Cinnamon Rollswith Brown Sugar Butter Cream Base

Place a dollop of the brown sugar, butter, and heavy cream filling into the center of each compartment of the foil tray (clearly_visible).

Add additional spoonfuls of the brown sugar, butter, and heavy cream filling to the bottom of the foil trays (clearly_visible).

Spread the thick, tan‑colored filling evenly across the bottom of each rectangular aluminum foil pan (clearly_visible).

Transfer any excess filling from one pan to another to ensure an even layer (clearly_visible).

Spread a brown sugar, butter, and heavy cream mixture onto the bottom of the aluminum foil pans (on_screen_text).

Place the unbaked cinnamon roll dough spirals into the pans on top of the mixture, arranging them in a single layer (clearly_visible).

Arrange four cinnamon rolls in a 2×2 grid within each aluminum pan (clearly_visible).

Bake until the rolls are cooked through and the bottom is gooey and caramelized (original instruction).