Christmas Cinnamon Rolls

Helga Glaesel de BlandingDecember 19, 2025

This post is also available in ESPAÑOL (SPANISH)

Christmas morning calls for something cozy, delicious, and completely unrushed. These cinnamon rolls are becoming part of our holiday tradition because everything can be made ahead of time: the dough rests overnight in the fridge, ready to go straight into the oven the next morning. While the coffee brews or presents are opened, the rolls bake away, filling the house with the smell of warm bread, cinnamon, and butter.

There’s something especially comforting about starting the day with homemade cinnamon rolls without having to actually cook first thing in the morning. Soft, fluffy, and freshly baked, they feel festive without being complicated. Exactly the kind of recipe that makes Christmas morning feel calm, intentional, and a little bit magical.

Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.

Helga

Christmas Cinnamon Rolls

Makes 10 rolls

Ingredients, for the dough:
2 ¾ cups (344 g.) all-purpose flour (spooned & leveled), plus more as needed
¼ cup (50 g.) granulated sugar
½ teaspoon salt
¾ cup (180 ml.) whole milk
3 Tablespoons (43 g.) unsalted butter
2 ¼ teaspoons instant yeast (1 packet)
1 large egg, at room temperature

Ingredients, for the filling:
3 Tablespoons (43 g.) unsalted butter, extra softened
⅓ cup (67 g.) packed light or dark brown sugar
1 Tablespoon ground cinnamon

Ingredients, for the Cream Cheese Icing:
4 oz. (113 g.) full-fat block cream cheese, softened to room temperature
2 Tablespoons (28 g.) unsalted butter, softened to room temperature
⅔ cup (80 .) confectioners’ sugar
1 teaspoon pure vanilla extract

Directions:

Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size.
Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for a day or in the refrigerator for up to 5 days.

**See above for make ahead instructions

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Threads, Instagram, Pinterest or Tumblr.