Christmas Morning Cinnamon Rolls

There's something magical about waking up on Christmas morning to the intoxicating aroma of freshly baked Christmas Morning Cinnamon Rolls. This beloved tradition transforms an ordinary breakfast into a memory-making experience that your family will cherish for years to come. The perfect cinnamon roll strikes a delicate balance between pillowy soft dough and a gooey, spiced filling, topped with a luscious cream cheese frosting that melts into every crevice.

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Cinnamon Rolls, Christmas Breakfast, Holiday Baking, Make-Ahead Breakfast

Prep Time: 30

Cook Time: 30

Rising Time: 1 30

Total Time: 2 30

Servings: rolls

Calories: 380kcal

Equipment

9×13 inch baking pan or two 9-inch round cake pans
Stand mixer with dough hook (optional)
Rolling Pin
Unflavored dental floss or serrated knife

Ingredients

For the dough

4½ cups all-purpose flour substitute up to 1 cup with whole wheat flour for added nutrition
⅓ cup granulated sugar or ¼ cup honey for a different depth of sweetness
2¼ teaspoons active dry yeast 1 packet
1 teaspoon salt
1 cup warm milk 105-110°F, use whole milk for richness or almond milk for dairy-free
⅓ cup unsalted butter melted
2 large eggs room temperature
1 teaspoon vanilla extract

For the filling

⅔ cup packed brown sugar dark brown adds more robust molasses flavor
¼ cup granulated sugar
2 tablespoons ground cinnamon
½ teaspoon ground nutmeg freshly grated provides more aromatic punch
⅛ teaspoon ground cloves optional but adds holiday warmth
½ cup unsalted butter softened to room temperature
½ cup chopped pecans or walnuts optional
½ cup raisins soaked in 2 tablespoons orange juice, optional

For the cream cheese frosting

4 ounces cream cheese softened (use Neufchâtel for lighter option)
2 tablespoons unsalted butter softened
1 cup powdered sugar
½ teaspoon vanilla extract
1-2 tablespoons milk or heavy cream
1 pinch salt

Instructions

In a large bowl, combine 2 cups of flour, sugar, yeast, and salt, whisking to incorporate. In a separate microwave-safe bowl, warm the milk and butter to 105-110°F (just warm to the touch). Add the milk mixture to the dry ingredients, then add eggs and vanilla. Using an electric mixer with a dough hook (or wooden spoon if mixing by hand), beat on medium speed until smooth, about 2 minutes. Gradually add remaining flour until a soft, slightly sticky dough forms.
Turn the dough onto a lightly floured surface and knead for 5-6 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes. Form the dough into a ball and place in a lightly greased bowl, covering with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm, draft-free location for about 1 hour, or until doubled in size. For overnight preparation, place the covered dough in the refrigerator after kneading, where it will slowly rise for 8-12 hours.
While the dough rises, mix brown sugar, granulated sugar, cinnamon, nutmeg, and cloves (if using) in a small bowl. Set aside. Ensure your butter is properly softened for spreading – it should feel like the consistency of mayonnaise.
After the dough has doubled, punch it down gently and turn onto a lightly floured surface. Roll into a 16×12 inch rectangle. Spread the softened butter evenly over the dough, leaving a ½-inch border on one long edge. Sprinkle the sugar-cinnamon mixture evenly over the butter, then add nuts and soaked raisins if using.
Starting with the long edge that has filling to the edge, tightly roll the dough into a log, pinching the seam to seal. With the seam side down, cut the log into 12 equal pieces using unflavored dental floss or a serrated knife.
Arrange rolls in a greased 9×13 inch baking pan or two 9-inch round cake pans. Cover with a towel and let rise until nearly doubled, about 30-45 minutes. For overnight rolls, cover tightly with plastic wrap and refrigerate at this point. In the morning, remove from refrigerator and let stand at room temperature for 30-45 minutes before baking.
Preheat oven to 350°F. Bake the rolls for 25-30 minutes, or until golden brown. If they begin to brown too quickly, loosely cover with aluminum foil halfway through baking.
While the rolls bake, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, vanilla, and enough milk to reach desired consistency. Add a pinch of salt to balance sweetness.
Remove rolls from the oven and let cool for 5-10 minutes. Spread frosting over warm (not hot) rolls, allowing it to melt slightly into the crevices. Serve warm for the ultimate Christmas morning experience.

Notes

For make-ahead convenience, you can refrigerate unbaked rolls for up to 18 hours before baking. Store baked unfrosted rolls at room temperature for 2 days in an airtight container, or freeze them for up to 2 months. To revive day-old rolls, microwave for 15-20 seconds with a small cup of water to create steam, restoring their freshly-baked texture.

For a festive twist, add 1 teaspoon of orange zest to the frosting or replace vanilla with ½ teaspoon almond extract. You can also sprinkle the frosted rolls with crushed candy canes for a holiday touch!

Nutrition

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