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Christmas Morning Cinnamon Rolls

Wake up to warm, soft, and fluffy Christmas Morning Cinnamon Rolls with a luscious cinnamon-sugar filling and a festive hint of orange or almond extract.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: American
Keyword: Cinnamon, Easy, Holiday, Sweet, Yeast
Servings: 12 servings

Ingredients

For the Dough:

  • 1/2 cup warm water 105 to 115 degrees
  • 1 package active dry yeast 2 1/4 teaspoons
  • 1/2 cup lukewarm milk
  • 1/3 cup butter unsalted, melted
  • 1/3 cup sugar granulated
  • 1 teaspoon salt
  • 1 large egg
  • 3 1/2 to 4 cups all-purpose flour

For the Filling:

  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon orange or almond extract
  • 1/4 cup butter melted, for brushing

Instructions

Activate the Yeast

  • In a small bowl, combine 1/2 cup warm water and 1 package (2 1/4 teaspoons) active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.

Prepare the Dough

  • In a saucepan, warm 1/2 cup lukewarm milk with 1/3 cup butter, stirring until the butter melts. Let it cool slightly.
  • In a large mixing bowl, combine the yeast mixture, warm milk-butter mixture, 1/3 cup sugar, 1 teaspoon salt, and 1 egg. Gradually add 3 1/2 to 4 cups all-purpose flour, mixing until a soft dough forms.
  • If using a stand mixer, knead dough on medium speed for about 5 minutes with dough hook. Otherwise, knead by hand on a floured surface until smooth and elastic.

Let the Dough Rise

  • Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size.

Prepare the Filling

  • In a small bowl, mix 1/2 cup brown sugar, 2 teaspoons ground cinnamon, and 1 teaspoon orange or almond extract. Melt 1/4 cup butter separately for brushing.

Roll Out the Dough

  • Punch down the risen dough and turn it out onto a floured surface. Roll into a 16x12 inch rectangle.

Add the Filling

  • Brush dough surface with melted butter. Sprinkle cinnamon-sugar mixture evenly over the buttered dough.

Form the Rolls

  • Starting from a long edge, tightly roll the dough into a log. Cut into 12 equal slices using a sharp knife or dental floss.

Second Rise

  • Place rolls cut-side up in a greased 9x13-inch baking pan. Cover and let rise for 30-45 minutes until puffy.

Bake

  • Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.

Serve

  • Let rolls cool slightly before serving. Optionally, top with cream cheese frosting or a simple glaze.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Stand mixer with dough hook (optional)
  • Rolling Pin
  • Baking pan or dish (9x13-inch)
  • Pastry brush
  • Kitchen thermometer

Notes

  • Prepare the dough the night before and let it rise slowly in the refrigerator for an easy morning bake.
  • Use a sharp knife or unflavored dental floss to cut the rolls cleanly for neat slices.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat rolls in the oven at 300°F for about 10 minutes or microwave individually for 20-30 seconds.
  • For vegan options, substitute milk and butter with plant-based alternatives and use a flax or chia egg.