Betsy’s Christmas Cinnamon Rolls

In the Jackson family, these cinnamon rolls are a cherished Christmas morning tradition. Betsy passed the recipe down to her daughters—teaching Alexis and Mildred as they grew in her kitchen—then to Emelia on her first Jackson Christmas, and finally to Deanna as she learned to cook at Betsy’s side. Now, this treasured recipe is shared with you.

These from-scratch cinnamon rolls are soft, gooey, and irresistibly rich. The secret? A pour of warm, heavy cream over the risen rolls just before baking creates a caramel-like sauce that seeps into every layer.

Ingredients

For the Dough:

    • 1 cup warm milk (about 110°F / 43°C)

    • 2 tsp active dry yeast

    • ¼ cup granulated sugar

    • 1 large egg, lightly beaten

    • ¼ cup unsalted butter, melted

    • 3½–4 cups all-purpose flour

    • 1 tsp salt

For the Filling:

  • ½ cup unsalted butter, softened

  • 1 cup packed brown sugar

  • 2 tbsp ground cinnamon

For the “Secret” Cream Pour-Over:

  • ¾ cup heavy whipping cream, slightly warmed

For the Cream Cheese Frosting:

  • 4 oz cream cheese, softened

  • ¼ cup unsalted butter, softened

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

  • 1–2 tbsp milk or heavy cream (optional, for consistency)

Instructions

Prepare the Dough
1. Activate the yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk, granulated sugar, and yeast. Let sit 5–10 minutes, until foamy.
2. Mix the dough: Add the beaten egg, melted butter, salt, and 2 cups of flour. Mix on low speed (or by hand) until combined. Gradually add remaining flour until a soft, slightly sticky dough forms.
3. Knead and rise: Turn the dough out onto a lightly floured surface and knead 5–7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Assemble the Rolls
4. Roll out the dough:
Punch down the risen dough and roll into a 12×18-inch rectangle.
5. Add the filling:
Spread softened butter evenly over the dough. In a small bowl, combine brown sugar and cinnamon, then sprinkle evenly over the butter.
6. Roll and cut:
Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal. Slice into 12 equal pieces using a sharp knife or unflavored dental floss.
7. Second rise:
Arrange rolls in a greased 9×13-inch baking dish, leaving slight space between each. Cover and let rise 30 minutes, or until puffy.

Bake and Finish
8. Preheat the oven to 350°F (175°C).
9. Add cream:
Warm the heavy cream slightly (10–15 seconds in the microwave). Pour evenly over the tops of the risen rolls, letting it seep into the gaps.
10. Bake:
Bake 25–30 minutes, until golden brown and most of the liquid has been absorbed.
11. Prepare frosting:
While baking, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk or cream as needed for the desired consistency.
12. Frost and serve:
Cool rolls 5–10 minutes before spreading or drizzling with frosting. Serve warm and enjoy!

get cookin’

Recipes from the Books

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A Note from Denice

This recipe can easily be multiplied.

Our family grew from five to eight, then to twenty-three, and will soon be twenty-four. With gratefulness, we include those who have become family by choice. At times, our gatherings reach thirty or more, because all we love and all who love us are always welcome.

Count your blessings every time you need twelve more cinnamon rolls.