2 (17.5-ounce) cans refrigerated cinnamon rolls (Grands or similar)
¾ cup heavy cream
6 Tablespoons salted butter, melted
¾ cup brown sugar
2 teaspoons ground cinnamon
Icing from cinnamon roll packages
2 ounces cream cheese, softened
2 Tablespoons salted butter, softened
½ teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with baking spray.
Open cinnamon roll dough and arrange in the prepared pan, spacing them apart so they have
room to rise. Set aside icing.
Pour heavy cream over and around the cinnamon rolls until it covers the bottom of the pan.
Combine melted butter, brown sugar, and ground cinnamon in a small bowl. Stir until combined, then spoon or pour over the cinnamon rolls. Cover the pan with aluminum foil.
Bake for 30-40 minutes until lightly browned on top and cooked through. You may want to
remove the foil during the last 5-10 minutes if they aren't brown enough for you.
Beat softened cream cheese and butter with a hand mixer until creamy and smooth. Add vanilla
extract and the icing from the cinnamon rolls, mixing well. Scrape the bottom and sides of the
bowl, then mix in the powdered sugar until combined.
Let the cinnamon rolls cool for 3-5 minutes before topping them with the prepared icing. Serve