Easy Cinnamon Rolls
Updated
Updated
I use your basic canned Pillsbury cinnamon rolls to create these next level completely decadent cinnamon rolls! Ultra moist, fluffy, and sweet—they’re baked in heavy cream and topped with an irresistible cinnamon sugar and icing. So simple, quick, and absolutely incredible!
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Easy Cinnamon Rolls Recipe
These easy cinnamon rolls are part recipe, part hack. They start with your everyday Pillsbury Grands, but instead of just baking them on a cookie sheet, I’ve baked them with heavy cream and topped them with buttery cinnamon sugar.
These simple additions make these cinnamon rolls extra sweet, extra moist, extra fluffy, and extra good! Once I started making them this way, I’ve never looked back.
These cinnamon buns only require maybe 5 minutes of prep, and believe me, no one will ever guess you started with a can. They’re perfect for when I’m in the mood for something a little special but just don’t have the time to start preparing from scratch….like around the holidays and for impromptu guests.
Easy Cinnamon Rolls
Ingredients
- 2 cans Pillsbury Grands Cinnamon Rolls with Icing, (17.5 oz., 5 count each)
- 1 cup heavy cream, (or more)
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar
- ½ tbsp cinnamon
- ¼ tsp coarse salt
- 3 tbsp caramel sauce, optional
- ¼ cup mini chocolate chips, optional
Instructions
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray.
- Open up both packages of cinnamon rolls and set the icing aside. Separate the biscuits and place them in the prepared pan in a single layer.
- Pour the heavy cream into the bottom of the pan around the cinnamon rolls (not on top)—it should come halfway up the cinnamon rolls, so add more only if needed.
- Whisk together the butter, brown sugar, cinnamon, salt, and caramel sauce (if using) until combined. Pour the mixture evenly on top of the cinnamon rolls. Sprinkle the chocolate chips (if using) over the top.
- Cover with foil and bake for 40 minutes until all the cream has been absorbed and the rolls are big and puffy. Remove foil and bake another 5 minutes.
- Remove from the oven and let cool for 5-10 minutes, then pour the reserved icing over the cinnamon rolls.
- Serve each roll with some of the drippings from the bottom of the pan, it's like glorious extra icing!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Easy Cinnamon Rolls Step by Step
Get the oven going and prepare a baking dish: Preheat oven to 350°F and coat a 9×13 baking dish with nonstick spray.
Prepare the dough: Take the 2 packages of cinnamon rolls, separate the biscuits, and place them in the baking dish in a single layer. Place the icing that came with the cinnamon rolls aside.
Pour 1 cup of heavy cream into the bottom of the pan around the cinnamon rolls (not on top). The cream should come halfway up the cinnamon rolls. If it doesn’t add a bit more.
Make the brown sugar cinnamon mixture: Whisk together ½ cup of butter, ¾ cup brown sugar (I prefer light for this recipe), ½ tbsp of cinnamon, ¼ tsp salt, and 3 tbsp caramel sauce, if using, until combined. Pour this mixture evenly over the tops of the cinnamon rolls. Sprinkle with ¼ cup chocolate chips, if using.
Bake: Cover the baking tray with foil and bake for 40 minutes until all the cream has been absorbed and the rolls are big and puffy. Remove the foil and bake another 5 minutes.
Cool: Remove from the oven and let cool for 5-10 minutes, then pour the reserved icing over the cinnamon rolls. Do not pour the icing over the cinnamon rolls straight from the oven, or it will melt.
Serve: Serve the rolls with some of the drippings from the bottom of the pan – it’s like glorious extra icing! Enjoy!
What to Serve with Cinnamon Rolls
These can be enjoyed for breakfast or dessert. Personally, I think they’re perfect with a cup of coffee in the morning. If I want to balance it out with another dish or two to make a proper breakfast, I’ll prepare bacon or homemade breakfast sausage and scrambled eggs.
How to Store
You can keep your leftover cinnamon rolls, tightly covered, at room temperature for up to 2 days or in the fridge for up to 5 days. Note that even in an airtight container, they will begin to dry out in the fridge. I personally recommend keeping them at room temperature and eating them within 2 days.
To reheat, pop a cinnamon roll in the microwave for 10 seconds or so before enjoying again.
These were AMAZING!! So much easier than cinnamon rolls completely from scratch and you can’t even tell the difference. Will make again and again!!
Love this.