These are a Christmas tradition in our home. Ever since my oldest son Jack was a baby, I’ve prepped a batch of these every Christmas Eve so that on Christmas morning I can just hop outta bed (although let’s be real – it’s usually so friggin’ early, it’s more of a stumble than a hop) and pop ’em in the oven. The heavenly (very apropos on this blessed day) smell of freshly-baked bread and cinnamon wafts through the house as the boys rip open their presents. It’s pretty much the most awesome day of the year. Every year.
These are the absolute best. The dough is soft and tender, with a buttery cinnamon filling oozing from the interior. And the icing on the cake roll? A vanilla-bean-flecked cream-cheese/buttercream hybrid bathing the whole darn thing in gooey lusciousness.
There’s just something about working with yeast that I love and adore. It rises and puffs like magic, the miraculous proof of life that lies within. Don’t be intimidated by it – just keep the warm water right around 105 degrees (too hot, and you’ll kill your yeast – no bueno). And don’t be put off by the multiple steps. They’re all simple and straightforward, and you can do it in phases to avoid overwhelm. Make the dough and put it in a warm spot to rise for a couple hours while you go about your day. When it’s at least doubled in size, go ahead and punch it down, letting it rest for a few minutes while you make the quick filling. Roll out the dough and spread the filling, roll it up, cut it into rolls and stick in the fridge until you’re ready for baking (I do this the day before). While they bake, make the icing. Done.
There is no store-bought cinnamon roll that can even come close to homemade, so it’s all very, verrrrrrrrrry worth it.
Don’t wait for next Christmas to experience these – anytime is a good time for cinnamon rolls.
Print Recipe
Homemade Cinnamon Rolls
A Christmas tradition in our home, these typically come out only on special occasions because they're somewhat of a labor of love. Don't let that intimidate you though - it's just a matter of following instructions. The end product is well worth it, blowing away the store-bought competition.
In a small bowl, stir together warm water (IMPORTANT: make sure the water is right around 105 degrees, using a candy thermometer. If it's too hot, it kills the yeast.) and 1/2 tsp sugar, then sprinkle in the yeast. Set aside.
In the bowl of a mixer fitted with the paddle attachment, combine warm milk, 1/3 cup sugar, browned butter, salt and egg. Mix well, then add the yeast mixture, mixing on low to combine.
Add half the flour and mix until smooth. Mix in enough of the remaining flour to achieve a stiff dough (I typically use all the flour).
Place the dough on a well-floured piece of parchment paper, sprinkle the top with a little flour, then knead the dough for 10 minutes.
Gather the dough into a ball and put it into a large oiled bowl. Cover with a clean kitchen towel and let rise in a warm spot (I microwave a small glass of water for a couple minutes, then place the dough bowl into the warm microwave.) until doubled in size - this may take a couple hours, maybe even longer.
When it's risen, punch it down and let it rest for a few minutes.
On another large piece of well-floured parchment paper, roll out the dough into a large rectangle, about 16x20 inches.
To make the filling:
In the bowl of a mixer, cream together the butter, brown sugar, cinnamon and salt, then spread across the dough (I use my (clean) hands to do this - it's just the most efficient method I've found.)
Drizzle the browned butter into two 8" round pans (or one large 13x9 baking dish), coating the bottoms evenly.
Carefully roll the dough lengthwise into a log shape, ending with the seam face-down, then cut the log into individual rolls, each about 1 - 1 1/2 inches thick (I usually get anywhere from 12 - 16 rolls). Place the rolls relatively close together in the prepared pans.
At this point, I cover the pans with foil and place them in the fridge overnight, ready for baking in the morning.
When you're ready to bake, preheat the oven to 350 degrees. If the rolls have been in the fridge, take them out when you go to preheat the oven, letting them sit at room temp for a few minutes before baking.
Bake for 20 - 25 minutes, until just slightly golden.
While the rolls bake, make the icing:
In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese, butter, powdered sugar, cinnamon and vanilla bean paste (or extract) until smooth.
When the rolls are out of the oven, spread them with the icing and serve warm.
Give yourself a pat on the back. You're officially a badass mofo. 🙂
