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Classic Christmas Cinnamon Rolls with Jill of All Trades

Writer's picture: Jill WashburnJill Washburn

THE RECIPE

THE DOUGH

1 cup whole milk

4 tablespoon butter, softened

1/2 cup sugar

1 teaspoon salt

2 large eggs

3 1/2 cups all-purpose flour, plus more for kneading and dusting

1 packet of quick rising yeast

In a large measuring cup, combine the milk, butter, sugar, and salt. Microwave on high until warm. (Some microwaves may take longer.) *NOTE* Be careful. If you exceed 130 degrees, it will kill the yeast. Once the mixture is warm, whisk in the eggs.

Combine the flour and yeast in the bowl of a stand mixer that has a paddle attachment. Add the liquid ingredients. Mix on low speed, stopping occasionally to scrape the sides of the bowl. The dough should form a soft mass and start to pull away from the sides of the bowl after 5 to 6 minutes. At this point, switch to a dough hook, if you have one. Otherwise, continue to use the paddle attachment to knead the dough. You may need to add a tablespoon or so of flour to get it to form a soft ball. It is done being kneaded when it is smooth, not sticky, and springs back when you press it with your finger. (Maybe 4 to 6 minutes.)

Place the dough in a large bowl that has been lightly oiled, cover it with a tea towel, and let it rise in a warm place for 45 - 60 minutes, or until it has almost doubled.

FILLING

1 stick of softened butter, cut in half

1 cup of dark brown sugar, packed

2 1/2 tablespoons of cinnamon

Use one half of the softened butter to coat a 13 x 9 pan. Combine the cinnamon and brown sugar and mix thoroughly. Roll out the dough on a floured surface to a 16 x 20 rectangle. Spread the other half of the softened butter on the dough. Then spread the cinnamon/sugar mixture on the dough. Start at one of the short sides and roll the dough as tightly as you can, until it is a log. Then start cutting slices. You should end up with about a dozen slices. Place the cut slices (so that they look like spirals) in the buttered pan. Cover with a tea towel and let rise in a warm place for 45 - 60 minutes or until they have nearly doubled.

Preheat oven to 350 degrees. Bake for 15-20 minutes or until lightly browned on top.

FROSTING

1 stick of butter, softened

1 8 oz. block of cream cheese, softened

1 teaspoon of vanilla (I use vanilla bean paste)

5 1/2 cups powdered sugar

With a mixer, beat butter and cream cheese together. Add vanilla and continue beating. Then slowly add powdered sugar, continuing to beat until it is all mixed in.

Frost the tops of of the cinnamon rolls after they have cooled, but while they are still warm enough to melt the frosting a little bit. I usually do this while they are still in the pan.

Serve slightly warm and bask in the rave reviews of friends and family.

MY SECRETS

I make the dough before I go to bed on Christmas Eve and let it rise overnight on the counter. Then I always get up early on Christmas morning to work out before the festivities begin. (I know... it's obnoxious, but it makes me happy, and it also let's me enjoy the cinnamon rolls guilt-free.)

Before I head out the door for my run, I assemble the rolls, cover them with a tea towel, and let them rise while I'm out doing my thing. (Your thing might be enjoying a quiet cup of coffee in silence before the craziness begins, and that's totally cool, too.) When I get home, I pop them in the oven while we are opening presents. They fill the house with a heavenly smell and they're ready to go by the time everybody is done.

The dough can be made even two days ahead and kept covered in the fridge, where it will rise very slowly. The rolls can even be assembled the night before, which is what I did for our TV demo. They will just need extra time to come to room temperature and rise a bit before you bake them.

This recipe is adapted from "I Love Cinnamon Rolls!" by Judith Fertig

(Andrews McMeel Publishing, $19.99)

PROJECT RATING: Easy (although there is some time involved)

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