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Cinnamon Rolls with Heavy Whipping Cream - Image 3

Cinnamon Rolls with Heavy Whipping Cream

Indulge in these soft, fluffy cinnamon rolls enriched with heavy whipping cream for an extra decadent touch. Perfect for a special breakfast or a sweet treat any time of the day.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups all-purpose flour plus more for dusting
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1 teaspoon salt
  • 1 1/2 cups whole milk warmed to about 110°F
  • 1/4 cup unsalted butter melted and cooled slightly
  • 2 large eggs room temperature
  • 1/2 cup heavy whipping cream for pouring over rolls before baking
  • 1/2 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter softened, for filling
  • 1 cup powdered sugar for glaze
  • 2 tablespoons heavy whipping cream for glaze
  • 1/2 teaspoon vanilla extract for glaze

Equipment

  • Large mixing bowl
  • Rolling Pin
  • 9x13 inch baking dish
  • Sharp knife
  • Oven

Method
 

  1. In a large mixing bowl, combine the flour, granulated sugar, yeast, and salt. Make a well in the center and pour in the warm milk, melted butter, and eggs. Stir until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  2. Roll out the dough on a floured surface into a 12x18 inch rectangle. Spread the softened butter evenly over the dough, leaving a 1-inch border around the edges. Mix the brown sugar and cinnamon together and sprinkle this mixture over the buttered dough.
  3. Starting from the long edge, tightly roll up the dough into a log. Use a sharp knife to cut the log into 12 equal pieces. Place the rolls in a greased 9x13 inch baking dish. Cover and let rise for another 30 minutes.
  4. Preheat your oven to 350°F (175°C). Pour the 1/2 cup of heavy whipping cream evenly over the risen rolls. Bake for 25-30 minutes, or until the rolls are golden brown and the cream has been absorbed.
  5. While the rolls are baking, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of heavy whipping cream, and vanilla extract until smooth. Once the rolls are out of the oven and slightly cooled, drizzle the glaze over the top and serve warm.

Notes

Chef's Tips:
• For a richer flavor, use European-style butter in the dough and filling
• Avoid over-kneading the dough to prevent toughness
• Serve with a cup of coffee or tea for a perfect breakfast pairing
Food Safety:
• Ensure the milk is warmed to the correct temperature to activate the yeast without killing it
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week