Cinnamon Rolls Recipe (with Heavy Cream)

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.

Course Bread, Breakfast

Cuisine American

Keyword cinnamon rolls with heavy cream

Prep Time 30

Cook Time 22

Rise Times 1 40

Total Time 2 32

Servings

Calories 565kcal

Author Tanya Harris

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 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 medium-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 .

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.

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