Christmas Morning Cinnamon Rolls
The aroma of these Christmas Morning Cinnamon Rolls wafting through the house is one of those experiences that makes holiday mornings extra special, filled with soft, fluffy rolls and a gooey cinnamon center topped with cream cheese frosting. This recipe has been passed down through generations, bringing effortless holiday cheer and a chance to create lasting memories with the ones you love.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2¼ tsp) instant yeast
- ½ cup sugar
- 1 teaspoon salt
- 1 cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
- ½ cup unsalted butter, softened (for filling)
- 1 cup brown sugar, packed
- 3 tablespoons ground cinnamon
- 1 cup chopped nuts (optional)
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened (for frosting)
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to reach desired consistency)
Instructions
- In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until it’s frothy.
- In a large bowl, whisk flour and salt together. Create a well in the center and add melted butter and eggs. Pour in the yeast mixture and stir until a rough dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- While the dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl until well combined.
- Once the dough has risen, punch it down and roll it out on a floured surface to form a rectangle about ¼ inch thick.
- Spread the cinnamon filling evenly across the dough, leaving a small border around the edges. If desired, sprinkle chopped nuts over the filling.
- Starting from one side, carefully roll the dough into a log. Pinch the seams to seal.
- Slice the roll into 12 even pieces and place them in a greased baking dish. Cover with a clean cloth and let rise again for 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown.
- In a bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and enough milk to reach your desired frosting consistency.
- Once the cinnamon rolls have cooled slightly, drizzle the cream cheese frosting over the top. Serve warm and enjoy.
Cook’s Notes
You can prepare the filling, roll, and cut the rolls the night before, then cover tightly and refrigerate to bake fresh in the morning for a hassle-free Christmas breakfast. Make sure your oven is fully preheated and let the rolls rise in a warm spot to get that light, fluffy texture; if you skip nuts, dried fruits like raisins or cranberries make a nice festive substitute.
Ingredient Swaps
Add chocolate chips to the filling for a sweet twist, or mix pumpkin purée into the dough for a seasonal variation that pairs well with coffee or hot cocoa. If you want a lighter topping, swap the cream cheese frosting for a simple powdered sugar and milk glaze.
Serving Suggestions
These rolls shine at a cozy family breakfast or a festive holiday gathering with friends, served warm right after frosting. Pair them with coffee or hot cocoa for a comforting Christmas morning spread.
Storage & Reheating
Store unfrosted cinnamon rolls in an airtight container at room temperature for up to 3 days, or wrap them tightly and freeze for longer storage. To make ahead, prepare and cut the rolls the night before, refrigerate, then let them rise about 30 minutes at room temperature before baking fresh in the morning.
Common Questions
How do I store leftover cinnamon rolls?
Store unfrosted cinnamon rolls in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze.
Can I make the dough the night before?
Yes, you can prepare and cut the rolls and place them in the fridge overnight, then let them rise about 30 minutes at room temperature before baking.
My cinnamon rolls didn’t rise; what went wrong?
This is usually due to expired yeast, water that was too hot (it should be around 110°F), or not letting the dough rise long enough, so always check yeast freshness and temperature.
