So…I had originally planned to blog about these cinnamon rolls right after Christmas, but things got CRAZY! We adopted a puppy the Monday after Christmas and then it was our turn to get the sick bug. Knock on wood, I was spared, but everyone else was hit with a little something. We’re getting back on track and I thought it was finally time to share our new tradition for Christmas morning.
Before this past year, we would just have cereal or something light for breakfast before heading out to spend the rest of the day with our families. I felt like we needed to do something for just the four of us and making breakfast where we can just hang out in the kitchen and be together…our little family. It ended up being a perfect morning and going forward, I’ll be making the dough on Christmas eve with Madeline and finishing them up while we’re opening gifts the next morning.
What I loved about this recipe is that rolls are not super sweet, but adding the cream cheese frosting makes them perfect.
1 packet active dry yeast
2 Tbsp warm water
1 cup milk, warmed
1/4 cup sugar
1 egg, beaten
3 1/2 cups flour
1/4 tsp salt
6 Tbsp melted butter
1 stick unsalted butter, softened at room temperature
1/3 cup sugar
3 Tbsp ground cinnamon
4 Tbsp unsalted butter, softened at room temperature
8 ozs cream cheese, softened at room temperature
2 cups powdered sugar
1/4 cup heavy whipping cream
In the bowl of a stand mixture, combine the yeast and warm water. Add in the warm milk and stir in the sugar and egg. Add two cups of flour and the 1/4 teaspoon of salt. Mix using a dough hook until the batter comes together. Slowly pour in the melted butter. It should be cooled slightly. Add in the remaining 1 1/2 cup of flour and mix. The dough will be sticky to start and gradually will start to pull away from the sides of the bowl and form a ball. Add more flour until it no longer sticks to the bowl or your fingers. Cover and let rise for 1 1/2 to 2 hours.
Remove the dough from the bowl and using a rolling pan and a little additional flour, roll the dough until it is 1/4 inch thick and into a rectangle about 12 by 18 inches. Softly spread the softened stick of butter over the dough and then sprinkle the sugar and cinnamon. Starting at the long edge of the dough, begin to roll it into a log. Cut the dough using a serrated knife in half. Cut each half into half again and then each quarter into three equal pieces.
Arrange the rolls spiral side up into a greased 9×13 baking dish. Cover with plastic wrap and place into the refrigerator overnight.
In the morning, remove the rolls from the fridge and allow to come to room temperature. I cheated and used the proof feature on my oven to speed up the process. Preheat oven to 350 degrees. Bake for 25 minutes or until the tops of the rolls are golden brown.
To make the frosting, cream together the butter and sugar using a hand mixer until smooth. On low-speed, gradually add in the powdered sugar until combined. Add in the heavy cream and mix on medium high-speed until the frosting is at your desired consistency. Serve the rolls warm with a smear of frosting.
Source: Lovely Little Kitchen