The Best Cinnamon Rolls with Heavy Cream

open homemade cinnamon roll on a blue plate

No ratings yet

The Best Cinnamon Rolls with Heavy Cream

Once you try these cinnamon rolls with heavy cream, you'll never want any other cinnamon rolls again. Described as amazing, the best ever, and incredible - these are the best cinnamon rolls you'll ever try!

Prep Time30

Cook Time20

Rise Time2

Total Time2 50

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 937kcal

Author: Britni Vigil

Ingredients

Dough

1 cup warm water
½ cup heavy cream
4 ½ teaspoons instant yeast
2 tsp granulated sugar
½ cup buttermilk
⅔ cup butter
1 cup granulated sugar
2 eggs
1 egg yolk
2 tsps salt
7-8 cups all-purpose flour

Filling

½ cup butter softened
1 ¼ cups light brown sugar
¼ cup white sugar
4 tbsp ground cinnamon
3 tbsp cornstarch

Frosting

8 oz. cream cheese at room temperature
2 tbsp unsalted butter softened
1 ½ tsp vanilla extract
2 tbsp light Karo syrup
2- 2 ½ cups powdered sugar

Instructions

Dough

Combine water and heavy cream then heat in a microwave-safe container until just hot to the touch.
1 cup warm water, 1/2 cup heavy cream
Add warm liquid to the bowl of a stand mixer.
Add 2 tsp of sugar and yeast to the water mixture. Allow five to ten minutes to foam.
4 1/2 teaspoons instant yeast, 2 tsp granulated sugar
While the yeast proofs, warm the buttermilk in the microwave until warm to the touch then add the warm buttermilk to the yeast mixture.
1/2 cup buttermilk
In a separate bowl or large measuring cup, mix melted butter with remaining sugar, eggs, egg yolk, and salt. It will look like wet sand.
2/3 cup butter, 1 cup granulated sugar, 2 eggs, 1 egg yolk, 2 tsps salt
Using the paddle attachment, mix the butter mixture into the yeast. Combine on low speed until just combined.
Switch to a dough hook and begin adding the flour one cup at a time. The dough will be soft but not sticky and and should clean the bowl as you knead.
7-8 cups all-purpose flour
Knead the dough for six minutes until it is smooth.
Once smooth, transfer to a lightly greased bowl, cover, and allow to proof until doubled in size (about an hour).
While the dough is rising, prep the filling by combining brown sugar, sugar, cornstarch, and cinnamon and stir until combined.
1 1/4 cups light brown sugar, 4 tbsp ground cinnamon, 3 tbsp cornstarch, 1/4 cup white sugar
Line a baking sheet with parchment paper.
Once doubled in size, turn the dough out onto a lightly floured surface.
Using your hands, pull and shape the dough into a rectangle. Once the shape is formed, use a rolling pin to roll it out until you have a rectangle roughly 24x18 and roughly 1/4 inch thick.
Spread the softened butter evenly over the rolled out dough.
1/2 cup butter
Pour the filling over the dough and spread evenly. Gently press the filling into the butter.
Starting on the long end of the dough, tightly roll the dough into a log.
Use unflavored dental floss or a sharp serrated knife to cut the cinnamon rolls into 12 rolls that are approximately 2 inches thick.
Gently place the cut rolls onto a parchment paper-lined cookie sheet. Then cover the rolls and allow them to double in size again, roughly 45 minutes.
Preheat the oven to 350.
Once the dough has doubled in size, bake in the preheated oven for 20-23 minutes. Once they start to turn light golden brown or reach 185 degrees in the center, they are done.
Make the frosting while the cinnamon rolls are baking.
Once the rolls are baked, frost generously with frosting while the cinnamon rolls are still warm. Let cool enough so that you can eat and handle the cinnamon rolls, then serve warm.

Frosting

Cream butter and cream cheese with the corn syrup until smooth using a stand or hand mixer.
8 oz. cream cheese, 2 tbsp unsalted butter, 2 tbsp
Add in vanilla and mix until combined.
1 1/2 tsp vanilla extract
Slowly add powdered sugar until the texture is smooth and all the sugar has been added.
2- 2 1/2 cups powdered sugar

Notes

For best results, make sure all designated ingredients are at room temperature so everything is smooth and creamy.

Make the rolls ahead of time by rolling buns and putting them on the tray. Then place them in the fridge tightly covered in plastic wrap. Remove from the fridge to rest for an hour before baking.

Don't skip out on the filling even if you feel like the dough is already covered - add it all in there!

Roll the cinnamon rolls as tightly as you can to get as many layers in the cinnamon rolls as possible.

Nutrition