Morning YUM Cinnamon Rolls

Ah, cinnamon rolls—my ultimate breakfast kryptonite. These are my nostalgic ode to the gooey goodness I’ve missed since 1985. Let’s roll (pun intended)!

Software (a.k.a. Ingredients)

1 tube of Pillsbury Grands Cinnamon Rolls the 5-count kind. Reserve that tiny tub of icing—it’s a key player later.
½ cup heavy cream aka liquid happiness.
¼ cup light brown sugar sweet, but not clingy.
¼ cup very soft butter think room-temperature plush.
½ tsp vanilla bean paste fancy vanilla vibes.
For the Icing Upgrade
The frosting tub from the cinnamon rolls.
½ cup powdered sugar because frosting = life.
2 Tbsp soft butter butter makes everything better.
½ tsp vanilla bean paste yes, more fancy vanilla.
A teensy splash of almond extract optional, but it makes people think you’re a pro.
Milk as needed, 1 teaspoon at a time (to thin the icing if it’s being stubborn).

Procedure (a.k.a. The Magic)

Preheat the oven to 350°F. Because no one wants to wait for a cold oven.
Grease a 9″ square pan like it’s a Slip’N Slide—don’t hold back.
Arrange the cinnamon rolls lovingly in the pan. Give them some breathing room; they’re about to puff up like they just hit the gym.
Pour the heavy cream over the rolls. Yes, all of it. This is what turns them from “meh” to “OMG!”
Mix brown sugar, butter, and vanilla bean paste in a bowl until it looks like caramel goo. Then drizzle it all over the rolls like you’re in a dessert commercial.
Cover the pan with foil—tight enough to make it feel secure, but not so tight that it panics.
Bake for 30 minutes. Use this time wisely. Watch them through the oven window like a proud parent.
Remove the foil and let those golden beauties cool slightly. You’ve waited this long—don’t rush it!
Icing Time (aka the fun part)
Grab that tub of frosting and mix it with powdered sugar, butter, vanilla bean paste, and almond extract. Stir until it’s creamy and irresistible.
If the frosting’s being thick-headed, add a teaspoon of milk at a time until it’s the perfect drizzle consistency. You’re the boss here.
Spread the icing over the rolls like you’re Michelangelo painting the Sistine Chapel. Be generous—no one likes skimpy icing.
Let the icing set slightly (if you can resist), then serve. Warning: these will disappear faster than you can say, “cinnamon roll hack.”