Breakfast/ Dessert/ Misc. Breakfast/ Misc. Dessert

Christmas Morning Cinnamon Rolls

Adapted from Paula Deen, Jocooks.com, Spendwithpennies.com

Ingredients

  • 1 package active dry yeast
  • 1 cup milk, lukewarm (I use 2% but anything is fine)
  • 1/2 cup granulated sugar
  • 1/3 cup + 2 tablespoons butter (divided)
  • 1/2 teaspoon table salt
  • 2 eggs
  • 4  cups bread flour (divided) – All purpose flour works too

Filling

  • 1 cup brown sugar, packed,
  • 3 tablespoons ground cinnamon
  • 2 tablespoons butter, melted

Frosting

  • 1/4 cup (4 ounces) cream cheese, at room temperature
  • 1/4 cup butter, at room temperature 
  • 2 tablespoons milk
  • 1.5 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Instructions

  1. ROLLS: Dissolve the yeast in the warm milk with a teaspoon of sugar (you can take a teaspoon out of the 1/2 cup of sugar) in a large mixing bowl or the bowl of your stand mixer. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
  2. Add the rest of the sugar, 1/3 cup butter, eggs, salt, and flour, and and using the dough hook, mix until well incorporated and the dough comes clean from the side of the bowl. If you don’ have a stand mixer, mix in as much of the flour as you can and then knead in the rest.
  3. Knead dough on lightly floured surface for 5-10 minutes. 
  4. Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size, usually about 1-1.5 hours.
  5. FILLING: Combine the brown sugar and cinnamon in a bowl.
  6. Grease a 9×13 inch baking dish with cooking spray or butter.
  7. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
  8. Spread the butter evenly over the dough, then sprinkle evenly with the brown sugar and cinnamon mixture.
  9. Beginning from the long edge, roll the dough, keeping it snug.
  10. Cut the dough in half and then cut the halves in half again and then again .You should end up with about 12 (1-1.5 inch slices). You can also use dental floss to slice rather than a knife.
  11. Place the slices 1 inch apart into the prepared baking dish.
  12. Cover with a clean kitchen towel or plastic wrap and allow to rise for another 30 minutes, or until doubled in size (If making the night before, cover dish tightly with plastic wrap and refrigerate overnight. In the morning, remove from refrigerator and allow to rise in a warm place until they are puffy, approximately 1-2 hours).
  13. When ready to bake, place in preheated 350-F oven for 20-30 minutes or until nicely browned.
  14. FROSTING: While baking make the frosting. Mix all the ingredients together until fluffy.
  15. Remove from oven and allow to cool 5 minutes. Spread the frosting evenly over entire surface and allow to melt down all sides of the rolls.
  16. Refrigerate leftovers. Make sure not to leave the rolls out too long since there is cream cheese in the frosting.

Christmas Morning Cinnamon Rolls

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Ingredients

  • DOUGH:
  • 1 package active dry yeast
  • 1 cup milk, lukewarm (I use 2% but anything is fine)
  • 1/2 cup granulated sugar
  • 1/3 cup + 2 tablespoons butter (divided)
  • 1/2 teaspoon table salt
  • 2 eggs
  • 4 cups bread flour (divided) – All purpose flour works too
  • FILLING:
  • 1 cup brown sugar, packed,
  • 3 tablespoons ground cinnamon
  • 2 tablespoons butter, melted
  • FROSTING:
  • 1/4 cup (4 ounces) cream cheese, at room temperature
  • 1/4 cup butter, at room temperature
  • 2 tablespoons milk
  • 1.5 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Instructions

1

DOUGH: Dissolve the yeast in the warm milk with a teaspoon of sugar (you can take a teaspoon out of the 1/2 cup of sugar) in a large mixing bowl or the bowl of your stand mixer. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.

2

To the bowl, add the rest of the sugar, 1/3 cup butter, eggs, salt, and flour, and and using the dough hook, mix until well incorporated and the dough comes clean from the side of the bowl. If you don’ have a stand mixer, use a wooden spoon and a good amount of elbow grease.

3

Knead dough on lightly floured surface for 5-10 minutes.

4

Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size, usually about 1-1.5 hours.

5

FILLING: Combine the brown sugar and cinnamon in a bowl.

6

Grease a 9×13 inch baking dish with cooking spray or butter.

7

Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.

8

Brush or spread the butter evenly over the dough, then sprinkle with the brown sugar and cinnamon mixture.

9

Beginning from the long edge, roll the dough, keeping it snug.

10

Cut the dough in half and then cut the halves in half again and then again .You should end up with about 12 (1-1.5 inch slices). You can also use dental floss to slice rather than a knife.

11

Place the slices 1 inch apart into the prepared baking dish.

12

Cover with a clean kitchen towel or plastic wrap and allow to rise for another 30 minutes, or until doubled in size (If making the night before, cover dish tightly with plastic wrap and refrigerate overnight. In the morning, remove from refrigerator and allow to rise in a warm place until they are puffy, approximately 1-2 hours).

13

When ready to bake, place in preheated 350-F oven for 20-30 minutes or until nicely browned.

14

FROSTING: Mix all the ingredients together until fluffy.

15

Remove from oven and allow to cool 5 minutes. Spread the frosting evenly over entire surface and allow to melt down all sides of the rolls.

16

Refrigerate leftovers. Make sure not to leave out too long since there is cream cheese in the frosting.

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    ALL RECIPES – Janine's Recipes
    August 26, 2020 at 9:29 pm

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