Elevate your store-bought cinnamon rolls experience with this Canned Cinnamon Roll Hack. Fluffy, moist and with a little extra sweetness that makes each bite more indulgent and delicious.
Indulgent and Delicious
Store-bought cinnamon rolls get the special treatment with this Canned Cinnamon Roll Hack. Heavy cream makes them fluffier and so moist, like each bite could be the middle of the cinnamon roll. The added brown sugar and cinnamon plus a vanilla cinnamon icing make them even more delicious and indulgent. You’ll never believe they’re not homemade!
No Time for Homemade?
Of course, if you’re looking for Classic Homemade Cinnamon Rolls, I’ve got you covered. But we love cinnamon rolls and there’s not always the time for homemade when you’ve got a craving or a house full of hungry guests. My Mini Cinnamon Rolls, Cinnamon Roll Pancakes, and these sweet and savory Cinnamon Roll Pigs in a Blanket are all made with store-bought dough. And they’re all delicious!
This hack has been around for a while, but I decided to go a step further and go a step further. The extra cinnamon and brown sugar, plus the added vanilla and cinnamon in the icing really do the trick. Simply scrumptious!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Canned refrigerated cinnamon rolls (jumbo or Grands!) with icing
- Heavy cream
- Light brown sugar
- Ground cinnamon
- Vanilla extract
Supplies:
- 9×13 baking dish
- Nonstick cooking spray
How to Make the Canned Cinnamon Roll Hack
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- Arrange the cinnamon rolls in the prepared baking dish, allowing a little space between them so they have room to rise. Save the canned cinnamon roll icing.
- Pour the heavy cream over and around the cinnamon rolls so it covers the bottom of the baking dish.
- Sprinkle the top of each cinnamon roll with a heaping teaspoon of brown sugar and then sprinkle the ground cinnamon all over the top of everything in the baking dish.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and let bake for another 10 minutes or until the cinnamon rolls are lightly browned on top and cooked all the way through.
- Meanwhile, make the icing: place the reserved canned cinnamon roll icing in a small mixing bowl and then whisk in 1/2 teaspoon vanilla and 1/4 teaspoon ground cinnamon.
- Pour and spread the icing over the warm cinnamon rolls.
- Serve and enjoy!
Storage
Store leftover cinnamon rolls covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheat individual rolls for about 20 seconds in the microwave or cover rolls loosely with foil and reheat in a 300°F oven for about 10 minutes until warmed through.
Recipes for Store-Bought Cinnamon Rolls
Turn canned cinnamon rolls into dreamy, delicious treats with my favorite Recipes for Store Bought Cinnamon Rolls. They’re creative, fun and easy!
If you make this Canned Cinnamon Roll Hack, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Canned Cinnamon Roll Hack
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 10
Description
Elevate your store-bought cinnamon rolls experience with this Canned Cinnamon Roll Hack. Fluffy, moist and with a little extra sweetness that makes each bite more indulgent and delicious.
Ingredients
- 2 (17. 5 ounce) cans refrigerated cinnamon rolls (jumbo or Grands!)
- 1/2 cup heavy cream
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon
Icing:
- 2 packages canned cinnamon roll icing
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- Arrange the cinnamon rolls in the prepared baking dish, allowing a little space between them so they have room to rise. Save the canned cinnamon roll icing.
- Pour the heavy cream over and around the cinnamon rolls so it covers the bottom of the baking dish.
- Sprinkle the top of each cinnamon roll with a heaping teaspoon of brown sugar and then sprinkle the ground cinnamon all over the top of everything in the baking dish.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and let bake for another 10 minutes or until the cinnamon rolls are lightly browned on top and cooked all the way through.
- Meanwhile, make the icing: place the reserved canned cinnamon roll icing in a small mixing bowl and then whisk in 1/2 teaspoon vanilla and 1/4 teaspoon ground cinnamon.
- Pour and spread the icing over the warm cinnamon rolls. Serve and enjoy!
