Cinnamon Rolls, Christmas Morning
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Cinnamon Rolls, Christmas Morning calories by ingredient
Introduction
Delicious! (Modified recipe of Valerie Bertinelli-Valerie's Home Cooking) Delicious! (Modified recipe of Valerie Bertinelli-Valerie's Home Cooking)Number of Servings: 12
Ingredients
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DOUGH:
1 cup Milk, Whole (WARM)
.33 cup Granulated Sugar
6 tbsp Butter, melted
1 tsp Salt
1 active dry yeast (1 pk) (Hogdson 5/16 oz pk)
2 Large Eggs
4 cup All Purpose Flour
1 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 Sugar
1 Tbsp Butter, melted
.25 tsp Vanilla Extract
2 tbsp Milk, whole
Tips
Mmmmmmm good!
No need to wait for Christmas to make these...
Directions
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)
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