I made the bold proclamation last year that I would make homemade cinnamon rolls every Christmas morning as a family tradition. Doesn’t sound that bold? Well, please consider that I had never made them before last year…. and that I had to google two of the recipe terms. Life on the edge, right?
Don’t worry– I can break it all down for you here. They turned out great Year 1, and Year 2 we are still on a hot streak! I make and freeze them ahead of time for a relaxed Christmas morning. I can stay out of the kitchen, enjoy Santa-excitement, and the home still smells delicious and inviting. Of course, we had to bake some to sample. Now the Christmas anticipation is all the stronger….as is my coffee. Happy baking!
But the angel said to them, “Do not be afraid; for behold, I bring you good news of great joy which will be for all the people; for today in the city of David there has been born for you a Savior, who is Christ the Lord. Luke 2:10-11 (NASB)
CHRISTMAS CINNAMON ROLLS
Start by combining warm water, yeast, and a bit of sugar in a bowl. Set aside to rise.
Melt butter in sauce pan and add milk. Scald milk. This is what I had never heard of doing. After doing a bit of research, I learned we don’t have to be that scientific about it. Scalding milk was something people did prior to pasteurization where the milk had to reach a certain temperature for safety purposes. For this recipe, it’s sufficient to bring the milk just to a boil and then remove from heat source. No thermometer needed. Add in the remaining sugar and salt and stir. Allow to cool to lukewarm.
Add milk mixture and 2 cups of flour to mixer. Blend.
Add risen yeast to mixer.
Also add in the eggs and blend.
Add anywhere from 3-5 additional cups of flour until the dough is “hard.” Mine was perfect when I had a total of 6 cups of flour.
Separate dough into 2 greased bowls. Cover and allow to rise in a warm place.
It’ll rise in about 2 hours.
Do your best Rocky impersonation and “punch” the dough. Flour a clean, flat surface and roll out into an oblong shape.
Spread about melted butter over dough, leaving a 1″ border. Sprinkle with a cinnamon/brown sugar mix.
Roll up jelly roll fashion.
Slice about 1″ thick and place in greased baking pan. I filled 2 13×9 trays.
Cover, and let rise for 1 hour if you plan on baking now. If you plan on freezing and preparing later, cover tightly now and allow them to thaw and rise (approximately 3 hours in a warm area) prior to baking.
Bake for 20-22 minutes at 350 or until golden brown. Cover with icing of choice. I did a standard cream cheese icing that is a combo of cream cheese/vanilla/powdered sugar. Hey, don’t judge–It’s Christmas! I’ve got a week before I even consider a diet. And I just considered it…. I’m not interested…. unless celebratory cinnamon rolls are permitted.
2 packages of dry yeast
1 cup warm water
1 Tbs sugar and 1/2 cup sugar separate
1 stick butter and 4 Tbs butter separate
1 cup milk
2 tsp salt
5-7 cups bread flour
1/2 cup brown sugar
1 Tbsp cinnamon
1 cup chopped pecans (optional)
Cream cheese icing
Combine warm water, 2 yeast packets, and 1 Tbsp of sugar in a bowl. Set aside to allow yeast to rise. Melt 1 stick of butter in a sauce pan. Add milk, bring to a boil and remove from heat. Stir in remaining sugar and salt. Allow to cool to lukewarm. Pour into mixing bowl. Add 2 cups of bread flour to mixing bowl and blend. Add in yeast mixture and blend. Add in remaining flour, approximately 3 to 5 more cups of flour until dough is hard. Divide dough in half. Place into greased bowl and cover to rise until double in size (usually about 2 hours). Combine cinnamon and brown sugar in a bowl. Punch dough and roll out into 2 oblong shapes onto a clean, floured surface. Melt 4 Tbsp of butter. Spread evenly onto dough, leaving a 1″ border. Sprinkle with cinnamon sugar mixture. Roll jelly-roll style. Slice into 1″ thick rolls. Place into 2 greased 13×9 baking tins. If planning to bake now: let rise for 1 hour, or until about double in size. If planning to freeze: cover tightly and freeze until ready to bake. Allow at least 2 hours for thawing and rising, (but I would allow for 3, just in case). Or, let thaw in refrigerator overnight until ready to let rise for an hour in the AM. <<See, I’ve got you covered!!… Bake risen rolls 20-22 minutes or until golden brown at 350 degrees. Happy baking and merriest of Christmases to you and yours!