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!

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.”