Heavy whipping cream underneath and on top, a buttery brown sugar mix, and a foil tent. It’s the rule of thumb that makes every roll in the pan taste like the gooey middle one.
You know the middle cinnamon roll? The soft, gooey one everybody fights over? I wanted every single roll in the pan to taste like that one, so I spruced up a regular can of Pillsbury cinnamon rolls. A little heavy whipping cream, a little butter, brown sugar and cinnamon, and some foil, and now there are no bad seats in the pan.
What Makes These Different
The cream soaks into the dough while it bakes, and the foil keeps the steam in, so the outside rolls come out just as soft and gooey as the middle one. The butter, brown sugar and cinnamon melt into a sticky glaze over the top.
How to Make Black Granny’s Cinnamon Rolls
Ingredients
1 can Pillsbury cinnamon rolls with icing (the regular 8-count)
2 tablespoons heavy whipping cream, for the bottom of the dish
¼ cup heavy whipping cream, for the top
2 tablespoons butter
3 tablespoons light brown sugar
½ teaspoon ground cinnamon
Aluminum foil
Directions
Step 1: Cream on the bottom and on top
Preheat your oven to 350°F. Pour 2 tablespoons of heavy whipping cream into the bottom of a round baking dish and set the 8 rolls in it. Save the icing for later. Then pour ¼ cup of heavy whipping cream over the tops of the rolls.
Step 2: Make the butter mix
Melt 2 tablespoons of butter in the microwave. Stir in 3 tablespoons of light brown sugar and ½ teaspoon of cinnamon until it turns into a syrupy mix.
Step 3: Pour it over the rolls
Pour the butter mix over the rolls, getting a little on each one.
Step 4: Cover and bake
Cover the dish with aluminum foil and bake at 350°F for 25 to 30 minutes. Sometimes mine need a little longer, so make sure the middles are done before you pull them out.
Step 5: Ice them
Take off the foil and spread the icing from the can over the top.
Happy baking,
Lona
