Alright mate, let’s just say this isn’t exactly my first spin around the cinnamon roll block, but even so, the first time I tried TikTok cinnamon rolls—I mean, wowza. My kitchen smelled like a bakery had exploded, and my dog wouldn’t stop hovering by the oven, clearly hoping for a taste too. (Spoiler: he didn’t get one, but he did try to nick a raisin off the floor.) The real kicker is, these get inhaled faster than you can say “breakfast for dinner.” Quick story: one time I brought these to brunch at my mate Lucy’s; she still goes on about those “cloudy-soft rolls”—plus, her little one licked the icing bowl. Not judging though. We’ve all been there, right?
Why I Keep Coming Back to This Recipe
I whip up these cinnamon rolls when, frankly, I’m craving something sweet but don’t fancy wrestling with yeast for hours. (Also, my family starts circling the kitchen shark-style the second they smell cinnamon. They legit go wild for this, no matter if it’s holiday morning or a lazy Sunday.) Sometimes, I make the TikTok shortcut version simply because—don’t hate me—it’s basically foolproof unless you seriously forget them in the oven. No shame, I’ve absolutely done that. It’s just got that perfect mix of gooey and fluffy. So if you’re after something easy, or baking with kids, or you just can’t be fussed, this is my go-to.
What You’ll Need (With My Honest Swaps)
- 1 can of refrigerated cinnamon rolls (Yeah, the Pillsbury ones. Proper homemade is nice but sometimes, who has time? Honestly, any store brand is grand.)
- 1/2 cup heavy cream (You could use full-fat milk in a pinch; I’ve done it. Grandmum would probably have used single cream, but live a little, eh?)
- 1/4 cup melted butter
- 1/3 cup brown sugar (Light or dark, or even a cheeky spoon of maple syrup if you’re out of brown sugar; done that once and it was lush.)
- 2 teaspoons cinnamon (I love Ceylon for this but, really, supermarket stuff is just fine.)
- Cream cheese icing (from the cinnamon roll can) (Or you can make your own, but I usually don’t)
- Optional: 1/4 cup chopped pecans or walnuts, or a handful of raisins (My mum hates raisins, but I sneak ‘em in sometimes. Don’t tell her.)
Let’s Get Rolling (My Actual, Sometimes-Messy Method)
- Preheat your oven to 180°C (350°F). Or 175 if your oven runs hot; mine is a bit feisty and likes to run wild sometimes.
- Grab a smallish baking dish, like 8-inch round. No dish? No worries. A cake tin, even a cast iron pan in a pinch, all work.
- Open your cinnamon roll tube. Don’t jump when it pops, we all get startled—I once nearly threw mine across the room. Arrange the rolls in your greased dish; squish them together so they’re cozy.
- In a jug or bowl, mix together the cream and melted butter. Pour this delicious lava all over the rolls; don’t worry if it looks too much—it’ll soak in. This is where you pause, admire the calories, and then shrug.
- Grab that brown sugar and cinnamon, mix them up, and sprinkle over the top; don’t fuss about it being perfect, just scatter liberally. If you’re doing nuts or raisins, now’s the time—just lob them on.
- Now, cover with foil. Bake for about 30 minutes covered, then another 8-10 minutes with the foil off, until golden and distracting smells make it impossible to wait. Don’t be alarmed if they look a bit swampy when you first take off the foil; they always dry out a teensy bit as they cool.
- Let them cool for a couple minutes (if you can resist) and then smother with cream cheese icing. Or if you fancy, go wild and double up like Tasty does. I usually nab a roll before icing, just to, y’know, make sure they’re edible.
Notes from My Messy Kitchen
- I’ve added too much cream before—ended up with more of a pudding than a bun. Still got eaten, just with spoons instead of hands.
- If you bake in a glass dish, check a few minutes early. Metal pans heat up faster, for whatever reason. (I only learned after I made bricks one time.)
- Actually, I find it works even better if you let the rolls rest for 10 minutes before icing. They don’t fall apart, and the icing stays neat(er).
If You Want to Change Things Up
- Swapped out the cinnamon for cardamom once—was… interesting. Not sure I’d do it again, unless you love chai a bit too much.
- A little orange zest in the icing is wild; did that at Christmas last year, and it was surprisingly smashing.
- If you’re feeling fancy, scatter chocolate chips in before baking. I mean, it’s never let me down yet!
- Tried coconut cream instead of heavy cream—don’t. Too runny, wasn’t a fan. Live and learn.
What If I Don’t Have…?
No baking dish? Use a pie pan or even a lined cake tin. I’ve even lined an old roasting tray—no complaints so far. If you’re out of a decent whisk for mixing the cinnamon/sugar, a fork does the trick. I bought one of those silicone brushes to butter things once, but honestly, using a spoon is less bother.
Storing These Beauties (If You Even Need To)
If you have leftovers, stick ‘em in an airtight tub. They’ll stay soft a day or two, maybe even three at a push. I’ll be honest, they rarely make it past breakfast in my house. You can microwave for about 10 seconds to bring them back to gooey glory.
How We Like to Serve Them
I’m a coffee-for-breakfast kind of person, so obviously these rolls plus a strong cuppa is my happy place. Kid at heart? Try ‘em warm with a scoop of vanilla ice cream on top—my niece insists it’s a thing, and well, she might be onto something. At Christmas, we eat them while opening presents; sticky fingers and all.
Real-Life Pro Tips (Learned the Hard Way)
- Don’t skip the foil in the first half or you’ll have brown bricks; asked me how I know…
- I once tried baking half as long to save time; ended up with doughy middles. Regretted it for hours. Just wait it out.
- If you rush the icing, it all melts off. Let them cool a smidge. (Unless you love a puddle, I won’t judge.)
FAQ (Because Folks Actually Asked Me This Stuff!)
- Can I make them ahead of time? Kinda. You can get the rolls ready in the dish the night before, stick in the fridge, and bake in the morning. But don’t add the cream till you bake or it can get weird.
- Do I have to use canned rolls? Nah—if you’re feeling energetic, sure, make dough from scratch. But the whole point is speed. Here’s Gemma’s no-yeast version I’ve tried and loved, actually.
- Can I freeze the leftovers? Totally. Wrap tightly, then reheat in microwave or oven. Not quite as good as fresh but handy for emergencies, like surprise in-laws. Or a snack attack at 2am.
- Help! My rolls are soggy! Happens if you add too much cream or underbake. On second thought, bake them ten minutes longer next time, or cut back a bit on the cream. Still, soggy isn’t the worst problem to have—it’s tastier than dry.
- Why do mine cook unevenly? If your oven is ancient like mine, spin the pan halfway. And maybe treat yourself to an oven thermometer someday (I keep saying I will, haven’t yet…)
- Can kids help? For sure! They love arranging the rolls and dumping the icing—watch out for sneaky lickers though.
Phew! If you’ve made it this far, cheers to you. If you’re on the fence about trying TikTok cinnamon rolls, I reckon just go for it. Worst thing that happens? You accidentally make pudding instead—could be worse.
Ingredients
- 1 can refrigerated cinnamon roll dough (8 rolls)
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
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2In a small bowl, mix together brown sugar and cinnamon. Unroll the cinnamon rolls and sprinkle evenly with the cinnamon sugar mixture.
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3Roll up the cinnamon rolls and place them in the prepared baking dish. Pour melted butter and heavy cream evenly over the rolls.
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4Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
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5While rolls are baking, make the icing by beating softened cream cheese, powdered sugar, and vanilla extract until smooth.
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6Once rolls are out of the oven, spread the cream cheese icing over the warm rolls. Serve immediately and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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