These gooey made from scratch cinnamon rolls with cream cheese frosting are a Christmas morning tradition at our house.

Name: Christmas Morning Cinnamon Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 34 min
Yield: 16 Rolls
Ingredients: 3 eggs; ⅓ cup sugar; ½ cup melted butter; 2 ¼ tsp yeast (1 packet); 1 cup water; 1 tsp salt; 4 cups all purpose flour (plus more if needed); ½ cup butter (softened); ¾ cup brown sugar; 2 tbsp cinnamon; 8 oz cream cheese; 4 oz butter (softened); 2 ½ cups powdered sugar; 1 tsp vanilla; 1 tbsp heavy cream (or half and half)

I have been wanting to share this cinnamon roll recipe with you for a long time. We make these every Christmas, but these perfectly soft and cinnamon-y rolls of deliciousness don’t have to be just for the holidays.

How about just happy Saturday cinnamon rolls! Or brunch cinnamon rolls? Everyone loves a lazy weekend brunch. Who can say no to sticky cinnamon rolls smothered with cream cheese icing?

At our house, Christmas Eve dinner was usually the big holiday dinner.

Christmas Eve dinner always included a big batch of my Aunt Donna’s Dinner Rolls. These rolls are famous in our family – and in a little town in Illinois where another one of my aunts, My Aunt Marilyn, is the owner of several restaurants where these rolls are proudly featured.

Why am I talking about these dinner rolls in a cinnamon roll post? Stay with me. It’ll all make sense in a minute.

For Christmas Eve dinner my mom always makes a batch of my Aunt Donna’s dinner rolls.

As she was making the rolls she would always take some of the dough and make Christmas morning cinnamon rolls. These are the kind of overnight cinnamon rolls that you stick in the fridge and then bake the next morning.

Making homemade cinnamon rolls from dough that you have already made for some dinner rolls is a serious pro move.

It only takes a few extra minutes to roll out some dough and add the butter, cinnamon, and sugar. Then just cut them into 16 rolls and put them into a greased baking pan. Cover the pre-prepped cinnamon rolls with plastic wrap and refrigerate overnight.

Who’s the best mom EVER? Don’t forget to whip up that cinnamon roll icing.

In the morning while we were all opening presents, my mom would take the rolls out of the fridge and preheat the oven. While the oven was preheating, the rolls would have a chance to rise (this usually takes about 40 minutes). She would bake them, and we would scarf them down in the afterglow of tearing through all of our presents. What a special holiday memory.

Moms are great!

Now that I am one myself I realize how much work and effort goes into all of these special holiday memories. They don’t just make themselves! Thankfully these rolls can be an easy addition to your holiday plans. Maybe they will even be part of your family’s special memories as well. Just imagine the cinnamon-y baked goodness of these babies baking in the oven.

Christmas Baked Cinnamon Rolls — Cinnamon rolls before frosting. You can also add pecans.

I baked a half batch of cinnamon rolls for this post.

This worked out perfectly since I was also working on the post for my Aunt Donna’s Dinner Rolls. Much like my mother does on Christmas Eve, I made a full batch of rolls and then took half of the dough to create some dinner rolls. For our small family, on a non-holiday weekend, this left the perfect amount of dough for the cinnamon rolls above.

What is a gooey cinnamon roll without cream cheese icing?

This perfect cream cheese icing is delicious! It’s rich and creamy without being too sweet. I use this same cream cheese icing for everything that calls for it. It’s delicious on my Gluten-Free Carrot Cake, and on the Glass Shard Cupcakes that I make at Halloween. Not to mention Kit’s Banana Cake.

I may have put a little too much icing on the rolls in the photo above, but who’s complaining?

The cinnamon rolls above were just out of the oven and still warm when I photographed them, so the icing kept melting off. [That’s my excuse for using so much – and I’m sticking to it!] Feel free to use as much or as little cinnamon roll icing as you want. If you only like a little bit of icing you could easily halve the amounts noted in the recipe.

I know you will enjoy these easy gooey cinnamon rolls made from scratch. The best part is, both elements of this recipe are true keepers. The cream cheese icing is one I pull out all the time. And of course, the basic dinner roll recipe is a family favorite.

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Cinnamon Rolls with Cream Cheese Icing recipe

Christmas Morning Cinnamon Rolls

Prep Time: 15 minutes

Cook Time: 15 minutes

Rising Time: 2 hours

Total Time: 34 minutes

Servings: Rolls

Calories: 388kcal

Author: Laura

The best cinnamon roll that you will ever have in your life. No kidding!

Print Recipe Pin Recipe

Ingredients

Rolls

3 eggs
⅓ cup sugar
½ cup melted butter
2 ¼ tsp yeast 1 packet
1 cup water
1 tsp salt
4 cups all purpose flour plus more if needed

Filling

½ cup butter softened
¾ cup brown sugar
2 tbsp cinnamon

Cream Cheese Frosting

8 oz cream cheese
4 oz butter softened
2 ½ cups powdered sugar
1 tsp vanilla
1 tbsp heavy cream or half and half

Instructions

Rolls

Using a stand mixer, beat the eggs until they are fluffy and light yellow.
Add the sugar and beat again.
Add the butter and beat again.
Add the salt, the water, and the yeast. Beat again.
Switch to a dough hook.
Add half of the flour and mix until just incorporated.
Add the remainder of the flour. Beat until the dough comes together. The dough will be soft.
If the dough is too sticky add a little bit more flour.
Put the dough in an oiled bowl, and cover with a clean towel. Let rise until the dough has doubled in size. (About 2 hours.)
Punch the dough down and roll out 9 x 13-inch rectangle, on a lightly floured surface.
Spread softened butter on the rolled out dough. Leave a ½ inch space at the top unbuttered so it can seal when rolled.
Sprinkle on the sugar and cinnamon and then roll up into a jelly roll shape.
Cut the rolled dough into 16 rolls. Make them even by cutting the large roll in half, then the two remaining rolls in half, then half each of those four halves in half, and so on. I use dental floss for this.

OVERNIGHT CINNAMON ROLLS

Place the rolls in a 9 x 13-inch cake pan and cover tightly with plastic wrap.
In the morning take the rolls out of the refrigerator. I usually place the covered pan on a baking sheet and let it warm on top of the over as the oven is preheating to 425℉. This helps the rolls to rise a little faster.
Let them rise for about 40 minutes up to two hours.
Bake at 425℉ for 10-15 minutes, until golden brown.

BAKE SAME DAY CINNAMON ROLLS

Place the rolls in a 9 x 13-inch cake pan and cover tightly with plastic wrap.
Let them rise for about 2 hours. You can speed this up if you have a proof setting on your oven. You can proof the rolls until they have doubled in size.
Bake at 425℉ for 10-15 minutes, until golden brown.

Frosting

Beat cream cheese and butter together until fluffy.
Add sugar, vanilla, and cream.
Spread on warm cinnamon rolls.

Course Breakfast, Dessert

Cuisine Baked, Bread, Family Recipes, Holiday

Keyword brunch, cinnamon rolls, family recipe, holiday, rolls

Notes

Make Ahead: Make these the night before and have them ready in the morning.

To make these cinnamon rolls the night before, cut the cinnamon rolls and place them into a pre-greased cake pan. Cover tightly with plastic wrap and place in the refrigerator. In the morning, take them out of the refrigerator to rise. Preheat oven to 425 ℉.

Pro tip: I usually place a kitchen towel over them and place the cake pan on top of my oven while it is preheating. The warmth of the oven heating up allows them to rise pretty quickly.

Variations: Add 1 cup or so of chopped nuts to turn these cinnamon rolls into sweet and sticky pecan rolls.