Cinnamon Rolls – a Christmas Tradition

The recipe originally comes from The Pioneer Woman … I was making them every year for about 5 years … of course, I had to count on my fingers and remember key events to get to that number of years … really, FOUR YEARS??  It’s been about another FOUR years since I’ve last made them and well, time to bring out the old recipe AND old pictures! Here you go with an old post from the other blog with a little update at the very end …

cinnamon roll iced

They aren’t hard to make either … I mean heck, if the Pioneer Woman is making them … you know that they are GOOD and EASIER than most recipes … gotta love that about anything!

cinnamon rolls cooked.jpg

I started making these on Christmas Eve one year, and it just became something that everyone expected … and since I love that people LOVE when I make something for them, I’m always happy to bring out the flour and hop to the baking …

cinnamon dough on counter

I still have a HECK of a time getting rolled tight, but probably because I really really load them up with the filling. Which is what makes them so good, I think.

cinnamon roll filling.jpg

I also use brown sugar instead of white … so there’s my one noticeable difference in the recipe…give yourself 2 days to make these as you can toss the dough in the fridge overnight and roll and bake the morning of.

Cinnamon Buns … my version:

2 cups of milk (I use 2%)

1/2 cup oil

1/2 cup of white sugar

1 pkg yeast

4 cups plus 1/2 cup of all purpose flour

1/2 tsp baking powder (make this heaping)

1/2 tsp baking soda (make this ‘scant’)

1/2 tbs salt (heaping)

1/2 cup butter, softened

1 cup brown sugar

cinnamon

Ready? Get yourself a big pot and add the milk, oil, sugar. Give it a quick whisk and scald the milk … this is just BEFORE it starts boiling. Make sure the pot is big because it will bubble like mad AND you are going to mix the flour in too.

cinnamon roll spoon trick.jpg

Once it is scalding go ahead and remove from the heat and let it sit for an hour or so til it cools down some (lukewarm to warm but NOT hot).

Sprinkle the yeast over top of and let that sit for a minute while it does it’s foamy action.

Add in your 4 cups of flour. It’s going to be a wet soggy mess, but that’s ok. Put a lid on it and let it rest for an hour on your countertop.

Add the 1/2 cup of flour, baking powder and baking soda AND the salt. Stir together. At this time, I would recommend you put in the fridge. It may grow overnight, just punch it down and tell it who’s the boss. Personally, I would highly recommend you do the overnight thing. The dough will become much more manageable once it’s cool like that. OR you can proceed to finishing them NOW.

::next morning::

Hello and good morning my baby

(ummm, surely you talk to your food when excited?).

Sprinkle your countertop surface with some flour. Dump the dough out in the middle of all the flour and roll out into a rectangle (now, mind you, it does not need to be perfect).

cinnamon roll rollout.jpg

Take your soft butter and rub it over the surface of the dough. Um, yes, I do use my hands because it’s quicker and easier… then sprinkle the brown sugar over the butter and then the cinnamon. I don’t measure the cinnamon, I just eyeball it, but I’m pretty generous with it.

Roll the rectangle up. I have no easy recommendations on this, except if you have a bench scraper, use that to assist you where the dough might stick a little. I still struggle with a TIGHT roll, but it’s sufficient.

Once rolled, pinch the seam as much as you can. Cut into 1 inch sections (using the bench scraper, knife, non-waxed floss, etc.).

Place these is a dish that you’ve sprayed with non stick spray. *For gift giving, I highly recommend picking up those little disposable pie tins!

Cover and let rise for about 30 minutes.

Bake at 400 degrees til light brown, 15 to 18 minutes.

Pull out, and top with glaze. I’ve made it with powdered sugar and milk with a pinch of vanilla. But I prefer to use canned cream cheese frosting that I’ve diluted (to make pourable) with milk. I just dump the frosting in a bowl, add a little milk, whisk, add more milk (a little), whisk until it’s runny enough.

Enjoy!

*This makes a TON of cinnamon rolls and you can easily cut the recipe in half! If you don’t want a bunch of sweets taunting you this year, by all means, halve the recipe!

cinnamon roll eat

*The last time I made these, I was an emotional, hot mess as my neighbor had requested them after she had gone through some chemotherapy … it took her all day to eat one but she ate it and called me to bring another for the following day. I’m hoping these put Mark and the kids all in a happy place. I’m also sharing with my NEW neighbors to open the door for friendship!

#FoodGifts  #ChristmasTraditions  #CinnamonRolls

Looking forward to sharing with some of these GREAT Parties … go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

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Author: The Mark & Jan Show

Hi! We are Mark and Jan. Highschool Sweethearts living in Paradise and fast forwarding to our retirement days! We have 2 kids, both young adults now, a grandbaby that was born on 12/29/18 (3 weeks sooner than anticipated!) and we have 2 cats ... more than enough!

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