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Fluffy Christmas Cinnamon Rolls with Caramel Cream Cheese Icing, everyone’s favorite Christmas breakfast. These are classic and DELICIOUS! Buttery, soft, and fluffy dough swirled with cinnamon sugar. Each roll is frosted generously with a warming brown butter and caramel cream cheese icing that melts into every nook and cranny. There’s nothing not to love, every bite is melt-in-your-mouth delicious. You can’t beat a cinnamon roll on Christmas morning, no matter your age. We all love these.
Ingredients
- Warm milk
- Active dry yeast
- Brown sugar
- Salted butter
- Large eggs
- All-purpose flour
- Kosher salt
- Ground vanilla bean powder
- Brown sugar
- Granulated sugar
- Cinnamon
- Salted butter
- Cream cheese
- Caramel sauce
- Powdered sugar
- Vanilla extract
- Flaky sea salt
What you will need in the kitchen:
- stand mixer
- plastic wrap
- 9×14 inch baking dish
- pot
- medium bowl
Like clockwork, it’s Christmas week and I am making cinnamon rolls. Nothing new here, but the recipe. And while I’ve loved every last cinnamon roll I have ever shared, these are what I make for Christmas.
It’s my go-to dough recipe, with double the cinnamon filling, and everyone’s favorite icing. Cream cheese is a must for us, and while they all say they don’t like caramel, it’s actually what makes the icing so addicting.
They just don’t know it. But these rolls are our staple.
Here is what I do. Or actually, here is what I didn’t do the past 2 years and I majorly regretted it. I skipped our tradition, and I’m not going to lie, everyone was pretty bummed on it.
But I have a game plan this year, so yes, my cousin Abby is finally getting her cinni roll fix. I can’t wait to make these for her!
My plan is simple. Make the dough, cut the rolls, and throw them in the fridge on Christmas Eve. They can rise overnight and I can bake umm up first thing in the morning. Planned, prepped, and ready.
Here are the details
The dough is the simplest to make. Simply mix the yeast with warm milk and a small touch of brown sugar. It’s important to let that mix sit for a few minutes to allow the yeast to “activate”. If the yeast doesn’t look bubbly on top, that means it’s probably old yeast. You should try again with fresh yeast. Sometimes it randomly happens, so just keep an eye out!
Next, add the butter, eggs, flour, and salt. Mix until smooth and let the dough rest until doubled in size. Then it’s time to shape the rolls. I love to keep the dough super simple. It’s the holidays and things are busy enough as is.
For the cinni-sugar mix, I love to use brown sugar, sugar, and cinnamon for the best flavor. The brown sugar adds a nice depth and richness. And I go heavy on the cinnamon for sweet cinnamon swirls throughout.
Classic filling, nothing new here, but you can’t complain about it.
Assemble and bake
Spread the dough with butter, then sprinkle on the cinnamon sugar. Roll the dough up into a log, slice, and bake.
The smells coming from the oven will be magical. Sweet cinnamon with hints of vanilla. ‘Tis perfection and it smells like Christmas to me.
The Icing
This is what makes these rolls special. The secret, not-so-secret, ingredient being salted caramel. It’s only a fourth of a cup, but it’s just enough to help the icing melt into every nook and cranny of these rolls.
It’s honestly, so good and creates the best icing for your cinnamon rolls.
Frost each warm roll and then enjoy while they’re extra gooey. It’s going to be messy, but oh my gosh, that means your cinnamon roll is GOOD.
Asher just enjoyed one pre-Christmas roll. She is standing in front of me saying, “mhhh, these are so good”.
Simple. Easy. And just the best! I cannot think of a better Christmas morning breakfast. Very excited to be making these for my family again this year. Hoping you all will be too!
Looking for other holiday cinnamon roll recipes? Here are a few ideas:
Apple Cinnamon Rolls with Brown Butter Maple Icing
Easy Fluffy Eggnog Cinnamon Rolls
Chocolate Cinnamon Sugar Pull Apart Wreath
Overnight Pull-Apart Brioche Cinnamon Roll Bread (an oldie)
Lastly, if you make these Fluffy Christmas Cinnamon Rolls with Caramel Cream Cheese Icing, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Soft and Fluffy Christmas Cinnamon Rolls with Caramel Cream Cheese Icing
Servings: 12
Calories Per Serving: 527 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 6 tablespoons salted butter, at room temperature
- 3 large eggs
- 4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground vanilla bean powder
Filling
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 6 tablespoons salted butter, at room temperature
Brown Butter Caramel Cream Cheese Icing
- 4 tablespoons salted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1/4 -1/3 cup caramel sauce
- 2-3 cups powdered sugar
- 2 teaspoons vanilla extract
- flaky sea salt
Instructions
- 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 – 4 cups flour, vanilla, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add an additional 1/4 cup flour, adding more as needed until the dough is smooth to touch.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9×13 inch baking dish.4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 15-20 minutes.5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, beat the cream cheese until fluffy. Add the brown butter, beating to combine. Then, add the powdered sugar, caramel, vanilla, and a pinch of salt. Beat until creamy. Spread the icing over the warm rolls. Serve and enjoy!
Notes
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 4. Then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.
Just made a double batch of these today for a NYE party for kids. They turned out sooo good. I love the addition of caramel in the frosting. Next I’m going to try it with almond extract. Thanks for another delicious recipe!
Hi Brianna,
Happy New Year!!🎆 Love to hear this recipe turned out well for you, thanks for making it! XxT
Absolutely delicious! These were super easy to make. I followed the recipe exactly except for I swapped vanilla bean powder for vanilla extract. My dough was still sticky after 4 cups of flour so I did need to add a little bit more flour. But these were absolutely amazing!!!
Thanks so much, Ashlyn! So glad to hear this recipe turned out well for you, I appreciate you making it! Happy Holidays! xx
Hi Tieghan-
I can’t wait to make these for Christmas morning. Is it best to make these fresh or, will they taste as good if I make ahead of time and keep in the fridge until morning?
Hi Emily,
These are just as good being prepped ahead and baked in the morning:) I hope you love this recipe! Merry Christmas! xT
I just wanted to say that these were a HUGE hit. They are officially added to our Christmas morning spread. YUM! Thank you for this wonderful recipe.
Thanks so much, Emily:) I’m so glad to hear this!! Happy New Year! x
I am so excited to try this recipe for my Christmas brunch, however I don’t have a stand mixer. Do you have any advice for mixing the dough by hand? (I do have a hand mixer for making the icing)
Hi Lisa,
No worries, you can mix with a wooden spoon and knead by hand until you have smooth dough ball. I hope you love this recipe! Happy Holidays! xT
Hi Tieghan,
Can these be made gluten free?
Hey Ellie,
You bet, I would use a gluten free flour blend, that should work nicely for you! I hope you love this recipe! xx
Just made these! First time ever making cinnamon rolls from scratch, absolutely delicious! Will be making these for Christmas morning breakfast
Hey Jess,
Wonderful! Thanks a lot for trying this recipe and your comment, love to hear it turned out well! Happy December:) xT
Tieghan,
We have recently moved to Denver and I am having a hard time adjusting any bake goods to altitude. Since you too live at high altitude, will your yeast breads bake well in CO without adjustments?
Thx,
Sandy
Hey Sandy,
You should be just fine following this recipe as written:) Let me know if you give this a try, I hope you love it! xx
Hopefully you have made these, but I have made these cinnamon rolls multiple times in Denver without any issues! Enjoy!
Hello, I don’t have a very good oven, but I do have a bread maker. Will these cook well if put in the bread maker? Thanks
Hi Kerry,
Sorry, are you asking to cook these in a bread maker? I don’t think that is going to work for you. So sorry! xx
I am an amateur when it comes to baking from scratch and using yeast. Is this recipe foolproof for somebody like me? I want to bake some for my colleagues at a high school to go with a cocoa bar.
Hey Scott,
This recipe is pretty simple, not much fuss to it! Let me know if you give this a try! xx
Can the frosting be made ahead of time and frozen?
Hi Sara,
You bet, that will work nicely for you! Please let me know if you have any other questions! xx
Can you use instant yeast for this recipe ?
Hey Julia,
You bet, just mix it right in with the flour! I hope you love this recipe, please let me know if you have any other questions! xx
Ok I made these exactly like the recipe and the actual cinnamon roll (not the icing) is dry 😩. I baked them for 25 minutes and left them in the fridge overnight as directed. Why are they dry?
Hi Kelly,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues. Why did you bake for 25 minutes before putting in the fridge? Let me know how I can help! xx
My dough was pretty sticky when I cut it and let it rise a second time. Would that make them a little more crumbly when baked? Trying to figure out how I messed them up bc they look so good and the comments here make me want to try again.
I’ve made this recipe many times, and I always have to add more flour or I get a sticky dough. I start with 4 cups, and then I just add 1/4 cup at a time until it’s not sticky anymore.
I found this pin a few weeks back and as we are approaching the fall weather, I wanted to give this a try. This recipe is a keeper! Delicious!
Hey Teresita,
Awesome! Love to hear that this recipe turned out well for you, thanks for making it! Happy Sunday! x
Tieghan, I plan to make these this weekend and am so looking forward to it. If I can’t find vanilla bean powder (Canadian here), what is the best alternative? Paste or extract? Thank you so much!
Hey Jerrica,
You can use either one, totally fine to do:) I hope you love this recipe, let me know how it turns out! xT