Description
Soft, gooey Christmas Morning Cinnamon Rolls with buttery cinnamon-sugar swirls and a tangy cream cheese icing. Make ahead overnight or bake same day for a festive holiday breakfast that tastes like a warm hug.
Ingredients
For the Dough:
1 cup warm whole milk (110°F)
2 1/4 tsp active dry yeast (1 packet)
1/3 cup granulated sugar
1/3 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp fine sea salt
3 3/4–4 cups all-purpose flour, divided
For the Filling:
1/2 cup unsalted butter, softened
1 cup light brown sugar, packed
2 tbsp ground cinnamon
1/2 tsp ground nutmeg (optional)
1/4 tsp ground cloves (optional)
Pinch fine salt
Optional add-ins: 1/2 cup chopped pecans; 1 tbsp orange zest
For the Cream Cheese Icing:
4 oz cream cheese, softened
3 tbsp unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp warm milk (as needed)
Pinch fine salt
Instructions
1. Bloom the yeast in warm milk and sugar until foamy.
2. Whisk in melted butter, eggs, vanilla, and salt. Stir in flour to form a soft, tacky dough.
3. Knead until smooth and elastic, 6–8 minutes by hand (5–6 in mixer).
4. Place in a greased bowl, cover, and rise until doubled, 60–90 minutes (or overnight in the fridge).
5. Mix filling: softened butter, brown sugar, cinnamon, nutmeg, cloves, and a pinch of salt.
6. Roll dough to a 12×18-inch rectangle. Spread filling; add pecans and orange zest if using.
7. Roll into a tight log; trim ends. Use dental floss to cut 12 even rolls.
8. Arrange in a greased 9×13-inch pan. Cover and rise 30–45 minutes (or refrigerate overnight).
9. Bake at 350°F (175°C) for 22–26 minutes until golden; center about 190°F.
10. Beat cream cheese and butter; add powdered sugar, vanilla, and warm milk to a thick, pourable glaze.
11. Spread icing over warm rolls; garnish with extra orange zest if desired.
Notes
Overnight: Cover shaped rolls and refrigerate up to 18 hours; bring to room temp 45–60 minutes before baking.
Freeze: Freeze unbaked (cut) rolls up to 6 weeks; thaw overnight in pan, then proof and bake.
Texture tip: Softer dough makes softer rolls—add flour sparingly. ✨