Cinnamon Rolls

In my opinion, these cinnamon rolls hold their own against Cinnabon’s and Hardee’s Cinnamon Rolls.

This recipe makes 5 servings.

Ingredients:
1 can Pillsbury Grands! Cinnamon Rolls with Original Icing (5 count)
Also:
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground pumpkin pie spice (optional)
Also:
1 cup heavy cream
Also:
¼ cup butter (half a stick), melted
½ cup brown sugar

For Cinnamon Icing:
1 cup powdered sugar
1 teaspoon ground cinnamon
½ teaspoon ground pumpkin pie spice (optional)
3 tablespoons heavy cream
Icing from the Pillsbury Grands! Cinnamon Rolls package
1 teaspoon Vanilla Extract

Instructions:

Preheat oven to 350 degrees.

In a large Ziploc bag, mix together one cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground pumpkin pie spice (optional).

Separate uncooked Grands cinnamons rolls.

Place one uncooked roll at a time into the Ziploc bag. Coat each roll evenly with the cinnamon-sugar mixture.

Place the cinnamon rolls into a greased 9 x 13-inch cake pan. Space each roll apart so the rolls will have room to expand.

Evenly pour one cup of heavy cream over the cinnamon rolls, making sure the cream fills the spaces between each roll.

Mix together ¼ cup melted butter and ½ cup brown sugar. Spoon the brown sugar mixture on top of each roll.

Bake the cinnamon rolls, uncovered, at 350 degrees for 25-35 minutes (depending on how fast your oven bakes – I baked my rolls for 35 minutes).

Note: Make sure the rolls are golden brown and are completely cooked. A thoroughly baked cinnamon roll tastes divine. An undercooked cinnamon roll tastes doughy (and not in a yummy cookie dough sort of way).

The added heavy cream may lengthen the baking time, but it’s well worth it. The cream practically doubles the size of the cinnamon rolls. It also makes them lighter and fluffier.

While the rolls are baking, mix together one cup of powdered sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground pumpkin pie spice (optional), three tablespoons of heavy cream, the icing from the Grands! package, and 1 teaspoon Vanilla Extract (I like to use Madagascar Bourbon Pure Vanilla Extract).

When the cinnamon rolls are done, remove them from the oven.

While the rolls are still warm, glaze them with the cinnamon icing.

Serve the cinnamon rolls warm or cooled (warm is better, I think). Be sure to spoon up some of the cinnamon cream sauce that forms at the bottom of the baking pan. It’s delicious!

Serving Suggestion: Pair with Kansas Ken's Kick-Ass Chili. In Kansas, Chili and Cinnamon Rolls go together forever and ever. It is written.