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Rich Cinnamon Rolls with Heavy Cream Icing

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Soft, buttery cinnamon rolls topped with a rich and silky heavy cream icing, perfect for a cozy brunch or special treat.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (about 440 g)
  • ½ cup granulated sugar (100 g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup whole milk, warmed (240 ml)
  • 6 tablespoons unsalted butter, softened (85 g)
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1 cup packed brown sugar (220 g)
  • 2 tablespoons ground cinnamon
  • 6 tablespoons unsalted butter, melted (85 g)
  • ½ cup heavy cream (120 ml)
  • 1 ½ cups powdered sugar (190 g)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast (5-10 minutes): Warm the milk to about 110°F (43°C). Sprinkle the yeast and 1 tablespoon of sugar over the milk and let it sit until foamy and bubbly.
  2. Make the dough (10 minutes mixing + 10-15 minutes kneading): In a large bowl or stand mixer, combine flour, remaining sugar, and salt. Add softened butter, eggs, and the foamy yeast milk. Mix until dough comes together, then knead until smooth and elastic.
  3. First rise (1-1.5 hours): Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size.
  4. Prepare the filling: Mix brown sugar and cinnamon in a small bowl. Melt butter separately and set aside.
  5. Roll out the dough (5 minutes): Punch down dough, roll into a 16×12-inch rectangle. Brush melted butter evenly over dough, then sprinkle cinnamon sugar mixture all over.
  6. Form the rolls (10 minutes): Roll dough tightly from the long edge into a log. Pinch seam to seal. Cut into 12 even slices about 1 to 1.5 inches thick.
  7. Second rise (45 minutes): Arrange rolls cut-side up in greased 9×13-inch pan, leaving space between. Cover and let rise until puffy and nearly doubled.
  8. Bake (25-30 minutes): Preheat oven to 350°F (175°C). Bake rolls until golden brown and cooked through.
  9. Make the heavy cream icing while rolls bake: Whisk heavy cream, powdered sugar, vanilla, and pinch of salt until smooth and slightly thickened but pourable.
  10. Finish and serve: Let rolls cool 10 minutes, then drizzle heavy cream icing generously over warm rolls.

Notes

Use warm milk around 110°F (43°C) to activate yeast properly. Dental floss works well to cut rolls without squashing. Don’t skip the second rise for fluffy texture. For dairy-free icing, substitute heavy cream with coconut cream. Store rolls in airtight container at room temperature for up to 2 days or freeze up to 3 months.

Nutrition

Keywords: cinnamon rolls, heavy cream icing, homemade cinnamon rolls, breakfast pastries, sweet rolls, cinnamon sugar, bakery style

Find it online: https://cooltastes.com/rich-cinnamon-rolls-with-heavy-cream-icing-5-easy-steps-for-perfect-homemade-treats/