Cinnamon Rolls, Christmas Morning
- Minutes to Cook:
- Number of Servings: 12
Ingredients
DOUGH:1 cup Milk, Whole (WARM).33 cup Granulated Sugar 6 tbsp Butter, melted1 tsp Salt 1 active dry yeast (1 pk) (Hogdson 5/16 oz pk)2 Large Eggs 4 cup All Purpose Flour1 Tbsp Vegetable Oil FILLING:6 Tbsp Butter, softened (plus more for the baking dish)3/4 cup Light Brown Sugar 2 Tbsp Cinnamon, ground 1 cup Pecans, chopped (optional).5 cup Raisins, packed (optional)ICING:1 cup Confectioners Sugar1 Tbsp Butter, melted .25 tsp Vanilla Extract 2 tbsp Milk, whole
DOUGH:
1. Using a dough hook attachment, stir to well combine the WARM milk, granulated sugar, butter, salt and yeast in a medium mixing bowl. Add eggs and stir until well mixed. Add flour and mix on medium-high speed until the dough is smooth and elastic (about 4 minutes).
2. Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap or a clean kitchen towel. Let stand in a warm, draft-free place until doubled in size (1.5 - 2 hours).
3. Punch the dough down and lightly flour a work surface. Lay the dough out and pat or roll the dough out into an 18"x12" rectangle.
FILLING:
4. Butter a 13"x9" glass baking dish.
5. Spread the softened butter evenly all over the dough, leaving a 1/2-inch border, then sprinkle evenly with the brown sugar and cinnamon. Sprinkle with the pecans and raisins, if using.
6. Starting with a short end, roll up the dough and press and crimp the edges to seal.
7. Cut the dough into 12 slices and arrange them in the buttered baking dish.
a. Baking same day: Cover with plastic wrap and let stand until doubled in size, about 1 hour.
b. Baking next day: Refrigerate overnight; take out of the refrigerator and let sit at room temperature for 1 hour before baking.
8. Preheat the oven to 375 degrees F. Bake the cinnamon rolls until puffed and golden brown all over, approximately 25 minutes.
ICING:
9. Put the confectioners' sugar in a medium bowl. Whisk in the melted butter, vanilla and 2 tablespoons of milk; whisk until smooth. Add additional milk, about 1 teaspoon at a time, if needed, to achieve a thick but spreadable consistency.
10. Spread the icing over the warm cinnamon rolls. Serve warm.
Serving Size: 1 roll (12 servings)
1. Using a dough hook attachment, stir to well combine the WARM milk, granulated sugar, butter, salt and yeast in a medium mixing bowl. Add eggs and stir until well mixed. Add flour and mix on medium-high speed until the dough is smooth and elastic (about 4 minutes).
2. Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap or a clean kitchen towel. Let stand in a warm, draft-free place until doubled in size (1.5 - 2 hours).
3. Punch the dough down and lightly flour a work surface. Lay the dough out and pat or roll the dough out into an 18"x12" rectangle.
FILLING:
4. Butter a 13"x9" glass baking dish.
5. Spread the softened butter evenly all over the dough, leaving a 1/2-inch border, then sprinkle evenly with the brown sugar and cinnamon. Sprinkle with the pecans and raisins, if using.
6. Starting with a short end, roll up the dough and press and crimp the edges to seal.
7. Cut the dough into 12 slices and arrange them in the buttered baking dish.
a. Baking same day: Cover with plastic wrap and let stand until doubled in size, about 1 hour.
b. Baking next day: Refrigerate overnight; take out of the refrigerator and let sit at room temperature for 1 hour before baking.
8. Preheat the oven to 375 degrees F. Bake the cinnamon rolls until puffed and golden brown all over, approximately 25 minutes.
ICING:
9. Put the confectioners' sugar in a medium bowl. Whisk in the melted butter, vanilla and 2 tablespoons of milk; whisk until smooth. Add additional milk, about 1 teaspoon at a time, if needed, to achieve a thick but spreadable consistency.
10. Spread the icing over the warm cinnamon rolls. Serve warm.
Serving Size: 1 roll (12 servings)
Nutritional Info Amount Per Serving
- Calories: 477.5
- Total Fat: 22.3 g
- Cholesterol: 65.0 mg
- Sodium: 303.7 mg
- Total Carbs: 65.8 g
- Dietary Fiber: 3.3 g
- Protein: 7.2 g
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