE STRIP INSTRUCTIONS: REMOVE the cake strips from the water and let the excess water drip off the strips. Circle the outside perimeter of the pan with the drenched cake strips (or homemade cake strips) and fasten securely with the pin that came with them.
- COVER the top of the pan with aluminum foil.
- BAKE in the oven for 25 to 30 minutes or until a knife inserted the center of the cinnamon roll pulls out dough that is soft but baked. Do not overbake.
- REMOVE the pan from the oven and turn the oven off.
- COOL the pan of rolls for 2 minutes.
- INVERT the cinnamon rolls onto a wire cooling rack. Scrape the cream, butter, and sugar remains at the bottom of the pan onto the rolls.
- BEAT 2 tablespoons of softened butter and the cream cheese together in a mixing bowl until fluffy. Add the powdered sugar and vanilla extract and beat until smooth.
- STIR in the heavy cream and mix until the frosting is the consistency you like. You can also add the frosting that came with the cinnamon rolls to this homemade frosting if you want.
- SPREAD the frosting onto the warm cinnamon rolls.
- SERVE warm with a cup of hot chocolate or a glass of cold milk.
- See note 3 for instructions to bake jumbo canned cinnamon rolls.
Notes
- If you can't unroll the cinnamon roll (Pillsbury regular-sized often can't be unrolled), spread the filling on top of each roll before putting it in the sprayed baking pan.
- Soften butter quickly in the microwave. Microwave at 50% power for 10 seconds to soften the butter. Repeat in 5 second intervals at 50% power if needed.
- To make jumbo cinnamon rolls, follow the same instructions, but bake for 35 to 40 minutes.
Nutrition
Serving: 1rollCalories: 253kcalCarbohydrates: 20gProtein: 1gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 189mgSugar: 16g
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