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!
