Christmas Morning Cinnamon Rolls with Cream Cheese Frosting

Christmas Morning Cinnamon Rolls with Cream Cheese Frosting

Soft yeast dough wraps around a brown sugar and cinnamon filling in these individual rolls. Each one gets a thick layer of cream cheese frosting, with a little of the spiral still visible at the edges.

For an easier morning, shape the rolls the night before and refrigerate them in the baking dish. Let them become visibly puffy before baking, even if that takes longer than expected. Keeping the dough slightly tacky and checking the center rolls for doneness helps them bake through without drying out.

Ingredients for Christmas Morning Cinnamon Rolls

For the dough

• 4 cups all-purpose flour (500g), spooned and leveled
• 1 cup whole milk (240g), warm but not hot
• 2 1/4 teaspoons instant yeast (7g)
• 1/3 cup granulated sugar (65g)
• 1 large egg
• 5 tablespoons unsalted butter (70g), softened
• 1 teaspoon fine salt

For the cinnamon filling

• 5 tablespoons unsalted butter (70g), softened
• 3/4 cup packed light brown sugar (150g)
• 1 tablespoon ground cinnamon

For the cream cheese frosting

• 4 ounces full-fat brick cream cheese (115g), softened
• 4 tablespoons unsalted butter (55g), softened
• 1 1/2 cups powdered sugar (180g)
• 1 teaspoon vanilla extract
• 1 to 2 teaspoons milk, optional, only if needed to loosen the frosting

How to Make Christmas Morning Cinnamon Rolls

1. Mix the dough: In a large bowl or stand mixer, combine the warm milk, yeast, sugar, egg, softened butter, salt, and most of the flour. Mix until a shaggy dough forms, adding the remaining flour gradually only as needed. The dough should be soft and slightly tacky, not stiff.
2. Knead and let rise: Knead for 6 to 8 minutes, until smooth and elastic. Cover and let rise in a warm, draft-free spot for about 60 to 90 minutes, until visibly expanded and close to doubled. Do not add flour just to eliminate all tackiness.
3. Fill and roll: Roll the dough into a broad rectangle of even thickness. Spread with the filling butter, then distribute the brown sugar and cinnamon evenly over it. Roll up snugly from a long edge, leaving a narrow clean edge to seal the log.
4. Cut and proof: Cut into 12 even rolls. Arrange them in a greased or parchment-lined 9-by-13-inch baking dish, leaving a little room for expansion. Cover and let rise in a warm spot for about 45 to 60 minutes, until visibly puffy and beginning to touch. For the overnight option, follow the instructions below instead.
5. Bake: Preheat the oven to 350°F (175°C). Bake the rolls uncovered, beginning to check at 22 minutes. They will usually take about 25 to 30 minutes. Look for golden tops and edges and center rolls that appear set rather than wet or sticky. If the tops brown before the centers are done, loosely cover the pan with foil and continue baking.
6. Make the frosting: Beat the softened cream cheese and butter until smooth. Beat in the powdered sugar and vanilla until thick and spreadable. If it is too stiff, add milk a teaspoon at a time; too much will make it runny.
7. Cool and frost: Let the rolls cool for 5 to 10 minutes, then spread a generous layer of frosting over each one, leaving some cinnamon spiral visible around the edges. Frosting the rolls while they are piping hot will give a thinner, more melted finish.

How to Make the Rolls Ahead

After cutting and arranging the rolls in the baking dish, cover the pan and refrigerate it overnight instead of giving the rolls their room-temperature second rise. In the morning, leave the covered pan at room temperature until the rolls are visibly puffy, then bake as directed. This may take longer than an hour in a cool kitchen; do not bake them while they are still cold and unrisen. A little filling may seep out during refrigeration.

How to Tell When the Rolls Are Done

Start checking at 22 minutes, but let the centers—not just the browned tops—guide you. The middle rolls should look set and baked through rather than wet or sticky. Pan material, roll size, and oven calibration can shift the bake time. An instant-read thermometer reading of about 190°F (90°C) in a center roll is an optional additional check, not a requirement.

How to Store and Reheat Cinnamon Rolls

Let leftover frosted rolls cool, then refrigerate them in an airtight container and use within a few days. Reheat one roll in the microwave for about 15 to 20 seconds, adding short intervals only if needed.

For longer storage, freeze baked rolls without frosting in an airtight container for up to 2 months for best quality. Thaw and warm them before frosting.

Nutrition

Approximate nutrition per roll, based on 12 rolls: 455 calories, 7g protein, 18g fat, and 67g carbohydrates. Approximate nutrition per 100g: 390 calories, 6g protein, 16g fat, and 57g carbohydrates. Values vary with portion size and final baked weight.