My Go-To Holiday Breakfast Recipe: Cinnamon Rolls

Christmas morning. The scent of pine needles and cinnamon lingers in the air. The kids are bouncing off the walls, barely able to contain themselves with anticipation. And what is that one thing that makes that chaotic-beautiful morning perfect? For me and my entire family? It's homemade cinnamon rolls. Soft, gooey, oozing from that sweet, comforting spice, they are the highlights of our Christmas breakfasts. This recipe is not about following the recipe step by step. This recipe is about building up that magic of the season. About passing down a legacy, cinnamon roll by cinnamon roll, in cozy, delicious memories. Don your aprons and fire up your ovens for some baking cheer!

This year, I'm going to share with you my treasured cinnamon roll recipe, taken years to perfect through tweaking, adding in some family favorites, and a dash of my own Christmas spirit. Simple enough for a beginner but delicious enough to impress even the most discerning palate. I promise, even if you have never baked in your life, you will be surprised at how easy and rewarding this recipe is. And believe me, the happy sighs around your breakfast table will be the best reward!

Ingredients:

This recipe may look and sound long, but it is actually quite easy to make. And with quality ingredients, it will make all the difference in making your rolls truly amazing. Don't be tempted to cut corners because your taste buds will thank you. Oh, and most importantly, remember to take your time; rushing the process will only lead to disappointment and flat cinnamon rolls. So put on some festive music, grab a snack, and let's get baking!

For the Dough:

• 1 cup warm milk, about 105-115°F
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 4-4 1/2 cups all-purpose flour

For the Filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional, but highly recommended!)

For the Icing:

• 1 cup powdered sugar
• 2-4 tablespoons milk
• 1/4 teaspoon vanilla extract

Directions:

Let's get baking! Don't feel intimidated with the steps; just follow right along and have some fun. Each step was carefully scripted to bring on those perfectly tender, falling-apart cinnamon rolls, so heed the little details. I threw in some tips and tricks along the way to help you out. It's a journey, not a race!

1. Yeast Activation: Mix the milk at room temperature with yeast and sugar in it in a big bowl. Let it be for 5-10 minutes until it gets foamy. If it doesn't get foamy, then your yeast is dead. Damn! Take a fresh pack and start afresh.

2. Make the Dough: Add the egg, melted butter, and salt to the yeast mixture. Then, add the flour, cup by cup, until it forms a soft dough. The Dough This might get a little messy, but now is where all the fun is!

3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. This is therapeutic, I swear! Just trust the process.

4. First Rise: Place dough in a greased bowl, turning to grease all sides. Cover with plastic wrap; let rise in a warm place 1-1 ½ hours or until doubled. This is the important part. Do not rush it!

5. Prepare the Filling: In a medium bowl, using an electric mixer, beat together until well combined the softened butter, brown sugar, cinnamon, and nutmeg. Yum!

6. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12x18-inch rectangle. You'll get the hang of it. Just try your best!

7. Spread the Filling: Evenly spread the cinnamon filling over the dough. Just get it in there as much as you can-that's what those rolls so good!

8. Roll and Cut: Tightly roll up the dough, starting from the long side. Cut the roll into 12 equal slices. Make them even; otherwise, you'll have some rolls bigger than others. Aww.

9. Second Rise: Place the cinnamon rolls in a greased 9x13-inch baking pan. Cover with plastic wrap and let rise for another 30-45 minutes, or until almost doubled. Patience is key!

10. Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until golden brown. The smell will drive you crazy!

11. Make the Icing: While baking the rolls, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. So easy, so good!

12. Ice and Enjoy: Once the rolls are out of the oven, immediately drizzle icing over them. Serve warm and enjoy! Now, go have a merry Christmas breakfast!

Conclusion: A Christmas Tradition Baked with Love

These cinnamon rolls are more than just a recipe; they're a labor of love, a cherished tradition, and a testament to the joy of creating something delicious from scratch. I hope you enjoy making these as much as we enjoy eating them! Let me know how yours turn out! What memories do you associate with the holiday season? And what food traditions do you hold most dear? Maybe you have a holiday baking story you'd like to share? I'd love to hear all about it. Merry Christmas, everyone!