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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.
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.
I made these for Christmas breakfast. Absolutely a big hit. Fluffy and light!!
Hey Peggy,
Happy Holidays!!☃️ I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
Delicious!! Whole family loved them.
Hey Jill,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
SO good!! Made these 2 days before Christmas. Froze them, and thawed out before baking. They are the BEST Cinnamon rolls I’ve ever made and were a hit with the entire family. We will definitely be making these again! 🙂 Big fans from Colorado! Merry Christmas Tieghan!
Hey Tina,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
I made these Christmas morning, and they were a hit! It’s definitely becoming a new Christmas tradition in our house!
Hey Kristen,
Merry Christmas!! Amazing! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
Made these yesterday through step four omitting the second rise and refrigerated overnight, set out for an hour this morning and then baked. Mine didn’t seem fluffy and came out more dense. What did I do wrong? Yeast recipes always seem to go wrong for me! Frosting and taste was really good though but was hoping for fluffy rolls!
Hi Tricia,
Thanks for giving this recipe a try, sorry to hear you had some issues. Was there anything you adjusted in the recipe? What kind of yeast did you use? Let me know how I can help! xT
I made these a day ahead and baked them up Christmas morning. Only swap was used vanilla bean past instead of powder. Came out perfect and so delicious! Everyone loved them! I will make these again for sure!
Hey Christine,
Merry Christmas!! I love to hear that this recipe was enjoyed, thanks so much for making it! xT
Made these for Christmas morning and omgosh are they delicious!! Prepped everything last night so all I had to do was let them sit out and then bake! Will definitely be adding these to our Christmas tradition! I also subbed the vanilla powder for 1 teaspoon vanilla extract like Tieghan recommends and it worked perfectly!
Hey Sarah,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
Made these for Christmas morning and they were delicious! Perfectly flakey and fluffy. We added flakey sea salt on top of the icing for a lovely contrast to the sweet icing.
Hey Brandy,
Merry Christmas!! Thanks so much for trying this recipe, I’m so glad it was enjoyed! xT
Best cinnamon roll recipe that we’ve had! It’s the warm milk that makes a difference (I heated in the microwave in four 15 sec increments, stirring in between)! Every other recipe I’ve tried uses water to activate the yeast and they just don’t compare.
Made these ahead of time yesterday and they were perfect right out of the oven for Christmas morning!
Hey Alicia,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
My cinnamon rolls didn’t rise, which I don’t think is due to your recipe. I’m not sure if my milk was too hot or my house was too cold but I am so sad about it. I tried to proof longer, and even added more flour but alas, even after baking, they’re doughy nuggets. Anyone have any ideas as to what could’ve gone wrong?
Hi Megan,
Thanks for trying this recipe and sharing your feedback. What kind of yeast did you use? The hot milk could definitely have killed the yeast, a warm spot in the kitchen is key for rising! Let me know how I can help! xT
Absolutely yum!!! Swapped vanilla extract for vanilla bean powder. Perfect for Christmas Day, I will never have canned cinnamon rolls again 😋😍
Hey Kaleigh,
Perfect!! Thanks so much for making this recipe! I am so glad it was enjoyed! Merry Christmas! xT
My first time making rolls and came out perfect! And this might be now my favorite ice cream frosting. I made my own caramel sauce. Thank you for all the great recipes this year. You’ve been an inspiration and my family is much happier! Happy Holidays!
Hey Sanja,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
So delicious! Made them this morning, and everyone loved them. Easy recipe to follow. Thanks!
Thanks so much Kristie!! I’m so glad to hear that this recipe was enjoyed! Merry Christmas! xT
Crushed these on Christmas morning! Thanks for the yummy recipe T!
Merry Christmas!
Hey Maggie,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
Great rolls. Family loved them.
Hey there,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx