Description
These Christmas Cinnamon Rolls are soft, indulgent, and filled with a spiced cinnamon and brown sugar mixture, finished with a creamy glaze. Perfect for holiday mornings, these rolls are easy to make and sure to melt your heart with every bite.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 eggs
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 teaspoon salt
Filling
- 2 tablespoons cinnamon
- 1/2 cup brown sugar
Glaze
- 1 cup powdered sugar
- 3 tablespoons cream cheese
- 2 tablespoons water
Instructions
- Activate yeast: Warm the milk to about 110°F (warm to the touch but not hot) and dissolve the active dry yeast in it, allowing it to proof for about 5-10 minutes until frothy.
- Combine dry ingredients: In a large bowl, mix together the all-purpose flour, sugar, and salt to ensure even distribution.
- Make the dough: Add the melted butter, eggs, and the yeast-milk mixture to the dry ingredients. Knead the mixture until a smooth, elastic dough forms, about 8-10 minutes by hand or 5-7 minutes in a stand mixer with a dough hook.
- First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until it has doubled in size.
- Prepare filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl.
- Roll and fill dough: Roll out the risen dough on a floured surface into a large rectangle, about 16×12 inches. Evenly spread the cinnamon and brown sugar mixture over the dough.
- Shape rolls: Starting from one long edge, tightly roll the dough into a log, then cut it into 12 equal pieces using a sharp knife or dental floss for clean cuts.
- Second rise: Place the cinnamon rolls cut side up in a greased baking dish. Cover and let rise for 30 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 minutes or until golden brown and cooked through.
- Make the glaze: While the rolls bake, mix the powdered sugar, cream cheese, and water in a small bowl until smooth and creamy.
- Finish: Remove the cinnamon rolls from the oven and let them cool slightly. Drizzle the cream cheese glaze generously over the warm rolls before serving.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Kneading the dough well develops gluten, resulting in soft, fluffy rolls.
- You can substitute cream cheese with plain yogurt or omit it for a simpler glaze.
- For deeper flavor, allow the rolls to rise slowly overnight in the refrigerator.
- Serve warm for the best texture and taste.
