These Cinnamon Rolls are the best brunch recipe for Christmas morning! Soft, fluffy, gooey, and topped with an irresistible cream cheese frosting! They are practically a dream come true, and you guys are going to fall in love with these giant cinnamon rolls!
Imagine waking up on a cozy morning, the air smelling like warm cinnamon and sugar, yeast dough that’s been rising overnight, and then pulling a tray of golden rolls out of the oven. Each roll is soft inside, slightly caramelized on the edges, gooey in the center, and when you spread on that cream cheese frosting just as they come out of the oven—well, it melts into the cracks and becomes wildly decadent. That moment right there is why this cinnamon roll recipe is a keeper: it hits all the senses.
It takes a little time, but it’s worth every minute. The key is a well‑proofed dough, avoiding overstuffing or overcrowding, and frosting while they’re still warm. These rolls make holidays, family breakfasts, or even lazy weekends feel special. Once you try them, you’ll understand why people call cinnamon rolls a celebration in pastry form.
Why You’ll Love This Recipe
- Giant rolls that feel indulgent and bakery‑level
- Cream cheese frosting that’s rich, smooth, and complements the cinnamon filling perfectly
- Dough that rises just right—fluffy and tender, not dense
- Beautiful cinnamon swirl that’s sweet, buttery, and comforting
- Works well if you prep parts ahead (like making filling or rolling dough)
- Great for sharing or impressing guests
Ingredients (Makes 8 Rolls)
For the Rolls:
- 1 cup milk, heated to 110°F
- 2¼ tsp active dry yeast
- 1 large room temperature egg
- 2 Tbsp melted butter, divided
- 4 Tbsp granulated sugar
- ½ tsp salt
- 3 cups all‑purpose flour, plus extra 2‑4 Tbsp if needed
For the Filling:
- 6 Tbsp softened butter
- ¼ cup brown sugar
- 1 Tbsp ground cinnamon
For the Cream Cheese Frosting:
- 4 Tbsp softened butter
- 4 oz softened cream cheese
- 2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
Step 1: Prepare and Proof Dough
In a large bowl, combine warm milk, yeast, egg, 1 Tbsp melted butter, sugar, and salt. Whisk gently together. Add 3 cups flour and mix with a wooden spatula. If the dough is sticky, gradually add 1‑2 more tablespoons flour until it’s workable. Knead by hand about 3 minutes. Cover and let rise in a warm place for about 1 hour until puffy.
Step 2: Make the Cinnamon Filling
While dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable.
Step 3: Shape the Rolls
Turn the risen dough onto a lightly floured surface. Roll into a rectangle about 17 × 10 inches. Spread the cinnamon filling evenly over the dough. From one long edge, roll tightly into a log. Use dental floss or a sharp knife to cut into 8 equal rolls.
Step 4: Proof in Pan & Brush Butter
Place the rolls in a greased 9×13‑inch baking pan. Cover with plastic wrap and let rise for another 30 minutes until puffy. Before baking, brush with the remaining Tbsp melted butter.
Step 5: Bake the Rolls
Bake in a preheated oven at 350°F (175°C) for 20‑25 minutes until golden brown and cooked through. Let cool in the pan about 15 minutes.
Step 6: Make the Cream Cheese Frosting
Beat together softened butter, cream cheese, and vanilla until smooth. Gradually add the powdered sugar, beating until creamy.
Step 7: Frost & Serve
Spread the frosting over the slightly warm cinnamon rolls so it melts into crevices. Serve warm and enjoy!
Tips for Success
- Use milk warmed just enough (110°F) so yeast activates without being killed
- Let the dough rise in a warm, draft‑free area so it doubles nicely
- Use softened butter and softened cream cheese for the frosting to avoid lumps
- Frost while rolls are still warm so frosting melts beautifully
- Avoid overfilling with butter or sugar to prevent oozing or soggy texture
- You can prep ahead by doing the second rise overnight in the fridge if needed
Final Thoughts
These cinnamon rolls are more than a recipe—they’re something that makes mornings memorable. The glow of warm rolls, the pull‑apart texture, the scent of cinnamon and frosting—it’s like home in pastry form. You’ll find yourself craving leftovers, or even sneaking one when no one’s looking.
They’re perfect for festive mornings like Christmas, but just as wonderful any weekend. The simplicity of the ingredients hides the depth of flavor, and the technique—while not complicated—rewards patience with indulgence. Every bite reminds you it was worth waiting.
Share Your Creations
Made these The Best Cinnamon Rolls!?
Leave a comment and let me know how they turned out!
Was your frosting extra gooey, did yours come out perfectly tall and soft, or did you try a different filling or topping? I’d love to hear about your spin!
The Best Cinnamon Rolls!
Ingredients
For the Rolls:
- 1 cup milk heated to 110°F
- 2¼ tsp active dry yeast
- 1 large room temperature egg
- 2 Tbsp melted butter divided
- 4 Tbsp granulated sugar
- ½ tsp salt
- 3 cups all‑purpose flour plus extra 2‑4 Tbsp if needed
For the Filling:
- 6 Tbsp softened butter
- ¼ cup brown sugar
- 1 Tbsp ground cinnamon
For the Cream Cheese Frosting:
- 4 Tbsp softened butter
- 4 oz softened cream cheese
- 2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
Step 1: Prepare and Proof Dough
- In a large bowl, combine warm milk, yeast, egg, 1 Tbsp melted butter, sugar, and salt. Whisk gently together. Add 3 cups flour and mix with a wooden spatula. If the dough is sticky, gradually add 1‑2 more tablespoons flour until it’s workable. Knead by hand about 3 minutes. Cover and let rise in a warm place for about 1 hour until puffy.
Step 2: Make the Cinnamon Filling
- While dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable.
Step 3: Shape the Rolls
- Turn the risen dough onto a lightly floured surface. Roll into a rectangle about 17 × 10 inches. Spread the cinnamon filling evenly over the dough. From one long edge, roll tightly into a log. Use dental floss or a sharp knife to cut into 8 equal rolls.
Step 4: Proof in Pan & Brush Butter
- Place the rolls in a greased 9×13‑inch baking pan. Cover with plastic wrap and let rise for another 30 minutes until puffy. Before baking, brush with the remaining Tbsp melted butter.
Step 5: Bake the Rolls
- Bake in a preheated oven at 350°F (175°C) for 20‑25 minutes until golden brown and cooked through. Let cool in the pan about 15 minutes.
Step 6: Make the Cream Cheese Frosting
- Beat together softened butter, cream cheese, and vanilla until smooth. Gradually add the powdered sugar, beating until creamy.
Step 7: Frost & Serve
- Spread the frosting over the slightly warm cinnamon rolls so it melts into crevices. Serve warm and enjoy!
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