Monday, December 19, 2011

Family Holiday Tradition: Hot Cinnamon Rolls

Sorry I’m a day late but this is my post for Astrae Sapphire’s Almanace Yule Blog Party.
As a child one memory I have of Christmas morning is my mother making hot fresh cinnamon rolls or sticky buns. It’s a tradition I now try to carry on for every major holiday morning. I do them on Yule, Christmas, and Eostre specifically.
That may seem like a lot but once I perfected the technique of how to make them they really aren’t all that time consuming

All they take is some preparation and in my case the help of my trusty $5 bread machine from the thrift store.
I start with a recipe I found on called “A Clone of a Cinnabon.” Here is the recipe as found on the website. Following it is what I do when I make them.
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Start this the evening before, maybe 2-3 hours before you call it a night.
Follow the recipe exactly. I don’t waver from it other than I double the filling. What I modified were a few steps that make it really easy to serve first thing in the morning.
After you dough has gone through the dough cycle of the bread machine I spread it out on my trusty pastry mat. If you don’t have one of these and like to bake pastries I highly recommend you invest in one. I love mine.
Spread the butter and then the filling like directed and roll it up.
Here’s the change up!
Wrap up the roll is plastic wrap, place it on a cookie sheet and stick it in the fridge.
The rolls will rise slowly in the fridge over night.
When you awake in the morning, turn on the oven, slice the now risen rolls, and make the really simple icing as they bake.
Tada! You have cinnamon rolls that you aren’t slaving over half asleep.
Is there anything you cook or bake on the day of Yule/Christmas for your family? Something specific for breakfast?
I’d love to hear and swap recipes.



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