Stir the softened icing in its tub, then drizzle or spoon it generously over the warm rolls, letting it melt into the crevices and mix with the creamy sauce underneath for that thick, vanilla-scented glaze you see bubbling around the edges.
Serve the cinnamon rolls warm, scooping them out with a spoon or spatula so you catch both the fluffy swirls and the creamy icing pooled in the bottom of the pan.
Variations & Tips
Because this recipe is built on just two ingredients, small tweaks can make a big difference. For extra richness, use up to 1 1/4 cups of heavy cream if your pan is large and the rolls seem dry; for a slightly lighter version, you can get away with 3/4 cup, though they’ll be a bit less custardy. If you want more pronounced spice without adding new ingredients, choose a brand of cinnamon rolls labeled “extra cinnamon” or “cinnamon swirl.” To keep the bottoms from over-browning in a very dark or thin aluminum pan, place it on top of a second baking sheet to diffuse the heat. These rolls reheat well: cover the pan and warm in a 300°F oven for about 10 minutes, or microwave individual portions with a spoonful of the creamy sauce from the pan. If you’re serving a crowd, you can nestle two cans of rolls into a larger roasting pan and adjust the cream to about 1 1/2–2 cups, extending the bake time slightly until they’re puffed and set in the center.
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