Christmas traditions. Many wonderful thoughts flood my mind when I think of Christmas traditions. We gathered together at my Mom-Moms every Christmas Eve with the whole family to play games, read the Nativity story and exchange pollyanna presents.
Joy floods my soul when I think of these wonderful times spent with family. Even year we would ride the train to central Philadelphia to experience the sights of the season. We’d visit John Wanamakers light show, the Charles Dickens Christmas carol and other wonderful sights.
I hope I’m making great traditions for my children as my parents did for me. One tradition that I started the last few years was to make a nice Christmas bunch. Menu items vary but it always includes cinnamon rolls. At first it was the store bought refrigerated ones.
Now I’ve challenged myself to making them from scratch. The first time I made them they were pretty much a disaster. Second time around it got a little bit easier. It got really easy when I started putting the dough in the bread maker. It takes all the guess work out and the dough turned out amazing.
So now there’s no going back to anything but made from scratch. They’re so good and not near as hard as I thought. Now I get to make new traditions with my family and they surely are delicious.
OK. Tell me. Are you tired of looking at these fluffy cinnamon rolls yet? I’m not!
Here’s to a Merry Merry Christmas and many new traditions!
Love and peace,
For the Dough
- 1/4 cup 2 oz lukewarm water
- 2 teaspoons instant yeast
- 1 cup 8 oz lukewarm milk
- 4 3/4 cups 20 oz unbleached all purpose flour
- 1/2 cup granulated sugar
- 1 egg beaten
- 1 teaspoon salt
- 1/2 cup 1 stick butter, melted
For the filling:
- 3/4 cup light brown sugar
- 2 1/2 tablespoons ground cinnamon
- 2 Tbsp melted butter
- 1-2 Tbsp milk
For the icing:
- 3 ounces cream cheese softened
- 7 tablespoons butter softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1/2 cups confectioners' sugar
For bread machine:
Place ingredients into bread machine in the order recommended by the manufacturer. I start with liquids, add flours or dry ingredients and end with yeast. The yeast I place into a small well in the flour. Set machine to dough cycle.
Check dough during last 10 minutes of kneading to make sure it's a soft dough.
Dissolve the yeast and 1/2 teaspoon sugar in the lukewarm water. Combine all of the ingredients in a large bowl, or in the bowl of an electric mixer, and mix until fairly smooth. Knead the dough, by hand for 10 minutes, or with your mixer attached with the dough hook for 5 minutes. The dough should be smooth. Place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and let dough rise until puffy about 1 to 2 hours.
To form rolls:
When dough cycle is complete. On a lightly oil surface roll dough out into a rectangle approximately 18 inches by 24 inches.
Preheat oven to 350 F.
Brush dough with melted butter leaving a 1 inch bare space on one side. Combine brown sugar, and cinnamon. Sprinkle evenly over buttered dough.
Start rolling fairly tightly towards you to make a long even log. At last edge brush with milk and pinch to seal end. With seam side down using a serrated knife cut into 16-20 even pieces. I divide log in half then cut each half in half, etc to make even rolls.
Place in greased 8 or 9 inch round cake pans. Bake for about 19-23 minutes.
In a mixer cream sugar and cream cheese until combined. Add vanilla, milk and confectioners sugar and beat until light and fluffy.
Recipe adapted slightly from King Arthur Flour
Icing recipe from All Recipes
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