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  • Cinnamon Rolls

What's a holiday brunch without icy cinnamon rolls? They are a labor of love, but trust us, it's worth the work! Freshly baked, hot out of the oven and topped with cream cheese vanilla glaze - these cinnamon rolls will have you dreaming of them year after year.

We recommend pairing this recipe with our limited release, Jardin d'Hiver Cuvée, late disgorged ultra brut.

Our marketing team shares their favorite holiday traditions to inspire your own! Each year, Madalyn's family enjoys freshly baked cinnamon rolls by the fireplace on Christmas day. Sharing that special bottle of bubbly is the ultimate way to celebrate! The warm, sweetness of the cinnamon rolls makes for a nice contrast with a cold, dry glass of sparkling wine.


Servings: 16 Cinnamon Rolls

For the Dough:

  • 1 cup warm milk (2% or whole milk perferred)
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 3-1/2 cups unbleached all-purpose flour, divided (or bread flour)
  • 1-1/4 teaspoon rapid-rise or active yeast (1/4 ounce yeast packet)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • Non-stick vegetable oil spray

For the Filling:

  • 2/3 cup dark or golden brown sugar (packed)
  • 1-1/2 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, room temperature

For the Glaze:

  • 4 ounces cream cheese, room temperature
  • 3/4 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract


  • Glass measuring cup (or small microwave safe bowl)
  • Electric mixer
  • Medium bowl
  • Large bowl
  • Two 9x9 inch square glass baking dish (rectangle or circle baking dishes will work too)
  • Wood spoon
  • Rolling pin
  • Rubber spatula
  • Serrated knife (or thin sharp knife)
  • Plastic wrap


For the Crust:

1) Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is slightly warmed, around 30-45 seconds.
2) Pour warm milk and butter into bowl of electric mixer. Sprinkle yeast on top. Add in sugar, salt, and egg, mix until well combined. Next add in 1 cup of flour. Beat on low speed for 3 minutes, occasionally scraping the sides of bowl.
3) Slowly add in the additional cups of flour. Beat on low until flour is absorbed and dough becomes sticky. (If dough is very sticky, add more flour by 1 tablespoon at a time, until dough begins to pull away from sides of the bowl and forms a ball).
4) Using a wooden spoon, turn dough out onto floured work surface (kitchen counter or large cutting board). Knead dough by hand for about 8-10 minutes until smooth and elastic like, adding more flour if sticky. Form into 1 large dough ball. (Or if you don't want to knead by hand, use dough hook on electric mixer at medium speed for 8 minutes).
5) Lightly oil the inside of a large bowl. Transfer dough to bowl, turning to coat entire outside of ball. Cover bowl tightly with plastic wrap, then kitchen towl on top.
6) Allow dough to rise in warm room temperature area until doubled in size, about 2 hours.

For the Filling:

1) In a medium bowl, combine brown sugar and cinnamon, set aside.
2) Punch down dough while still in the large bowl. Transfer from bowl to lightly floured work surface. Roll out to approximately 14x12 inch rectangle.
3) With rubber spatula, spread the room temperature butter over the rolled out dough, leaving 1/2-inch border on edges. Sprinkle cinnamon sugar mixture evenly over butter.
4) Starting at longer side of rectangle, roll dough into a log, pinching the edges gently to keep it rolled up as you go.
5) With seam side down, cut dough vertically with a serrated knife into 16 equal slices (each about 3/4-1 inch wide). Start from center and keep halving each section to make slices even.
6) Spray two 9x9 inch square glass baking dishes with non-stick spray. Divide rolls between dishes, arranging with the cut side facing up. There should be almost no space between the rolls.
7) Cover baking dishes tightly with plastic wrap, then kitchen towel. Let dough rise in warm temperature area until almost doubled in size, about 45 minutes.
8) Position rack in center of oven, and preheat to 375°F.
9) Bake rolls until tops are golden, about 30 minutes.
10) Remove from oven. Let rolls cool in baking dish for 10 minutes, before frosting with glaze.

For the Glaze:

1) In a large bowl, combine cream cheese, powdered sugar, butter, and vanilla. Using an electric mixer, beat until smooth.
2) Spread glaze on warm rolls with rubber spatula or small spoon. (If rolls have cooled completely, you can warm the glaze in the microwave for 30-45 seconds first).
3) Serve glazed cinnamon rolls warm or at room temperature.

Insider tips:

  • Flour: use bread flour to keep cinnamon rolls soft and fluffy, with the famouds chewy texture.
  • Yeast: use quick rise or instant yeast to help the dough rise faster. You can also use active dry yeast, but it may take longer to rise.
  • Dairy alternatives option: use almond milk to substitute the 2%. You can also use vegan butter and vegan cream cheese to make the recipe completely dairy free.

To make overnight Cinnamon Rolls:

  • After cutting the cinnamon rolls in Step 5 of Filling Instructions, arrange them in the baking dishes with parchment paper, cover tightly with plastic wrap and place overnight in the fridge. (skip Step 7).
  • In the morning, leave them on the counter for about 45 minutes (at room temperature), then bake as directed.

Recipe adapted from Bon Appetit
Photo by Half-baked Harvest