David told me once that his mom used to make cinnamon rolls for Christmas morning every year. Each December, I search for a recipe that sounds good, but doesn't require working all night kneading and mixing. I hadn't found one, until this recipe appeared in Guidepost magazine. The recipe is by Ashley DeVecht.1 loaf frozen bread dough, thawed in the refrigerator, but not risen
5 tablespoons butter or margarine, softened to room temperature
5 tablespoons sugar
3 teaspoons cinnamon
Topping:
1 cup powdered sugar
1 tablespoon milk
Thaw frozen dough in refrigerator - cover so it doesn't dry out. Spray 9 inch pan with cooking spray. Roll out dough to about 12x14 inches. Spread butter evenly on top of dough. Sprinkle with sugar and then with cinnamon. Roll up jelly roll style, tightly pinching ends so sugar/cinnamon doesn't fall out. With a sharp knife cut into 1 inch sections and lay in prepared pan. Leave room between rolls for rising. Allow dough to rise to double its size - around 2 to 4 hours.
Preheat oven to 350 degrees. Bake risen rolls for 15-20 minutes. Top will be golden brown when done.
Topping: Mix powdered sugar and milk to a thick paste. Spread on the still warm rolls to allow the frosting to melt slightly. I had some left over cream cheese icing, so I thinned that a little with milk and used it.
These cinnamon rolls turned out great, and the house smelled delicious and Christmasy.
1 comment:
I'll have to give you one of my cheater cinnamon roll recipes so you can try it next year. It is super easy and super good. Just don't tell Dave you didn't have to work very hard... I need to look it up, but you buy the Rhodes frozen cinnamon rolls. You take a 1/2 cup of white sugar, 1/2 cup of brown sugar and 1 cup of vanilla ice cream and bring to boil. You pour it in the baking pan and place your rolls in with room to rise. You can do this the night before so you just pop them in the oven in the morning. They rise overnight on the counter...
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