During the 1920s when baking yeast breads was an everyday occurrence, cinnamon rolls were a favoured breakfast treat. Today, cinnamon rolls are often reserved for special occasions but they’re still great anytime of the year. Christmas Morning Cinnamon Rolls are now a frequent option at my weekend breakfast and brunches. I used to buy these on my way to work until I found this recipe but now I make them myself. Also, the addition of nuts and raisins make these a small meal in their own right. When you serve these with a cup of coffee, they make the perfect couple.

Christmas Morning Cinnamon Rolls

A touch of spice, nuts and fruit make this a recipe to enjoy.

4.79 from 46 votes

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Course: Breakfast, Brunch, Side Dish, Snacks

Cuisine: American

Keyword: Bread

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: slices

Calories: 454kcal

Ingredients

4 cup all-purpose flour
1 sachet active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp Salt
1 large eggs free range
2 Tbs butter softened
3/4 cup brown sugar
2 tsp cinnamon ground
1/2 cup raisins
1/2 cup nuts chopped
4 tsp half and half cream

Instructions

Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted.
Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball.
Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter.
Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal.
Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes).
Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly. Makes 12 rolls.

Nutrition

Christmas Morning Cinnamon Rolls