🌀 The “Shred-able” Heavy Cream Cinnamon Rolls
This dough is “enriched,” meaning it’s heavy on butter and eggs. This results in a brioche-like crumb that stays soft for days (if they even last that long).
| Category | Details |
| Prep Time | 30 mins (+ 2 hours rising) |
| Cook Time | 20–25 minutes |
| Total Time | ~3 hours |
| Yield | 12 Large Rolls |
🍴 Ingredients
The Dough:
- 4 ½ cups All-purpose flour
- 1 pack (2 ¼ tsp) Active dry yeast
- 1 cup Whole milk, warmed (110°F/43°C)
- ½ cup Granulated sugar
- 1/3 cup Unsalted butter, melted
- 2 Large eggs, room temperature
- 1 tsp Salt
The Filling & Secret Step:
- 1 cup Brown sugar, packed
- 2 ½ tbsp Ground cinnamon
- 1/3 cup Butter, very soft
- ½ cup Heavy cream (warmed slightly—for pouring over before baking)
The “Cloud” Frosting:
- 4 oz Cream cheese, softened
- ¼ cup Butter, softened
- 1 ½ cups Powdered sugar
- 1 tsp Vanilla extract
👩🍳 Instructions
1. The Yeast Bloom & Knead
- Whisk warm milk, sugar, and yeast in a stand mixer bowl. Let it sit for 5–10 mins until foamy.
- Add melted butter, eggs, salt, and 4 cups of flour. Using a dough hook, knead for 5–7 mins. The dough should be tacky but pull away from the sides. If too sticky, add the remaining ½ cup of flour slowly.
2. The First Rise
- Place dough in a greased bowl, cover with a warm damp cloth, and let rise in a draft-free spot for 1 to 1.5 hours until doubled in size.
3. The Roll & Spiral
- Punch down the dough and roll it into a large rectangle (approx. 12×18 inches).
- Spread the soft butter edge-to-edge. Mix brown sugar and cinnamon, then sprinkle it generously over the butter.
- Roll tightly from the long edge. The Pro-Tip: Use unflavored dental floss to “zip” through the dough for clean, un-squashed cuts. Cut into 12 rolls.
4. The “Magic” Pour
- Place rolls in a greased 9×13 pan. Cover and rise for another 30 mins.
- Preheat oven to 175°C (350°F). Just before sliding them in, pour the warmed heavy cream into the gaps between the rolls.
5. The Bake & Frost
- Bake for 20–25 mins until lightly golden.
- While they bake, whisk the frosting ingredients until fluffy. Apply the frosting while the rolls are still warm so it melts slightly into the spirals.