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. 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:
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.
To make half this recipe (5 cinnamon rolls) start with an 8" x 8" baking dish, 1 can of Grands! Cinnamon Rolls, 1/2 cup heavy whipping cream, 1/2 cup brown sugar. Place one roll in each corner of the pan and one in the center. Carry on.