Description
These Christmas Cinnamon Rolls are a warm, sweet treat perfect for holiday mornings or festive gatherings. Made with a soft yeast dough, cinnamon-sugar filling, and a vanilla glaze, these rolls deliver irresistible joy with every bite.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 eggs
- 2 teaspoons active dry yeast
- 1 teaspoon salt
Filling
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup butter, softened (for spreading)
Glaze
- 1 cup powdered sugar
- 2 tablespoons vanilla extract
Instructions
- Activate yeast: In a bowl, combine warm milk and active dry yeast. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is activated.
- Mix wet ingredients: Add melted butter, sugar, eggs, and salt to the yeast mixture. Stir well to combine these ingredients thoroughly.
- Add flour: Gradually incorporate the all-purpose flour into the wet mixture, stirring continuously, until a soft dough forms.
- Knead dough: Transfer the dough onto a lightly floured surface and knead for 5 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Prepare filling and roll out dough: On a floured surface, roll out the dough into a large rectangle. Spread softened butter evenly over the dough, then sprinkle brown sugar and cinnamon evenly on top.
- Form rolls: Starting from one long side, roll the dough tightly into a log. Cut the log into evenly sized rolls.
- Second rise: Arrange the rolls in a greased baking pan, cover, and let them rise for another 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until golden brown and cooked through.
- Prepare glaze: While the rolls bake, mix powdered sugar and vanilla extract until smooth to create the glaze.
- Glaze and serve: Drizzle the vanilla glaze generously over the warm cinnamon rolls before serving for a sweet finishing touch.
Notes
- Use warm milk (about 110°F) to activate yeast properly without killing it.
- Ensure the dough rises in a draft-free warm environment for best results.
- For softer rolls, brushing melted butter on top before baking can add extra moisture.
- You can swap all-purpose flour with bread flour for a chewier texture.
- Store leftover rolls in an airtight container and warm before serving to refresh.
