TikTok Cinnamon Rolls

Looking for the easiest way to make cinnamon rolls that taste homemade? Give these cinnamon rolls with heavy cream (AKA the famous “TikTok cinnamon rolls”) a try! They’re so good, no one will guess you didn’t make them from scratch.
These cinnamon rolls are rich and decadent and the simplest things ever. The recipe makes 6  large rolls since the bag I used was 6 giant rolls though there is a bag that makes 12 smaller ones. Both use the same directions. 
Cook's Notes:
The combination of the heavy cream and the brown sugar syrup creates a sticky syrup on the bottom that keeps the cinnamon rolls nice and moist. They’re like a cross between a cinnamon roll and a sticky bun! Leftovers can stay good in the fridge for up to 5-7 days, covered. But I might add in the process of reading directions I was quite dubious when I poured the cream over the rolls wondering how this could possibly work. 

Cooking Tips: 

Make sure to buy thaw and rise cinnamon rolls in the bag in the freezer section. Rhodes also makes a ready-to-bake tray of cinnamon rolls, but those are different from what I’m using in this recipe.

Cooking Tips to Try: The key to fluffy rolls will be to let them rise overnight in the fridge and then let them rise on the counter for another 1-2 hours. You’ll see how they puff up nicely and trust me it will be worth the wait!

Cover your rolls for the first 15 minutes of baking with foil so that the tops won’t dry out. Then remove the foil and let the top brown slightly to perfection.

Leftovers can stay good in the fridge for up to 5-7 days, covered.

Ingredients

• 1 (36.5-ounce) bag Rhodes Thaw, Rise and Bake Cinnamon Rolls
• 2/3 cup heavy whipping cream
• 6 tablespoons salted butter, melted
• ½ cup light brown sugar
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon
• 1 teaspoon vanilla extract
• Cream cheese frosting that came with the cinnamon rolls

Directions:

• Spray a 9x13-inch baking pan with nonstick cooking spray. Arrange all 6 of the cinnamon rolls into the prepared pan. Cover the pan with plastic wrap sprayed with cooking spray to prevent the rolls from sticking to the wrap while rising.
• Choose your preferred thaw and rise method from the back of the Rhodes bag. My method was to put my pan on the stove with rolls covered lightly with plastic wrap at 10:00 PM and then cooked them at 8:00 am the next morning. It worked fine but the other suggested method works just fine. 
• Once the rolls have doubled in size, preheat the oven to 350 degrees 
  
  Pour the heavy cream directly over the rolls and allow it to seep into the rolls for about 5 minutes. See the photo above.
• In a medium bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla. Pour this mixture directly over the rolls and use an offset spatula to spread it evenly.
• Bake uncovered in preheated oven for 30-35 minutes or until the rolls are golden brown.

• Allow the rolls to cool for about 10 minutes before frosting with the cream cheese icing frosting that is included in the Rhodes Thaw, Rise, and Bake Cinnamon Rolls.