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Irresistible Christmas Morning Cinnamon Rolls

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Soft, gooey cinnamon rolls with a buttery tender crumb and a sweet, creamy cream cheese glaze, perfect for a festive holiday breakfast.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast
  • ⅓ cup (67g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 5 tablespoons (70g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup (220g) packed brown sugar
  • 3 tablespoons ground cinnamon
  • 6 tablespoons (85g) unsalted butter, softened
  • Pinch of salt
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) milk

Instructions

  1. Activate the yeast: In a small bowl, combine 1 cup (240ml) warm milk (about 110°F/43°C) with 2 ¼ teaspoons (7g) active dry yeast and 1 tablespoon granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, whisk together 4 cups (480g) flour, ⅓ cup (67g) granulated sugar, and 1 teaspoon (6g) salt. Add 2 eggs and 5 tablespoons (70g) melted butter. Pour in the yeast mixture and mix until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or knead with a stand mixer on medium speed for 6-7 minutes. Dough should be tacky but not sticky.
  4. First rise: Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Prepare filling: Mix 1 cup (220g) packed brown sugar, 3 tablespoons cinnamon, 6 tablespoons (85g) softened butter, and a pinch of salt until combined.
  6. Roll out dough: Punch down dough and roll on a floured surface into a 15×9 inch rectangle.
  7. Spread filling evenly over dough, leaving a small border around edges.
  8. Roll dough tightly from the long edge into a log. Cut into 12 equal slices about 1 to 1¼ inches thick.
  9. Second rise: Place rolls cut side up in a greased 9×13-inch baking pan. Cover and let rise for 30-45 minutes until puffy.
  10. Bake at 350°F (175°C) for 25-30 minutes until golden brown. Tent with foil if browning too fast.
  11. Make glaze: Beat together 4 ounces (115g) cream cheese, 2 tablespoons (28g) butter, 1 cup (120g) powdered sugar, 1 teaspoon vanilla, and 2-3 tablespoons (30-45ml) milk until smooth.
  12. Remove rolls from oven, cool 5-10 minutes, then spread glaze generously on top. Serve warm.

Notes

Warm milk carefully to about 110°F to activate yeast without killing it. Knead dough until smooth and elastic. Allow dough to rise fully for best texture. Use sharp knife or dental floss to cut rolls cleanly. Glaze rolls while warm for best melt-in-mouth experience. Dough and rolls can be prepared ahead and refrigerated overnight before baking.

Nutrition

Keywords: cinnamon rolls, Christmas breakfast, holiday baking, homemade cinnamon rolls, cream cheese glaze, festive breakfast

Find it online: https://blairrecipes.com/irresistible-christmas-morning-cinnamon-rolls-recipe-easy-homemade-guide/