Canned Cinnamon Rolls with Cream

A few extra ingredients are easy to add to these Canned Cinnamon Rolls with Heavy Cream to make a delightful breakfast recipe.

Trending on Tiktok this cinnamon roll recipe is so simple it will become a new favorite once you give it a try!

Side view of soft and flaky center of rolled cinnamon rolls baked in heavy whipping cream, cinnamon, butter and brown sugar with icing dripping down the side

Cinnamon Rolls with Heavy Cream Recipe

Soaking the cinnamon rolls in heavy cream gives them a rich flavor to balance the sweetness, makes the rolls fluffier and fill out more and helps create an irresistible syrup in the pan! After trying this hack you’ll know how to make those wonderful Cinnabon rolls from the mall at home.

My kids love making this easy recipe for a special breakfast. They usually make a double batch so there’s plenty of leftovers!

When we want to go all out at the holidays adults help make Old Fashioned Cinnamon Rolls. But yeast rolls take hours as opposed to the ten minutes of prep in this semi-homemade Canned Cinnamon Rolls with Heavy Cream recipe.

Save this Recipe
Please enable JavaScript in your browser to complete this form.

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

We prefer to use a large can of cinnamon rolls or the Pillsbury Grands rolls, but the regular size works fine too. As the size of the rolls change the cooking time will also change.

9x13 pan of baked canned cinnamon roll recipe with a few extra ingredients added on a red plaid napkin

Heavy cream is a special ingredient that makes our Baked Mac and Cheese, Everything Bagel Breakfast Casserole and Smothered Pork Chops so much better!

What’s Special About TikTok Cinnamon Rolls?

The dough expands as is absorbs the heavy cream and will nearly triple in size.

My favorite part is the whole roll tastes like the middle when they absorb all of the extra goodness in the pan.

Best can cinnamon rolls with heavy whipping cream added over top of pan full of rolls on a red and white plaid napkin

Also known as the tiktok cinnamon roll hack because it saves time and is an easy way to make breakfast even more fun for your kids, family or friends!

We love trying out all kinds of trending recipes like this Cajun Sausage Pasta, Hamburger Tortellini and Cheeseburger with Coca-Cola Onions. It’s fun to put such an easy spin on classics!

Why Add Heavy Cream?

Adding heavy cream and butter makes a can of cinnamon rolls so much more rich!

The cream makes the rolls softer while tying all of the ingredients together during the baking process. Brown sugar sweetens the mixture. Combined these additions make amazing ooey gooey cinnamon rolls.

Even the outside of every roll tastes like the inside. Every bite is unbelievable! When you use two packs of the large, jumbo or Pillsbury Grands rolls in a 9 x 13 pan and add the extra ingredients magic happens!

Overhead view of viral tiktok cinnamon rolls from a can baked with heavy whipping cream with extra of the gooey cinnamon sugar and butter mixture in the bottom of the pan

Ingredients Needed:

  • Cans of jumbo cinnamon rolls
  • Heavy whipping cream
  • Butter
  • Brown sugar
  • Cinnamon
  • Confectioners sugar
  • Vanilla
  • Milk
Ingredients needed to make cinnamon rolls with heavy cream are vanilla, brown sugar, powdered sugar, cinnamon, butter, tubes of large grands cinnamon rolls, and heavy whipping cream on a wooden counter top.

Pillsbury Rolls Compared to the Store Brand

We prefer the cans of store bought cinnamon rolls that are actually strips of dough rolled up with filling in each layer. Having the layers in every roll allows for even more gooey filling goodness to soak in.

We do not prefer the puck shaped rolls that are solid dough. They bake up fine, we just find the layers more delicious.

Beyond that the brand does not matter to our family, but it may to some people. We typically look for the deals and choose the best value for the money.

2 cans of large or jumbo cinnamon rolls unwrapped from the can and laid in a single layer with the cut side up in a glass 9 x 13 dish

Step By Step Instructions

Lightly grease a 9×13″ baking dish and preheat oven to 350°F.

Arrange cinnamon rolls in a flat, single layer in the baking dish. You will probably have to work to arrange the rolls so that they all fit evenly.

Pour about one cup of heavy whipping cream in the gaps between the cinnamon rolls. Ensure that the bottom of the dish is covered in heavy cream.

Heavy cream poured over can of cinnamon rolls in a glass baking dish

In a small mixing bowl melt butter and stir in brown sugar and cinnamon. Pour this mixture over top of the rolls. Use a spatula or butter knife to spread it out as best you can. Don’t worry about making it perfect, the rolls are going to taste amazing!

Canned cinnamon rolls sitting in heavy whipping cream with the best brown sugar and butter mixture poured over the top of them

Cover with foil and bake for 25 – 30 minutes until rolls are done baking. They should still be soft, but not too gooey. There should not be any raw dough remaining.

Light brown sparkly sugar crust on top of grands baked cinnamon rolls in a 9x13 pan

Remove foil and allow rolls to cool slightly while you mix together the icing ingredients.

In a small bowl using a wooden spoon or tablespoon stir together powdered sugar, softened butter, vanilla, packets of prepared icing from the can and 1 tablespoon of milk.

Packets of icing with confectioners sugar, butter and vanilla being stirred in

Stir well and continue to add a splash or a tablespoon of milk at a time until icing reached desired consistency. Then pour the icing over top of the glorious rolls. Use a spatula or back of a spoon to spread out.

Rich icing on top of ooey gooey cinnamon rolls ready to spread out over the entire pan

Enjoy! But don’t burn yourself giving into temptation too soon. This is the hardest part of the recipe.

Can This Recipe Be Mixed up The Night Before?

Yes, this recipe can be mixed up the night before and baked in the morning for a very similar taste.

The appearance is a bit more uniform and pleasing with freshly assembled rolls. However, there it can be more convenient and less stressful to wake up and simply bake.

Baking time will need to increase when a cold pan is taken out of the refrigerator. To bake immediately put the cold pan in the oven as it preheats to allow the temperature more time to change. The rolls will take closer to 45 minutes to bake.

Setting the pan out on the counter for about 30 minutes to warm up to room temperature will keep the baking time around 30 minutes.

Storage and Freezing Instructions

Store leftover rolls in an airtight dish or bag in the refrigerator. Since there is so much moisture in the dish refrigerate to maintain freshness longer.

These rolls are best eaten warm. If stored enjoy with 2 – 3 days.

Freezing these rolls will affect the quality and is not recommended.

Server picking up a cinnamon roll baked in heavy cream that is super soft, doughy and delicious.

These canned cinnamon rolls with heavy cream are surprisingly delightful!

More Super Easy Breakfast Recipes:

Egg and Sausage Casserole is another classic that is perfect to serve with these rolls when you have company.

Crescent Roll Breakfast Pizza is another recipe that uses refrigerated dough to make something yummy!

Bran & Raisin Molasses Muffins are a great way to add more fiber to breakfast or snack time.

Cowboy Breakfast Skillet is another quick way to make a hearty breakfast with classic foods.

Close up of icing over warm jumbo cinnamon roll baked in heavy cream

Canned Cinnamon Rolls with Cream

Servings 10 cinnamon rolls
Author: Jennifer
A few extra ingredients are easy to add to these Canned Cinnamon Rolls with Heavy Cream to make a delightful breakfast recipe.
4.78 from 18 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


Cinnamon Rolls

  • 2 cans jumbo cinnamon rolls
  • 1 cup heavy whipping cream
  • 1 cup brown sugar
  • 1/2 cup butter melted
  • 1 tablespoon cinnamon


  • 1 cup powdered sugar
  • 1 tablespoon butter softened
  • 2 teaspoons vanilla
  • 3 – 6 tableaspoons milk
  • 2 packets prepared icing


  • Place cinnamon rolls in a single layer in the bottom of a lightly greased 9 x 13" baking pan. Pour heavy cream around the rolls to make an even layer in the pan.
    2 cans jumbo cinnamon rolls, 1 cup heavy whipping cream
  • Stir brown sugar, cinnamon and melted butter together and spread over top of cinnamon rolls.
    1 cup brown sugar, 1 tablespoon cinnamon, 1/2 cup butter
  • Cover with foil and bake at 350°F for 25 – 30 minutes.


  • In a small mixing bowl squeeze store bought icing add butter, powdered sugar, splash of vanilla and 1 tablespoon of milk.
    1 cup powdered sugar, 1 tablespoon butter, 2 teaspoons vanilla, 2 packets prepared icing
  • Mix together and add 1 tablespoon of milk at a time until it reaches your preferred consistency.
    3 – 6 tableaspoons milk
  • Allow the rolls to cool slightly and pour icing over top. Enjoy!


Calories: 951kcalCarbohydrates: 128gProtein: 9gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 2gCholesterol: 54mgSodium: 1417mgPotassium: 61mgFiber: 0.4gSugar: 75gVitamin A: 672IUVitamin C: 0.2mgCalcium: 46mgIron: 3mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!


  1. 5 stars
    Looks Delicious will try them this weekend!

  2. What do you do with the whipping cream,

    1. Rachel Farvour says:

      5 stars
      I made these this morning and used half and half and it worked perfectly fine. They are definitely a treat! I also put them back in the oven for a half hour after I removed the foil.

    2. It is in the first instruction

    3. You read the directions before asking questions, that’s what you do with the cream.

  3. Sorry missed the part about soaking them.,my bad

    1. Jennifer @ Plowing Through Life says:

      Hey There! Great question – I haven’t tested using all of the sizes and types of rolls available, but I think the key is having a nice layer of heavy cream surrounding each roll so that it can be soaked up during baking. The rest of the ingredients can be adjusted to your preference. Hope you enjoy!

  4. You know I got the rolls in the oven and went to next step getting icing ingredients together and realized where do you put the whipping cream in ?? It doesn’t say …pulled the rolls out after being in the oven 2 minutes and poured the whipping cream over them…I hope this was correct or I just wasted several dollars on nothing…you people who post recipes need to check it before submitting…very angry right now.

    1. Jennifer @ Plowing Through Life says:

      Hey There! Sorry about that. Yes, you add the cream before baking. Hope they turned out well and that you enjoyed the rolls!

    2. 5 stars
      “You people”? Who are you! You are “you people” YOU missed the whole point of the recipe genius! How dare you speak so rudely to someone sharing something with “you people” who can’t read. Even if an error was made, by all means show us perfection, because apparently a mistake or oversight is not allowed in your home. I tell ya “you people” kill me with your bitter unruly manners!

    3. Josephine Robertson says:

      Diane it clearly says to put the cream in the baking dish around the rolls. I’m sorry you missed it but don’t blame the author for your mistake.

    4. Settle down, Diane. It’s not that serious.

  5. 5 stars
    Oh my GOODNESS—we LOVE these! I tried it with regular sized rolls and just one can. I adjusted the ingredients accordingly. I make my rolls from scratch, usually, but no longer!! Thank you!!!

  6. Can you use half & half?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested it with half & half. I imagine it would be an improvement over just making canned rolls, but I also imagine the heavy whipping cream will add a bit more flavor. Please let me know how it turns out if you give it a try.

      Thanks 🙂 ~Jennifer

  7. Can you put it together and leave in refrigerator overnight before baking?

    1. Jennifer @ Plowing Through Life says:

      Hello There! This can be done. The taste is fine, but I do think they look a little nicer when mixed up fresh. Hope you enjoy 🙂

  8. 5 stars
    Ok so I tried this recipe with Pillsbury blueberry sweet biscuits instead of cinnamon rolls, and I added a little lemon juice to the butter and brown sugar mixture before pouring over.

    In the frosting, I used 1/2 block of softened cream cheese in lieu of milk and butter, and I added a little more lemon juice and lemon zest. These came out absolutely amazing. My young kids were asking for more!

    1. Jennifer @ Plowing Through Life says:

      Hey There! Love this idea, so glad it worked well for you all and thanks a bunch for sharing 🙂

    2. 5 stars
      What a great idea. You are so creative. I’m going to try this.

  9. Do you think I could add a layer of nuts on the bottom of the pan. Placing the cinnamon rolls on top?

    1. Jennifer @ Plowing Through Life says:

      That sounds delicious! Please let me know how it works!

    2. 5 stars
      I chopped my pecans up very small. After greasing the pan, I put a layer of nuts in then placed the rolls on top. Each roll had nuts. Followed the rest of your directions. Absolutely yummy

  10. 5 stars
    Wow! Super decadent but absolutely delicious! I had to bake mine 10 mins more uncovered but it may be due to me using Pillsbury Grands cinnamon rolls instead of the smaller ones.

  11. Veronica King says:

    I only get to number 5 and do not know how to finish. Please help.

    1. Jennifer @ Plowing Through Life says:

      Hey There! Good question – I usually let the rolls cool a little so the icing doesn’t just run off. Once slightly cooled pour the icing over the top and serve. Hope you enjoy as much as we do!

  12. Frankie Emerson says:

    Can I use a flavored creamer instead of HWC?

    1. Jennifer @ Plowing Through Life says:

      Hey There! Flavored creamers are usually the consistency of half and half so they won’t have as much fat as HWC. I haven’t tried this option, but please let me know if you do. Hope you enjoy 🙂

  13. These are wonderful and so easy!!!
    Thank you!
    Merry Christmas and happy new year!
    So I was wondering can these be frozen after baking? If so how would you heat them?

  14. GrammyJack says:

    5 stars
    I just finished making these……they are absolutely DELICIOUS!!! Next time I’m going to try adding chopped pecans.

  15. 5 stars
    They are so good! My new go to recipe

  16. 5 stars
    These were delish! I made a couple minor tweaks to make it my own (added vanilla to butter mixture, used a little less heavy cream, and made a totally homemade cream cheese frosting), and it won me first place in our office cinnamon roll competition. Thanks for the recipe–it is my go-to from now on!

  17. Vivian H. says:

    5 stars
    I used the single roll of Grands cinnamon rolls I’m a pie plate. Poured 1&1/2 c heavy cream over top and mixed 2Tbl melted butter and 1/2 c packed brown sugar and a drizzle of vanilla mixed well and poured over tops, covered and baked 30* uncovered for another 15* at 350’. Mixed 2 Tbl of melted butter w/ 3/4 c powdered sugar 2 tsp vanilla and the single top of topping mixture. Cooled and topped with the mixture. Best ever!!

  18. 5 stars
    Just like Cinnabon. so delicious

  19. May I use frozen Rhodes cinnamon rolls instead of canned?
    Thank you

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested this. I imagine it would work, but that baking times and quantities of ingredients could change. Hope you enjoy!

  20. 5 stars
    The best ever! I’m making them for the football breakfast because they were requested!

  21. 5 stars
    I made these for the first time in October for our family vacation with our adult children and they were huge success!! I am now making them for my team at work per their request for the third time. Thank you for sharing this recipe.

  22. 1 star
    I do not know where I went wrong- I used the Grands Cinnamon rolls but followed the recipe exactly. 30 min, they weren’t even close to done. They still tasted like dough. I put them back in, checked every 10 min. Another 30 min later, the insides were still raw and the outsides were burned. Inedible ☹️

    1. Jennifer @ Plowing Through Life says:

      Hey There! I’m sorry the recipe didn’t work well for you. We made it on Christmas and had two dishes in the oven which made the rolls take longer to bake than typical, but another friend just made them and it only took 25 minutes to bake.

  23. 5 stars
    These are absolutely amazing- be warned they will not last long in the house!! Thanks for sharing!

  24. Lynne Parrish says:

    5 stars
    They were amazing! Mine were light on top (I baked for the full 30 minutes) and did not look like your photo. Did you remove the foil at any time and bake 5 minutes or so with them not being covered? No matter, they were absolutely delicious.

    1. Jennifer @ Plowing Through Life says:

      Yes – removing the foil for 5 minutes will give them more of a brown finish on top. So glad you enjoy the recipe! ~Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating