While my dad didn’t feel the need to limit cinnamon rolls to special occasions, he made them every Christmas without fail. When I became a father, I decided to follow in his floury footsteps and learn to make them myself. Thanks to the miracle of instant yeast, they can go into the oven right after I’ve whipped them together, and they start emitting their irresistible, better-than-Cinnabon aroma in the middle of our gift exchange. By the time we’ve opened presents, they’re ready to be frosted and we sit down to eat them, as jolly as Christmas elves.
Al Roker’s Christmas Morning Cinnamon Rolls
While my dad didn’t feel the need to limit cinnamon rolls to special occasions, he made them every Christmas without fail. When I became a father, I decided to follow in his floury footsteps and learn to make them myself. Thanks to the miracle of instant yeast, they can go into the oven right after I’ve whipped them together, and they start emitting their irresistible, better-than-Cinnabon aroma in the middle of our gift exchange. By the time we’ve opened presents, they’re ready to be frosted and we sit down to eat them, as jolly as Christmas elves.
Ingredients
Filling
- ½ cup firmly packed dark brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Rolls
- ½ cup half-and-half warmed (110°F to 115°F)
- 1 tablespoon granulated sugar
- 1 teaspoon rapid-rise instant yeast
- 2 cups all-purpose flour plus more for dusting
- 2 large eggs at room temperature
- 7 tablespoons unsalted butter melted and cooled, divided
- ¼ teaspoon kosher salt
- ½ cup heavy cream at room temperature
Frosting
- 4 ounces cream cheese at room temperature
- ½ cup powdered sugar
- 2 tablespoons heavy cream at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-inch square baking pan with cooking spray.
- For the filling: Mix the sugars and cinnamon in a small bowl.
- For the rolls: Mix the half-and-half, granulated sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Add the flour, eggs, 4 tablespoons of the melted butter, and the salt. Mix the dough on low speed for 5 minutes, scraping the sides of the bowl with a silicone spatula occasionally.
- Transfer the dough to a lightly floured workspace. Roll it out into a 12×16-inch rectangle. With a pastry brush, brush the remaining 3 tablespoons melted butter all over the dough. Sprinkle the filling all over the dough, pressing it in. Roll up the dough tightly into a log and cut crosswise into 1½-inch-thick pieces.
- Place the rolls in the prepared pan, next to each other, cut sides up. Press down on each roll to make it slightly wider. Pour the cream on top of the rolls and bake for about 25 minutes, until the rolls are light golden brown.
- Meanwhile, for the frosting: Stir together the cream cheese, powdered sugar, cream, and vanilla in a small bowl.
- Spread the rolls with half of the frosting. Let sit for 5 minutes. Spread the remaining frosting on top and serve.
