A family tradition is to have homemade cinnamon rolls on Christmas morning.....mmmm.....delicious! I usually make them a week ahead and freeze them. On Christmas morning I add the glaze/frosting and some of us like them warmed and gooey! You will find the recipe below.
We also had a busy morning yesterday decorating sugar cookies....minus one or two....
We made butterscotch oaties, peanut butter blossoms, and traditional chocolate chip. We still plan to make a family favorite.....chocolate pixies!
SWEET ROLL DOUGH (Cinnamon Rolls)
1 pkg active dry yeast ½ cup warm water
1 cup lukewarm milk scalded then cooled 1/3 cup sugar
1/3 cup butter, softened 1 tsp salt
1 egg 3 ½ to 4 cups flour
Dissolve yeast in warm water in 2 ½ quart bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of flour. Beat until smooth. Stir in rest of flour to make dough easy to handle. Place on lightly floured surface and kneed until smooth and elastic (about 5 minutes). Place in greased 2 ½ quart bowl with greased side up. Cover and let rise in warm place til it doubles in size (1 ½ hours). Punch dough down and split in half. Roll each half separately into 9X15 rectangle. Spread with melted butter, sprinkle with brown sugar and cinnamon. Roll up and cut. Place on greased cookie sheet and let rise till double in size. Bake at 375 for 15-20 minutes. Brush with butter and then frost.
Glaze: 1 cup powdered sugar, 1 TB milk, ½ tsp vanilla
Mix and spread on rolls.
