With the addition of just one ingredient, Canned Cinnamon Rolls bake into tender and moist cinnamon buns. Just like the cinnamon buns you buy at the mall!
When you’re craving those amazing cinnamon buns that you get at the mall and don’t have the time to make homemade cinnamon rolls from scratch, just follow this simple recipe for making Canned Cinnamon Rolls and transform store-bought rolls.
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Canned Cinnamon Rolls
Now you can make those viral TikTok cinnamon rolls at home too. By adding just one ingredient your refrigerated cinnamon roll dough will transform into absolute deliciousness.
And what is that secret ingredient, you ask?
Heavy cream! Yes, just one half cup of heavy cream poured over the dough before baking will make your cinnamon buns moist, tender and gooey and taste just like those popular cinnabon cinnamon rolls you get at the shopping mall.
As the cinnamon rolls bake in the oven, the heavy cream that has gone to the bottom of the baking dish warms up and gets absorbed by the rolls, making them fluffier, moister and oh so gooey.
Who would think that heavy cream on cinnamon rolls would be life changing?
Such an easy hack, you’ll never bake canned cinnamon rolls without doing it again!
Are you shying away from the heavy whipping cream? No worries, you can easily substitute half and half for the heavy cream.
Another substitute for the heavy cream is evaporated milk! Just pour canned evaporated milk over the dough instead of heavy cream and you will have a similar delicious outcome.
This little trick turns a can of Pillsbury cinnamon rolls into special breakfast bursting with homemade taste.
You can do this hack with jumbo cinnamon rolls like pillsbury grands or with the regular size canned rolls.
Serve these baked cinnamon rolls with a fresh fruit salad and Prosecco punch and you'll have yourself a delicious brunch menu.
Now go ahead and save yourself a trip to the mall (you’ll spend less money!) and bake up a sweet breakfast treat, Canned Cinnamon Rolls with that secret ingredient!
Ok, I know you’re thanking me and you’re very welcome!
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How to make canned cinnamon rolls
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 400F.
- Grease a 9-inch round cake pan or a 13-inch x 9-inch baking pan
- Place the rolls in the prepared pan.
- Pour the heavy cream over the cinnamon rolls dough.
- Cover with aluminum foil and bake cinnamon rolls for 25 minutes or until the rolls are cooked through.
- Uncover and spread the cream cheese frosting over the top of the warm rolls.
Swirls of Flavor Recipe Tips
- Keep a can of cinnamon rolls in your fridge and a can or evaporated milk in your pantry and you’ll be able to make the best canned cinnamon rolls at a moment’s notice!
- You can freeze heavy cream and then you’ll always have some on hand when you want to bake the best cinnamon rolls
Substitutions
- You can use half and half in place of the heavy cream
- Evaporated milk is also a good substitute for the heavy cream
- You actually can even substitute whole milk for the heavy cream
Equipment
Storage
- Store cinnamon rolls in an airtight container or wrap tightly in plastic wrap.
- Cinnamon rolls can be left at room temperature or refrigerated.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Easy cinnamon roll recipes
Ingredients for cinnamon rolls with heavy cream
- Canned cinnamon rolls
- Heavy cream
Canned Cinnamon Rolls
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Equipment
Ingredients
- 1 can (12.4 ounces) refrigerated cinnamon rolls
- ½ cup heavy cream
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Instructions
- Preheat oven to 400F or 375F if using a nonstick pan.
- Grease an 9-inch round cake pan or a 13-inch x 9-inch baking dish.
- Arrange the cinnamon roll dough in the prepared pan.
- Pour the heavy cream over the dough.
- Cover with aluminum foil and bake 25 minutes or until the rolls are cooked through and the cream is absorbed.
- Uncover and spread the cream cheese frosting over the tops of the warm rolls.
Best cooking hack ever, delicious! Thank you!!
Amazing, right?
Can I sub heavy cream for condensed milk?
If you mean sweetened condensed milk, I have never used sweetened condensed milk in place of the heavy cream but, if I had to take a guess, I would say no.