Cinnamon Rolls

A Christmas Morning Tradition!

Every year since my oldest son was born, my parents have been coming to our house for Christmas morning.  I have made these cinnamon rolls for year, and they are a yummy gooey treat that is perfect for a low-key breakfast.  I serve them with fresh fruit, orange juice and coffee.  I look forward to them every year!

They can be made the night ahead, which is what I did this year.  When I opened the fridge Christmas morning, they were overtaking the pan!

I made twice the sauce to make extra gooey rolls!  I also added chopped pecans to half the pan since I like nuts on my cinnamon rolls.  You can leave them plain, or add pecan, or walnuts.

After baking, they look beautiful.  This year, they really did their best rise!

Needless to say, one was enough!  Once turned out of the pan, they were nice and gooey.  The powdered sugar and heavy cream make a nice caramel topping as the rolls bake.

Sarah’s Cinnamon Rolls

Can be made the night ahead and baked the next morning

1 1/4 cups powdered sugar

1/2 cup heavy cream

1 cup coarsely chopped pecans or walnuts

2 1lb loaves frozen white bread doough, thawed

3 TBSP butter, melted

1/2 cup packed brown sugar

1 tsp ground cinnamon

In a small bowl, combine powdered sugar and cream.  Place in bottom of a 9z13-inch loaf pan.  Sprinkle with nuts and set aside.  On a floured surface, roll each loaf of dough into a 12×8-inch rectangle.  Brush with butter.  Combine brown sugar and cinnamon; sprinkle over butter.  Roll up from long side; pinch seams to seal.  Cut each roll into 12 slices; place cut side down in pan.  Cover and refrigerate overnight.  Remove from refrigerator and let rise until doubled about 2 hours.  Preheat oven to 375 degrees F.  Cover loosely with foil and bake for 10 minutes.  Uncover and bake 8 and 10 minutes more or until golden brown.  Turn out onto cookie sheet.  Makes 2 dozen rolls.

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