Cinnamon Rolls with Heavy Cream
Soft and gooey, homemade Cinnamon Rolls with Heavy Cream combine fluffy yeast dough, buttery cinnamon-sugar filling, and cream cheese frosting for a rich, bakery-style breakfast treat.
Servings: 12 rolls
Ingredients
Dough Ingredients
- 4 cups bread flour
- ½ cup granulated sugar
- 2 ¼ teaspoons active dry yeast 1 package
- 1 teaspoon salt
- ¾ cup whole milk
- 6 tablespoons unsalted butter melted
- 2 whole eggs at room temperature
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream
Cinnamon Filling Ingredients
- 1 cup brown sugar
- ½ cup unsalted butter at room temperature
- 2 tablespoons ground cinnamon
- ¼ teaspoon salt
Cream Cheese Frosting Ingredients
- ½ cup unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 ½ cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
Prepare the Dough and Cinnamon Filling
- Grease a 9×13-inch baking dish and set it aside.
- Add the bread flour, salt, and ¼ cup of granulated sugar to a stand mixer fitted with a dough hook. Mix on low speed until combined.
- In a glass measuring cup, combine the warm whole milk, remaining ¼ cup of sugar, and active dry yeast. Stir with a fork and let the mixture sit for 5 minutes until foamy. Add the eggs, melted butter, and vanilla extract, then mix well.
- Slowly pour the wet mixture into the stand mixer with the dry ingredients. Knead on low speed for 5–7 minutes, until the dough is soft, smooth, and elastic.
- Cover the dough in the mixing bowl with plastic wrap and let it rise in a warm area for 1–2 hours, until almost doubled in size.
- Combine the room-temperature butter, brown sugar, salt, and ground cinnamon in a bowl until smooth. Set aside.
Shape and Bake the Cinnamon Rolls
- Lightly flour a clean work surface and transfer the risen dough onto it. Use a rolling pin to roll the dough into a large rectangle.
- Spread the prepared cinnamon-sugar filling evenly over the dough.
- Starting from the long side, roll the dough tightly into a log. Using a sharp knife, cut the log into 9–12 equal pieces.
- Arrange the cut cinnamon rolls in the greased baking dish, cover loosely, and let them rise for another 30 minutes. Near the end of the second rise, preheat the oven to 375°F.
- Pour ¾ cup of heavy whipping cream evenly over the risen cinnamon rolls.
- Bake at 375°F for 30–35 minutes, until the center roll is cooked through and the tops are golden brown. Let the rolls cool for 10 minutes.
Make the Cream Cheese Frosting
- In a mixing bowl, combine the room-temperature cream cheese, butter, confectioners’ sugar, vanilla extract, and 1 tablespoon of heavy cream. Mix until smooth and creamy.
- Spread the cream cheese frosting evenly over the warm cinnamon rolls and serve immediately.
Notes
- Avoid overbaking the cinnamon rolls, as this can dry out the dough. The centers should be cooked through and the tops golden brown.
- Allow the cinnamon rolls to cool for 10 minutes before adding the cream cheese frosting to prevent it from melting too quickly.
Nutrition
Calories: 578kcal | Carbohydrates: 75g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 329mg | Potassium: 150mg | Fiber: 2g | Sugar: 43g | Vitamin A: 920IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 1mg