Rhodes Cinnamon Rolls with Heavy Cream
If you're aiming for an easier version that is as fluffy as the homemade one, Rhodes Cinnamon Rolls made with heavy cream are the perfect option!
Equipment
- baking pan
- Parchment paper
- Plastic Wrap
- 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
Serving: 1servingCalories: 311kcalCarbohydrates: 48gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 224mgPotassium: 54mgFiber: 2gSugar: 16gVitamin A: 221IUVitamin C: 0.1mgCalcium: 30mgIron: 2mg