Christmas Cinnamon Rolls with Caramel Cream Cheese Icing

The yeast goes from quiet to foamy in the time it takes to set out the butter, and that’s when Christmas morning starts feeling close. These cinnamon rolls bake up…

By Ava
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November 14, 2026
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Reading time: 10 min

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The yeast goes from quiet to foamy in the time it takes to set out the butter, and that’s when Christmas morning starts feeling close. These cinnamon rolls bake up soft around a brown sugar and cinnamon filling, with caramel cream cheese icing that settles into the warm spirals instead of sitting in a thick, cold layer on top.

I like this dough because it’s rich without being fussy: milk, butter, egg, and egg yolk give it a tender texture, while a patient rise gives the yeast time to do its work. The part worth slowing down for is the shaped rolls’ second rise. Let them get visibly puffy in the baking dish before they go into the oven, and the centers turn out soft rather than tight. A scatter of red and green sprinkles finishes each roll with a little holiday color.

Why These Cinnamon Rolls Need a Second Rise After Shaping

It’s easy to think the first rise has done all the work, but rolling and cutting the dough changes its structure. The dough gets pressed into a rectangle, covered with butter and cinnamon sugar, then rolled into a spiral and divided. Give those pieces their own rise in the baking dish, and the dough has time to relax and puff back up around the filling.

That second rise also gives you a useful visual cue before baking: the rolls should look noticeably fuller, not like compact slices placed straight into the pan. A warm spot helps the dough rise steadily, but don’t use a hot surface that could start melting the filling’s butter. The rise times are guides; the dough’s appearance tells you when it’s ready to move on. If the rolls still look dense and squat, give them more time rather than expecting the oven to create all of their softness.

What Gives the Dough Its Tender Crumb—and the Icing Its Tang

• Whole milk — It gives the dough richness and helps make a soft crumb. Warm it gently; milk that feels hot can harm the yeast, while cool milk slows the start.
• Active dry yeast — Let it sit with the warm milk and sugar until foamy. That visible activity is a helpful check before you spend time kneading and waiting for the dough to rise.
• Butter, egg, and egg yolk — The butter and eggs enrich the dough, while the extra yolk adds tenderness. Room-temperature eggs mix in more smoothly, and the melted butter should be cooled before it goes into the bowl.
• All-purpose flour — It gives the dough enough structure to hold its spiral. Keep the reserved portion for kneading and work it in gradually; dumping in extra flour can make the rolls heavy.
• Light brown sugar and cinnamon — Packed brown sugar gives the filling a moist, caramel-like sweetness, and ground cinnamon brings the familiar warm spice. Fresh, fragrant cinnamon makes a noticeable difference here.
• Cream cheese and caramel sauce — Softened cream cheese brings a little tang to the icing, balancing the caramel’s sweetness. A smooth caramel sauce blends more evenly than one with firm pieces or a grainy texture.

From Foamy Yeast to Soft, Spiraled Rolls

Wake Up the Yeast and Mix the Dough

Stir the warm milk, active dry yeast, and granulated sugar together in a large bowl, then leave the mixture for 5–10 minutes until a foamy layer forms. Stir in the melted, cooled butter, egg, egg yolk, and salt. Add the dough portion of the flour and mix until you have a shaggy mass with no large pockets of dry flour. If the yeast mixture stays flat, pause before adding the rest of the ingredients; yeast that doesn’t foam may not raise the dough well.

Knead Until Smooth, Then Let the Dough Double

Knead on a clean surface for 8–10 minutes, gradually working in the flour reserved for kneading. At first, the dough may feel tacky, but it should become smooth and elastic rather than stiff as you work. Return it to the bowl, cover it, and let it rise in a warm place for 1–1 1/2 hours, until doubled in size. A dough that still looks tight and small needs more time, not a dusting of extra flour.

Roll, Fill, and Let the Slices Puff

Punch down the dough and roll it between sheets of parchment into a 12×18-inch rectangle. Spread the softened filling butter over the surface, then sprinkle on the brown sugar and cinnamon as evenly as you can; roll the dough tightly from a long edge and cut it into 12 pieces. Arrange the rolls cut side up in a 9×13-inch baking dish coated with nonstick cooking spray. Cover and let them rise for 30–45 minutes, until puffy.

Bake Until the Center Rolls Are Set

Heat the oven to 350°F and bake the rolls for 25–30 minutes. Look for golden tops and centers that have set, especially in the middle of the pan, where the rolls are packed close together. If the edges are browning but the center still looks doughy, give the pan more time within the baking window and check the center again. Let the baked rolls rest in the pan for 10 minutes before icing.

Beat and Spread the Caramel Cream Cheese Icing

Beat the softened cream cheese until smooth before adding the caramel sauce, powdered sugar, and vanilla. Keep beating until the icing looks thick and spreadable, with no cream cheese lumps. Spread it over the warm rolls, then finish with the red and green holiday sprinkles. The warmth softens the icing into the spirals without needing a separate glaze.

Easy Ways to Adapt the Holiday Rolls

Questions That Come Up While Making These Rolls

Christmas Cinnamon Rolls with Caramel Cream Cheese Icing

Christmas cinnamon rolls rise until soft and fluffy, then bake until golden brown with their center rolls set. Warm rolls get a thick caramel cream cheese icing and a festive finish of red and green holiday sprinkles.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 28 minutes mins

rising and resting 2 hours hrs 3 minutes mins

Total Time 2 hours hrs 49 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 440

Ingredients Equipment Method Notes

Ingredients

  

For the dough and filling

• 1 cup whole milk warmed to 105–110°F
• 2.25 tsp active dry yeast
• 0.33 cup granulated sugar
• 0.5 cup unsalted butter divided: 1/4 cup melted and cooled for the dough, 1/4 cup softened for the filling
• 1 egg large, at room temperature
• 1 egg yolk large, at room temperature
• 1 tsp fine salt
• 4.25 cups all-purpose flour divided: 4 cups for the dough and 1/4 cup for kneading
• 0.75 cup light brown sugar packed
• 2 tbsp ground cinnamon

For the pan

• 1 tbsp nonstick cooking spray

For the icing

• 4 oz cream cheese softened
• 0.33 cup caramel sauce
• 1.5 cups powdered sugar
• 1 tsp vanilla extract

For the decoration

• 2 tbsp holiday sprinkles red and green

Equipment

• 1 9x13-inch baking dish

Method

 

Make the dough

1. In a large bowl, stir together the warm milk, yeast, and granulated sugar.
2. Let stand for 5–10 minutes until foamy.
3. Stir in the melted butter, egg, egg yolk, and salt.
4. Mix in 4 cups of the flour until a shaggy dough forms.
5. Knead on a clean surface for 8–10 minutes, gradually working in the remaining 1/4 cup flour, until the dough is smooth and elastic.
6. Return the dough to the bowl, cover, and let rise in a warm place for 1–1 1/2 hours until doubled in size.

Fill and bake the rolls

1. Punch down the dough.
2. Roll the dough between sheets of parchment into a 12x18-inch rectangle.
3. Spread the softened butter over the dough.
4. Sprinkle evenly with the brown sugar and cinnamon.
5. Roll tightly from a long edge and cut into 12 pieces.
6. Spray a 9x13-inch baking dish with cooking spray.
7. Arrange the rolls cut side up in the baking dish.
8. Cover and let rise for 30–45 minutes until puffy.
9. Heat the oven to 350°F.
10. Bake the rolls for 25–30 minutes, until golden brown and the center rolls are set.
11. Let the rolls rest in the pan for 10 minutes.

Ice and decorate

1. Beat the cream cheese until smooth.
2. Beat in the caramel sauce, powdered sugar, and vanilla until thick and spreadable.
3. Spread the icing over the warm rolls.
4. Finish with the holiday sprinkles.

Notes

For the softest rolls, let the dough rise in a warm, draft-free place until doubled. Store covered in the refrigerator for up to 3 days; freeze baked, uniced rolls for up to 2 months. For a dairy-free variation, use dairy-free milk, butter, cream cheese, and caramel sauce.