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Christmas Morning Cinnamon Rolls

Christmas Morning Cinnamon Rolls - TheRecipe.Website
Written by Guest

During the 1920s when baking yeast breads was an everyday occurrence, cinnamon rolls were a favoured breakfast treat. Today, cinnamon rolls are often reserved for special occasions but they’re still great anytime of the year. Christmas Morning Cinnamon Rolls are now a frequent option at my weekend breakfast and brunches. I used to buy these on my way to work until I found this recipe but now I make them myself. Also, the addition of nuts and raisins make these a small meal in their own right.  When you serve these with a cup of coffee, they make the perfect couple.

Christmas Morning Cinnamon Rolls - TheRecipe.Website

Christmas Morning Cinnamon Rolls

A touch of spice, nuts and fruit make this a recipe to enjoy.
4.79 from 46 votes
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Course: Breakfast, Brunch, Side Dish, Snacks
Cuisine: American
Keyword: Bread
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 454kcal



  • Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted.
  • Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
  • Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball.
  • Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours).
  • Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter.
  • Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal.
  • Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes).
  • Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly. Makes 12 rolls.


Sodium: 156mg | Sugar: 28g | Fiber: 4g | Potassium: 335mg | Cholesterol: 20mg | Calories: 454kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 7g | Protein: 11g | Carbohydrates: 90g