Christmas Cinnamon Rolls have been the heart of my holiday mornings for as long as I can remember. Every year, before the rest of the family wakes, the house fills with that familiar scent of cinnamon and butter. I tie on my old red apron—dusted with years of flour and joy—and start the same ritual I began our very first Christmas together. The dough takes patience, the yeast takes faith, but when the sweet smell of sugar and spice fills the kitchen, I know the season has truly begun.
The dough took patience. The yeast took faith. And when the sweet smell of cinnamon and sugar filled our little kitchen, I knew I had found our tradition. Since then, no Christmas feels complete without them. Whether the rolls are filled with classic brown sugar and spice or topped with something playful like Nutella or lemon glaze, they’ve become the centerpiece of our morning table.
Each bite tastes like comfort, like warmth in the middle of winter. It’s the flavor of coming home, even when life has changed and children have grown.
Bringing Christmas Cinnamon Rolls Together
There’s a rhythm to making these rolls that feels almost like a song. It starts quietly, with warm milk and a gentle sprinkle of yeast. You wait for that soft foam to bloom on top, the first sign that magic is happening. Then comes the hum of the mixer or the steady kneading on a floured board—slow, peaceful movements that fill the kitchen with purpose.
As the dough rises, it transforms from a simple mixture into something alive and full of promise. That’s when I light a candle, pour a cup of coffee, and let the smell of yeast and butter mingle with pine and cinnamon. Rolling out the dough feels almost meditative—the smooth stretch under your hands, the buttery filling spreading in golden swirls.
By the time the rolls go into the oven, the house is awake. Children drift in, noses leading them toward the scent of caramelized sugar. And when that first pan comes out—golden, soft, and steaming—it’s like Christmas has truly arrived.
Ingredients You’ll Need
For the Dough
1 cup warm milk (110°F)
2 ¼ tsp active dry yeast (1 packet)
½ cup granulated sugar
2 large eggs, room temperature
1/3 cup unsalted butter, melted
1 tsp salt
4 cups all-purpose flour
(Use fresh butter for richness, and make sure your milk is warm but not hot to keep the yeast happy.)
For the Filling
1/2 cup unsalted butter, softened
1 cup brown sugar
2 tablespoons ground cinnamon
(A touch more cinnamon never hurts if you like a deeper, cozier flavor.)
Toppings for Each Flavor
Nutella: Drizzle warm Nutella on top after baking.
Strawberry Shortcake: Spread cream cheese frosting or whipped cream and top with sliced strawberries.
S’mores: Sprinkle graham cracker crumbs, mini marshmallows, and chocolate chips; toast marshmallows lightly.
Crème Brûlée: Spoon pastry cream or custard over roll, sprinkle sugar, and caramelize with a torch.
Raspberry: Use vanilla or raspberry glaze and top with freeze-dried raspberries.
Pistachio: Use vanilla glaze and sprinkle chopped pistachios.
Lemon Poppy: Use lemon glaze (powdered sugar + lemon juice), poppy seeds, and lemon zest.
Confetti: Use vanilla glaze and top with rainbow sprinkles.
Maple Turkey Bacon: Use maple glaze (powdered sugar + maple syrup) and top with crispy turkey bacon bits.
(Each topping tells its own little story—choose one for the day, or make a tray of mixed flavors so everyone gets a favorite.)
Step-by-Step Directions
- Activate the Yeast:
Pour warm milk into a large mixing bowl and sprinkle in the yeast. Let it rest for 5 to 10 minutes until foamy. This step is where life begins in your dough—the scent of warm milk and yeast is one of the most comforting smells in baking. - Make the Dough:
Add sugar, eggs, melted butter, and salt to the yeast mixture. Stir until smooth. Slowly add the flour, one cup at a time, mixing and kneading for about 5–7 minutes until the dough becomes soft and elastic. Cover the bowl with a clean towel and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size. - Prepare the Filling:
While the dough rises, stir together softened butter, brown sugar, and cinnamon until it forms a rich, fragrant paste. The mixture should spread easily but not melt—this is the heart of every roll. - Roll and Shape:
Once the dough has risen, punch it down gently. Roll it out into a 16×12-inch rectangle. Spread the cinnamon filling evenly across the surface, reaching every corner. Starting from the long edge, roll it up tightly into a log. Slice into 12 even rolls using a sharp knife or dental floss for clean edges. - Second Rise:
Arrange the rolls in a greased 9×13-inch baking dish, spacing them just slightly apart. Cover again and let them rise for 30–45 minutes, until puffed and soft to the touch. - Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, until golden brown and just starting to caramelize at the edges. The smell alone will draw everyone to the kitchen. - Add Your Topping:
Once the rolls are still warm but not hot, drizzle or spread your chosen topping. Watch as the glaze or Nutella melts slightly into the crevices—this is the moment of pure magic.
Serving Christmas Cinnamon Rolls With Family Warmth
When the rolls come out of the oven, I like to set them in the center of the table, still in the baking pan, surrounded by plates, napkins, and steaming mugs of coffee or cocoa. There’s something about tearing them apart together, the warm swirl of cinnamon and sugar sticking lightly to your fingers, that feels like family.
Some years, we serve them beside a platter of fresh fruit and scrambled eggs. Other years, they are the only thing we eat until afternoon, with laughter, stories, and a little powdered sugar on our sweaters. Whether topped with maple glaze and bacon or dressed in bright sprinkles for the children, these rolls have a way of gathering everyone close.
Storing Christmas Cinnamon Rolls for Tomorrow
If you happen to have leftovers (which is rare in our house), store them in an airtight container at room temperature for up to two days or in the refrigerator for up to five. To reheat, place them in a warm oven or microwave for a few seconds, just until the butter softens and the aroma blooms again.
Sometimes, the flavors deepen overnight—the cinnamon settles, the butter sinks into the dough, and the roll tastes even more tender the next day. It’s like the holiday morning lingers a little longer.
Amelia’s Kitchen Notes
- For extra fluffiness: Use bread flour instead of all-purpose if you have it. The extra gluten gives a beautiful rise.
- Make ahead: Prepare the rolls the night before and refrigerate after shaping. In the morning, let them sit out for about 45 minutes before baking.
- Easy cleanup: Line your pan with parchment paper—it makes serving and cleaning up effortless.
- Even baking tip: If your oven runs hot, check them at 18 minutes to prevent overbrowning.
- Homemade glaze: Mix 1 cup powdered sugar with 1–2 tablespoons milk or cream and a dash of vanilla for a simple finishing touch.
Family Variations on Christmas Cinnamon Rolls
Through the years, we’ve played with so many versions of this recipe. When my daughter was little, she loved the Confetti version, all pink glaze and rainbow sprinkles. My husband always asks for Maple Turkey Bacon because he loves the sweet-salty mix. During snowy afternoons, we make S’mores Rolls, melting chocolate and marshmallows right in the oven.
In spring, I trade cinnamon for lemon zest and poppy seeds, and in summer, I use fresh berries instead of brown sugar. The base recipe stays the same, but each twist keeps it feeling new, like rediscovering an old song in a different key.
FAQs About Christmas Cinnamon Rolls
Christmas Cinnamon Rolls — Helpful FAQs
Quick answers for cozy, stress-free holiday baking on any screen.
Can I make this ahead of time?
Can I freeze the rolls?
Can I use instant yeast instead of active dry?
How can I make them dairy-free?
What if I do not have brown sugar?
A Warm Note From My Kitchen
Every holiday has its own heartbeat, and in ours, it begins with the scent of cinnamon and sugar rising from the oven. These Christmas Cinnamon Rolls have seen us through laughter, surprises, quiet mornings, and years of memories baked right into their spirals.
I hope this recipe finds its way into your own traditions. May it fill your kitchen with sweetness, your home with warmth, and your heart with the kind of peace that only comes when something homemade is shared with the ones you love.
As you bake these rolls, may your kitchen fill with warmth, laughter, and that fragrant swirl of cinnamon that says “holiday morning.” And once you’ve baked a batch, be sure to check out more of our festive favorite recipes at My flavor recipes – whether you’re craving something sweet like this or savory to balance it out.
For more inspiration, don’t miss our other holiday-worthy treats: Marshmallow Fluff Fudge, Banana Pudding Rice Krispie, Cinnamon Roll Bunnies for Easter Breakfast, No-Bake Blue Christmas Truffles, Christmas Crack, and Ginger Molasses Christmas Cookies.
For more holiday joy, connect with me on Facebook at and follow our festive boards on Pinterest
Christmas Cinnamon Rolls
Ingredients
- 1 cup warm milk 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- ½ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup unsalted butter melted
- 1 teaspoon salt
- 4 cups all-purpose flour
- ½ cup unsalted butter softened, for filling
- 1 cup brown sugar for filling
- 2 tablespoons ground cinnamon for filling
- Nutella for topping, drizzle after baking
- Cream cheese frosting or whipped cream and sliced strawberries for strawberry shortcake topping
- Graham cracker crumbs, mini marshmallows, and chocolate chips for s’mores topping; toast marshmallows lightly
- Pastry cream or custard and sugar for crème brûlée topping; caramelize with a torch
- Vanilla or raspberry glaze and freeze-dried raspberries for raspberry topping
- Vanilla glaze and chopped pistachios for pistachio topping
- Lemon glaze, poppy seeds, and lemon zest for lemon poppy topping
- Vanilla glaze and rainbow sprinkles for confetti topping
- Maple glaze and crispy turkey bacon bits for maple turkey bacon topping
Instructions
- Pour warm milk into a large mixing bowl and sprinkle in the yeast. Let it rest for 5 to 10 minutes until foamy.
- Add sugar, eggs, melted butter, and salt to the yeast mixture. Stir until smooth.
- Gradually add the flour, one cup at a time, mixing and kneading for 5–7 minutes until soft and elastic.
- Cover the dough and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- In the meantime, prepare the filling: mix softened butter, brown sugar, and cinnamon into a smooth paste.
- Punch down the risen dough and roll it into a 16×12-inch rectangle.
- Spread the cinnamon filling evenly across the dough.
- Roll up the dough tightly from the long edge and slice into 12 even rolls.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and fragrant.
- Remove from oven and, while still warm, drizzle or spread your desired topping.
