This cinnamon roll hack broke the internet

Ingredients

• 1.5 cans Canned Cinnamon Rolls (store‑bought, about 8 rolls per can)
• 1 cup Heavy Whipping Cream (cold, pour directly over rolls)
• 1 stick Unsalted Butter (melted)
• 0.75 cup Brown Sugar (packed)
• 1 tsp Ground Cinnamon (freshly ground)
• 0.25 tsp Fine Sea Salt (optional, enhances flavor)
• 2 packets Icing Packets (included with the canned rolls)

Instructions

1. Open and Arrange Rolls

   Open the cans, remove the rolls and arrange them in the greased baking pan, keeping them whole; if a roll separates, gently roll it back together.

   Time: PT5M

2. Grease the Pan

   Spread a thin layer of real butter over the bottom and sides of the pan; avoid non‑stick spray for authentic flavor.

   Time: PT2M

3. Add Heavy Cream

   Pour the heavy whipping cream over the arranged rolls until the liquid reaches about halfway up the height of the rolls.

   Time: PT2M

4. Prepare Butter‑Brown‑Sugar Glaze

   In a mixing bowl, combine the melted butter, packed brown sugar, ground cinnamon, and a pinch of fine sea salt. Stir until the mixture is smooth and glossy.

   Time: PT3M

5. Drizzle Glaze Over Rolls

   Evenly drizzle the butter‑brown‑sugar mixture over the cream‑soaked rolls, allowing it to seep into the gaps.

   Time: PT2M

6. Wrap Tightly with Foil

   Cover the pan tightly with a sheet of aluminum foil, sealing the edges to trap steam.

   Time: PT1M

7. Bake

   Place the foil‑wrapped pan in a pre‑heated oven and bake at 350°F for 4–5 minutes, until the rolls are puffed and the glaze is bubbly.

   Time: PT5M

   Temperature: 350°F

8. Add Icing

   Remove the foil, cut the tip off the two icing packets and drizzle the icing over the warm rolls; the heat will melt the icing instantly.

   Time: PT3M

9. Serve Warm

   Transfer a roll to a plate and enjoy immediately while soft and fragrant.

   Time: PT0M

Nutrition Facts

Calories

260

Protein

3g

Carbohydrates

38g

Fat

12g

Fiber

1g