Soft, sticky and Santa-approved, these unapologetically indulgent, Christmas Cinnamon Rolls are the kind of festive bake that instantly makes the house smell like the holidays. This version takes the classic Christmas favourite and turns up the decadence, with pillowy dough, a buttery cinnamon filling and a rich caramel base that melts into every swirl. Finished with a generous drizzle of Bailey’s Cinnamon Scroll-spiked icing, they’re perfect for slow Christmas mornings, shared brunches or any moment that calls for a little extra celebration.
INGREDIENTS
Dough
- 1¼ cups hot milk (about 110°F / 43°C)
- ¼ cup warm water
- 17g packet instant dry yeast
- 1 large egg, at room temperature
- ¼ cup butter, melted
- 3–4 cups plain flour
- 1 tsp sea salt
Filling
- 4 tbsp melted butter (plus extra for the pan)
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 2 tbsp ground cinnamon
Topping
- ½ cup butter
- 1 cup packed light brown sugar
- ½ cup golden syrup or maple syrup
- 2 tbsp whipping cream
Icing
- 1½ cups icing sugar
- 2 tbsp whole milk
- 30ml Bailey’s Cinnamon Scroll
INSTRUCTIONS
- In a small bowl, dissolve yeast in warm water and set aside.
- In a large bowl mix milk, sugar, melted butter, salt and egg.
- Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 – 3 hours.
- To prepare the topping, add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling.
- Remove from heat, add the cream, mix well to combine. Pour into a greased 9-x-13-inch pan and set aside.
- In a small bowl prepare the filling by mixing together the butter, sugar, brown sugar and cinnamon.
- Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
- Spread the filling over the rolled dough and then beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 12 slices.
- Place the sliced buns into the pan with the sauce (about 2 inches apart) and let rise until they have doubled (about 45 minutes to an hour).
- Pre-heat oven to 175C. Bake for 20 – 30 minutes or until golden brown. Let cool in the pan for 5 minutes before carefully flipping onto a serving tray.
- Whilst the buns are cooling, whisk together the icing sugar, Baileys and milk until you have a pouring consistency, adding a little more Baileys or milk if required. Serve the warm buns, sticks side up, with a generous drizzle of the Baileys icing.
- Now it’s officially time to indulge, because you deserve it
