The ULTIMATE light and fluffy Rum Raisin Cinnamon Rolls with a gooey cream cheese frosting. Perfect for Easter, Christmas brunch, and weekend breakfast!
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Nothing says "Merry Christmas!" like a hot pan of fresh cinnamon rolls! They're light, fluffy, buttery, sweet and their gooey, creamy frosting makes them finger-licking good. Classic cinnamon rolls are always a treat, but we take holiday cinnamon rolls to the next level by seasoning the dough with cinnamon and adding rum and raisins to the filling.
Make these beloved Christmas pastries ahead of time for busy holiday mornings, or make a double batch to feed large gatherings. Either way, these cinnamon rolls with raisins will surely become your new favorite holiday food tradition!
If you want more yeasted bread baking recipes, check out my Sweet Dinner Rolls, Walnut Raisin Bread, Whole Wheat Naan Bread.
What You'll Need: Ingredients
The list of ingredients is somewhat long, but all of them are pretty easy to find. Most importantly, any efforts will instantly be worth it when you take that first bite into the warm, soft, and buttery Cinnamon raisin buns!
You will need:
- Active dry yeast - See my notes below on the best yeast and how to activate it.
- White sugar
- Milk - Preferably whole milk, though 2% can work in a pinch.
- Unsalted butter - For the rolls, filling, and frosting. Be sure to bring it to room temperature for the filling and frosting.
- Egg yolks - Brought to room temperature for 30 minutes.
- Flour - You will need a mixture of all-purpose and whole wheat, though I share substitution directions below.
- Ground cinnamon
- Raisins
- Rum - You can use white, pale, or dark.
- Light brown sugar - Packed tightly to measure
- Cream Cheese - Brought to room temperature for at least 1-2 hours.
- Powdered Sugar
- Vanilla Extract - Pure is best!
All about Yeast & How to Know It's Activated
For this recipe, we will use active dry yeast. This type of yeast needs to be activated first by blooming it in a warm liquid, such as milk.
Instant yeast, on the other hand, does not need to be activated first; it can be added directly to the bread mixture. If you have only instant yeast, you can still use it, but I recommend blooming it in the water first to ensure its activation.
The yeast is activated when it bubbles and foams, which often takes 5-10 minutes. To ensure proper activation, use warm milk (not hot) between 105-115°F and stir the sugar in before adding the yeast.
How to Make Christmas Cinnamon Rolls
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Make the Dough
Step 1: In a large mixing bowl, whisk together the yeast, sugar, and whole milk until combined. Let sit for 5-10 minutes or until foamy.
Step 2: Whisk in the melted butter and egg yolks.
Step 3: In a separate mixing bowl, whisk together the flour, wheat flour, ground cinnamon, and salt.
Step 4: Add to the milk and yeast mixture and stir in with a wooden spoon until combined or with a stand mixer fitted with a kneading hook.
Step 5: Knead the dough on medium speed in a stand mixer or on a lightly floured surface with your hands for 6-8 minutes or until the dough is elastic and smooth. Move the dough to a greased bowl. Cover with a dish towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Make the Filling and Roll
Step 1: While the dough proofs, cover the raisins with at least an inch of boiling water and let sit for 30-45 minutes.
Step 2: Drain the raisins and stir them with the rum (if using), softened butter, brown sugar, and ground cinnamon until a thick paste forms.
Step 3: Punch down the dough and turn out the dough on a lightly floured surface. Roll out into a large rectangle.
Step 4: Spread the dough with the seasoned raisin and softened butter mixture. Roll up the dough tightly and gently pinch the seam together to seal.
Step 5: Using dental floss or a serrated knife, cut the dough roll into 9-10, 1-inch thick pieces.
Proof, Bake, and Frost
Step 1: Spray an 8x13-inch ceramic or glass pan with non-stick spray. Space out the rolls in the pan. Cover it with a dish towel or plastic wrap and let rise in a warm place for 45 minutes to 1 hour or overnight in the refrigerator.
Step 2: Preheat the oven to 375°F. Bake the rolls 35-40 minutes, or until golden brown and hollow sounding when tapped.
Step 3: While the rolls bake, make the cream cheese filling. Add the cream cheese and butter to a mixing bowl or clean bowl of a stand mixer. Beat on medium-high for 1-2 minutes or until smooth and light. Scrape down the sides of the bowl.
Step 4: Beat in the powdered sugar for 30-45 seconds or until the sugar is absorbed. Scrape down the sides of the bowl. Beat in the vanilla extract and 1 tablespoon of milk for 30 seconds until creamy and light. Beat in the additional tablespoon of milk to make the glaze thinner, if desired.
Step 5: Once done baking, remove the rolls from the oven. Spread on the cream cheese frosting and serve hot or let cool for until warm or room temperature before serving.
Recipe Pro-Tips
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- Weigh the flour by measuring. This is the most accurate way to measure it and prevents dense or dry cinnamon raisin rolls. If you don't have a food scale, scoop the flour into the measuring cups and gently level off the tops.
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- Don't overheat the milk. The milk must be between 105-115°F, or milk that just feels warm to the touch. If it is any warmer, it can kill the yeast.
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- Use room temperature egg yolks. The best cinnamon roll dough is made with all room temperature ingredients. Cool egg yolks can slow down the yeast processes or cause the butter to coagulate. Place an egg in a bowl of lukewarm water for 5 minutes to quickly bring it to room temperature.
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- Flour your work surface and dough. Sprinkle all-purpose flour over the counter or your work surface and on top of the dough before rolling it out to keep it from sticking. If needed, you may also need to flour the rolling pin.
Recipe Variations
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- Flour: You can swap ¾ cups + 2 tablespoons of all-purpose flour for whole wheat flour for white bread cinnamon rolls.
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- Rum-Free: The alcohol in the rum raisin cinnamon roll filling burns off as it bakes, but you can omit it for any reason or preference.
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- Cranberry-Orange: Make a different take on this Christmas roll recipe by using dried cranberries instead of raisins and whipping 1 teaspoon of orange zest into the frosting.
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- Filling Mix-Ins: Chopped walnuts, pecans, or pistachios would all be delicious in these Christmas morning cinnamon rolls!
Make Ahead Directions
Save on Christmas morning stress by making these rolls a day ahead! Proof the rolls as directed, fill and roll them, then proof them a second time in the refrigerator overnight. Cover the pan tightly with aluminum foil or plastic wrap before proofing overnight to prevent them from drying out. It is okay if some of the moisture from the filling seeps out of the rolls overnight.
Bring the pan of rolls to room temperature for one hour before baking and frosting as directed. You can also make the frosting to serve or ahead. If making it in advance, store it covered in the refrigerator for up to 3 days.
Dough Freezing Directions
Freeze the cinnamon roll dough after the first rise. Punch it down and transfer it to a freezer-safe container before freezing for up to 3 months. Defrost it in the refrigerator overnight before rolling out, filling, proofing, and baking as directed.
Storage Directions
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- Refrigeration: Leftover Christmas raisin buns keep covered in an airtight container for up to 5 days.
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- Freezing: Baked rolls can also be frozen in a freezer-safe container for up to 3 months. Freeze them with or without their frosting; the frosting can also be frozen in a freezer-safe container for the same amount of time. Defrost the rolls and
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- Reheating: Warm the rolls in the microwave on low heat for 20-30 seconds, until warm. 😍
FAQs
Yes, you can easily double this holiday cinnamon rolls recipe! Be sure to divide the rolls between two separate baking pans before the second proof and baking.
Yes, you can make these rolls without dairy. Substitute ½ cup of almond milk and ½ cup of coconut milk for the whole milk in the dough and use vegan butter and vegan cream cheese in place of their traditional counterparts.
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Tools Needed to Make This Recipe
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- Stand Mixer (Optional)
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- 8x13-Inch Glass or Ceramic Baking Dish
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- Bench Scraper (Optional)
More Sweet Brunch Recipes
Recipe Card
Rum Raisin Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 2 ¼ teaspoon active dry yeast
- 5 tablespoons granulated sugar
- 1 cup warm whole milk 100-110 degrees Fahrenheit
- 3 tablespoons unsalted butter melted and cooled for 5-10 minutes
- 2 egg yolks at room temperature
- 2 ½ cup (275g) all-purpose flour
- 1 cup (120g) white whole wheat flour or ¾ cup + 2 tablespoons (105g) additional all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
Cinnamon Rolls
- ¾ cup raisins
- boiling water
- 2 tablespoons rum white, pale, or dark; optional
- ¼ cup unsalted butter softened and very spreadable
- ⅓ cup packed light brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Frosting
- ½ cup cream cheese at room temperature
- 2 tablespoons unsalted butter at room temperature
- 2 cups powdered sugar
- 1 heaping teaspoon pure vanilla extract
- 1-2 tablespoons whole milk or half & half
Instructions
Cinnamon Roll Dough
- In a large mixing bowl, whisk together the yeast, sugar, and whole milk until combined. Let sit for 5-10 minutes or until foamy.
- Whisk in the melted butter and egg yolks.
- In a separate mixing bowl, whisk together the flour, wheat flour, ground cinnamon, and salt. Add to the milk and yeast mixture and stir in with a wooden spoon until combined or with a stand mixer fitted with a kneading hook.
- Knead the dough on medium speed in a stand mixer or on a lightly floured surface with your hands for 6-8 minutes or until the dough is elastic and smooth.
- Move the dough to a greased bowl. Cover with a dish towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Rum Raisin Filling
- While the dough proofs, cover the raisins with at least an inch of boiling water and let sit for 30-45 minutes. Drain the raisins and stir them with the rum (if using), softened butter, brown sugar, and ground cinnamon until a thick paste forms.
- Punch down the dough and turn out the dough on a lightly floured surface. Roll out into a large rectangle.
- Spread the dough with the seasoned raisin and softened butter mixture. Roll up the dough tightly and gently pinch the seam together to seal.
Cut & Bake
- Using dental floss or a serrated knife, cut the dough roll into 9-10, 1-inch thick pieces. Spray an 8x13-inch ceramic or glass pan with non-stick spray. Space out the rolls in the pan. Cover it with a dish towel or plastic wrap and let rise in a warm place for 45 minutes to 1 hour or overnight in the refrigerator.
- Preheat the oven to 375°F. Bake the rolls 35-40 minutes, or until golden brown and hollow sounding when tapped.
Cream Cheese Frosting
- While the rolls bake, make the cream cheese filling. Add the cream cheese and butter to a mixing bowl or clean bowl of a stand mixer. Beat on medium-high for 1-2 minutes or until smooth and light. Scrape down the sides of the bowl.
- Beat in the powdered sugar for 30-45 seconds or until the sugar is absorbed. Scrape down the sides of the bowl. Beat in the vanilla extract and 1 tablespoon of milk for 30 seconds until creamy and light. Beat in the additional tablespoon of milk to make the glaze thinner, if desired.
- Once done baking, remove the rolls from the oven. Spread on the cream cheese frosting and serve hot or let cool for until warm or room temperature before serving.
Notes
- Refrigeration: Leftover Christmas raisin buns keep covered in an airtight container for up to 5 days.
- Freezing: Baked rolls can also be frozen in a freezer-safe container for up to 3 months. Freeze them with or without their frosting; the frosting can also be frozen in a freezer-safe container for the same amount of time. Defrost the rolls and
- Reheating: Warm the rolls in the microwave on low heat for 20-30 seconds, until warm. 😍
