Description
Easy and delicious cinnamon rolls made with heavy cream, perfect for a sweet breakfast treat.
Ingredients
Scale
- 1 can (8) refrigerated crescent rolls
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll the crescent dough and press the seams together to form a rectangle.
- In a small bowl, mix together the melted butter, granulated sugar, and cinnamon. Spread this mixture evenly over the dough.
- Roll up the dough tightly, starting from one of the long sides.
- Cut the roll into 8 equal slices.
- Place the slices cut-side up in a greased 8×8 inch baking dish.
- Pour the heavy cream over the cinnamon rolls.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- While the rolls are baking, whisk together the powdered sugar and milk to create a glaze.
- Drizzle the glaze over the warm cinnamon rolls before serving.
Notes
- For extra gooey cinnamon rolls, you can bake them for a few minutes less.
- You can add a pinch of nutmeg to the cinnamon sugar mixture for extra flavor.
- Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg