I asked all of you what you REALLY want to eat on Christmas morning, or any morning for that matter 🙂 think of Easter breakfast too! BTW- that was super fun to read all of your messages. There were a lot of messages! We decided to practice your favorite Christmas breakfast, because I had never made it before. And guess what? The first time was a success. Can you guess what we made? Cinnamon Rolls. Everyone wants to indulge on with Cinnamon Rolls! Sharing the best recipe!
I did a lot of research on what Cinnamon Roll recipe to use. I wanted a recipe that was quick, not a lot of steps. I actually ended up trying a Cinnamon Roll recipe from one of you, Haylee Bock, shared mom’s recipe that she says she is famous for! Kevin loved it, he loves a good Cinnamon Roll. Many of you said you get the frozen Rhodes Rolls or the Trader Joe’s rolls. We have made both, and honestly these homemade rolls taste SO MUCH better, totally worth the effort!! Some of you also said you like Pioneer Women’s Cinnamon Roll Recipe, I looked at it and it looked a lot more indulgent than these. So I went with the recipe below….
- 2 ½ c flour
- 1 tsp salt
- 1 cup warm water
- 2 ¼ tsp active dry yeast
- 1 tsp sugar
- 1 tbs oil
- 4 tbs butter (at room temperature)
- 1/2 c brown sugar
- 1 Tbs cinnamon
- Pre heat oven to 350
- Combine flour and salt in a large bowl
- Add warm water, yeast, sugar, and oil in a 2 cup measuring cup and stir. Let rest 5 minutes until foamy on top.
- Add wet ingredients to flour mixture. Mix with hands until combined or hand mixer. Add flour 1 Tbs at a time if too sticky until easy to handle. Knead for 10 minutes (by hand or in mixer). Let rest at least 5 minutes.
- Roll out dough into a rectangle on a floured surface and spread butter over top. Sprinkle with brown sugar and cinnamon. Roll up (hot dog ways) and then slice into rolls every ½ inch.
- Place on baking sheet and bake for 12 minutes.
- Top with cream cheese frosting or icing of choice.
You can roll them, slice them, and place them on the sheet the night before. Just cover them with wax wraps and keep them in the fridge overnight. Pull them out maybe 30 minutes to an hour before you want to bake them (so like while the kids open stockings or their first couple presents) and that will save you time in the morning so you can relax and enjoy your Christmas morning!
Just make sure to dust your wax wrap with flour before your cover them. I learned that the hard way!
This recipe can be used as a pizza dough as well (minus the sugar)
**I did make this recipe GLUTEN FREE with Cup for Cup flour and they were a success. I just replaced the regular white flour for Cup for Cup Gluten Free Flour. They do not get a "fat and fluffy" as the original. But still taste good.
**Cream Cheese Frosting we did- 1/2 cup butter 4 oz cream cheese 1 lb powdered sugar 1 tbs milk 1 tsp almond extract or vanilla extract Combine everything until well blended!
You can roll the cinnamon rolls, slice them, and place them on the sheet the night before. Just cover them with your beeswax wraps or plastic wrap and keep them in the fridge overnight. Pull them out maybe 30 minutes to an hour before you want to bake them! So easy!
Easy Cinnamon Roll Recipe- Print the PDF version of this cinnamon roller recipe HERE
Also if you do make the Cinnamon Rolls in a cast iron pan then I would heat up the cast iron pan on your stove and melt a tablespoon or two in the bottom of the pan. Then add the rolls and put in the oven.
This shows the step when you mix the yeast with the water. I actually did it twice because the first time it didn’t foam up like this. So give it 5- 10 minutes and if it doesn’t foam up then do that step over!
THIS Kitchen Aid Mixer is one of my favorite home purchases. It made making Cinnamon Rolls so easy when you use the kneading tool. Rather than hand kneading for 10 minutes, I just sit the timer and let the Kitchen Aid Mixer get to work!
Above is what they looked like after I rolled them. You don’t even have to let them rise. Also I learned that I need to make sure to roll them out more evenly. See how some were mini? I kind-of liked the mini size too (less tempting to over-eat).
You don’t have to make these in a cast iron pan, but they were really good this way!!
I have shared this exact Frittata recipe before HERE. The only difference this time was that we just used green and red veggies to be super festive for a Christmas Brunch. We make a frittata once a week as a dinner and sometimes have enough for my breakfast the next day!
Using our new Green Pans for the Frittata was a major perk. Especially because they come with lids. So for the last part you put a lid on it so the eggs can cook. Then it goes in the oven for a couple minutes to boil the top and melt the cheese, if you add any cheese. We do half and half.
PS- this is a great recipe to make for any special occasion! We also make for easter too!