30 Minute Cinnamon Rolls (with Heavy Cream)

cinnamon rolls with icing in a round pan with small spatula

5 from 1 vote

30 Minute Cinnamon Rolls (with Heavy Cream)

These 2-Ingredient Cinnamon Rolls with Heavy Cream are the ultimate breakfast treat! Using just refrigerated cinnamon roll dough and heavy cream, you’ll have gooey, soft cinnamon rolls that taste homemade. No need for complicated ingredients or steps, just a delicious, comforting breakfast or brunch that’s ready in no time.

Prep Time5

Cook Time18

Total Time23

Course: Breakfast, Brunch

Cuisine: All-American, Family Favorite

Diet: Kosher, Vegetarian

Servings: rolls

Calories: 82kcal

Author: Marni Katz

Ingredients

2 cans Refrigerated cinnamon roll dough
1 cup Heavy cream

Instructions

Preheat the oven to 350℉. Spray your baking dish with baking spray. Then pour ½ cup of heavy cream on the bottom of pan.
Place cinnamon rolls into the pan on top of the heavy cream. Pour remaining heavy cream over the top then bake as directed on the can. About 15-18 minutes, being careful not to overbake.
Remove from the oven and let cool about 5 minutes before slathering in icing. I use the icing that comes in the can, but you can easily make your own cream cheese frosting to slather on top.

Notes

Half the recipe: Use 1 can of cinnamon roll dough and ½ cup heavy cream and make it in a smaller baking dish. I used a round 9" cake pan. The baking time should remain the same.

Baking Time Info: The recommend baking time is dependent on the brand of cinnamon roll dough you use. Be sure to read the instructions on the can.

Nutrition