Okay, so today I felt like baking, and cinnamon rolls were calling my name. But I wanted to try something a little different, something I heard folks talking about – using heavy whipping cream. Sounded decadent, right? So, I decided to give it a whirl.
Getting Started – The Dough
First things first, I gathered all my usual suspects for dough: flour, sugar, yeast, salt, some butter, eggs. But this time, instead of just milk, I measured out some heavy whipping cream. I warmed it up slightly, not hot, just enough to wake up the yeast. I mixed the warm cream with the yeast and a pinch of sugar, letting it sit for a few minutes until it got foamy. That’s how you know the yeast is alive and kicking.
Then, into my big mixing bowl went the flour, the rest of the sugar, and salt. I made a little well in the center and poured in the yeast mixture, added the eggs (slightly beaten), and some melted butter. I started mixing it all together, first with a spoon, then getting my hands in there. This is where I really felt the difference. The dough felt richer, maybe a bit heavier, because of that cream.
Kneading time. I turned the dough out onto my floured counter and kneaded it for a good 8-10 minutes. You gotta work it until it’s smooth and elastic. It felt really nice, honestly. Soft. Once it was ready, I popped it into a lightly oiled bowl, turned it over so the top was oiled too, covered it with a cloth, and left it in a warm spot to rise. Took about an hour, maybe a bit more, for it to double in size.
Rolling and Filling
Once the dough was puffed up and happy, I punched it down gently – always satisfying – and turned it back onto the floured surface. I rolled it out into a big rectangle. Not too thin, not too thick.
Next, the best part: the filling. I spread softened butter all over the rectangle, getting right to the edges. Then, I sprinkled a generous mix of brown sugar and cinnamon all over the butter. I didn’t measure precisely, just eyeballed it until it looked right. Lots of cinnamon, always.
Carefully, starting from one of the long sides, I rolled the dough up into a tight log. Pinched the seam shut so it wouldn’t unroll during baking. Then, I grabbed my sharpest knife (or sometimes I use unflavored dental floss – works great!) and cut the log into slices, about an inch thick. These became my individual rolls.
Second Rise and Baking
I placed the cut rolls into a greased baking pan, leaving a little space between them because they’d puff up again. Covered the pan with the cloth again and let them sit for another rise, maybe 30-45 minutes, until they looked nice and plump and were touching each other.
While they were rising, I preheated my oven. When the rolls looked ready, into the hot oven they went. Baked them until they were golden brown and the whole kitchen smelled amazing. You know that smell – pure comfort.
The Creamy Finish
Now, here’s where the heavy cream came back into play for some extra richness. While the rolls were baking, I whipped up a simple glaze. Usually, I do powdered sugar, vanilla, and a splash of milk. This time? Powdered sugar, a knob of melted butter, a dash of vanilla, and a good pour of… you guessed it, heavy whipping cream. I whisked it until it was smooth and pourable, but still thick.
As soon as the rolls came out of the oven, all hot and bubbly, I drizzled (okay, maybe generously poured) that heavy cream glaze all over the top. It melted slightly into all the nooks and crannies. Perfection.
The Verdict?
So, how were they? Honestly, really good. The heavy cream in the dough made them incredibly tender and soft. Like, melt-in-your-mouth soft. And using it in the glaze? Made it super rich and creamy, not just sugary sweet. It definitely added a level of decadence.
- The dough was noticeably softer.
- The final texture was super tender.
- The glaze was richer than my usual.
It’s maybe not an everyday thing because, well, it’s heavy cream! But for a special treat? Absolutely worth trying. Gave those classic cinnamon rolls a little something extra. Definitely keeping this trick in my back pocket for next time.
