Rhodes Cinnamon Rolls with Heavy Cream [Recipe]
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Although Rhodes Cinnamon Rolls are pretty much perfect as they are, it doesn’t mean that you shouldn’t look for ways to make them even better. My culinary curiosity never stops running, so I tried to improve this already flawless idea. After a few failed experiments, I found the missing piece, and I obviously had to share it with you. I made Rhodes Cinnamon Rolls with heavy cream!
I often say that everything tastes better with butter, but in this case, by butter, I mean heavy cream. I recently started experimenting with heavy cream, adding it where the recipe doesn’t include it, and I must say that I’ve come to some great discoveries. I will share my experience with heavy cream and Rhodes Cinnamon Rolls in this article.
How to Make Rhodes Cinnamon Rolls with Heavy Cream?
You may think that making Rhodes Cinnamon Rolls with heavy cream requires special skills, but it actually doesn’t. It is an extra step in the preparation procedure, and if you’ve made these before, you’ll have no problem with this step since you already know the drill.
If you are a total newbie, don’t worry; I got you covered. I have broken down the preparation process into a few easy-to-follow steps that are user-friendly for both experienced and inexperienced cinnamon roll enthusiasts.
Step 1- Thaw the Rolls
The crucial step in the preparation procedure is thawing the cinnamon rolls. You get them frozen, so you can’t bake them straight away.
Place the rolls on a parchment paper-covered baking tray. I spray cooking oil on the parchment paper to make sure that they don’t stick. Cover the rolls with a plastic wrap and let them thaw and rise.
Spray some cooking oil on the plastic wrapper to prevent the rolls from sticking.
This takes longer than what you might have hoped for, but don’t rush the process. There are two ways to do this. You can either let the cinnamon rolls thaw in the fridge for about 12 hours and then one or two hours at room temperature or let them thaw at room temperature for about five hours.
I strongly recommend you let your rolls thaw in the fridge, preferably overnight. This will allow the cinnamon rolls to thaw slowly and gradually, meaning that they will rise more and taste better. If you don’t have 12 hours, you can always let them thaw and rise at room temperature, but make sure you place them near a heat source.
Still, they may not be as puffy and fluffy as they would be after 12 hours in the fridge and two on the counter. So, if you have enough time, use the fridge-thawing method.
Step 2: Add the Heavy Cream
Now, here’s the twist. Once your cinnamon rolls have thawed and risen, it’s time to add the extra magic. You’ll need a plain whipping heavy cream. Just pour the heavy cream over your Rhodes Cinnamon Rolls and use a spoon or a brush to distribute it evenly onto the surface.
It is crucial that there is an approximately equal amount of heavy cream on the entire surface of the cinnamon rolls so that they bake equally. If you don’t even out the heavy cream amount, you will end up with soggy and undercooked cinnamon rolls in some places and dry and overcooked in others.
To avoid this from happening, I always add one tbsp of heavy cream onto each roll, and I spread it over carefully. I repeat the same with all cinnamon rolls.
Once you’ve added the heavy cream, let the cinnamon rolls rest for five to ten minutes and pop them into the oven, which leads us to the next step.
Step 3: Baking
In this step, it is crucial to preheat the oven before placing the cinnamon rolls inside. Preheat the oven for about 10-15 minutes at 350 °F, i.e., 175 °C, and place the cinnamon rolls inside on the middle rack.
Let them bake for 20-25 minutes, and don’t disturb them during this time. Once they are done baking, take the cinnamon rolls out of the oven and let them rest for about 10 minutes.
Step 4: Frosting
As you have probably noticed, the frosting comes with the cinnamon rolls, so all you have to do is pour it over. Don’t frost the rolls while they are hot, and let them rest for ten minutes. Still, don’t wait too long because they will cool completely, and the frosting won’t take.
Add the frosting while they are still warm and wait for a few short minutes until it properly sticks to the cinnamon rolls’ surface.
Recipe Variations and Hacks
Since you get Rhodes Cinnamon Rolls premade, there isn’t anything you can do to the dough or the filling, so don’t try to experiment in that way. However, there’s plenty you can do with toppings and add ingredients to enhance the flavor and texture.
One hack you can do to get fluffier and airier cinnamon rolls is to add heavy cream, which we already discussed. Another nifty trick is to add heavy cream and top it with a brown sugar and cinnamon mixture so that you get an even more flavorful dessert.
Sometimes, I mix crushed nuts with the heavy cream and top my rolls with it. It creates a delightful crunch, adding extra flavor and texture. The frosting is another way to experiment, so instead of using the one you already have, you can make your own or modify the existing one.
For example, melted chocolate chips with heavy cream create an excellent frosting for cinnamon rolls. Sprinkle some dried fruit on top of your cinnamon rolls, or add crushed biscuits. You can make a decadent frosting with melted chocolate chips, heavy cream, crushed nuts, and chopped dried figs.
How to Store Rhodes Cinnamon Rolls with Heavy Cream?
Even without heavy cream, these are perishable because the frosting contains cream cheese. With heavy cream, these cinnamon rolls become even more vulnerable because they contain two dairy products, so you have to be very careful with their storage.
Don’t let them sit at room temperature for too long. The longest I’ve kept them at room temperature has been 24 hours, during which I ate them all. If you end up with more than you can eat, place them in an airtight container and pop them in the fridge, where they will be good for about four days.
You can use the freezer if you want to store them for a more extended period. Still, take this advice with a grain of salt since I am not speaking from experience because I’ve never left cinnamon rolls uneaten long enough to need to freeze them.
However, I’ve frozen other similar desserts, so it makes sense to freeze cinnamon rolls too. Place them in an airtight container and pop them in the freezer. Your Rhodes Cinnamon Rolls will be good for up to three months.
Although I’ve never had to use it, I don’t recommend the freezer for cinnamon rolls, so let it be your last resort. It will diminish the quality of the dough, making the resulting rolls tough and significantly reducing their fluffiness. They will still be delicious, but you will certainly notice the difference.
So, what did you think about this Rhodes Cinnamon Rolls rehash? I’m excited to read your thoughts in the comments below!
Other Recipes You’ll Love
- Rhodes Cinnamon Rolls with Vanilla Pudding
- Cinnamon Rolls With Apple Pie Filling
- Strawberry Cheesecake Cinnamon Rolls
- Christmas Tree Cinnamon Rolls
- Mexican Apple Pie Recipe
- Delicious Apple Pie Cupcakes
Rhodes Cinnamon Rolls with Heavy Cream
Equipment
- baking pan
- Spoon/Brush
Ingredients
- 1 pack Rhodes Cinnamon Rolls
- 12 tbsp Heavy Cream
Instructions
- The crucial step in the preparation procedure is thawing the cinnamon rolls. You get Rhodes cinnamon rolls frozen, and you can’t bake them straight away.
- Place the rolls on a parchment paper-covered baking tray. I spray cooking oil on the parchment paper to make sure that they don’t stick. Cover the rolls with a plastic wrap and let them thaw in the fridge for at least 9 hours, and then leave them out on room temperature for at least 2 hours to rise properly.
- Once your cinnamon rolls have thawed and risen, it's time to add the extra magic. You'll need plain heavy cream. Just pour the heavy cream over your Rhodes cinnamon rolls and use a spoon or a brush to distribute it evenly onto the surface.
- Once you’ve added the heavy cream, let the cinnamon rolls rest for five to ten minutes and pop them into the oven, which leads us to the next step.
- In this step, it is crucial to preheat the oven before placing the cinnamon rolls inside. Preheat the oven for about 10-15 minutes at 350 °F, i.e., 175 °C, and place the Rhodes cinnamon rolls inside on the middle rack.
- Let them bake for 20-25 minutes, and don’t disturb them during this time. Once they are done baking, take the cinnamon rolls out of the oven and let them rest for about 10 minutes.
- Knead the frosting package gently. Add the frosting while they are still warm and wait for a few short minutes until it properly sticks to the cinnamon rolls’ surface.
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
