Cinnamon rolls feel like one of those recipes everyone wants to make from scratch, but the idea of homemade dough can feel… a little scary. If that’s you, don’t worry for a second. These Grinch Cinnamon Rolls use my fool-proof dough that turns out soft, pillowy, and perfectly fluffy every single time. The fun twist? The dough is dyed the perfect Grinchy green right from the start, giving these rolls the cutest holiday makeover.
This recipe is festive, fun, and honestly a whole lot easier than it looks. With a few simple tricks, you’ll end up with swirly, gooey cinnamon rolls that look straight out of Whoville.
How to Get That Perfect Grinch Dough
The key to getting that bright holiday green is adding the food coloring at the very beginning. I mix my green and a touch of yellow gel coloring right into the warm milk, yeast, and sugar before adding the flour. Doing it this way makes the color blend evenly throughout the dough without overmixing or kneading extra. Once it rises, you’ll have the prettiest green base ready to roll out.
HOW TO GET THE PERFECT SWIRL
There are a few different ways you can make your filing and I found the below tips make the best tasting that won’t ooze out everywhere!
Parchment paper: Lining your pan with parchment paper is key to ensuring any filling that does leak out stays under the rolls and will absorb back in. It also makes it significantly easier to clean the 13×9 pan and lift the rolls out if you’d like to serve them on a dish
The filling: For the filling I prefer to combine soft and almost melted butter with brown sugar, cinnamon and my secret ingredient, vanilla extract! I make this while the dough I rising the first time to allow the flavors to meld. Spreading will also be easier wince the butter mixture is soft.
Don’t fill to the edge: When spreading on the filling make sure to leave about a 1/4 inch around the outside. otherwise your filling will ooze out everywhere and we don’t want that!
How To Make These The Night Before
Make the recipe as directed and cut the rolls. Place in a 13×9 pan lined with parchment paper (if you don’t have any, you can spray the pan with nonstick cooking spray) and cover with plastic wrap. Place them in the fridge overnight or for up to 24 hours. When you are ready to bake them, place the cinnamon rolls on the counter and allow them to come up to room temperature. Once they have come to room temp, let them rise for 1 hour before baking as directed.
How to Store These Cinnamon Rolls
Your Grinch cinnamon rolls will stay soft for about two days at room temperature, or up to five days in the fridge. I always warm mine for 10–15 seconds in the microwave before eating—they taste freshly baked all over again, and the frosting gets perfectly melty.
These cinnamon rolls are so nostalgic and festive, and the little red heart on top makes them almost too cute to eat. I packed this blog post with tips to help you get perfect, bakery-style rolls every time. If you make them, tell me how they turned out—I love hearing your thoughts!
Grinch Cinnamon Rolls
Ingredients
For the dough:
- 1 ¼ oz packet instant dry yeast
- 1 cup whole milk warmed
- ¼ cup granulated sugar
- ¼ cup salted butter melted. You can use unsalted butter as well
- 2 eggs room temperature
- 1 tsp vanilla extract
- 3 ¼ cups all-purpose flour
- ½ tsp kosher salt
- green food dye
For the filling:
- ½ cup salted butter room temperature
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 3 tbsp ground cinnamon
For the icing:
- ½ cup salted butter room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2-4 tbsp heavy cream room temperature
- ½ tsp kosher salt
- heart sprinkles
Instructions
For the cinnamon rolls:
- Add milk to a heatproof bowl and microwave for 20-30 seconds, until warm. Add the milk, instant dry yeast and granulated sugar to the bowl of a stand mixer fitted with a dough hook. Stir on low to incorporate.
- Add in the melted butter, vanilla extract and eggs and mix on low until combined. While the mixer is on low, add in the green food dye until it reaches desired green color.
- Next add in the flour one cup at a time and then the salt. Mix on low for an additional 5 minutes. This will knead the dough so you don't have to! If you do not have a stand mixer, knead by hand. When the 5 minutes is up, add the dough to a well oiled (with vegetable oil or butter) large bowl. Cover loosely with a towel or plastic wrap and place in the oven to let it rise for 1 hour. After 1 hour, the dough should almost double in size. If you have parchment paper, line your 13×9 square baking dish. If not, spray with nonstick spray and set aside.
For the filling:
- While the dough is rising, make your filling! In a small bowl combine the softened butter, brown sugar, cinnamon, vanilla and salt. Set aside until needed.
For assembly:
- When the dough has risen, empty out onto a counter lightly dusted with flour. Roll into a 14×9 inch rectangle. Spread softened butter mixture over dough, leaving a ¼ inch margin at the far side of the dough.
- Starting with the longest edge closest to you, carefully roll the dough into a log, keeping it tight as you go. Using a sharp serrated knife cut into 12 even rolls (each roll should be a little over 1 inch thick) Place the cinnamon rolls into the prepared pan. Cover loosely with a towel or saran wrap and let rise on the counter for 30 minutes. If you'd like to make these the next day, cover with plastic wrap and place in the refrigerator overnight. (see below for notes on how to make these overnight)
- Preheat the oven to 350°. Remove the towel and bake for 20-25 minutes, or until they start to turn golden brown. You want to slightly underbake them so they stay soft!
For the icing:
- In a medium bowl whisk together the soft butter, vanilla and salt. Add powdered sugar and beat until combined. Depending on how thin you want your frosting, add 1 tablespoon of heavy cream at a time until it reaches desired consistency. Spread the frosting on the rolls and top with sprinkle hearts. Serve & enjoy!
No, it could be because I’m getting these on my phone, but I didn’t see the notes below for putting them in the fridge and baking them the next day.
I’m also confused you want me to roll it out a 14”x 9”rectangle and on the 14” edge that’s the one that I rolled up and then cut them into nine rolls to the rolls are 1 inch tall?
Are there special instructions if I want to put them in the fridge and cook the next day or even two days later? I am wanting to make a batch for Christmas morning and another for day after Christmas for some other kids.