Okay, so the other day I saw this thing going around about pouring heavy whipping cream over cinnamon rolls before baking them. I was like, “What? That sounds crazy… but also amazing.” So, naturally, I had to try it.
Getting Started
First, I grabbed my usual pack of cinnamon rolls – you know, the ones in the tube that pop open (don’t judge!). I unrolled the can, popped them open, and placed them in a baking dish. Nothing fancy, just my regular glass one.
The Heavy Whipping Cream Experiment
Now for the fun part. I took my heavy whipping cream (it has to be heavy, guys, don’t skimp!) and poured it over the cinnamon rolls. I didn’t measure, just eyeballed it. You want enough to kind of coat the bottom of the pan and get all those rolls nice and soaked, without drowning them. My estimation? Half to three quarters of the carton!
Baking Time
I popped the dish into the oven, following the temperature instructions on the cinnamon roll package. I think it was 350 degrees F. I kept an eye on them, and they definitely took a little longer to bake than usual, probably because of the added moisture. You want them golden brown and gooey, not doughy in the middle.
The Results are in…
- Appearance: They looked SO much plumper and more decadent than regular cinnamon rolls.
- Texture: Oh. My. Goodness. They were incredibly soft and moist, almost like a bread pudding.
- Taste: The cream added a richness that was just insane. It wasn’t overly sweet, but it definitely took them to the next level.
Honestly, I’m a convert. This is my new go-to way to make cinnamon rolls. It’s such a simple trick, but it makes a HUGE difference. If you’re a cinnamon roll fan, you HAVE to try this. You won’t regret it!
