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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.
This post was originally published on December 20, 2022
Can we use vanilla extract in place of the powder? Can’t find that anywhere near us.
Yes you can. I made these today and used pure vanilla extract and they are amazing. I had to microwave my cinnamon butter a bit so it was spreadable and my butter was a room temp. They are sooo good.
Hey Shannin,
You bet, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Can I make the frosting without caramel sauce??
I made these today and I did use pure vanilla extract and it worked.
They are amazing. I had to melt my cinnamon sugar a bit in the microwave so it was spreadable and my butter was a room temp.
Hey Holly,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
Yes you can
Hey Nicole,
You bet!! Let me know how this recipe turns out, I hope you love it! Merry Christmas! xT
To make ahead, how long can they be in the fridge for? Can they be in the fridge for 24 hrs? The recipe says “up to overnight” so I want to make sure it won’t cause issues to keep them in the fridge for 24 hrs
This is my question as well! Thank you!
Hey Caroline,
24 hours will be just fine! Let me know how this recipe turns out for you, I hope you love it! xT
Hi Tieghan. Just wondering do I need to add the milk to the flour mixture if I’m using rapid rise yeast?
I used rapid rising yeast and did the milk activation and my rolls raised sooo good. I would recommend it
Hey Debbie,
You bet! Let me know if you have any other questions, I hope you love this recipe! xT
Excited to try these! Under the ingredients for filling… What do you use the 6 tablespoons of butter for? To butter the dish?
Thanks!
This is also my question!
The 6T butter in filling is for buttering the dough before sprinkling on the cinnamon sugar filling 🙂
Spread the butter over the rolled pot dough and the sprinkle the cinnamon sugar mixture on top
You spread the butter on the rolled out dough.
Hi Lindsey,
You are adding the butter in step 1, to the dough:) Please let me know if you have any other questions! Happy Holidays! xT
If I omit the caramel, would the consistency of the frosting still work?
Hey Stephanie,
You bet:) Let me know if you give this recipe a try, I hope you love it! Happy Holidays! xT
Hi Teagan.
So excited to be making these for Xmas morning. We are in Denver. Any additional adjustments for high altitude? Mile high?
Thanks so much!
Hey Cheryl,
You can follow the recipe as written:) Please let me know if you have any other questions, I hope you love this recipe! xT
Hi Teighan! Making these tomorrow for Christmas morning, so excited! Can you clarify with making them in advance– I make through step 4, and then refrigerate until ready to bake? Or do they need to rise for 20ish hours at room temperature? Thank you! <3
Hey Eloise,
You are going to make through step 4 and pop them in the fridge. I hope you love this recipe, please let me know if you give this recipe a try! xT
I made them last night through step 4, covered my pan with foil and then pulled them out this morning and let them sit for 30min while my oven preheated. They needed an extra few minutes to bake time but they were a huge hit today!
Could the frosting be made ahead too and kept on the fridge?
Yes, that will be just fine to do:)
Awesome!!
Can you use the bakers flour for these?
Hey Brittany,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope it’s delish! Happy Holidays! xx
Hi! How would you modify if you only have Instant Dry Yeast on hand?
Hey Sue,
You can just go ahead and add it in with the flour, no need to mix it ahead of time. Let me know if you have any other questions, I hope this recipe turns out well for you! xx
If one happens to not have a stand mixer with dough hook can you share recommendations on mixing together the ingredients? Would you recommend a spatula or hands?
And same comments as above for the vanilla sub.
Excited to make these this weekend!!
Mix with a wooden spoon. Then I like to use my hands and kind of knead the dough to get it all mixed together in the bowl. Once it’s all mixed together turn the dough out onto a floured surface and knead until soft and smooth 🙂
Can you make the frosting ahead of time and just refrigerate it for use?
Hey Loren,
Totally, that will be okay for you to do! I hope this turns out well for you, please let me know if you give it a try! xT
So if you’re making them ahead of time you skip step 2? Also, can you sub vanilla for the powder?
Can you sun vanilla bean paste for vanilla bean powder?
Hey Tabitha,
Sure, that would work well for you! Let me know if you give this recipe a try, I hope you love it! Happy Holidays! xT
Hi Jennifer,
You are going to complete everything through step 4 and skip that rise at the end of step 4, you definitely want to complete step 2. You can use 1 teaspoon of vanilla extract:) I hope you love this recipe! Happy Holidays! xT
Can’t wait to try on Christmas morning! Could you substitute vanilla extract for the ground vanilla bean powder? Measurements? Thanks! Xx
Same question from me!
Hi Heather,
1 teaspoon of vanilla extract will work well for you:)
I’m also wondering if you can substitute vanilla extract! Internet search says yes, but would love to hear from the recipe developer if possible. 🙂
Yes, you can use 1 teaspoon of vanilla extract:)
Hey Christine,
Totally, you can use 1 teaspoon of vanilla extract. I hope you love this recipe, let me know if you give it a try! xT
Love! cinnamon rolls, I’m planning to bake some for this Christmas for my family and me. Great recipe…thanks for sharing.
Thanks so much Rosa!! I hope you love this recipe, please let me know if you give it a try! xx
My daughter has a gluten sensitivity. Think this would work with the King Arthur’s GF Measure for Measure flour?
I made them today with the measure for measure flour and they turned out great.
Hey Kelly,
Yes, you can use an equal amount of gluten free flour. Please let me know if you give this recipe a try, I hope you love it! xx