Not really a recipe, but a alteration to store bought canned cinnamon rolls.
A common variant found on many recipes sites out there.
- 1 can of Pillsbury Cinnamon Rolls (8 count)
- ½ C heavy cream
- ¼ C butter
- ¼ C brown sugar
- Vanilla extract
- ½ block cream cheese
- 2 tbsp butter
- Arrange the cinnamon rolls on a greased cake pan.
- Pour the heavy cream over the top of the unbaked cinnamon rolls
- Mix the butter, brown, sugar, and a splash of vanilla together, then pour this too, on top of the unbaked cinnamon rolls.
- Yes they are basically swimming in liquid as you put them into the oven.
- Bake according to the directions on the can. I think you should bake them a little longer, or on the upper end of the range. You want all the liquid to get nice and brown and gooey.
- While they are baking, prepare the icing.
- Put the existing icing that came with the rolls in a mixing bowl and add the cream cheese, 2 tbsp on butter, and another splash of vanilla. Wisk until combined
- Ice the cinnamon rolls after just a few minutes of cooling but while the rolls are still hot.
Enjoy!
