Hopefully, every family has its own Christmas traditions. Our family has so many, from gingerbread houses to Christmas jammies, present opening rules, and stockings. We also have lots of food-based Christmas traditions. As my son just recently reminded me, we must eat Chinese food on Christmas Eve and sandwiches for lunch on Christmas Day. And no matter what, for almost every year that I can remember, we must have cinnamon rolls. On my more ambitious Christmas mornings I even make them myself. Enjoy!
Copycat Cinnabon Cinnamon Rolls
Recipe courtesy of The Girl Who Ate Everything
2eggs, room temperature
4 1/2cupsbread flour or regular flour(bread flour makes for a lighter cinnamon roll)
1pkg yeast(1/4 ounce, not instant yeast)
1cupbrown sugar, packed
2 1/2tablespoonsground cinnamon(see note)
8ozcream cheese, softened
- For the rolls, dissolve the yeast in the warm milk in a large bowl.
- Add sugar, margarine salt, eggs, and flour, and mix well.
- Knead the dough into a large ball using hands dusted lightly with flour.
- Put in a bowl, cover, and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx. 21 inches long by 16 inches wide.
- When rolled, it should be about a ¼ inch thick.
- Preheat oven to 400 degrees.
- To make filling, combine the brown sugar and cinnamon in a bowl.
- Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
- Working carefully from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1 3/4-inch slices, and place in a lightly greased baking pan.
- Bake for 10-15 minutes or until light golden brown.
- While the rolls are baking, combine the icing ingredients.
- Beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing.