Once you make cinnamon rolls with heavy cream, I feel you may never go back! This method of cinnamon roll makes fluffy, soft, pillowy rolls with a gooey center and delicious cream cheese frosting.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Cinnamon Rolls at a Glance

• Total Time: 2 hours 40 minutes
• Yield: 12 rolls
• Best For: Weekend breakfast, holiday brunch, or a comforting baking project
• Standout Note: Pouring warm heavy cream over the risen dough before baking keeps the rolls super soft and moist

I have gotten so many requests for a fluffy, bakery-style cinnamon roll recipe over the years. Whenever baking season rolls around, nothing beats filling the kitchen with the warm aroma of yeast dough and sweet cinnamon sugar.

Creating the perfect roll came down to one key trick: pouring warm heavy cream over the risen rolls right before baking. I remember when I first saw this hack, I thought it was so weird, but it works, so I stopped judging.

These rolls are so good, and they stay soft for days. No tangzhong, no cooking a flour paste on the stove first, just warm cream poured over the top right before they go in the oven.

Happy Baking,

Tanya

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Dough

• Bread flour - The higher protein builds a stronger gluten network, so the rolls rise tall and stay chewy instead of crumbly. All-purpose works 1:1 if that's what you have, but bread flour is worth it here. It's the same reason I use it in my Honey Whole Wheat Dinner Rolls.
• Instant yeast - Goes straight in with the dry ingredients, no proofing in liquid first. One standard packet (2 ¼ tsp) does it.
• Milk - Warm it to 105 to 110 degrees F. Too cool and the yeast drags, too hot and you kill it.
• Butter and eggs - Both at room temperature. The butter goes in gradually once the dough comes together, and the eggs give you that tender crumb.
• Granulated sugar and salt - Sugar feeds the yeast, salt keeps the dough from tasting flat. I use fine-grain salt.

The Cinnamon Filling

• Softened butter, light brown sugar, and cinnamon - Mix these into a paste instead of sprinkling dry cinnamon sugar over butter. The paste stays put inside the roll instead of leaking out into the pan.
• Ground cinnamon - Open the jar and smell it. If it's faint, replace it. Old cinnamon is the reason a lot of rolls taste like nothing.

For the Cream Pour

• Heavy cream - This is the whole trick. Warm ½ cup until it's just warm to the touch, then pour it over and between the rolls right before they go in the oven. It steams into the dough as it bakes and mixes with the filling that escapes, so you get soft edges and a gooey, almost sticky-bun bottom. Do not use it cold from the fridge, it'll stall the rise. Whole milk works in a pinch but you lose the richness.

For the Cream Cheese Frosting

• Full-fat cream cheese - Room temperature. Reduced-fat will give you thin, runny frosting.
• Butter, powdered sugar, vanilla, and a splash of milk - Butter at room temp, sift the powdered sugar if it's lumpy, milk just to thin it to spreading consistency.

Equipment You'll Need

• A stand mixer fitted with a dough hook attachment
• A 9x13 inch baking dish, buttered
• A rolling pin to roll dough into a 12x18 inch rectangle
• Unflavored dental floss or a serrated knife for slicing clean rolls
• An electric hand mixer or a bowl and whisk for the frosting

How to Make Cinnamon Rolls

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

For the Dough

Step 1: Make the dough. Whisk the bread flour, granulated sugar, instant yeast, and salt in the bowl of a stand mixer. Add the warm milk and room-temperature eggs. Mix on low speed with the dough hook for about 1 minute until a shaggy dough forms, or mix it with a wooden spoon. Add the softened butter a little at a time until incorporated. Knead on low for 8 to 10 minutes until smooth, elastic, and pulling away from the sides.

Step 2: First rise. Cover the bowl and let the dough rise in a warm spot for 1 to 1 ½ hours until doubled in size.

For the Filling

Step 3: Make the cinnamon filling. Mix the softened butter, packed light brown sugar, ground cinnamon, and a pinch of salt into a smooth, spreadable paste.

Step 4: Roll and fill. Turn the dough out onto a lightly floured surface and roll it into a 12-by-18-inch rectangle with a long side facing you. Spread the cinnamon paste evenly over the dough, leaving a 1-inch border along the long edge farthest from you.

Starting at the long edge closest to you, roll the dough into a tight log. Pinch the seam closed and set it seam side down. Cut into 12 rolls using a serrated knife.

Step 5: Second rise. Place the rolls in a buttered 9x13 baking dish. Cover and let rise for 30 to 45 minutes until puffy and just touching. Preheat the oven to 350°F (180°C) during the last 15 minutes of the rise.

Step 6: Pour heavy cream. Warm ½ cup heavy cream until just warm to the touch. Pour slowly over and between the risen rolls right before they go in the oven.

Step 7: Bake. Bake at 350°F (180°C) for 22 to 27 minutes, until golden brown and the center roll registers 190°F to 200°F (88°C to 93°C) on an instant-read thermometer. Tent with foil if the tops are browning too fast. Remove the rolls from the oven and allow them to cool.

For the Frosting

Step 8: Make the frosting. Beat the softened cream cheese and butter until smooth. Add the milk and vanilla, then add the powdered sugar. Beat for 2 minutes until light and spreadable.

Step 9: Frost and serve. Let the rolls cool for about 10 minutes, then spread the frosting over the top. Serve and enjoy.

Variations

• Overnight method: After placing sliced rolls in the 9x13 dish, cover tightly and refrigerate overnight. In the morning, let stand at room temperature for 45 to 60 minutes until puffy before pouring cream and baking.
• Add chopped pecans or walnuts: Sprinkle ½ cup of toasted chopped nuts over the cinnamon paste before rolling up for a nutty crunch.
• Maple cream cheese icing: Add ½ teaspoon pure maple extract to the frosting for a warm fall twist.
• Skip the frosting: Serve them warm with a smear of my Cinnamon Butter instead. The cream pour already leaves the bottoms gooey, so they hold up fine without icing.

What to Serve With Cinnamon Rolls

Cinnamon rolls are a complete morning treat on their own, but they go well with fresh coffee, tea, or cold milk. For a weekend brunch, serve alongside scrambled eggs, bacon, sausage, or fresh berries to balance out the sweetness.

If I'm feeding a crowd, I'll put these next to something savory like my Grits Casserole or Air Fryer French Toast so the table isn't all sugar. My Million Dollar Bacon is also great alongside, to add a bit of salty to all this sweet.

Make Ahead and Storage

Storage: Store frosted cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheating: Microwave individual rolls for 15 to 20 seconds to warm them up and restore their soft texture. Reheat a whole dish covered in foil at 300 degrees F for 10 minutes.

Freezing: Freeze unfrosted baked rolls in an airtight container for up to 2 months. Thaw overnight in the fridge, reheat in the oven, and frost fresh.

Tanya's Top Tips

• Use bread flour for bakery texture. Higher-protein flour creates strength so the rolls rise tall while staying soft and pillowy.
• Check milk temperature. Milk should be warm (105 to 110 degrees F), not hot, to keep yeast active.
• Doneness test: The best way to check if your rolls are baked through without being doughy in the middle is with an instant-read thermometer. Insert it into the center of the middle roll—it should read between 190°F and 200°F (88°C to 93°C).

Troubleshooting: Why Didn't My Dough Rise?

Almost every failed cinnamon roll comes down to the rise. Here's how to figure out what happened.

• Your milk was too hot. This is the number one culprit. Anything much above 110F starts hurting yeast, and by 130 it's gone. It doesn't matter how fresh the packet was. Use a thermometer instead of guessing, warm milk should feel like bathwater on your wrist, not hot.
• Your yeast was old. Check the expiration date on the packet, and remember that an opened jar in the pantry doesn't last forever (mine goes in the fridge once it's open). If you're not sure, proof a test batch: stir the yeast into a few tablespoons of the warm milk with a pinch of the sugar and wait 10 minutes. Foam means it's alive. Nothing means start over with new yeast.
• Your kitchen is cold. Dough rises on temperature, not on the clock, so my 1 to 1 ½ hours is a guess about your kitchen, not a rule. In a cold room it can take twice that. Turn your oven on for 2 minutes, turn it off, and let the covered bowl rise in there with the light on.
• You added too much flour. Scooping flour straight from the bag packs it down and you can end up with way more than the recipe wants. Too much flour makes a stiff dough that can't rise. Spoon it into the cup and level it off, or weigh it (587 g).
• Nothing worked and the dough is still flat. If the first rise never happened, you can save it. Dissolve fresh yeast in 2 tablespoons of warm milk, work it into the dough with the mixer, and let it rise again. If the dough rose fine but the shaped rolls didn't puff in the pan, they just need more time. Give them another 20 minutes somewhere warm before you pour the cream.

Related Recipes

I hope you love these cinnamon rolls with heavy cream as much as we do. If you're looking for more sweet breakfast recipes, try these out:

• Blueberry Biscuits - Sweet biscuits with a glaze, oven or air fryer.
• Cinnamon Toast - Same cinnamon sugar flavor, ready in about 10 minutes when you don't have a morning to spare.
• Cinnamon Raisin Biscuits - Brushed with honey butter, no yeast and no rising time required.
• Honey Whole Wheat Dinner Rolls - If you liked working with this dough, these soft yeast rolls are the savory version.
• Jamaican Spice Bun - A warm, spiced loaf from my Jamaican side, traditionally served with sharp cheddar.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

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5 from 2 votes

Cinnamon Rolls Recipe (with Heavy Cream)

Soft and fluffy homemade cinnamon rolls filled with brown sugar cinnamon paste, baked with warm heavy cream, and topped with rich cream cheese frosting.

Prep Time30 minutes mins

Cook Time22 minutes mins

Rise Times1 hour hr 40 minutes mins

Total Time2 hours hrs 32 minutes mins

Course: Bread, Breakfast

Cuisine: American

Keyword: cinnamon rolls with heavy cream

Servings: 12

Calories: 565kcal

Author: Tanya Harris

Equipment

• 1 yeast measuring spoon
• 1 Silicone Pastry Mat
• 1 Flour Shaker
• 1 Plastic Container for Dough

Ingredients

For the Dough

• 4 ½ cups bread flour 587 g
• ⅓ cup granulated sugar 66 g
• 2 ¼ teaspoons instant yeast 1 packet, 9 g
• 1 teaspoon salt 5 g
• 1 cup milk warmed (233 g)
• 5 tablespoons unsalted butter softened (69 g)
• 2 large eggs room temperature

For the Cinnamon Filling

• 6 tablespoons unsalted butter softened (80 g)
• 1 cup light brown sugar packed (200 g)
• 1 ½ tablespoons ground cinnamon 12 g
• Pinch of salt

For the Cream Pour

• ½ cup heavy cream 120 g, warmed

For the Cream Cheese Frosting

• 4 oz full-fat cream cheese softened (112 g)
• 4 tablespoons unsalted butter softened (53 g)
• 2 cups powdered sugar 270 g
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk 24 g

Instructions

• Whisk the bread flour, granulated sugar, instant yeast, and salt together in the bowl of a stand mixer.
• Add the warm milk and the eggs. Mix with the dough hook on low until a shaggy dough forms, about 2 minutes.
• Add the softened butter a little at a time and mix until it's worked into the dough.
• Knead on low for 8 to 10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
• Cover the bowl and let the dough rise in a warm spot for 1 to 1 ½ hours, until doubled.
• Mix the softened butter, brown sugar, cinnamon, and pinch of salt together until they form a smooth, spreadable paste.
• Turn the dough out onto a lightly floured surface and roll it into a 12 by 18 inch rectangle with a long side facing you. Spread the cinnamon paste evenly over the dough, leaving a 1 inch border along the long edge farthest from you.
• Starting at the long edge closest to you, roll the dough into a tight log. Pinch the seam closed and set it seam side down. Cut into 12 rolls using unflavored dental floss or a serrated knife.
• Place the rolls in a buttered 9x13 baking dish. Cover and let rise 30 to 45 minutes, until puffy and just touching. Preheat the oven to 350°F (180°C) during the last 15 minutes of the rise.
• Warm the heavy cream until just warm to the touch, then pour it slowly over and between the risen rolls right before they go in the oven.
• Bake at 350°F (180°C) for 22 to 27 minutes, until golden brown and an internal thermometer inserted into the center of the middle roll reads 190°F to 200°F (88°C to 93°C). Tent with foil if the tops are browning too fast.
• Beat the cream cheese and butter until smooth. Add the milk and vanilla and beat to combine, then add the powdered sugar and beat 2 minutes, until light and spreadable.
• Let the rolls cool about 10 minutes, then spread the frosting over the top .

Video

Notes

Flour: Bread flour gives the best chewy texture, but all-purpose flour can be used 1:1.
Overnight prep: Place shaped rolls in the pan, cover tightly, and refrigerate overnight. Let rise 45 minutes at room temp before baking.
Storage: Store airtight at room temp for up to 2 days or refrigerate up to 5 days. Reheat 15 seconds in microwave.

Nutrition

Calories: 565kcal | Carbohydrates: 81g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 292mg | Potassium: 169mg | Fiber: 2g | Sugar: 45g | Vitamin A: 790IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 1mg

This Copycat Starbucks Pumpkin Bread is moist, perfectly spiced, and great alongside a cup of coffee.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

About this Pumpkin Bread

• This quick bread uses canned pumpkin puree and a host of spices that bring out that delicious Fall pumpkin flavor.
• This bread is easy to throw together.
• I add those little pumpkin seeds, also known as pepitas, on top. Just like they do at Starbucks.

Any time I hit up that Starbucks drive-thru, I grab a slice of pumpkin bread whenever it's available. It's moist and full of pumpkin spice flavor, and it's a recipe I had to learn to make at home.

If you know me, you know I love easy, quick breads, just like this banana bread recipe. This pumpkin bread comes together pretty easily, and it bakes in about an hour. It's perfect for breakfast or for a cozy snack.

Happy baking, Tanya.

Ingredient List

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Light brown sugar and granulated sugar. The brown sugar carries molasses flavor and keeps the loaf moist for days. The granulated sugar keeps it from going too dark and heavy.
• Pumpkin purée. Look for a can that says 100% pumpkin, not pumpkin pie mix. Pie mix is already sweetened and spiced and will throw the whole recipe off.
• Neutral oil. I used vegetable oil, but canola or avocado oil works just as well.
• Eggs. Bring them to room temperature and whisk them lightly before adding them to the batter.
• Vanilla extract. A small amount, but it rounds out the spices.
• All-purpose flour. Spoon it into the cup and level it off, or weigh it.
• Cornstarch. This is the piece that gets you closest to the texture of that pastry case. It softens the flour and gives you a tender, cake-like crumb instead of a chewy one.
• Baking soda and baking powder. I use both on purpose. The soda handles the browning and the lift, and the small amount of powder keeps the rise steady through a long bake.
• Cinnamon, ginger, nutmeg, cloves, and salt. I chose to measure these separately rather than use a pumpkin pie spice blend so I can control the flavor. Salt helps bring out all the flavors.
• Raw pepitas. These need to be raw, not roasted or salted. They toast during the bake, and roasted ones will scorch. I found mine at an international market, and they're the easiest thing on the list to skip if you can't track them down.

How to make Copycat Starbucks Pumpkin Bread

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Heat the oven to 325°F (163°C) and grease an 8-by-4-inch (20 by 10 cm) loaf pan.

Step 2: In a large bowl, whisk together the light brown sugar, granulated sugar, pumpkin, oil, eggs, and vanilla until smooth. You want no streaks of egg left and no clumps of brown sugar.

Step 3: In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Step 4: Add the dry ingredients to the pumpkin mixture and fold with a spatula just until no dry streaks remain. Stop there. Overmixing develops the gluten and gives you a tough, tunneled loaf instead of a tender one.

Step 5: Transfer the batter to the prepared pan right away and smooth the surface. Scatter the pepitas edge-to-edge across the top, then press them lightly into the batter so they stick.

Bake for 55 to 65 minutes. Check around the 45-minute mark and tent loosely with foil if the top is getting too dark. The loaf is done when a tester in the center comes out with moist crumbs and no wet batter, or when an instant-read thermometer in the center reads 200°F to 205°F (93°C to 96°C).

Cool the loaf in the pan for about 15 minutes, then remove it, place it on a wire rack, and let it cool completely.

Serve and enjoy 🙂

Variations

• Skip the seeds. The pepitas are the visual signature, but the loaf is just as good on its own if you can't find raw ones.
• Use pumpkin pie spice. If you'd rather use a blend, swap in about 1 tablespoon of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves. You'll lose some control over the balance, but it works.
• Add mix-ins. Fold in up to 1 cup of chocolate chips, chopped pecans, or chopped walnuts at the very end of mixing.
• Make muffins. Divide the batter evenly among a 12-cup lined muffin tin, scatter pepitas over each, and bake at 350°F (177°C) for 18 to 22 minutes. They're done when a tester inserted in the center comes out with moist crumbs.

What to serve with Pumpkin Bread

Coffee, first and always.

A thick slice with butter melting into it is breakfast. Warmed slightly with a scoop of vanilla ice cream, it's a dessert after dinner.

If you're building a fall or holiday spread, this pairs well next to my Homemade Pumpkin Pie or a Southern Sweet Potato Pie on the dessert table.

Storage, Reheating, and Freezing

Room temperature. Wrapped tightly in plastic wrap or in an airtight container, this loaf keeps for 3 to 4 days on the counter. The oil and brown sugar keep it moist the whole time.

Refrigerator. Up to a week, wrapped well. It firms up cold, so let slices come to room temperature or warm them before eating.

Reheating. 10 to 15 seconds in the microwave. You can also toast a slice in a dry skillet over medium heat for about a minute per side to crisp up the cut edges.

Freezing. Freeze individual slices by wrapping each tightly in plastic wrap, then placing them in a freezer-safe zip-top bag for up to 3 months. To freeze the whole loaf, let it cool completely, wrap it in a layer of plastic wrap followed by aluminum foil, and freeze. Thaw overnight on the counter before slicing.

FAQ

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

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Copycat Starbucks Pumpkin Bread Recipe

A moist, warmly spiced pumpkin loaf made to taste like the one in the Starbucks pastry case.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Bread, Breakfast

Cuisine: American

Keyword: copycat starbucks pumpkin bread

Servings: 8 servings

Calories: 436kcal

Author: Tanya Harris

Equipment

• 8x4 8x4 loaf pan

Ingredients

• 1 cup (200 g) light brown sugar packed
• ½ cup (115 g) granulated sugar
• 1 cup (275 g) 100% pumpkin from the can
• ½ cup (107 g) vegetable oil or any nuetral oil like canola, etc.
• 2 large eggs room temperature, lightly whisked
• 1 teaspoon (5 g) vanilla extract
• 1¾ cups (230 g) all-purpose flour
• 2 tablespoons (17 g) cornstarch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 2 tablespoons raw pepitas (pumpkin seeds), for the top

Instructions

• Heat the oven to 325°F (163°C). Grease an 8 by 4 inch (20 by 10 cm) loaf pan and set aside.
• In a large bowl, whisk together the light brown sugar, granulated sugar, pumpkin purée, oil, eggs, and vanilla extract until smooth.
• In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
• Add the dry ingredients to the pumpkin mixture. Fold with a spatula just until no dry streaks remain. Do not overmix.
• Transfer the batter into the prepared pan right away. Smooth the surface, scatter the pepitas edge to edge over the top, and press them lightly into the batter so they stick.
• Bake for 55 to 65 minutes. Check at the 45 minute mark and tent loosely with foil if the top is getting too dark. The loaf is done when a tester in the center comes out with moist crumbs and no wet batter, or when the internal temperature reaches 200°F to 205°F (93°C to 96°C).
• Cool the loaf in the pan for about 15 minutes, then lift it out onto a wire rack and cool completely.

Notes

• Once completely cool, wrap tightly in plastic wrap and let sit overnight before slicing for the densest, most cohesive crumb.
• Pan size. 8 by 4 inch (20 by 10 cm). A 9 by 5 inch pan gives a flatter, wider loaf.
• Use 1 tablespoon pumpkin pie spice in place of the individual spices.
• Storage. Airtight at room temperature 3 to 4 days, or refrigerated up to 1 week.

Nutrition

Calories: 436kcal | Carbohydrates: 67g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 373mg | Potassium: 188mg | Fiber: 2g | Sugar: 40g | Vitamin A: 5429IU | Vitamin C: 64mg | Iron: 3mg