Recipe Wednesday – Christmas Cinnamon Rolls

I posted about an amazing cinnamon roll recipe awhile ago, but since then I’ve found another, much less time consuming recipe that has become our go-to when the world calls for cinnamon rolls.  In particular, these are our traditional Christmas morning cinnamon rolls.  They can be made the night before, then taken out of the refrigerator and baked the next morning.

This recipe is from Alice Currah’s book Sweet Savory Life., Recipe Wednesday photo, Savory Sweet Life photo, Ann Currah photo

  • 1 cup warm milk (115 degrees F)
  • 1 egg (room temperature), slightly beaten
  • ¼ cup butter, melted
  • ¼ cup vegetable oil
  • ½ cup white sugar
  • ½ teaspoon salt
  • 3½ cups flour plus more for dusting
  • 1 (.25 ounce) package (2¼ tsp) instant dry yeast
  • ½ cup (1 stick) butter melted
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 tablespoons cinnamon
  • Frosting:
  • ½ cup butter, softened
  • ¼ cup cream cheese, softened
  • 1½ cups powdered sugar
  1. In a KitchenAid mixing bowl, add milk, egg, melted butter, oil, sugar, and salt. Add flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area. *Hint: I typically preheat my oven to 200 degrees while dough is kneading and turn the oven off when kneading is complete. From there, I stick my covered bowl into the oven and leave the oven door cracked open to allow the dough to rise.
  2. In a small bowl, combine sugar, brown sugar, and cinnamon – set aside. Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with melted butter. and sprinkle sugar mixture on top. Use your hands to make the entire surface is evenly coated. Beginning with the long side, roll dough pinching the seam to seal.
  3. Preheat oven to 375 degrees F. Cut (I like using dental floss) into 12 equal slices and place them in a greased 9 x 13 baking pan. Cover with a damp towel and allow to rise for 30 minutes.
  4. To make the frosting, beat butter, cream cheese, and sugar on medium-high speed for three minutes. Set aside.
  5. Bake cinnamon rolls for 20 minutes or until golden brown. Frost with icing.

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