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Homemade Cinnamon Rolls for Christmas Brunch

Homemade cinnamon rolls are filled with brown sugar and cinnamon, baked until golden, and topped with creamy icing. Make them for Christmas brunch and serve warm from the baking dish.
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Prep Time 35 minutes
Cook Time 27 minutes
proofing, rising, and cooling 2 hours 35 minutes
Total Time 3 hours 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.25 cup unsalted butter softened
  • 1 tsp kosher salt
  • 4 cup all-purpose flour
  • 1 nonstick cooking spray for greasing
For the filling
  • 0.75 cup light brown sugar packed
  • 1.5 tbsp ground cinnamon
  • 0.5 cup unsalted butter softened
For the icing
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 tbsp milk

Equipment

  • 1 9x13-inch baking dish
  • 1 stand mixer with dough hook

Method
 

Make the dough
  1. Warm the milk in a small saucepan or microwave until it reaches 105–110°F.
  2. Stir the yeast and 1 tablespoon of the sugar into the warm milk.
  3. Let the yeast mixture stand for 5–10 minutes, until foamy.
  4. Add the eggs, remaining sugar, softened butter, salt, and 3 1/2 cups of the flour to the yeast mixture and mix until combined.
  5. Add the remaining 1/2 cup flour and knead for 6–8 minutes by hand or with a stand mixer and dough hook on medium-low, until smooth, elastic, and slightly tacky.
  6. Lightly coat a large bowl with cooking spray and place the dough in the bowl.
  7. Cover the dough and let it rise in a warm spot for 1–1 1/2 hours, until doubled in size.
Make the filling
  1. Stir the brown sugar and cinnamon together in a small bowl.
Fill and bake the rolls
  1. Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Roll the dough on a lightly floured surface into a 12x18-inch rectangle.
  3. Spread the softened butter over the dough, leaving a 1/2-inch border.
  4. Sprinkle the cinnamon-sugar mixture evenly over the dough.
  5. Starting at one 18-inch side, roll the dough into a log and cut it into 12 equal rolls.
  6. Arrange the rolls in the prepared dish and cover them.
  7. Let the rolls rise for 30–45 minutes, until puffy, while the oven heats to 350°F.
  8. Bake for 22–27 minutes, until the rolls are golden and the centers are set.
  9. Let the rolls cool in the dish for 10 minutes.
Make the icing
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Beat in the powdered sugar, vanilla, and milk until creamy.
  3. Spread the icing over the warm rolls and serve.

Notes

For the softest rolls, avoid adding extra flour beyond what is needed to keep the dough slightly tacky. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free adaptation, use plant-based milk, butter, and cream cheese.