These TikTok cinnamon rolls with heavy cream are gooey, fluffy, and moist, and are topped with homemade cream cheese frosting.
These cinnamon rolls are already next-level with their soft, gooey texture and rich cinnamon-sugar swirl, but adding the TikTok cinnamon roll hack takes them even further.
The trend originally started with store-bought cinnamon rolls as a quick way to make them taste more homemade and indulgent.
The trick? Pouring warm heavy cream over the unbaked rolls before they go into the oven.
With homemade cinnamon rolls, this hack transforms an already delicious recipe into something truly bakery-worthy.
The cream melts into the dough as it bakes, creating ultra-moist, custardy centers and golden, tender edges. It’s a small extra step that makes a huge difference, especially when you’re making them from scratch.
For more viral recipes, check out my baked feta pasta, pasta chips, butter board, baked goat cheese pasta, and dalgona whipped coffee.
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Why this recipe works
- Flavor- the heavy cream adds richness to the dough that goes perfectly with the cinnamon filling and cream cheese glaze.
- Texture- these rolls are made with the most amazing soft dough that has melted butter inside the dough. The addition of heavy cream makes these extra gooey and soft.
- Ease- these rolls are surprisingly easy to make as long as you have a stand mixer and follow the instructions correctly.
- Gooey- these rolls with heavy cream are gooey and soft. They will simply melt in your mouth.
- Cream cheese glaze- these rolls are topped with cream cheese icing that is made with a few simple ingredients and is so delish.
TikTok Cinnamon Roll Hack
The new Tiktok cinnamon roll hack is pouring heavy cream over unbaked cinnamon rolls which creates the most soft, moist, and gooey, cinnamon rolls that will melt in your mouth.
Poruing heavy cream over the unbaked cinnamon rolls will add richness to your cinnamon rolls and will ensure your rolls are moist and will never get dry!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the dough:
Flour– we used all-purpose flour for this recipe, bread flour is even better.
Yeast- we used instant yeast for this recipe. make sure that your yeast isn't expired.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Eggs- you will need 1 large egg for this recipe. Make sure that you use room-temperature eggs in this recipe.
Melted butter- we used unsalted butter for this recipe. If you want to use salted butter, skip the salt in this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need 1 teaspoon of kosher salt for this recipe.
Milk- use whole milk in this recipe. you will need ¾ a cup.
For the cinnamon filling
For the frosting
Cream cheese– you will need to get your cream cheese to room temperature. The best cream cheese for this is baking cream cheese like Philadelphia. (not the spreadable one)
Butter– use room temperature butter. I used unsalted butter for the frosting to have full control over the flavor. You can use salted butter but skip the salt in the frosting.
Vanilla extract- for extra flavor. You can use vanilla bean extract or regular vanilla extract.
Powder sugar- is known as confectioners sugar. For a smoother frosting, sift it before adding it to the butter.
Instructions
In a bowl of a stand mixer, add the flour, dry yeast, and granulated sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
Add the eggs, room-temperature milk, vanilla extract, and cooled melted butter. Start mixing on low until the dough forms.
Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
Punch the dough down and transfer it to a clean floured surface. Sprinkle flour generously on the dough and roll it into a ¼-inch thick rectangle, making sure that the bottom of the dough doesn’t stick to the surface.
Into a small mixing bowl, add the softened butter, cinnamon, and brown sugar, and mix until smooth.
Spread an even layer of the cinnamon roll filling with a spatula on the dough.
Roll the dough tightly into a log and pinch the edges of the dough to keep the roll sealed tightly. Use a serrated knife or unflavored dental floss and cut the rolls into 12 even rolls.
Place the rolls in a lightly greased 9x13 inch baking pan, cover with a towel, and let the rolls rise until doubled in size.
Remove the towel, and pour the heavy cream over the cinnamon rolls and in between each one.
Bake the rolls in a 180c (350f) oven for 20-25 minutes or until the tops of the rolls are a bit browned. Don't overbake these so they won't dry out.
Make the cream cheese frosting
In a medium-sized bowl, add the softened cream cheese, softened butter, powdered sugar, and vanilla extract. Mix with a spoon or a tiny whisk until creamy and smooth.
Let the rolls cool for 5 minutes and then top them with the cream cheese glaze and serve!
Expert Tips
- Use room temperature ingredients. When your eggs, milk, and butter are at room temp, they blend into the dough more smoothly and evenly. This helps your dough rise properly and bake up soft and fluffy.
- Measure your flour the right way. Don’t scoop the flour straight from the bag with your measuring cup. It packs it down and gives you too much. Instead, fluff the flour with a spoon, spoon it into the cup, and level it off with the back of a knife.
- Don’t overheat the milk. If your milk is too hot (over 110°F / 43°C), it can kill the yeast. Warm milk should feel like a comfy bath—just slightly warm to the touch.
- Check that your yeast is active. If you’re unsure about your yeast, test it by mixing 1 teaspoon of yeast with ¼ cup of warm water and a pinch of sugar. If it gets bubbly after 10 minutes, it’s good to go.
- Be patient with the rise. Give the dough time to rise until it’s doubled (or even tripled) in size. This step is key to making the rolls light and airy.
- Flour your surface, not the dough. When rolling out your dough, lightly flour your surface to prevent sticking, but avoid adding too much flour to the dough itself, or it can become dense.
- Use super soft butter for the filling. The butter should be spreadable but not melted. This helps coat the dough evenly and keeps the cinnamon-sugar filling from leaking out.
- Roll the dough evenly and snug. Roll it up tightly but gently so the cinnamon swirl stays inside and the rolls bake evenly. Pinch the edge to seal the log before slicing.
- Cut the rolls with floss. Use unflavored dental floss or a serrated knife to cut your rolls cleanly without squishing them out of shape.
- Don’t overbake. Take the rolls out when they’re golden on top but still soft in the center. Overbaking will dry them out—go for gooey and tender instead!
Faq's
Adding heavy cream to cinnamon rolls before baking adds richness to the dough and keeps them extra moist and super gooey.
This is often due to expired or improperly activated yeast, or because the dough didn’t get enough time to rise in a warm environment. Using milk that’s too hot can also kill the yeast.
For extra soft rolls, make sure not to overbake them and use room-temperature ingredients. For gooier rolls, many bakers pour warm heavy cream over the rolls right before baking.
Absolutely! While a stand mixer makes the process easier, you can knead the dough by hand.
Just mix the ingredients in a large bowl until combined, then knead on a floured surface for about 10–12 minutes, or until smooth and elastic.
Storing
To keep your cinnamon rolls fresh and soft, store them in an airtight container or tightly wrapped with plastic wrap. If you’re eating them within 1–2 days, they can be stored at room temperature in a cool, dry place.
For longer storage (up to 5 days), place them in the fridge to maintain their moisture. Make sure they’re fully cooled before storing to prevent condensation.
Freezing
Once your cinnamon rolls are completely cool, wrap each one tightly in plastic wrap or foil and place them in an airtight container or freezer-safe bag. You can also freeze the entire tray.
They’ll keep well in the freezer for up to 2–3 months.
If you'd like to freeze them before baking, do so after slicing. Wrap tightly, freeze, then thaw overnight in the fridge, let rise at room temperature, and bake as usual.
Thawing & Reheating
To thaw, place the rolls in the fridge overnight or leave them at room temperature for a few hours. Warm them in the oven at 160°C (325°F) for 8–10 minutes or microwave for 20 seconds until soft and warm.
Substitutions
Store-bought cinnamon rolls- the original TikTok cinnamon roll hack is made with store-bought cinnamon rolls. You can use any brand like Pillsbury, Grands, Rhodes, Trader Joe’s, etc.
Dairy-free- you can make them dairy-free by replacing the milk with vegan milk, heavy cream with vegan heavy cream, and the butter with vegan butter. Also, use dairy-free cream cheese for the frosting.
Salted butter- unsalted butter is best, but you can use salted butter. Just reduce the added salt slightly. Vegan butter also works well.
Cream Cheese Frosting- You can swap the cream cheese with mascarpone, or use a vanilla glaze (powdered sugar + milk + vanilla) for a lighter option.
Variations
Chopped nuts- Add chopped pecans or walnuts to the cinnamon sugar filling for added crunch and a warm, nutty depth that pairs perfectly with the soft dough.
Orange- add orange zest and orange juice instead of milk to the glaze for a delicious orange glaze and orange flavor for orange lovers.
Chocolate- Sprinkle mini chocolate chips over the filling, or drizzle melted chocolate on top after baking for a chocolate-cinnamon combo.
Fruit- Add a thin layer of fruit jam (like raspberry, apple, or strawberry) on top of the butter before adding the sugar and cinnamon. It adds flavor, color, and a fun fruity twist.
Equipment
- Stand mixer with the dough hook– Makes kneading the dough easy and hands-free.
- Mixing bowl set- A few sizes for prepping dough, filling, and icing.
- Measuring cups and spoons- For accurate measuring of wet and dry ingredients.
- Digital kitchen scale- Great for weighing flour and butter precisely.
- French rolling pin- For rolling out the dough evenly.
- Pastry brush or offset spatula- To spread the butter smoothly.
- Serrated knife or unflavored dental floss- For slicing clean, even rolls.
- 9x13 baking pan- Fits a full batch of 12 cinnamon rolls perfectly.
- Whisk set- For mixing the cream cheese icing.
More cinnamon rolls recipes
Homemade cinnamon rolls- These homemade cinnamon rolls are soft, gooey, incredibly light, and fluffy. They are filled with a cinnamon filling and are topped with cream cheese glaze.
Strawberry cinnamon rolls- These strawberry cinnamon rolls are soft and gooey and are made with homemade strawberry filling and topped with strawberry cream cheese icing.
Apple pie cinnamon rolls with apple pie filling- These apple cinnamon rolls with apple pie filling are soft and gooey in the center, made with a perfect dough, filled with caramelized apple filling, and topped with cream cheese frosting.
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If you liked this recipe
📖 Recipe
TikTok Cinnamon Rolls With Heavy Cream
Ingredients
The dough
- 5 ½ cups Flour
- 1 tablespoon Instant yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 ¼ cups Milk
- 2 Eggs room temp
- 60 g Butter melted and cooled
- ½ cup Heavy cream
Cinnamon filling
- 115 g Butter softened
- 2 tablespoon Cinnamon
- 1 cup Brown sugar
Cream cheese icing
- 60 g Butter
- 120 g Cream cheese
- ¼ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2 cups Powder sugar
Instructions
- In a bowl of a stand mixer, add the flour, dry yeast, and granulated sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
- Add the eggs, room-temperature milk, vanilla extract, and cooled melted butter. Start mixing on low until the dough forms.
- Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
- Punch the dough down and transfer it to a clean floured surface. Sprinkle flour generously on the dough and roll it into a ¼-inch thick rectangle, making sure that the bottom of the dough doesn’t stick to the surface.
- Into a small mixing bowl, add the softened butter, cinnamon, and brown sugar, and mix until smooth.
- Spread an even layer of the cinnamon roll filling with a spatula on the dough.
- Roll the dough tightly into a log and pinch the edges of the dough to keep the roll sealed tightly. Use a serrated knife or unflavored dental floss and cut the rolls into 12 even rolls.
- Place the rolls in a lightly greased 9x13 inch baking pan, cover with a towel, and let the rolls rise until doubled in size.
- Remove the towel, and pour the heavy cream over the cinnamon rolls and in between each one.
- Bake the rolls in a 180c (350f) oven for 20-25 minutes or until the tops of the rolls are a bit browned. Don't overbake these so they won't dry out.
- Make the glaze: In a medium-sized bowl, add the softened cream cheese, softened butter, powdered sugar, and vanilla extract. Mix with a spoon or a tiny whisk until creamy and smooth.
- Let the rolls cool for 5 minutes and then top them with the cream cheese glaze and serve!
Notes
- Use room temperature ingredients. When your eggs, milk, and butter are at room temp, they blend into the dough more smoothly and evenly. This helps your dough rise properly and bake up soft and fluffy.
- Measure your flour the right way. Don’t scoop the flour straight from the bag with your measuring cup. It packs it down and gives you too much. Instead, fluff the flour with a spoon, spoon it into the cup, and level it off with the back of a knife.
- Don’t overheat the milk. If your milk is too hot (over 110°F / 43°C), it can kill the yeast. Warm milk should feel like a comfy bath—just slightly warm to the touch.
- Check that your yeast is active. If you’re unsure about your yeast, test it by mixing 1 teaspoon of yeast with ¼ cup of warm water and a pinch of sugar. If it gets bubbly after 10 minutes, it’s good to go.
- Be patient with the rise. Give the dough time to rise until it’s doubled (or even tripled) in size. This step is key to making the rolls light and airy.
- Flour your surface, not the dough. When rolling out your dough, lightly flour your surface to prevent sticking, but avoid adding too much flour to the dough itself, or it can become dense.
- Use super soft butter for the filling. The butter should be spreadable but not melted. This helps coat the dough evenly and keeps the cinnamon-sugar filling from leaking out.
- Roll the dough evenly and snug. Roll it up tightly but gently so the cinnamon swirl stays inside and the rolls bake evenly. Pinch the edge to seal the log before slicing.
- Cut the rolls with floss. Use unflavored dental floss or a serrated knife to cut your rolls cleanly without squishing them out of shape.
- Don’t overbake. Take the rolls out when they’re golden on top but still soft in the center. Overbaking will dry them out—go for gooey and tender instead!
Ferni says
The best ever cinnamon roll👍