Christmas Cinnamon Rolls with Cream Cheese Frosting

By : Moiz Blogger | 0 Comments | On : 23/10/2026 | Category : Christmas Recipes

Christmas cinnamon rolls are soft swirls of yeast dough filled with cinnamon and brown sugar, then topped with cream cheese frosting. You can prepare them the evening before Christmas morning and bake them fresh the next day.

Recipe overview

Prep: 25 minutes | Rise: 1 hour 45 minutes to 2 hours 15 minutes | Bake: 22–28 minutes | Total: about 3 hours | Yield: 12 rolls | Pan: 9-by-13-inch baking dish | Oven: 350°F (175°C).

Ingredients

Dough

• 3/4 cup (180 ml) warm milk, about 105–110°F (40–43°C)
• 2 1/4 teaspoons (7 g) instant yeast
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1/4 cup (57 g) unsalted butter, melted and cooled
• 3 1/4 cups (405 g) all-purpose flour, plus a little for dusting
• 3/4 teaspoon fine salt

Cinnamon filling

• 1/3 cup (75 g) unsalted butter, softened
• 2/3 cup (135 g) packed light brown sugar
• 1 1/2 tablespoons ground cinnamon

Cream cheese frosting

• 4 ounces (113 g) cream cheese, softened
• 2 tablespoons (28 g) unsalted butter, softened
• 3/4 cup (90 g) powdered sugar
• 1/2 teaspoon vanilla extract
• 1–2 teaspoons milk, only if needed

Allergens: Contains wheat, dairy and egg.

How to make Christmas cinnamon rolls

1. Mix dough. Stir warm milk, yeast and sugar in a mixing bowl. Add egg and cooled melted butter. Mix in flour and salt until a shaggy dough forms.
2. Knead. Knead by hand for 8–10 minutes or in a stand mixer for 5–7 minutes, until smooth and elastic. Dough should be soft and slightly tacky; avoid adding too much flour.
3. First rise. Place dough in a lightly oiled bowl, cover and leave in a warm, draft-free spot for 60–90 minutes, until roughly doubled in size.
4. Prepare filling. Mix brown sugar and cinnamon. Grease a 9-by-13-inch baking dish.
5. Roll and fill. Roll dough on a lightly floured surface into a rectangle about 12 by 16 inches. Spread softened butter over it, leaving a small border. Sprinkle evenly with cinnamon sugar.
6. Shape. Roll tightly from the long side into a log. Cut into 12 even pieces with a sharp knife or unflavored dental floss. Arrange in the prepared baking dish.
7. Second rise. Cover and rest for 35–45 minutes, until visibly puffy. Meanwhile preheat the oven to 350°F (175°C).
8. Bake. Bake for 22–28 minutes until golden and the center rolls are fully baked, not doughy. If browning too quickly, tent loosely with foil.
9. Make frosting. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Thin with a little milk if necessary.
10. Finish. Let rolls cool 10–15 minutes, then spread with frosting and serve warm.

Overnight Christmas morning option

After shaping, cover the pan tightly and refrigerate overnight for up to about 12 hours. The next morning, remove the pan from the refrigerator and let the rolls sit at room temperature until puffy, usually 45–75 minutes depending on room temperature. Bake as directed. Do not leave cream cheese frosting at room temperature overnight; prepare it separately and refrigerate.

Tips for soft, fluffy rolls

• Use warm, not hot, milk to avoid damaging yeast.
• Measure flour by weight if possible; too much flour makes dry rolls.
• Allow both rises to finish rather than relying only on the clock.
• Use softened butter in the filling so it spreads evenly.
• Check the middle rolls for doneness; outer rolls bake faster.

Variations

Orange cinnamon rolls

Add 1 teaspoon finely grated orange zest to the filling for a festive citrus note.

With chopped pecans

Scatter 1/3 cup chopped pecans over the cinnamon filling before rolling. This adds tree nuts.

Simple vanilla glaze

Replace cream cheese frosting with a glaze made from powdered sugar, vanilla and a little milk.

What to serve for Christmas breakfast

Pair warm rolls with cranberry orange muffins and fruit, or serve as a sweet option alongside banana oat pancakes. For another festive bake, try gingerbread cookies.

Storage and reheating

Because of the cream cheese frosting, refrigerate frosted rolls in a covered container within two hours of preparation, or within one hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat individual rolls gently until warm; avoid overheating frosting. Unfrosted rolls can be frozen tightly wrapped for up to two months for best quality.

Frequently asked questions

Can I make cinnamon rolls the night before?

Yes. Refrigerate shaped rolls overnight and allow them to become puffy before baking the next morning.

Can I use active dry yeast?

Yes. Dissolve it in the warm milk with a little sugar first and wait until foamy, then proceed. Rising time may differ.

Why are my cinnamon rolls dense?

Too much flour, insufficient kneading or underproofing can produce dense rolls.

Can I freeze cinnamon rolls?

Yes. Freeze baked, unfrosted rolls after cooling; thaw in the refrigerator and warm before frosting.

Do cream cheese frosted rolls need refrigeration?

Yes. Refrigerate promptly because the frosting contains perishable dairy.

Editorial note

Original editorial baking guidance; no claim of independent kitchen testing. Yeast activity, room temperature and oven performance affect timing. Any featured photography is illustrative.