Description
A delicious cinnamon roll bake that is gooey and sweet, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cans Pillsbury Grands Cinnamon Rolls with Icing (17 oz., 5 count each)
- 1 cup heavy cream (or more)
- ½ cup unsalted butter (melted)
- ¾ cup light brown sugar
- ½ tbsp cinnamon
- ¼ tsp coarse salt
- 3 tbsp caramel sauce (optional)
- ¼ cup mini chocolate chips or chopped pecans (optional)
Instructions
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray.
- Open up both packages of cinnamon rolls and set the icing aside. Separate the biscuits and place them in the prepared pan in a single layer.
- Pour the heavy cream into the bottom of the pan around the cinnamon rolls (not on top)—it should come halfway up the cinnamon rolls, so add more only if needed.
- Whisk together the butter, brown sugar, cinnamon, salt, and caramel sauce (if using) until combined. Pour the mixture evenly on top of the cinnamon rolls. Sprinkle the chocolate chips or pecans (if using) over the top.
- Cover with foil and bake for 40 minutes until all the cream has been absorbed and the rolls are big and puffy. Remove foil and bake another 5 minutes.
- Remove from the oven and let cool for 5-10 minutes, then pour the reserved icing over the cinnamon rolls.
- Serve each roll with some of the drippings from the bottom of the pan, it’s like glorious extra icing!
Notes
- This recipe can be customized with different toppings such as nuts or chocolate chips.
- Ensure the cream is poured around and not on top of the cinnamon rolls for the best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 16g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg