Rhodes Cinnamon Rolls with Heavy Cream Recipe

Baking dish of cinnamon rolls with one roll removed.

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Rhodes Cinnamon Rolls with Heavy Cream Recipe

These cinnamon rolls from Rhodes rolls are soft, gooey, and incredibly easy to make. Frozen Rhodes rolls are proofed, baked, and finished with heavy cream for rich, bakery-style cinnamon rolls—plus an overnight rise option that makes mornings effortless.

Prep Time 10

Cook Time 25

Rise Time 4

Total Time 4 35

Servings rolls

Author Melissa Williams

Ingredients

12 count Rhodes Frozen Rise & Thaw Cinnamon Rolls
½ cup heavy cream at room temperature
6 Tablespoons butter melted and cooled
⅓ cup brown sugar
1 teaspoon cinnamon

Instructions

Spray a 9x13 pan with non-stick spray and line the rolls in the pan, at a slight angle, approximately ½" apart.
12 count Rhodes Frozen Rise & Thaw Cinnamon Rolls
Spray a piece of plastic wrap with non-stick spray and cover the pan (spray side down so the rolls don't stick) to let the rolls rise.
Let rolls rise on the counter at room temperature for 3-5 hours or until nearly doubled in size. Timing will depend on the temperature of your kitchen.
Alternatively, the rolls can rise covered in the refrigerator for 8-16 hours (perfect for overnight prepping for breakfast).
Once risen, preheat the oven to 350°F and pour the room temperature heavy cream evenly over the rolls.
½ cup heavy cream
In a microwave safe bowl, melt the butter then whisk in the brown sugar and cinnamon. Pour the mixture over the top of the rolls and use a spatula to spread it evenly.
6 Tablespoons butter, ⅓ cup brown sugar, 1 teaspoon cinnamon
Bake for 25 minutes or until the rolls are golden.
Remove from the oven and immediately frost with the provided cream cheese frosting packets.
Serve warm.

Notes

Store leftovers covered at room temperature for up to 3 days.
Reheat individual cinnamon rolls in the microwave.
Use room temperature heavy cream so you don't deflate the rise.

Nutrition