How to Make Christmas Morning Cinnamon Rolls

Your Christmas morning is about to become extra special with our cinnamon rolls. Made with a rich, buttery dough and finished with a smooth cream cheese frosting, they fill the kitchen with the kind of cozy aroma that makes the holidays feel magical. Whether baked fresh or prepped the night before, these rolls are an easy, festive way to make Christmas morning extra special. These are guaranteed to turn into a Christmas morning tradition!

Why You’ll Love This Recipe

• It’s Cozy and Classic: Soft, fluffy cinnamon rolls with a timeless homemade feel.

• Holiday Ready: Perfect for holidays, brunches, or special mornings when you want something extra special

• Impressive but Approachable: Uses simple techniques that make home bakers feel confident while delivering bakery-worthy results

  
  

Ingredients

Dough

¾ cup whole milk

2 ¼ teaspoons quick-rise (instant) or active dry yeast*

¼ cup granulated sugar

4 tablespoons salted butter, melted and cooled

1 large egg plus 1 large egg yolk, at room temperature

3 cups bread flour, plus more as needed

¾ teaspoon kosher salt

Filling

4 tablespoons salted butter, softened

⅔ cup packed dark brown sugar

1 ½ tablespoons ground cinnamon

Cream Cheese Frosting

4 oz cream cheese, softened

¾ cup powdered sugar

3 tablespoons salted butter, softened

½ teaspoon vanilla extract

Instructions

Prepare the dough: In a small microwave-safe bowl, warm the milk by

microwaving it for 45 seconds to 1 minute, until it registers 115°F on a thermometer. Place the warmed milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. (If using active dry yeast, add the sugar now and let the yeast sit with the sugar until foamy, about 5 minutes). If you haven’t already, add the sugar, then the melted butter, egg, and egg yolk. Mix on medium speed until well combined, 30 seconds. (Alternatively, mix with a wooden spoon until well combined.) Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form.

Knead the dough: Place the dough hook on the stand mixer and return the bowl

to the mixer. Mix the dough on medium speed until it comes together and feels

soft and slightly sticky, 8 to 10 minutes. If it’s sticking to the bottom of the

mixer—add another 1 to 3 tablespoons bread flour, 1 tablespoon at a time.

(Alternatively, you can use your hands to knead the dough for 8 to 10 minutes on

a well-floured surface.) Meanwhile, place a clean dish towel in your dryer to

warm.

Lightly grease a large bowl with canola oil. Transfer the dough ball to the bowl,

then cover with plastic wrap and the warm towel. Allow the dough to rise until

doubled in size, 1 to 1½ hours. You will know the dough has risen enough when

you poke your finger into the dough about an inch without the indentation

bouncing back immediately.

Generously dust a surface with flour. Turn out the dough and use a rolling pin to

roll the dough into a 10 × 14-inch rectangle.

Prepare the filling: Spread the softened butter over the dough, leaving a ¼-inch

margin at the far short side of the rectangle. In a small bowl, mix together the

brown sugar and cinnamon. Use your hands to sprinkle the mixture over the

butter, then gently rub the brown sugar mixture into the butter.

Starting from the short side without the margin, very tightly roll up the dough.

Seal the far edge of the dough as best you can by pinching the dough together

just slightly, then make sure the dough log is seam-side down. Cut a ½ inch off

the ends of the dough, as the ends won’t have enough filling; feel free to discard

(or bake-off extra pieces). Use your hands to give the dough log a gentle push

inwards on both ends so that it compacts slightly, as it may have stretched out a

bit during the rolling process.

Using unflavored dental floss, or a serrated knife, cut the dough into nine 1-inch

slices.

Line a round or square 9-inch pan with parchment paper. Place the rolls in the

prepared baking pan. Cover with plastic wrap and a towel and let rise again until

the rolls have doubled in size, and touching each other in the pan, 45 minutes to

1 hour.

Preheat the oven to 350°F.

Bake the cinnamon rolls until golden brown on the edges, 20 to 25 minutes. Not

overbaking the rolls ensures that they will stay soft in the middle. Cool for 10

minutes.

Prepare the cream cheese frosting: In the bowl of a stand mixer fitted with the

whisk attachment, combine the cream cheese, powdered sugar, butter, and

vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed

until smooth and fluffy, 1 to 2 minutes. (Alternatively, whisk the frosting by hand.)

Spread the frosting over the warm rolls and serve.

To store: Cover the whole pan with plastic wrap and foil, or place individual

cinnamon rolls in airtight containers or silicone bags and store in the fridge for up

to 5 days. Reheat the cinnamon rolls individually in the microwave in 15-second

intervals until warm.

Notes

*If you use quick rise or instant yeast, you do not need to proof; it before adding in the

dough ingredients. If you use active dry yeast, you'll want to dissolve it in the warm milk

until little bubbles appear before adding the rest of the dough ingredients. The dough

may take longer to rise with active dry yeast as well.

To make overnight cinnamon rolls: After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge, and then bake them in the morning as directed. Bring cinnamon rolls to room temperature (about 30-45 minutes) before baking.

Cook With Us

Looking for your next cooking adventure? Join us at the Los Angeles Cooking School for an upcoming class.

Tried this recipe? Share your version on Instagram and tag us @LosAngelesCookingSchool — we love seeing your creations!