Grinch Cinnamon Rolls
These Grinch Cinnamon Rolls are soft, gooey, and dyed the perfect holiday green for a festive twist on a classic. They’re topped with creamy vanilla frosting and a single red heart, making them the cutest Christmas breakfast. With easy, beginner-friendly dough and make-ahead instructions, they’re perfect for the holiday season.
Servings: 12 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!