Cinnamon Rolls with Heavy Cream
Soft, gooey cinnamon rolls made with heavy cream for an ultra-moist and indulgent treat. Perfect for breakfast or dessert!
Equipment
- Baking Dish
- Stand Mixer (optional)
Ingredients
Dough
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast 2 1/4 tsp
- 1/2 cup unsalted butter melted
- 1 cup warm milk 110°F
- 1 large egg
- 1/2 tsp salt
Filling
- 3/4 cup brown sugar
- 2 tbsp ground cinnamon
- 1/2 cup unsalted butter softened
Topping
- 1 cup heavy cream
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- In a large bowl, combine flour, salt, yeast mixture, melted butter, and egg. Knead until smooth.
- Cover the dough and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Mix brown sugar and cinnamon in a small bowl for the filling.
- Roll out the dough into a rectangle. Spread softened butter and sprinkle the cinnamon-sugar mixture evenly.
- Roll the dough tightly into a log and cut into 12 equal pieces.
- Arrange the rolls in a greased baking dish. Pour heavy cream over the rolls.
- Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
- Mix cream cheese, powdered sugar, and vanilla extract for the frosting. Drizzle over warm rolls.
Notes
For extra flavor, add a pinch of nutmeg or cardamom to the filling. Store leftovers in an airtight container for up to 3 days.