Christmas Morning Cinnamon Rolls

What’s better than waking up to presents from Santa? Waking up to the smell of homemade cinnamon rolls in the oven, perfected by Creative Director Erin Stamm.



  • 1 pkg (1/4 oz) active dry yeast
  • 1 cup warm milk
  • ½ cup granulated sugar
  • ⅓ cup softened butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour


  • 1 cup packed brown sugar
  • 3 tbsp cinnamon 
  • ⅓ cup softened butter


  • 6 tbsp butter
  • 1 ½ cups powdered sugar
  • ½ tsp vanilla
  • ⅛ tsp salt



  • Dissolve the yeast in the warm milk in a large bowl.
  • In a separate bowl, add sugar, butter, salt, eggs and flour and mix well. Add the milk and yeast mixture and mix well. (If using a stand mixer, use the dough hook.) Mix well until all ingredients are incorporated.
  • Place dough into an oiled bowl, cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.
  • Roll the dough out on a lightly floured surface until it is approximately 16-18 inches long by 12 inches wide. It should be approximately ¼ inch thick.


  • Combine butter, brown sugar and cinnamon in a bowl.
  • Spread the mixture evenly over the surface of the dough.


  • Roll the dough down to the bottom edge. The roll should be about 18 inches long. Cut the roll into 1½-inch slices.
  • Place the cut rolls into an oiled 9-inch round pan and then cover with a damp kitchen towel. Let them rise again for another 30 minutes until they double in size.


  • Combine and mix ingredients in a bowl.


  • Preheat oven to 350° F. 
  • Bake for 20 minutes at 350° F or until golden brown. 
  • Drizzle with icing.
see all recipes