1 package jumbo cinnamon rolls (Grands, etc) – 5 count
½ cup heavy cream
4 tablespoons unsalted butter, divided.
¼ teaspoon ground cinnamon
2 tablespoons light brown sugar, packed
2 ounces (¼ block) cream cheese, room temperature
½ cup powdered sugar
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INSTRUCTIONS
Preheat oven to 350F. Spray an 8-inch round cake pan with cooking spray. Arrange cinnamon rolls in pan, then pour heavy cream on and around the rolls.
Melt 2 tablespoons of butter and mix with cinnamon and brown sugar. Leave remaining 2 tablespoons butter sitting on the counter. Spread onto rolls. Cover with aluminum foil and bake 25-30 minutes or until golden and slightly springy when pressed.
In a medium bowl, add included cinnamon roll frosting, remaining 2 tablespoons softened butter, cream cheese, and powdered sugar. Use a hand mixer and mix on medium-low speed until fully combined. Spread onto hot rolls and serve.
Apple pie with addictive potential, every piece melts in your mouth
This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
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