Every one has their favorite Christmas memories while growing up. I still remember mine as a little girl waking up early to peek down at the tree lined with presents and smelling breakfast waiting for me. I now try to instill some of those same traditions and memories with my family. One of my favorite things on Christmas day that has become a family favorite are my breakfast cinnamon rolls. It may be a simple recipe but with a few extra ingredients these rolls take on a holiday twist that will sure become a winner in the household.
Ingredients: (makes about 4 dozen rolls)
11 to 12 cups all-purpose flour
3/4 cup sugar
3 packages (1/4 ounce each) active dry yeast
3 teaspoons salt
3-1/2 cups water
1 cup vegetable oil
1/4 cup butter, melted
1 cup sugar
3 teaspoons ground cinnamon
1 cup chopped pecans
1 cup raisins
1/4 cup butter, softened
3-3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 to 4 tablespoons water
- In a large mixing bowl combine 8 cups of flour, sugar, yeast and salt.
- In a saucepan, heat water and oil to 120°-130° and add to the dry ingredients. Mix until it is all incorporated and moistened. Then add the eggs and mix until smooth. Stir in the remaining flour to form a soft dough.
- On a hard surface knead the dough until smooth and elastic for about 5-10 minutes. Then cover and let the dough rest for 15 minutes. After turn the dough onto a hard surface again and divide the dough in half. Roll each half into a 24 in. x 15 in. rectangle. Brush it with butter and combine sugar and cinnamon and sprinkle it over the dough. Roll it up jelly-roll style and pinch seams to seal.
- Cut dough each into 24 rolls. Place the rolls cut side up in a 13×9 in baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
- Bake at 425° for 18-22 minutes until golden brown.In a small mixing bowl, combine frosting ingredients. Spread over warm rolls. Cool on a tray.
The aroma of the rolls will fill up the entire house and make you want to bake another batch!