Introduction

These soft and fluffy Christmas cinnamon rolls are a delightful holiday treat. Topped with a rich caramel cream cheese icing, they bring warmth and sweetness to any festive morning. Perfect for sharing with family and friends.

A close-up top view of six cinnamon rolls arranged in a cluster on a white marbled surface. Each roll has a visible spiral shape with a dark brown cinnamon layer forming distinct swirls inside the lighter beige dough. The rolls are generously topped with a creamy, rich beige frosting that is thick and swirled unevenly, covering parts of the cinnamon spirals. Near the center, there is a whole star anise placed on one of the rolls, adding a decorative touch. The texture of the rolls looks soft and slightly crumbly, with some icing dripping down the sides. The scene is warm and inviting, showcasing the cinnamon rolls up close. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm milk
2 1/4 teaspoons active dry yeast
1 tablespoon brown sugar
6 tablespoons salted butter, at room temperature (divided)
3 large eggs
4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground vanilla bean powder
1/2 cup brown sugar (for filling)
1/4 cup granulated sugar
1 tablespoon cinnamon
4 tablespoons salted butter, at room temperature (for icing)
4 ounces cream cheese, at room temperature
1/4 to 1/3 cup caramel sauce
2 to 3 cups powdered sugar
2 teaspoons vanilla extract
Flaky sea salt, for garnish

Instructions

Step 1: In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and 1 tablespoon brown sugar. Let it sit for 5 to 10 minutes until bubbly on top.
Step 2: Add 6 tablespoons room-temperature butter, eggs, 3 1/2 to 4 cups flour, vanilla bean powder, and kosher salt. Mix with the dough hook until the flour is fully incorporated, about 4 to 5 minutes. If the dough is sticky, gradually add up to an additional 1/4 cup flour until smooth to the touch.
Step 3: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour, or until it has doubled in size.
Step 4: Meanwhile, prepare the filling by mixing brown sugar, granulated sugar, and cinnamon in a bowl. Butter a 9×13 inch baking dish.
Step 5: Punch down the dough and roll it out on a lightly floured surface into a 12 by 18-inch rectangle. Spread the remaining butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
Step 6: Starting at the long edge closest to you, roll the dough tightly into a log. Pinch the edge to seal and cut into 12 to 15 equal rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let them rise for 15 to 20 minutes.
Step 7: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, until golden brown.
Step 8: While the rolls bake, make the caramel cream cheese icing. In a small pot over medium heat, melt 4 tablespoons butter and cook until it browns lightly and smells toasted, about 2 to 3 minutes. Remove from heat.
Step 9: In a bowl, beat the cream cheese until fluffy. Add the browned butter, mixing to combine. Then add powdered sugar, caramel sauce, vanilla extract, and a pinch of salt. Beat until smooth and creamy.
Step 10: Spread the warm icing over the freshly baked rolls and sprinkle lightly with flaky sea salt. Serve warm and enjoy!

Tips & Variations

Use a kitchen thermometer to ensure the milk is warm, not hot, to activate the yeast properly.
For a dairy-free option, substitute the butter and cream cheese with plant-based alternatives.
Add chopped nuts or raisins to the filling for extra texture and flavor.
If caramel sauce is not available, use dulce de leche or a drizzle of maple syrup in the icing.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm gently in the microwave or oven until soft and heated through.

How to Serve

The image shows a close-up of a single cinnamon roll with three visible layers: the light golden brown dough is the base and middle layer, with a thick, dark brown cinnamon swirl inside, and the top layer is a smooth, creamy, light beige frosting that slightly drips down the sides. On top of the frosting, near the edge, there is a brown star anise spice. The cinnamon roll sits on a piece of parchment paper on a wooden surface with a white marbled texture background. Nearby, a shiny red ornament ball and a gold looped string lie at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it overnight. Let it come to room temperature and rise before rolling and filling.

How do I prevent the rolls from drying out?

Cover the rolls tightly with plastic wrap or a clean kitchen towel while rising and after baking. Adding a bit of moisture when reheating also helps maintain softness.

Soft and Fluffy Christmas Cinnamon Rolls with Caramel Cream Cheese Icing Recipe

Print Recipe

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4.7 from 65 reviews

Enjoy the cozy flavors of the holiday season with these Soft and Fluffy Christmas Cinnamon Rolls topped with a rich Caramel Cream Cheese Icing. Perfectly tender rolls filled with a sweet cinnamon brown sugar mixture and finished with a luscious caramel-infused icing, these cinnamon rolls make a festive treat for breakfast or dessert during Christmas gatherings.

Author: Bella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Yield: 12–15 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

1 cup warm milk
2 1/4 teaspoons active dry yeast
1 tablespoon brown sugar
6 tablespoons salted butter, at room temperature
3 large eggs
4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground vanilla bean powder

Filling

1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
6 tablespoons salted butter, at room temperature

Icing

4 tablespoons salted butter, at room temperature
4 ounces cream cheese, at room temperature
1/4 to 1/3 cup caramel sauce
2 to 3 cups powdered sugar
2 teaspoons vanilla extract
Flaky sea salt, for garnish

Instructions

Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, active dry yeast, and brown sugar. Let this mixture sit for 5-10 minutes until it becomes bubbly on top, indicating the yeast is activated and ready.
Make Dough: Add the softened butter, eggs, 3 1/2 to 4 cups of the flour, ground vanilla bean powder, and kosher salt to the yeast mixture. Mix using the dough hook until all flour is incorporated and the dough begins to come together, about 4-5 minutes. If the dough feels sticky, gradually add up to 1/4 cup more flour until the dough is smooth to the touch.
First Rise: Cover the dough bowl with plastic wrap and allow it to rise at room temperature for approximately 1 hour or until it has doubled in size, which develops the fluffy texture.
Prepare Filling & Baking Dish: While the dough rises, mix together the brown sugar, granulated sugar, and cinnamon for the filling in a separate bowl. Butter a 9×13 inch baking dish to prevent sticking and ready it for the rolls.
Shape Rolls: After the dough has risen, punch it down gently and roll it out on a lightly floured surface to form a large rectangle about 12 by 18 inches. Spread the 6 tablespoons of softened butter evenly over the dough’s surface, then sprinkle the cinnamon sugar filling evenly on top. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the edges to seal and cut into 12-15 equal-sized rolls.
Second Rise: Place the cut rolls into the prepared baking dish, cover with plastic wrap, and let them rise again for 15-20 minutes to puff slightly before baking.
Bake Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until they turn golden brown and are cooked through.
Make Caramel Cream Cheese Icing: While rolls bake, melt butter in a pot over medium heat until it browns lightly and gives a toasted aroma, about 2-3 minutes. Remove from heat. In a mixing bowl, beat the cream cheese until fluffy, then add the browned butter and mix to combine. Beat in the powdered sugar, caramel sauce, vanilla extract, and a pinch of flaky sea salt until the icing is creamy and smooth.
Ice the Rolls: Once the rolls are warm from the oven, spread the caramel cream cheese icing generously over the top. Serve immediately and enjoy the soft, sweet, and festive cinnamon rolls.

Notes

Ensure the milk is warm but not hot to avoid killing the yeast; around 110°F (43°C) is ideal.
Adding flour gradually helps achieve the perfect dough consistency without making it too dense.
The second rise after shaping is important for soft, fluffy rolls.
Brown butter adds a rich, nutty flavor to the icing, enhancing the caramel notes.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.
For a stronger caramel flavor, use a high-quality caramel sauce or homemade caramel.

Keywords: Christmas cinnamon rolls, caramel icing rolls, soft cinnamon rolls, holiday breakfast recipes, festive cinnamon rolls