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Homemade Cinnamon Rolls for Christmas Brunch

Homemade cinnamon rolls rise twice before baking until the tops are golden brown and the center rolls are set. Spread the warm rolls with smooth cream cheese frosting for a brunch treat with cinnamon-brown sugar filling.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising and resting 2 hours 10 minutes
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
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
  • 6 tbsp unsalted butter melted and cooled for the dough
  • 7 tbsp unsalted butter softened for the filling and pan; use 1 tablespoon for the pan and the remaining 6 tablespoons for the filling
  • 2 tbsp unsalted butter softened for the frosting
  • 4 cup all-purpose flour
  • 2 tbsp all-purpose flour for dusting
  • 1 tsp kosher salt
For the filling
  • 0.75 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the frosting
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp whole milk

Equipment

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

Method
 

Make the dough
  1. Warm the milk to 105–110°F.
  2. Whisk the warm milk with the yeast and 1 teaspoon of the sugar.
  3. Let the mixture stand for 5–10 minutes, until foamy.
  4. Whisk in the remaining sugar, eggs, and 6 tablespoons melted butter.
  5. Add the 4 cups flour and salt, then mix until a shaggy dough forms.
  6. Knead with a dough hook for 6–8 minutes, until smooth and slightly tacky.
  7. Cover the bowl and let the dough rise at room temperature for 1–1 1/2 hours, until doubled.
Fill and bake
  1. Grease a 9x13-inch baking dish with 1 tablespoon of the softened butter.
  2. On a surface dusted with the reserved flour, roll the dough into a 12x18-inch rectangle.
  3. Spread the dough with the remaining 6 tablespoons softened butter.
  4. Sprinkle the brown sugar and cinnamon evenly over the dough.
  5. Roll the dough up from a long edge.
  6. Cut the rolled dough into 12 equal rolls.
  7. Arrange the rolls cut-side up in the prepared dish.
  8. Cover the rolls and let rise for 30–45 minutes, until puffy.
  9. Preheat the oven to 350°F during this rise.
  10. Bake for 25–30 minutes, until the tops are golden brown and the center rolls are set.
  11. Let the rolls rest in the pan for 10 minutes.
Make the frosting
  1. Beat the cream cheese, powdered sugar, vanilla, milk, and remaining 2 tablespoons softened butter until smooth.
  2. Spread the frosting over the warm rolls.

Notes

For the softest rolls, knead until the dough is smooth and slightly tacky, and let each rise reach its stated visual cue. Refrigerate covered rolls for up to 3 days; freeze for up to 2 months. For a dairy-free version, use plant-based milk, butter, and cream cheese.