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Christmas Cinnamon Rolls with Caramel Cream Cheese Icing

Christmas cinnamon rolls rise until fluffy, bake until golden brown, and are topped warm with creamy caramel cream cheese icing. A cinnamon-brown sugar filling adds a soft, sweet swirl to each roll.
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Prep Time 40 minutes
Cook Time 28 minutes
Proofing and resting 2 hours 10 minutes
Total Time 3 hours 18 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

For the dough and filling
  • 1 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.33 cup unsalted butter melted
  • 0.5 cup unsalted butter softened
  • 1 tsp fine salt for the dough
  • 0.25 tsp fine salt for the filling
  • 4.5 cup all-purpose flour plus more for dusting
  • 1 nonstick cooking spray for the bowl and baking dish
  • 0.5 cup light brown sugar packed
  • 2 tbsp ground cinnamon
For the icing
  • 4 oz cream cheese softened
  • 0.25 cup caramel sauce
  • 1 tsp vanilla extract
  • 1.5 cup powdered sugar

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough and fill the rolls
  1. Warm the milk to 105–110°F.
  2. Pour the warm milk into a large bowl and sprinkle the yeast over it; let stand for 5–10 minutes until foamy.
  3. Whisk the granulated sugar, eggs, melted 1/3 cup butter, and 1 teaspoon salt into the yeast mixture.
  4. Stir in the flour until a shaggy dough forms.
  5. Knead the dough on a lightly floured surface for 8–10 minutes until smooth, elastic, and slightly tacky.
  6. Lightly coat a large bowl with cooking spray, add the dough, and turn it to coat.
  7. Cover the bowl and let the dough rise in a warm place for 1–1 1/2 hours, until doubled.
  8. Mix the brown sugar, cinnamon, and remaining 1/4 teaspoon salt in a small bowl.
  9. Roll the dough on a lightly floured surface into a 12x18-inch rectangle.
  10. Spread the softened 1/2 cup butter over the dough and sprinkle evenly with the brown sugar mixture.
  11. Roll the dough tightly from a long side, pinch the seam closed, and cut into 12 rolls.
  12. Coat a 9x13-inch baking dish with cooking spray and arrange the rolls cut-side up in the dish.
  13. Cover the rolls and let rise for 30–45 minutes, until puffy; preheat the oven to 350°F during the final 20 minutes.
Make the icing
  1. Beat the cream cheese until smooth.
  2. Beat in the caramel sauce and vanilla.
  3. Gradually beat in the powdered sugar until creamy.
Bake and ice the rolls
  1. Bake for 25–30 minutes, until golden brown and the centers are set.
  2. Let the rolls rest in the pan for 10 minutes, then spread the icing over the warm rolls.

Notes

For the fluffiest rolls, let the first rise continue until the dough has doubled. Store covered in the refrigerator for up to 3 days; freezer: yes, freeze without icing for up to 2 months. For a dairy-free variation, use plant-based milk, dairy-free butter, and dairy-free cream cheese.