Christmas morning calls for something warm, fragrant, and made with love. These cinnamon rolls are my answer—soft, pillowy, and kissed with cinnamon and orange zest.
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The dough comes together quickly with instant yeast, so no lengthy proofing. While they bake, your kitchen fills with the scent of the season.
I've kept the method simple, letting the ingredients speak. A tangy cream cheese glaze balances the sweetness, and a touch of cardamom adds a festive twist.
Why You'll Love This Recipe
About the Ingredients
3 1/2 cups (440g) all-purpose flour, plus more for dusting
Use unbleached all-purpose for best structure. Bread flour works too, but may require a touch more milk.
1 packet (2 1/4 tsp) instant yeast
Instant yeast dissolves directly into the dough. If using active dry, proof in warm milk first.
1/2 cup (100g) granulated sugar
For the dough. You can reduce to 1/3 cup for less sweetness.
1/2 teaspoon salt
Fine sea salt preferred. Table salt is fine, just reduce to 1/4 tsp.
1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
Warm milk activates the yeast. If using plant-based milk, choose unsweetened and add 1 tsp vinegar for tang.
1/4 cup (60ml) water, warmed to 110°F (43°C)
Helps hydrate the dough. Any warm liquid works.
1/4 cup (57g) unsalted butter, melted and cooled
Adds richness. Coconut oil or vegan butter can substitute.
1 large egg, room temperature
Room temperature egg blends easier. If cold, warm in a bowl of warm water for 5 minutes.
For the filling: 1/2 cup (115g) unsalted butter, softened
Softened butter spreads easily. Leave it out for 30 minutes.
For the filling: 1 cup (200g) packed brown sugar
Dark brown gives deeper flavor. Light brown is fine.
For the filling: 1 tablespoon ground cinnamon
Ceylon cinnamon is milder; use 1.5 tbsp if you like it bold.
For the filling: 1/2 teaspoon ground cardamom
Optional but adds festive warmth. Substitute with nutmeg or allspice.
For the glaze: 4 oz (115g) cream cheese, softened
Full-fat gives the best texture. Vegan cream cheese works.
For the glaze: 1 cup (120g) powdered sugar
Sift to avoid lumps. Add more for thicker glaze.
For the glaze: 2-3 tablespoons milk or orange juice
Orange juice adds a holiday twist. Milk is neutral.
Tips & Tricks
- Keep the dough slightly sticky; don't add too much flour.
- Roll the dough into a tight log to avoid gaps in the swirl.
- Use unflavored dental floss to cut the rolls cleanly without squishing.
Pro Tips
Step-by-Step Instructions
1. Mix Dry Ingredients
In a large bowl, whisk together flour, yeast, sugar, and salt. This ensures even distribution of yeast.
2. Add Wet Ingredients
Add warm milk, water, melted butter, and egg. Stir with a wooden spoon until a shaggy dough forms.
3. Knead the Dough
Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be soft and slightly tacky.
4. First Rise
Place dough in a greased bowl, cover, and let rise in a warm spot for 30 minutes, or until doubled in size.
5. Prepare Filling
In a small bowl, mix brown sugar, cinnamon, and cardamom. Keep the softened butter separate.
6. Roll and Fill
Roll dough into a 12×18-inch rectangle. Spread softened butter over the surface, then sprinkle with the sugar mixture.
7. Shape and Cut
Starting from the long edge, roll into a tight log. Cut into 12 equal slices using a sharp knife or floss.
8. Second Rise
Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 20 minutes while you preheat the oven to 375°F (190°C).
9. Bake
Bake for 20-25 minutes, until golden brown and the internal temperature reaches 190°F (88°C). The rolls should sound hollow when tapped.
10. Glaze and Serve
Whisk cream cheese, powdered sugar, and milk (or orange juice) until smooth. Drizzle over warm rolls. Serve immediately.
Delicious Variations
- Add 1/2 cup chopped pecans or walnuts to the filling for crunch.
- Replace cinnamon with 1 tablespoon pumpkin pie spice for a different flavor.
- For a chocolate version, add 1/4 cup cocoa powder to the filling and use chocolate glaze.
How to Store What To Bake For Christmas
Refrigerator
Store covered in the fridge for up to 3 days.
Freezer
Freeze unbaked rolls for up to 2 months. Thaw overnight in the fridge, then bake as directed.
Reheating
Reheat individual rolls in the microwave for 15-20 seconds, or in a 350°F (175°C) oven for 5 minutes.
Frequently Asked Questions
Q: Can I make these cinnamon rolls ahead of time?
Yes, you can assemble the rolls, cover, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake as directed.
Q: Can I use active dry yeast instead of instant?
Yes, but proof it first in the warm milk with a pinch of sugar for 5-10 minutes until frothy, then add to the dry ingredients.
Q: How do I know when the rolls are done?
The rolls are done when they are golden brown on top and the internal temperature reaches 190°F (88°C). You can also insert a toothpick into the center; it should come out clean.
Q: Can I use a gluten-free flour blend?
Yes, but the texture will be denser. Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum if not included.
Q: Why are my rolls dry?
Dry rolls often result from overbaking or too much flour. Check your oven temperature and remove the rolls as soon as they reach 190°F (88°C).
I hope these cinnamon rolls become a cherished part of your Christmas morning. If you make them, tag me in your photos—I'd love to see your creations. Less noise, more signal.
What To Bake For Christmas
What To Bake For Christmas: soft, spiced cinnamon rolls with cream cheese glaze, ready in under an hour.
🧂 Ingredients
- 3 1/2 cups (440g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (60ml) water, warmed to 110°F (43°C)
- 1/4 cup (57g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- For the filling: 1/2 cup (115g) unsalted butter, softened
- For the filling: 1 cup (200g) packed brown sugar
- For the filling: 1 tablespoon ground cinnamon
- For the filling: 1/2 teaspoon ground cardamom
- For the glaze: 4 oz (115g) cream cheese, softened
- For the glaze: 1 cup (120g) powdered sugar
- For the glaze: 2-3 tablespoons milk or orange juice
📋 Instructions
- 1Mix Dry Ingredients — In a large bowl, whisk together flour, yeast, sugar, and salt. This ensures even distribution of yeast.
- 2Add Wet Ingredients — Add warm milk, water, melted butter, and egg. Stir with a wooden spoon until a shaggy dough forms.
- 3Knead the Dough — Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be soft and slightly tacky.
- 4First Rise — Place dough in a greased bowl, cover, and let rise in a warm spot for 30 minutes, or until doubled in size.
- 5Prepare Filling — In a small bowl, mix brown sugar, cinnamon, and cardamom. Keep the softened butter separate.
- 6Roll and Fill — Roll dough into a 12×18-inch rectangle. Spread softened butter over the surface, then sprinkle with the sugar mixture.
- 7Shape and Cut — Starting from the long edge, roll into a tight log. Cut into 12 equal slices using a sharp knife or floss.
- 8Second Rise — Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 20 minutes while you preheat the oven to 375°F (190°C).
- 9Bake — Bake for 20-25 minutes, until golden brown and the internal temperature reaches 190°F (88°C). The rolls should sound hollow when tapped.
- 10Glaze and Serve — Whisk cream cheese, powdered sugar, and milk (or orange juice) until smooth. Drizzle over warm rolls. Serve immediately.
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
