Christmas Morning Cinnamon Buns

Have you found that the things you look forward to most at Christmas are the little traditions? Of course, I’m sure your kids (and you!) are excited to open gifts but when you really think about what you’re looking forward to, I bet it has something to do with tradition.

One family tradition that I mouth-wateringly anticipate is cinnamon buns on Christmas morning. Watching my daughter open her gifts while I sip a cup of coffee and bite into a melty cinnamon bun just can’t be beat in my book.

Interested in trying them out? Here’s the yummy recipe:

Christmas Morning Cinnamon Buns

Dough:

• 1 cup warm milk
• 1 tbsp. active dry yeast
• 2 eggs
• 1/2 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/3 cup butter, melted
• 1/2 cup sugar
• 1 tsp. salt
• About 4-1/2 cups flour

Filling:

• 1 cup brown sugar
• 2-1/2 tbsp. cinnamon
• 1/4 cup softened butter (probably less)

Glaze:

• 1/3 cup butter, melted
• 2 cups powdered sugar
• 1-1/2 tsp. vanilla
• 2-4 tbsp. hot water

Directions:

For the dough: Dissolve yeast in warm milk. Let it proof for 10 minutes (for more on working with yeast dough, go here). Add the rest of the dough ingredients, saving the flour for last. Add the flour one cup at a time until a dough ball forms. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Place the dough in a greased bowl, turning it over once, and let it rise for one hour. (This dough will do most of its rising during baking, so don’t be alarmed if it rises very little). While that’s rising, prepare the next two steps.

For the filling: Combine the brown sugar and cinnamon well. Set the butter aside for use during assembly.

For the icing: Stir together the melted butter and vanilla. Add the confectioners sugar and just enough hot water to achieve your desired consistency.

To assemble: After the dough has risen, turn it out onto a lightly floured surface and roll out into a rectangle. You can make these as big or as small as you like. I usually roll out a horizontal rectangle that’s about 15 inches wide.

Spread the butter you had set aside on the whole rectangle, covering the whole thing. Think of it as the glue. You may not need all of the butter.

Sprinkle the brown sugar/cinnamon over the butter generously. There is enough for a nice, thick coating.

Now, roll up the whole thing, starting with the long edge that’s closest to you. You should now have a very long cinnamon roll.

The next thing you need to do is cut it into individual buns. I would discourage you from using a knife – that will squish them. I use the method of criss-crossing a piece of thread and it works beautifully.

You can make them as thick or thin as you like. If you cut them about 1″ thick you’ll end up with about 18 cinnamon buns. Place them in a greased pan or two, leaving a little space between each one.

If you’re making these the night before … like I do on Christmas Eve, then cover the pan(s) and place it in the fridge over night. In the morning, let it rise for an hour (it won’t rise much, that’s ok). The glaze can be microwaved to soften.

If you’re baking them right away … let them rise for 30 minutes.

Bake in a preheated 400F degree oven for about 15 minutes (the time will depend on the size). Take them out as soon as they begin to get golden and coat immediately with the glaze. Enjoy!

Why I do what I do ~ Chloe singing Rudolph The Red-Nosed Reindeer – “then one froggy Christmas Eve … “

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Tagged as: Christmas, Family Life, Recipes