There was a time that I felt compelled to rise early on Christmas morning to bake Cinnamon Rolls—my family’s breakfast item of choice on that very special day of the year.
When I say early, I mean 3:30 am. It takes hours for sweet bread dough to rise multiple times. And let’s just say that over the years, some attempts have been more successful than others.
Those days are gone. I’m done with that routine and not because I don’t love my family.
Now I sleep in until exactly 43 minutes before I want everyone to wake up to the smell of fresh, hot, decadent, perfect-every-time Cinnamon Rolls.
I may regret letting the cat out of the bag on this because they still think I’m a world-class Cinnamon Roll baker, but for right now, I’m excited to show-and-tell the most outrageously awesome food hack I’ve ever discovered.
You’re going to doubt me as we get started here, but you shouldn’t. Trust me on this. Magnificent Cinnamon Rolls in just 43 minutes from start to glorious finish.
Ok, here we go:
- Pillsbury Grands! Cinnamon Rolls
- light brown sugar
- heavy whipping cream
Open both cans of refrigerated dough. You’ll find 5 rolls in each can plus a little tub of icing. Set the icing aside for later, then arrange the rolls in the baking dish—4 down the middle, and 3 on each side.
All of those open spaces will fill up, so do not be concerned about this arrangement.
In a small bowl or preferably, a 2-cup measuring cup, combine 1 cup light brown sugar and 1 cup heavy whipping cream.
Mix well until the sugar and cream are fully incorporated and it looks like melted ice cream. You’ll be tempted to take a sip, but do not give in. You need every drop for these amazing Cinnamon Rolls.
Pour this thick liquid over the rolls. Every last drop of it.
The rolls will appear to be swimming in liquid and you will be certain this cannot possibly be right. Do not fret. This is right. And for the record, up to this point you have spent 5 minutes prepping this recipe.
Place baking dish and rolls into the oven. Set a timer for 36 minutes. Note: 5 + 36 = 41 minutes.
Once the timer goes off, check to make sure rolls are golden brown. They may look slightly underbaked, and this is right. However, not every oven is the same—yours may be calibrated slightly different than mine, so use your good judgment. Just be careful not to overbake! I have determined that 36 minutes at 350F. is the perfect amount of time.
While baking, remove all evidence (packaging for those cans of cinnamon dough for starters) by pushing it way to the bottom of the trash can. I am not suggesting that you lie, not at all! I do suggest that you simply clean up, to avoid any hint of negativity or chiding on such a lovely day.
Remove from the oven and allow to cool only as long as it takes to open those little tubs of icing.
Spread the icing over the hot Cinnamon Rolls, and there you have the last 2 minutes, to make it 43 minutes start to finish.
Greet your family members as they will now be wandering into the kitchen to find out what smells so amazing.
Serve hot and enjoy!
Cinnamon Rolls (Semi-Homemade)
- 9 x 13 baking dish
- 2-cup measuring cup
- 10 Pillsbury Grands! Cinnamon Rolls, (two refrigerated tubes/cans)
- 1 cup light brown sugar
- 1 cup heavy whipping cream
- Preheat oven to 350 F.
- Open cans by following the directions on the label. Set aside both tubs of icing.
- Arrange the 10 rolls (5 in each can) in a 9" x 13" baking dish as follows: 4 rolls down the middle and 3 on each side.
- In a small bowl or 2-cup glass measuring cup, place 1 cup brown sugar and 1 cup heavy whipping cream. Mix well until it looks like melted ice cream.
- Pour the liquid over the rolls
- Bake at 350 F for 36 minutes. Remove rolls from the oven. Allow cooling for 2 to 5 minutes.
- Spread the icing over the rolls.
First published: 12-04-19; Edited to update and add recipe card 12-16-19