Fluffy Christmas Morning Cinnamon Rolls Easy Recipe for Cozy Holidays

Let me tell you, the scent of warm cinnamon and sweet dough wafting through the house on a chilly Christmas morning is enough to make anyone’s mouth water. The first time I baked these fluffy Christmas morning cinnamon rolls, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to bake cinnamon rolls that felt like a warm hug wrapped in sugar and spice, and ever since then, I’ve been chasing that perfect balance of fluffiness and rich cinnamon goodness.

Honestly, these rolls are dangerously easy to make, and my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether it’s a lazy holiday morning, a cozy brunch, or a sweet treat for your kids after they’ve opened their presents, these cinnamon rolls bring pure, nostalgic comfort to the table. You know what’s even better? They brighten up any Pinterest cookie board with their golden swirls and gooey centers. After testing this recipe a handful of times in the name of research, of course, it’s become a staple for family gatherings and gifting during the holidays. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Coming from countless holiday mornings and kitchen experiments, this fluffy Christmas morning cinnamon rolls recipe is one I trust and love. It’s family-approved, chef-tested (by yours truly), and packed with tips I picked up along the way to make sure your rolls come out perfect every time.

• Quick & Easy: Comes together in under 2 hours, including rise time — perfect for busy holiday mornings or last-minute cravings.
• Simple Ingredients: No fancy or hard-to-find items; your pantry likely has everything needed.
• Perfect for Holiday Mornings: Brings warmth and joy to Christmas breakfasts, making the day feel extra special.
• Crowd-Pleaser: Kids, adults, and even picky eaters adore these rolls — they tend to disappear fast!
• Unbelievably Delicious: The soft, pillowy texture pairs perfectly with the sweet cinnamon filling and creamy icing.

What sets this recipe apart is the secret touch — I blend cottage cheese into the dough for an ultra-moist, tender crumb that just melts in your mouth. Plus, the cinnamon-sugar filling is perfectly balanced with a hint of brown sugar and a whisper of vanilla, creating flavor layers that you just won’t find in your average cinnamon roll. Honestly, this isn’t just good; it’s the kind of recipe that makes you close your eyes after the first bite and smile like you’ve found a little holiday magic in your kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, so no last-minute grocery runs required.

• For the Dough:
  • 3 ½ cups (440g) all-purpose flour, plus extra for dusting (King Arthur flour is my go-to for best texture)
  • 1 packet (2 ¼ tsp or 7g) active dry yeast
  • ¾ cup (180ml) whole milk, warmed (not hot!)
  • ¼ cup (50g) granulated sugar
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled (adds richness)
  • ½ cup (120g) cottage cheese, small-curd and drained (secret ingredient for softness)
  • 2 large eggs, room temperature
  • 1 tsp salt
• For the Filling:
  • 1 cup (220g) packed brown sugar, preferably light
  • 3 tbsp ground cinnamon (freshly ground if possible)
  • ⅓ cup (75g) unsalted butter, softened (for spreading)
  • 1 tsp vanilla extract
• For the Cream Cheese Icing:
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2-3 tbsp milk or cream (to thin as needed)

If you’re looking for a dairy-free option, swap milk with almond or oat milk, and use coconut yogurt instead of cottage cheese. For gluten-free, almond flour can be tricky here, but a cup-for-cup gluten-free baking blend works well. In summer, you might try adding fresh crushed berries to the filling for a fruity twist — just be careful of excess moisture.

Equipment Needed

• Large mixing bowl or stand mixer with dough hook (I love using my KitchenAid for hands-free kneading)
• Measuring cups and spoons
• Rolling pin (a must for getting even dough thickness)
• 9×13-inch (23×33 cm) baking pan or equivalent
• Sharp knife or dental floss (to slice the rolls cleanly without squashing)
• Small bowl for mixing icing
• Rubber spatula and wooden spoon
• Clean kitchen towel or plastic wrap for covering dough while rising

If you don’t have a stand mixer, no worries! Kneading by hand works fine — just be ready for a little arm workout. I recommend oiling your hands lightly to keep the dough from sticking. For a budget-friendly rolling pin alternative, a clean wine bottle or glass works in a pinch.

Preparation Method

1. Activate the yeast: In a small bowl, stir the warm milk (110°F / 43°C) with the sugar and yeast. Let it sit for 5-7 minutes until foamy and bubbly — if it doesn’t foam, your yeast might be old or the milk too hot or cold.
2. Mix the wet ingredients: In a large bowl or stand mixer, combine the melted butter, cottage cheese, eggs, and salt. Add the yeast mixture once ready and give it a good stir to combine.
3. Add the flour: Gradually mix in the flour, about 1 cup (125g) at a time. If using a stand mixer, use the dough hook on low speed. The dough should be soft and slightly sticky but pull away from the sides of the bowl. Adjust with a bit more flour if too sticky, but be careful — too much flour will make rolls tough.
4. Knead the dough: Knead the dough for 7-10 minutes until smooth and elastic. If kneading by hand, flour your surface lightly and press-fold-turn repeatedly until the dough springs back when poked.
5. First rise: Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size. I usually preheat the oven to 200°F (90°C), turn it off, and place the bowl inside for a cozy rise.
6. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Soften the butter for spreading and have vanilla extract ready.
7. Roll out the dough: Once risen, punch down the dough and turn it onto a floured surface. Roll it into a 15×10 inch (38×25 cm) rectangle — try to keep thickness even for consistent rolls.
8. Spread the filling: Brush the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top. Drizzle vanilla extract over the filling for an aromatic kick.
9. Roll and slice: Starting from the long side, carefully roll the dough into a tight log. Use a sharp knife or dental floss to slice into 12 equal rolls (about 1 ½ inch / 4 cm thick).
10. Second rise: Place the rolls cut-side up in the greased baking pan, leaving a little space for expansion. Cover and let rise again for 30-45 minutes, until puffy.
11. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and set. If the tops brown too fast, tent with foil halfway through baking.
12. Make the icing: While rolls bake, beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk a tablespoon at a time until desired consistency is reached.
13. Finish: Remove rolls from oven and let cool 10 minutes before drizzling or spreading with cream cheese icing. Serve warm for that melt-in-your-mouth experience.

Cooking Tips & Techniques

Let me share some tricks I’ve picked up that make these fluffy Christmas morning cinnamon rolls shine. First, temperature is key — your milk should be warm, not hot, to wake the yeast without killing it. I’ve ruined dough more than once by rushing this step! Also, don’t skimp on kneading; it develops gluten, giving your rolls that perfect fluffy texture.

Another thing: when rolling out your dough, flour your surface and rolling pin lightly, but don’t overdo it or the dough will dry out. I like to keep a damp towel nearby to cover the dough if I take a break, preventing crust formation. Oh, and slicing with dental floss? Game changer! It cuts cleanly without squashing the rolls.

During baking, keep an eye on the rolls. If they’re browning too fast on top but aren’t cooked inside, tent with foil — nobody likes burnt cinnamon rolls! Lastly, icing them slightly warm (not hot) helps it melt just enough to sink into every crevice, which is pure heaven.

Variations & Adaptations

Feel free to switch things up to suit your taste or dietary needs. Here are some variations I love:

• Vegan Version: Use plant-based milk and vegan butter, swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use dairy-free cream cheese for icing.
• Nutty Twist: Add ½ cup chopped pecans or walnuts to the filling for crunch and warmth.
• Fruit-Filled: Spread a thin layer of fruit preserves (such as raspberry or apricot) under the cinnamon sugar for a fruity surprise.
• Gluten-Free: Use a cup-for-cup gluten-free baking flour and add an extra egg or a tablespoon of xanthan gum to help with structure.
• Spiced Up: Mix a pinch of ground cloves or nutmeg into the cinnamon sugar for extra holiday spice.

Personally, I once tried adding a swirl of cream cheese filling inside before rolling, which made the rolls even richer and got rave reviews from my sister’s brunch crowd!

Serving & Storage Suggestions

Serve these cinnamon rolls warm, straight from the oven, with a generous drizzle of cream cheese icing. They pair wonderfully with a cup of hot coffee, chai tea, or even a glass of cold milk. For a holiday brunch, add fresh fruit or a simple green salad to balance the sweetness.

Leftovers? Store rolls in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. For longer storage, freeze the baked rolls (unfrosted) wrapped tightly in foil and a freezer-safe bag for up to 3 months.

To reheat, microwave individual rolls for 20-30 seconds or warm in a 325°F (160°C) oven for 10 minutes, covered with foil to prevent drying. The flavors actually deepen after a day, so sometimes I make these a day ahead to let the cinnamon and cream cheese meld beautifully.

Nutritional Information & Benefits

Each fluffy Christmas morning cinnamon roll (with icing) contains approximately 350 calories, 14g fat, 50g carbohydrates, and 5g protein. While they’re definitely a treat, the inclusion of cottage cheese adds a boost of protein and calcium, making the dough tender and a little more nutritious than typical rolls.

Using real butter and whole milk keeps the flavor rich, but you can lighten it up by swapping to lower-fat dairy or plant-based options. This recipe is vegetarian-friendly but contains gluten and dairy, so be mindful if you have allergies. For those watching carbs, smaller rolls or partial icing can help keep portions in check.

Overall, these cinnamon rolls offer a comforting, indulgent start to your holiday mornings that feels like a little gift to yourself and your loved ones — a balance of tradition and a touch of wholesome goodness.

Conclusion

This fluffy Christmas morning cinnamon rolls recipe is more than just a sweet treat — it’s a cozy tradition waiting to happen in your kitchen. Whether you’re a seasoned baker or a holiday rookie, this recipe invites you to customize and make it your own, with flavors and textures that bring smiles all around the table.

I love it because it feels like a warm hug on a cold morning, a little moment of joy you can bake and share. So go ahead, roll out that dough, and let the holiday magic fill your home. When you try it, don’t forget to leave a comment or share your own twists — I’d love to hear how you make these cinnamon rolls special in your family!

FAQs about Fluffy Christmas Morning Cinnamon Rolls

How long do these cinnamon rolls take to make from start to finish?

Plan for about 2 to 2 ½ hours including dough rising, rolling, baking, and icing.

Can I prepare the dough the night before?

Yes! After the first rise, punch down dough, wrap tightly, and refrigerate overnight. Roll and bake the next morning for fresh rolls.

Why are my cinnamon rolls dense and not fluffy?

Common reasons include using water that’s too hot or cold for yeast, under-kneading, or not letting the dough rise enough. Make sure to follow temperature cues and rise times closely.

Can I freeze the cinnamon rolls before baking?

Absolutely! After rolling and slicing, place rolls in the pan, cover tightly, and freeze. Thaw overnight in the fridge, then let rise and bake as usual.

What can I use instead of cream cheese for the icing?

You can swap cream cheese for mascarpone or a simple butter and powdered sugar glaze if you prefer a lighter topping.

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