Coffee Cinnamon Rolls With Heavy Cream

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Coffee Cinnamon Rolls With Heavy Cream

These coffee cinnamon rolls with heavy cream turn your homemade breakfast into a bakery-style treat. My one hour cinnamon rolls recipe is the easiest way to upgrade canned cinnamon rolls with bold flavor and soft texture everyone will love.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Servings: rolls

Author: Rachel Rodda

Ingredients

1 can Pillsbury Cinnamon Rolls see note 1
½ cup heavy cream
¼ cup strong brewed coffee or espresso. See note 2
8 tablespoons butter 1 stick
1 cup brown sugar
2 teaspoons ground cinnamon
1 cup pecans optional

Instructions

Preheat the oven to 350℉ (175℃) and lightly grease a 9x13 inch baking dish.
Set aside 1 tablespoon of brewed coffee then in a bowl or measuring jug mix the heavy cream and remaining coffee.
Place the store bought cinnamon rolls in the greased baking dish, spacing them slightly apart.
Pour the cream mixture evenly over and around the cinnamon rolls, ensuring the bottom of the pan is covered.
In a medium saucepan melt the butter over medium-low heat. Stir in the brown sugar and cinnamon until combined. Fold in the pecans (if using) and remove from the heat.
Spoon the butter-sugar mixture over the cinnamon rolls.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the rolls are golden brown and cooked through.
While the rolls are baking, take the included icing mixture packets and mix in the remaining tablespoon of brewed coffee. Mix until combined.
Once the cinnamon rolls are out of the oven, leave to cool for 5 minutes then spread the coffee infused icing over the still warm rolls. Serve and enjoy immediately!

Notes

This recipe makes 8 rolls. Some store bought cinnamon rolls come in cans of 5 or 6 large rolls, so simply use a smaller dish or use more than 1 can to make 8 regular rolls.
You can use espresso or instant coffee too. If using instant coffee, dissolve 2-3 teaspoons of instant coffee in 1/4 cup of warm water.
Don't spread the icing onto the cinnamon rolls as soon as they come out of the oven, or it will melt right into the buns.
Store leftover rolls in an airtight container for up to 3 days or freeze for up to 3 months.
Reheat leftover rolls in the microwave for 20-30 seconds, until warm. Note that on thawing and reheating the icing will melt into the buns (but still taste amazing!).

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