Rhodes Cinnamon Rolls with Heavy Cream
Learn how to transform frozen Rhodes cinnamon rolls into gooey, bakery-style treats with heavy cream and a rich frosting for the ultimate indulgence!
Ingredients
- 1 bag (12 count) Rhodes Frozen Thaw Rise and Bake Cinnamon Rolls
- 1 cup heavy whipping cream
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp vanilla extract
- 2 oz. cream cheese
- 3 tbsp milk
Instructions
- Thaw the Rolls: Grease a 9x13 inch baking dish. Place the frozen Rhodes cinnamon rolls in the dish, leaving some space between each roll. Cover with plastic wrap and allow them to thaw and rise for 3 to 5 hours at room temperature, or overnight in the refrigerator.
- Add Heavy Cream:Once the rolls have doubled in size, pour 1 cup of heavy whipping cream evenly over the rolls. Let it seep into the dough for an extra soft and gooey texture.
- Prepare the Topping:In a medium bowl, whisk together ½ cup melted butter, ½ cup dark brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Pour this mixture evenly over the rolls, spreading it out to coat the surface.
- Bake the Rolls:Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they turn golden brown and are fully cooked through.
- Make the Frosting:While the rolls are baking, prepare the frosting by mixing together the 2 frosting packets, 2 oz. softened cream cheese, 1 teaspoon vanilla extract, a pinch of salt, and 2-4 tablespoons milk. Whisk until smooth, adjusting the milk for your desired consistency.
- Serve:Once baked, remove the rolls from the oven and spread the prepared frosting over the warm rolls. Serve immediately for the best experience, and enjoy the gooey, rich flavor enhanced by the heavy cream.