Christmas Morning Cinnabons
My whole life, as far back as I can remember, my family has had a tradition of having Cinnabons from Cinnabon on Christmas morning. It’s something I’ve treasured my whole life. I like mine warm, oozing with extra cream cheese frosting… always have, always will. Christmas 2025 was different for my family, while we traditionally have stayed over Christmas Eve to Christmas Day at my parents' house, this year, my brothers had different versions of Christmas they were celebrating, and my parents were entertaining on Christmas Day in a different city than usual, so my family of (newly) four was left to their own devices to figure out what Christmas looked like for us…!!! Naturally, Cinnabons were something I immediately thought of… and felt I had to keep the tradition alive. So this is where I am starting with my Cinnabons… Publishing this recipe here so I can give these a try this year!
Prep time: 3 hours
Serves: 6-8 people
Recipe Card: Here
What You’ll Need
For the Dough:
1 cup warm milk (115ºF)
2 1/2 teaspoons instant dry yeast (or active dry yeast; see note in directions)
2 large eggs, at room temperature
1/3 cup salted butter, softened but below 110ºF
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups bread flour, divided
For the Filling:
1/4 cup salted butter, almost melted
1/2 cup packed brown sugar
1 tablespoon cinnamon
1/3 cup heavy cream, room temperature or slightly warmed (for pouring over the risen rolls)
For the Frosting:
8 ounces cream cheese, softened
1/4 cup salted butter, softened
1/4 cup powdered sugar
3/4 teaspoon vanilla extract
How to Make
First, we’ll need to prepare the dough.
In a small microwave-safe bowl, warm the milk by microwaving it for ~30 seconds, until it feels like warm bath water.
Place the warmed milk in the bowl of a stand mixer and sprinkle the yeast on top.
If using instant dry yeast: You can continue immediately.
If using active dry yeast: Add the sugar now and let the yeast sit with the warm milk and sugar until foamy, about 5–10 minutes. Keep in mind that your dough may take a little longer to rise when using active dry yeast.
If you haven’t already, add the sugar, then the softened butter and eggs.
Using the paddle attachment, mix on medium speed until well combined, about 30 seconds.
Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form. (This will prevent flour from flying everywhere!)
Next, it’s time to knead our dough.
Place the dough hook on the stand mixer and return the bowl to the mixer.
Mix the dough on medium speed until it comes together and feels soft and slightly sticky, 8–10 minutes.
If it’s too sticky, meaning it’s sticking to the bottom of the mixer, add another 1–3 tablespoons bread flour, 1 tablespoon at a time.
Meanwhile, place a clean dish towel in your dryer to warm.
Now, it’s time to let our dough rise.
Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, then cover with plastic wrap and the warm towel.
Allow the dough to rise until doubled in size, 1–1 1/2 hours. If using active dry yeast, this may take a little longer.
You’ll know the dough has risen enough when you can poke your finger about an inch into the dough and the indentation doesn’t immediately bounce back.
While the dough rises, prepare your filling and cream cheese frosting.
For the filling: In a small bowl, mix together the brown sugar and cinnamon. Set aside until you’re ready to assemble the rolls.
For the cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, powdered sugar, butter, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed until smooth and fluffy, 1–2 minutes. (Alternatively, whisk the frosting by hand.)
Cover the frosting and refrigerate until you’re ready to bake the rolls.
After, it’s time to roll out our dough, add our filling, and roll these babies up into cinnabons!
Dust a surface with flour. Turn out the dough and use a rolling pin to roll it into a 10 × 14-inch rectangle.
Spread the almost-melted butter evenly over the dough, leaving a 1/4-inch margin at the far short side of the rectangle.
Sprinkle the brown sugar and cinnamon mixture evenly over the butter, then gently press the mixture into the butter.
Starting from the short side without the margin, very tightly roll up the dough.
Seal the far edge of the dough as best you can by gently pinching the dough together, then make sure the dough log is seam-side down.
Cut 1/2 inch off each end of the dough—the ends won’t have enough filling, so go ahead and discard them.
Use your hands to give the dough log a gentle push inward on both ends so that it compacts slightly, as it may have stretched out during the rolling process.
Using unflavored dental floss or a serrated knife, cut the dough into 9 even rolls.
Line a round or square 9-inch pan with parchment paper. Place the rolls in the prepared baking pan.
Cover with plastic wrap and a warm towel and let rise again until the rolls have puffed up, doubled in size, and are touching each other in the pan, about 45 minutes–1 hour.
Making These for Christmas Morning?
Now is the time to pop these babies in the fridge so you can bake them fresh on Christmas morning!
Once the rolls have completed their second rise, keep the pan covered tightly with plastic wrap and place it in the refrigerator overnight.
When You Wake Up in the Morning…
Let these babies get to room temp.
Remove the rolls from the refrigerator and let them come to room temperature on the countertop for 1–1 1/2 hours. They should look soft and puffy before baking.
Remove the cream cheese frosting from the refrigerator so it can begin to soften.
Preheat the oven to 350°F.
Time to Bake!
Once the rolls have come to room temperature and are nice and puffy, pour 1/3 cup room-temperature or slightly warmed heavy cream evenly over and around the rolls.
Remove the plastic wrap and towel and bake until just golden brown around the edges, 20–25 minutes. Be careful not to overbake—the secret to soft, gooey centers is pulling them before they become too browned.
Allow the rolls to cool for about 10 minutes.
While they bake, whisk the cream cheese frosting by hand until smooth and ready for topping.
Time to Eat!
Spread the cream cheese frosting generously over the warm rolls and serve.
Enjoy!
