Easy Cinnamon Rolls
Quick and easy cinnamon rolls using canned cinnamon rolls and I promise you, you cant even taste that they are out of the can!
These Easy Cinnamon Rolls are the warm, gooey, bakery-style cinnamon rolls of your dreams, and I promise you cannot tell they started out as a can of Grands. The trick is two extra steps that take about 90 seconds combined: pouring heavy cream over the rolls before baking, and spooning a brown sugar butter mixture on top of each one. The result is something so much better than the canned version that you will never bake them straight from the package again.
I discovered this trick a few years ago and it has been my Sunday morning move ever since. The heavy cream soaks into the rolls as they bake, making them ultra-soft and almost custardy in the middle. The brown sugar and butter melt down into a sticky caramel layer on top. And then the icing upgrade with cream cheese and butter takes them fully into bakery territory.
What I love most is how foolproof this is. You do not need to make dough from scratch. You do not need to wait for anything to rise. From the moment you open the can to the moment you are biting into a warm cinnamon roll is about 40 minutes, and 30 of those are hands-off oven time.
Make these on a Saturday morning when you have nothing on the calendar, or on Christmas morning when you want everyone to come downstairs to the smell of cinnamon and butter. They are also the easiest thing you can bring to a brunch or breakfast potluck. Let's make them.
📝 Ingredients
- 1 (17.5 oz) can Grands Cinnamon Rolls (5 rolls per can)
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- The icing that comes in the can
- Optional Icing Upgrade:
- 2 tbsp butter, softened
- 2 oz cream cheese, room temp
- 1/2 cup powdered sugar
- Note: You can use just the canned icing, but highly recommend the upgrade!
👩🍳 Directions
- 1
Preheat your oven to 350°F
- 2
Use butter to grease the bottom of an 8x8 baking dish
- 3
Place the cinnamon rolls in the pan
- 4
Pour 1/2 cup heavy cream evenly over the rolls
- 5
In a separate bowl, melt 2 tbsp butter, then stir in brown sugar and cinnamon until it forms a thick paste
- 6
Spoon a bit of the mixture on top of each cinnamon roll
- 7
Cover the dish with foil and bake for 30 minutes
- 8
Remove foil and bake uncovered for an additional 5 minutes
- 9
For icing: use canned icing, cream cheese, and butter and use a mixer to combine and then add powder sugar and mix until icing consistency. Add over cinnamon rolls and ENJOY!
Ingredient Notes & Substitutions
Grands cinnamon rolls: The 17.5 oz can with 5 jumbo rolls is what you want. The icing packet comes in the can and we will use it as the base for the upgraded icing.
Heavy cream: A half cup. This is the most important ingredient besides the rolls themselves. It soaks into the rolls as they bake and makes them ultra-tender and almost custardy.
Butter: 2 tablespoons melted, plus more for greasing the pan. Real salted or unsalted butter both work.
Brown sugar: A quarter cup mixed with the melted butter and cinnamon to spoon on top of each roll. Light or dark brown sugar both work.
Cinnamon: A quarter teaspoon. The rolls already have cinnamon, this just adds an extra layer.
For the icing upgrade: 2 oz cream cheese (about 2 tablespoons) softened to room temperature, 2 tablespoons softened butter, and a half cup of powdered sugar mixed with the icing from the can. This takes the icing from basic to bakery-style in about 2 minutes.
How to Store, Reheat & Freeze
Cover the pan tightly with foil or plastic wrap. Leftover cinnamon rolls keep at room temperature for up to 2 days, or in the fridge for up to 4 days. Warm individual rolls in the microwave for 15 to 20 seconds, just enough to soften the icing and bring back the gooey center.
To freeze, store unfrosted baked rolls in an airtight container for up to 2 months. Thaw at room temperature and warm covered with foil in a 300 oven for about 10 minutes. Frost fresh before serving.
What to Serve With Easy Cinnamon Rolls
These are rich enough to be the star of brunch all on their own, but a few sides round out the spread. Fresh fruit, especially berries and oranges, cuts through the sweetness beautifully. A side of scrambled eggs or crispy bacon balances them out for a full breakfast. Hot coffee, a chai latte, or a tall glass of cold milk are the classic drinks. For Christmas morning or a special brunch, serve alongside a fruit salad and a savory egg casserole to keep everyone happy.
💡 Tips for Success
- Use Grands cinnamon rolls, not the smaller value-size ones. The 17.5 oz can with 5 jumbo rolls is what you want. The bigger size gives you that bakery-style heft once the cream and brown sugar work their magic.
- Pour the heavy cream evenly over the rolls before baking, getting some down between each roll, not just on top. This is what makes them soft and custardy on the inside.
- Make the brown sugar butter paste thick, not runny. You want it to stay on top of each roll as a topping, not slide off into the pan. Melt the butter just until it is melted, do not let it get hot.
- Spoon the brown sugar mixture onto each individual roll. About a teaspoon per roll is perfect. It melts down as they bake and creates a sticky, caramel-y crust.
- Cover with foil for the first 30 minutes so the cream has time to soak in without the tops burning. Uncover for the last 5 minutes to get a little color on top.
- Do not skip the icing upgrade. Mixing the canned icing with softened cream cheese, butter, and powdered sugar takes 2 minutes and turns it from sweet glaze into a real bakery-style frosting.
- Frost them while they are still warm, not piping hot. Hot rolls will melt the icing into a puddle. Wait about 5 minutes after they come out of the oven, then frost generously.
- Make them ahead. Assemble everything in the pan (rolls, cream, brown sugar topping), cover and refrigerate overnight, then bake fresh in the morning. Just add 5 to 10 extra minutes to the bake time since they will be cold from the fridge.
❓ Frequently Asked Questions
Can I use a different brand of canned cinnamon rolls?
Grands works best because they are bigger and absorb the cream beautifully. Other brands work too, but you may want to use a little less heavy cream (about 1/3 cup) since smaller rolls absorb less.
Can I skip the heavy cream?
You technically can, but you would just be baking canned cinnamon rolls and not getting the bakery-style magic. The heavy cream is the whole point. If you do not have it, half-and-half works in a pinch.
Can I use half-and-half or milk?
Half-and-half works, though the rolls will not be quite as rich. Whole milk works but the texture is more subtle. Heavy cream is the gold standard.
How do I store leftovers?
Cover the pan tightly with foil or plastic wrap and keep at room temperature for up to 2 days, or in the fridge for up to 4 days. Warm individual rolls in the microwave for 15 to 20 seconds to bring them back to life.
Can I freeze them?
Yes. Freeze unfrosted rolls in an airtight container for up to 2 months. Thaw at room temperature and warm in the oven covered with foil at 300 for 10 minutes. Frost just before serving.
Can I assemble these the night before?
Absolutely. Put the rolls in the pan with the cream and the brown sugar topping, cover tightly, and refrigerate overnight. In the morning, bake straight from the fridge, adding about 5 extra minutes to the bake time.
Can I add anything to make them even better?
Yes! Chopped pecans or walnuts sprinkled over the top before baking are amazing. A drizzle of maple syrup in with the heavy cream takes them in a maple direction. Or stir a little orange zest into the icing for a citrus twist.
Made this recipe?
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