These viral semi homemade cinnamon rolls have been all over social media lately, and I’ll admit, I was a little skeptical at first. But this easy, cinnamon roll recipe really does live up to the hype! With one simple shortcut, canned cinnamon rolls turn out extra soft, gooey, and delicious. You can even double the recipe in a 9×13-inch baking dish, making it perfect for holiday mornings, brunch, or sharing with family and friends.
I love quick kitchen hacks especially in the mornings and during the holidays! If you love semi-homemade recipes too you should check out my Cinnamon Streusel Muffin Mix Hack and my Semi Homemade Pigs In a Blanket.
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Ingredients
- Grands Cinnamon Rolls - has to be this variety
- heavy whipping cream
- butter
- brown sugar
- vanilla
See exact quantities in recipe card below
Instructions
Preheat the oven to 350°F. Grease an 8×8-inch baking dish and set aside. Arrange the refrigerated cinnamon roll dough in the prepared dish, then pour 1 cup of heavy whipping cream around the rolls. Next, melt the butter and brown sugar in a medium saucepan over medium heat. Once melted, stir in 3 tablespoons of heavy whipping cream and the vanilla extract. Pour the brown sugar mixture evenly over the cinnamon rolls. Bake for 25–30 minutes, or until the rolls are golden brown and most of the liquid has been absorbed. Remove from the oven and allow them to cool for about 5 minutes. Finally, spread the included frosting over the warm cinnamon rolls and serve with additional sweet cream from the bottom of the pan drizzled on top.
Hint: Letting the rolls cool for about 5 minutes before drizzling allows they icing to sit more on top than getting absorbed right away.
Substitutions & Variations
- Pecans: adding pecans to the brown sugar mixture elevates these rolls to have more of a texture
- Fruit: If you are a raisin or cranberry fan you can sprinkle some right on top before baking
- Milk: Half and Half can work in place of the heavy whipping cream but I would not substitute with milk.
- Icing: I like to just add the canned icing, but if you want to do a bit more you can make a simple powdered sugar and milk glaze to drizzle on top as well.
Storage
These cinnamon rolls are best served warm fresh out of the oven. But if you find that you have a few left overs simply store in an airtight container in the refrigerator for about 3 days.
FAQs
Yes, you certainly can. However, the rolls will not be the large soft bakery style that the Grands rolls will give.
No, you will not get the same rich and creamy result - just wait until you get some heavy cream. 🙂
Add ¼ cup powdered sugar to a bowl and add milk until it is a pourable consistency. Add a splash of vanilla and drizzle over the rolls.
Top Tip
These are perfect for your Christmas celebrations! 10 fit perfectly in a 9x13!
Viral Semi Homemade Cinnamon Rolls
Ingredients
- 1 can 5 count Pillsbury Grands Cinnamon Rolls
- ½ cup heavy whipping cream
Brown Sugar Sauce
- ¼ cup butter
- ½ cup light brown sugar
- ½ teaspoon vanilla extract
- 1 ½ Tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350 degrees F. Grease an 8x8-inch baking dish. Set aside.
- Place the refrigerated cinnamon roll dough into the baking dish, setting the icing to the side. Pour 1 cup of heavy whipping cream around rolls.
- In a medium saucepan, melt the butter and brown sugar over medium heat. Once melted, add 1 ½ tablespoons of heavy whipping cream and vanilla extract. Stir well then pour over the cinnamon rolls.
- Bake cinnamon rolls for 25-30 minutes until golden brown and most of the liquid is absorbed.
- Remove the cinnamon rolls from the oven and cool for about 5 minutes. Frost the cinnamon rolls with the frosting provided with the refrigerated cinnamon rolls.
- Serve warm with additional sweet cream drizzled on top.
Misty Tannery says
We have these as a Christmas treat and the entire family begs for more! So so easy!