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.
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Add to CollectionServings: 12 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
Calories: 454kcal | Carbohydrates: 90g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 156mg | Potassium: 335mg | Fiber: 4g | Sugar: 28g
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