Fluffier Cinnamon Rolls (from a can)

2 large cans cinnamon rolls (regular size fits 9x13 dish)

3/4 c. heavy whipping cream

6 T. butter, melted

3/4 c. brown sugar

2 t. cinnamon

Icing:

icing included in cinnamon rolls

2 oz. cream cheese, softened

2 T. butter, softened

1/2 t. vanilla or maple extract

1/2 c. powdered sugar, optional

3/4 c. chopped pecans, optional

Preheat oven to 350. Spray 9x13 dish/pan. Open cinnamon rolls and arrange in pan, separating them enough that they have room to rise. Set aside icing. Pour heavy cream over and around the rolls until it covers the bottom of pan. Combine melted butter, brown sugar, and cinnamon. Stir until combined. Spoon over rolls. Cover with aluminum foil. Bake 30-40 minutes until lightly browned on top and cooked through. (remove the foil during the last 5-10 minutes if they aren't brown enough).

Beat cream cheese and butter with a hand  mixer until creamy and smooth. Add vanilla or maple extract and the icing that came with the rolls and mix well. Scrape the bottom and sides of the bowl, *then mix in powdered sugar until combined*. Let the rolls cool for 3-5 minutes before topping with prepared icing (*or you can just use the icing that came with the rolls). Serve warm. 

Add fresh fruit or filling before adding cream and baking. Add chopped nuts to the brown sugar and butter mixture. You could even do this first, placing the cinnamon rolls on top. After baking, flip the whole thing upside down for easy sticky buns. Yum!

*adding the powdered sugar to the cream cheese mixture made these too sweet for us. 

1st pic: rolls in dish, heavy cream in bottom, melted butter, brown sugar and cinnamon; 2nd pic: spread over rolls, after baking; 3rd pic: with cream cheese icing; 4th pic: ready to eat...but so sweet!