Christmas Cinnamon Rolls
Gooey Christmas cinnamon rolls with brown sugar filling and cream cheese glaze, baked for holiday morning.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 2 hr 15 min.
- Serves 12 — easy to halve or double.
- Medium level — everyday equipment only.
- Fits a busy weeknight.
- Storage, freezing and reheating covered below.
Christmas Cinnamon Rolls take about 2 hours 15 minutes and make 12 rolls. Warm gooey cinnamon rolls are the smell of Christmas morning, with soft spirals of brown sugar cinnamon wrapped in tender dough under tangy cream cheese glaze.
Helpful guides
Instructions
Stir the warm milk, yeast, and 1 tablespoon of the granulated sugar in a large bowl and rest 5 to 10 minutes until foamy. Foam proves the yeast is alive; flat milk means dead yeast or overheated liquid, so start over rather than wasting flour. Whisk in the remaining sugar, melted butter, and egg until smooth.
Stir in the flour and salt until a shaggy dough forms, then knead on a floured counter 8 to 10 minutes until smooth and elastic. The dough should feel soft and slightly tacky but not sticky; add flour a spoonful at a time only as needed. Place in a greased bowl, cover, and rise about 1 hour in a warm spot until doubled in size.
Stir the brown sugar and cinnamon in a small bowl. Roll the risen dough on a floured surface into a 16 by 12 inch rectangle about 1/4 inch thick. Spread softened butter edge to edge, then sprinkle the cinnamon sugar evenly over every inch.
Roll up tightly from the long side, pinching the seam to seal so the spiral holds during baking.
Cut the log into 12 equal rolls with unflavored dental floss or a sharp knife, sliding floss under and crossing over for clean cuts that keep the spirals round. Arrange cut side up in a greased 9 by 13 inch pan with small gaps. Cover and rise 30 minutes until puffy.
Pour 1/2 cup of warm heavy cream over the rolls just before baking for extra gooey bottoms.
Heat the oven to 350 degrees Fahrenheit and bake 22 to 25 minutes until deep golden and the centers read 190 degrees. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth while they bake. Spread the glaze over hot rolls so it melts into the spirals.
Serve warm within 20 minutes for the gooiest texture.
Troubleshooting — fixes, not repeats
- If rolls unroll during baking, the log was rolled too loosely; roll firmly and pinch the seam, placing it seam down in the pan.
- If centers stay doughy, the rolls were cut too thick or crowded; cut 12 even pieces and leave small gaps so heat reaches every spiral.
- If glaze slides off, the rolls cooled too long; spread glaze while rolls steam hot so it melts in instead of sitting on top.
Make it your way
- For orange rolls, add 1 tablespoon of orange zest to the filling and replace milk in the glaze with orange juice.
- For pecan sticky rolls, scatter 1 cup of chopped pecans over caramel sauce in the pan before adding the rolls, then flip after baking.
- Serve either style warm.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat individual rolls in the microwave 20 seconds or in a 325 degree oven 10 minutes until warm and soft.
Freeze baked rolls up to 2 months; thaw overnight and warm before serving.
FAQ
Can I make these the night before?
Yes, assemble the cut rolls in the pan, cover tightly, and refrigerate overnight instead of the second rise. Next morning let the cold pan sit at room temperature 30 minutes while the oven heats, then bake as directed adding 3 to 5 minutes. This overnight method is the classic Christmas morning plan.
Why are my rolls dry?
Dry rolls usually overbaked or needed more fat. Pull them at deep golden with centers at 190 degrees, not darker. The warm cream pour before baking guarantees moist bottoms, and full glaze coverage seals softness. Measure flour by spooning into cups so extra flour does not stiffen the dough.
Can I skip the cream cheese glaze?
Yes, a simple glaze of powdered sugar, milk, and vanilla pours well and tastes sweet without tang. Use 2 cups powdered sugar with 3 tablespoons milk and 1 teaspoon vanilla. Buttercream frosting also works. Pick one glaze and apply generously while rolls are hot for the signature gooey finish.
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