Christmas Cinnamon Rolls
This Christmas Cinnamon Rolls recipe brings soft, buttery spirals and a little orange zest to the breakfast table. The filling is simple: brown sugar, cinnamon and softened butter, tucked into a milk dough that stays tender once baked.
For a hot South African Christmas, bake them early and serve slightly warm with chilled fruit and iced coffee. You can also shape the rolls on Christmas Eve and refrigerate them overnight, leaving less work for the morning.
The dough should feel soft and slightly tacky, rather than dry. A light dusting of flour makes rolling easier, but resist adding handfuls. Summer kitchens can speed up the rise, so watch the dough rather than relying only on the clock.
Ingredients
Dough
Cinnamon filling
Cream cheese icing
Instructions
- 1Mix the flour, yeast, white sugar and salt in a large bowl. Add the lukewarm milk and egg, then stir until a rough dough forms. Work in the 75 g softened butter until incorporated.
- 2Knead on a lightly floured surface for 10–12 minutes, or with a dough hook on low speed for 7–9 minutes, until smooth and elastic. The dough should remain slightly tacky; add only a light dusting of flour if it sticks badly.
- 3Place in a lightly oiled bowl, cover and leave in a draught-free spot for 60–90 minutes, or until doubled in size. In a warm summer kitchen, start checking after 45 minutes.
- 4Line a 23 × 33 cm baking tin with baking paper. Mix the brown sugar, cinnamon and orange zest in a small bowl.
- 5Gently press the air out of the dough and roll it on a lightly floured surface into a rectangle about 40 × 30 cm. Spread with the 80 g softened butter, leaving a 1 cm border along one long edge, then sprinkle evenly with the cinnamon sugar.
- 6Roll up from the opposite long edge to form a 40 cm log, finishing at the clean border. Pinch the seam closed. Cut into 12 equal rolls using a sharp serrated knife or unflavoured dental floss, and arrange cut-side up in the tin in three rows of four.
- 7Cover loosely and leave for 30–45 minutes, until noticeably puffy and the gaps between the rolls have narrowed. Meanwhile, heat the oven to 180 °C conventional or 160 °C fan.
- 8Bake on the middle shelf for 25–30 minutes, until golden and cooked through in the centre. If the tops brown too quickly, cover loosely with foil for the final 10 minutes. The centre roll should not have wet, doughy layers; a probe thermometer should read about 90–93 °C in the bread.
- 9Beat the cream cheese until smooth, then mix in the icing sugar and vanilla. Add the milk a little at a time until the icing is thick but spreadable.
- 10Leave the rolls in the tin for 10–15 minutes, then spread with the icing and serve slightly warm. Refrigerate leftover iced rolls promptly once cooled.
Nutrition (per serving)
- Calories
- 380 kcal
- Carbohydrates
- 52 g
- Protein
- 6.5 g
- Fat
- 16.5 g
- Saturated fat
- 10 g
- Sugar
- 22 g
- Fibre
- 1.6 g
- Sodium
- 220 mg
- Cholesterol
- 63 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For Christmas Eve preparation, shape the rolls, cover the tin tightly and refrigerate immediately for 8–12 hours instead of doing the second rise. In the morning, uncover and loosely cover again, then allow 45–90 minutes at room temperature until puffy before baking.
- On a very hot day, use barely lukewarm milk and let the dough rise away from sunny windows. If the filling butter turns oily, chill it briefly until spreadable.
- Bake early to keep the kitchen cooler, and serve with chilled watermelon or berries for a lighter summer Christmas breakfast.
- The preparation time allows 35 minutes of hands-on work; also allow about 90–135 minutes for rising and 10–15 minutes for cooling. Overnight preparation changes the waiting time.
Frequently asked questions
Can I use bread flour instead of cake wheat flour?
Yes. White bread flour makes a slightly chewier roll and may need an extra 15–30 ml milk. Add it gradually while mixing, aiming for a soft, slightly tacky dough.
How should I store rolls with cream cheese icing?
Keep them in an airtight container in the fridge for up to 3 days. Do not leave iced rolls out for more than 2 hours, or 1 hour if the temperature is above 32 °C. Warm individual portions briefly in the microwave; the icing will soften.
Can I freeze the rolls?
Yes. Freeze baked, cooled rolls without icing, well wrapped, for up to 2 months. Defrost while covered, then warm in a covered ovenproof dish at 150 °C until warmed through. Add freshly made icing before serving.
