This Cinnamon Rolls with Heavy Cream recipe is my go-to for soft, gooey rolls with rich centers and a bright lemon glaze. They’re simple, bakery-style, and perfect for weekend baking.
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Surely you can buy ready-to-roll dough for the cinnamon rolls and just pour the cream on top. But why would you when you can make the softest and most delicious cinnamon rolls from scratch and without yucky ingredients?
This viral TikTok recipe for cinnamon rolls with heavy whipping cream will give you cinnamon rolls you'll want to make again and again.
Why This Recipe Stands Out
This viral TikTok recipe is everything I love in the classic cinnamon rolls, but with a few smart upgrades. Here’s why these rolls are so special:
- Extra Rich and Moist: Pouring heavy cream over the rolls before baking gives them that ultra-soft texture that melts in your mouth — it’s the secret to that famous bakery-style finish.
- Bright Lemon Glaze: Instead of the usual cream cheese icing, we’re using a simple lemon glaze that cuts the sweetness and makes each bite feel light and fresh — just like in these Air Fryer Pancakes.
- Simple, Reliable Dough: The dough is soft, smooth, and easy to work with. You don’t need a stand mixer or fancy ingredients.
- Foolproof Yeast Activation: Proofing the yeast in warm milk with a pinch of sugar gives you that guaranteed rise — no guessing involved. If you’ve made Paska recipe, this will feel familiar.
- Great for Weekends or Holidays: These rolls are ideal for lazy mornings or festive brunches.
Key Ingredients
- Whole Milk – Warm milk helps activate the yeast and adds tenderness to the dough.
- Active Dry Yeast – Gives the rolls their signature rise and airy texture.
- Heavy Cream – Poured over the rolls just before baking, it seeps into every layer, making the rolls extra moist and gooey.
- Brown Sugar – Adds rich molasses sweetness that caramelizes slightly as it bakes.
- Cinnamon – Warm and aromatic, it’s the star of the filling.
- Lemon Juice – A fresh, acidic counterpoint to the sweet glaze that keeps everything balanced.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Glaze Choices: Try a cream cheese glaze instead of lemon if you want something more classic and decadent. You can also use orange juice for a citrus take on the glaze.
- Fillings: Add chopped nuts or raisins for extra texture. A sprinkle of cardamom or nutmeg in the filling adds a cozy flavor variation.
- Butter Substitutes: Swap unsalted butter with vegan butter if you need a dairy-free version — just don’t skip it!
- Flour: All-purpose flour works beautifully, but bread flour will give the rolls a slightly chewier bite.
How to Make Cinnamon Rolls with Heavy Cream
Step 1: In a medium bowl, combine warm milk, 1 teaspoon sugar, and yeast. Whisk and let sit 10–15 minutes until foamy.
Step 2: In a large bowl, mix the egg, melted butter, salt, and remaining sugar. Add yeast mixture and stir.
Step 3: Gradually add flour, mixing until a soft dough forms. Shape into a smooth ball and place in a greased bowl to rise 1–1.5 hours.
Step 4: Meanwhile, mix the softened butter, brown sugar, and cinnamon for the filling.
Step 5: Roll dough into a 12x9-inch rectangle. Spread filling evenly. Cut and shape into 8 rolls.
Step 6: Place in a greased 9-inch pan. Cover and rise 30–45 minutes until puffy.
Step 7: Preheat oven to 350°F. Drizzle rolls with heavy cream and bake for 25–28 minutes until golden.
Step 8: Let cool slightly. Whisk powdered sugar and lemon juice, then drizzle over warm rolls.
For full list of ingredients and instructions, see recipe card below.
Frequently Asked Questions
Yes! After the first rise, cover the shaped rolls and refrigerate overnight. Let them come to room temperature while the oven preheats before baking.
You can substitute with half-and-half, though the texture won’t be quite as rich. Whole milk is also an option, but reduce the amount slightly.
Yes. Freeze unbaked rolls after shaping, or freeze baked rolls without glaze. Thaw, bake or warm, and then glaze before serving.
Humidity and flour brand can affect dough texture. Add more flour 1 tablespoon at a time if too sticky, or a splash of milk if too dry.
Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 2 months. Reheat gently before serving.
Recipe
Cinnamon Rolls with Heavy Cream
Ingredients
For the Dough:
- ¾ cup whole milk warmed to 110F-115F
- 2 tablespoon cane sugar divided
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 egg large
- 3 tablespoon unsalted butter melted
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- ¼ cup heavy cream
For the Filling:
- 3 tablespoon unsalted butter softened
- ⅓ cup brown sugar packed
- 1 tablespoon ground cinnamon
For the Lemon Glaze:
- ¾ cup powdered sugar
- 2 tablespoon lemon juice
Instructions
To Make the Dough:
- In a medium bowl, combine warm milk, 1 teaspoon of sugar, and active dry yeast and lightly whisk. Place the bowl in a warm place and let it sit 10-15 minutes until foamy. (It might take a little bit longer depending on the temperature in your kitchen.)
- In a large mixing bowl, mix the egg, melted butter, salt, and remaining sugar. Add proofed yeast mixture and stir to combine.
- Slowly start adding flour ¼-½ cup at a time, and mix until a soft dough forms. If needed, add a bit more flour until you can shape the dough into a soft, smooth ball. Alternatively, depending on the protein content of your flour, you might need less than 2 ½ cups. Stop adding flour when you can shape a smooth, slightly tacky dough ball.
- Place the dough in a lightly greased bowl, cover with a plate or lid, and place in a warm place to double, about 1 -1.5 hours.
To Make the Filling:
- In a medium bowl, mix softened butter, brown sugar, and cinnamon.
To Shape the Rolls:
- On a lightly floured surface or silicone mat, roll out the dough into a 12x9-inch rectangle.
- Spread the filling evenly across the surface of the dough.
- Now, you have two options for cutting the rolls. You can either cut the sheet of dough into 8 equal strips and then tightly roll each strip of dough. Alternatively, you can roll the dough tightly from the long edge into a log and then cut the log into 8 rolls with floss or a sharp knife.
- Place the rolls into a 9-inch parchment-lined and greased pan, spacing evenly. Cover the pan with a bigger bowl and let the rolls rise for 30-45 minutes until they’re puffy and touching.
- While the rolls are rising, preheat the oven to 350 F (175 C). Right before baking, drizzle the rolls with the heavy cream and bake for 25-28 minutes until golden and the tops of the rolls look firm and not sticky.
- Remove cinnamon rolls from the oven and let them cool until they’re warm and not hot.
To make Lemon Glaze:
- In a small whisk powdered sugar and lemon juice until slightly runny. Drizzle the glaze over the warm rolls. Enjoy!
Notes
- I recommend using whole milk for the dough — it helps create that soft, tender texture that makes these rolls so irresistible.
- Make sure you have fresh yeast. To check if it's still good, mix a small amount of yeast with a bit of sugar and warm water (about 110°F). If it foams and bubbles within a few minutes, the yeast is most likely fresh.
- Let the dough rise in a warm, draft-free place. I usually turn my oven on for a minute, then turn it off and let the dough rise inside with the door closed.
- When rolling out the dough, aim for a uniform rectangle. This helps the rolls bake evenly and makes it easier to slice clean, even spirals.
- If you want extra gooey centers, add a little more filling and make sure to tuck the rolls tightly into the pan so they rise up instead of out.
- I always drizzle the heavy cream right before baking — not earlier. It helps soften the rolls while baking and gives that soft, bakery-style finish.
- Don’t skip the lemon glaze! It adds a bright, zippy contrast that balances all the rich cinnamon sweetness perfectly.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Mashka says
I wanna try them already! Looks so fluffy!