A Christmas Morning Tradition

These are a great treat and delicious way to start Christmas morning. I have always served them with fresh fruit and coffee (milk or juice for the children, of course).

Cinammon Rolls
(The Kuyper Family Christmas Morning Tradition)


Dough:

3/8th cup of milk
3/8th cup water
1 egg
3 cups flour
1 teaspoon salt
4 Tbs. butter
1/3 cup sugar
1.5 teaspoons yeast

Place all ingredients in bread pan of bread maker and process on dough setting. After processing, turn dough out onto a floured surface.

Glaze:

5 Tbs. melted butter
½ cup brown sugar

Filling:

1 Tbs. melted butter
2 Tbs. sugar
1 Tbs. cinnamon
2 Tbs. brown sugar
½ cup raisins (optional)

Pour melted butter for the glaze into one 9x13 inch pan or two 8 or 9 inch round cake pans; sprinkle with brown sugar.

With a rolling pin, roll dough into a 9 x 18 inch rectangle.

For the filling, brush the melted butter over the rolled out dough. In a small bowl combine the sugar, cinnamon, brown sugar and raisins (optional). Sprinkle over the dough. Starting at the long edge, roll up dough. Pinch seams to seal. With a knife, lightly mark roll into 1.5 inch sections. Slide a 12 inch long piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark you can cut through the roll by pulling the strings in the opposite directions. Place rolls cut side up in prepared pan(s), flattening them slightly. (At this point you can cover the rolls with foil, put in refrigerator and bake them in the morning). Before baking let the rolls rise for about 30 minutes to 45 minutes in a warm oven.

Bake in a preheated 350 degree oven for 25 to 30 minutes, or until golden brown. Remove from oven and immediately invert rolls onto large platter or dish. Optional: Drizzle with icing before serving.

Icing:

1 cup confectioners’ sugar
3 to 4 teaspoons of milk or cream
½ teaspoon vanilla extract

Combine and drizzle over rolls.

Yield: 12 rolls.