There’s something truly magical about waking up on Christmas morning to the smell of freshly baked cinnamon rolls.
Soft, fluffy, and dripping with sweet icing, cinnamon rolls are a timeless holiday treat that brings warmth and joy to the table.
Classic Christmas Cinnamon Rolls are more than just breakfast – they’re a tradition, a comfort food, and a delightful way to gather loved ones together on this special day.
Why Cinnamon Rolls Are Perfect for Christmas Morning
Christmas is all about creating moments of comfort and celebration.
The warm aroma of cinnamon, the gooey brown sugar filling, and the creamy frosting combine to create a treat that feels festive and indulgent.
They’re also a make-ahead option, meaning you can prepare them the night before, refrigerate, and bake them fresh in the morning – leaving you more time for gifts, laughter, and family.
Ingredients for Classic Christmas Cinnamon Rolls
To make these rolls, you’ll need simple pantry staples and a little patience:
For the Dough:
4 cups all-purpose flour
1 packet active dry yeast (about 2 ¼ tsp)
1 cup warm milk
⅓ cup sugar
⅓ cup unsalted butter, softened
2 eggs
½ tsp salt
For the Filling:
1 cup brown sugar, packed
2 ½ tbsp ground cinnamon
⅓ cup butter, softened
For the Frosting:
4 oz cream cheese, softened
¼ cup butter, softened
1 ½ cups powdered sugar
½ tsp vanilla extract
1–2 tbsp milk (to desired consistency)
Step-by-Step Instructions
1. Prepare the Dough
In a mixing bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let sit for about 5–10 minutes until foamy.
Add sugar, butter, eggs, and salt. Mix well.
Gradually add flour and knead until the dough is soft and elastic (about 8–10 minutes by hand or 5 minutes with a stand mixer).
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size (about 1–1.5 hours).
2. Make the Filling
Mix brown sugar and cinnamon in a small bowl.
Roll the dough out into a rectangle (about 16×12 inches).
Spread the softened butter evenly, then sprinkle the cinnamon-sugar mixture over the dough.
3. Shape the Rolls
Starting from the long edge, roll the dough tightly into a log.
Slice into 12 even rolls and place them in a greased baking dish.
Cover and let rise again for about 30 minutes, or refrigerate overnight for a Christmas morning bake.
4. Bake the Rolls
Preheat oven to 350°F (175°C).
Bake rolls for 20–25 minutes, or until golden brown.
5. Add the Frosting
While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
Spread generously over warm rolls and serve immediately.
Tips for Perfect Christmas Cinnamon Rolls
Make Ahead: Prepare the rolls on Christmas Eve, refrigerate, and bake fresh in the morning.
Festive Touch: Add crushed pecans, raisins, or dried cranberries to the filling for holiday flair.
Decorative Icing: Drizzle icing in a zig-zag pattern and sprinkle with red and green sugar for a festive look.
Classic Christmas Cinnamon Rolls
Ingredients
Method
- Dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
- Add sugar, butter, eggs, and salt. Mix well.
- Gradually add flour and knead until soft and elastic (8–10 minutes).
- Place in a greased bowl, cover, and let rise until doubled (1–1.5 hours).
- Mix brown sugar and cinnamon. Roll dough into a 16x12-inch rectangle.
- Spread butter evenly, then sprinkle the cinnamon-sugar mixture.
- Roll tightly from the long side into a log. Slice into 12 rolls.
- Place in a greased baking dish, cover, and let rise 30 minutes (or refrigerate overnight).
- Preheat oven to 350°F (175°C).
- Bake for 20–25 minutes, or until golden brown.
- Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Spread over warm rolls and serve immediately.
Classic Christmas Cinnamon Rolls are more than just a recipe – they’re a holiday tradition that fills your home with warmth, sweetness, and togetherness.
Whether enjoyed with a cup of coffee by the tree or shared after opening presents, these rolls are sure to become a cherished part of your Christmas celebrations.
