Canned cinnamon rolls usually aren’t as soft, rich, and gooey as homemade ones. Fortunately, you can make them better by pouring heavy cream over them before baking.

The cream will soak into the rolls as they bake, making them gooier, softer, and plumper. The baked rolls won’t be as uniform but will taste great, even when reheated the next day.

Once your dough is portioned out, drizzle the heavy whipping cream over the tops of each roll and cover the bottom of the dish, including any spaces between your rolls.

It’s best to start with ½ cup of cream for each can, but you can use up to 1 cup total. Add the cream little by little until the dish and rolls are coated but not submerged.

Some cans call for high heat and shorter bake times, but it’s best to bake the rolls low and slow so the cream doesn’t curdle, even if it contains stabilizers to maintain texture.