Cinnamon Rolls

Christmas morning always means cinnamon rolls at our house. I once suggested that we don't have them and choose another sweet treat for Christmas and you might have thought I suggested that the world stop spinning. So every year I make cinnamon buns and they are a rich, buttery, cinnamon-y treat just right for the late morning breakfast we enjoy as parents of adult children... they were just right when the kids were small too!

When my kids were little I was often up late baking and making a terrible mess in the kitchen on Christmas eve so we could have fresh-from the oven cinnamon buns. Now I make them in advance and freeze them so I can enjoy the morning more. I am glad Kelly is carrying on the tradition at her house now and thank her for sharing her picture. I am posting this here so we can both remember how many cinnamon buns this recipe is supposed to make. I can never remember!

Cinnamon Rolls

Adapted from LLL’s “Whole Foods for Whole Families”

Makes 48 cinnamon rolls.

Oven Temp: 350°

• 2 cups warm water
• 1-2 cups dry milk (optional)
• 1/2 cup brown sugar
• ½ cup butter
• 1 ½ teaspoon salt
• up to 4 eggs
• 2 tablespoons yeast
• 1 cup wheat germ (optional)
  
• 6-7 cups flour
• additional butter, sugar and cinnamon for inside the rolls.
  

Topping for one 13x9 pan

Recipe makes 4 13x9 pans

• 4 tablespoons melted butter
• about ½-3/4 cup brown sugar
• about ¼ cup light Karo syrup.

Place brown sugar evenly in 13x9 pan. Drizzle with melted butter and Karo Syrup.

Mix all ingredients, except for 3 cups flour until batter is smooth. Add remaining flour and knead with dough hook for about 8 minutes. Use the larger amount of flour if you use four eggs.

Let rise about one hour. Divide dough into fourths. Roll each portion of dough into a rectangle. Spread about 2 tablespoons of melted butter over dough. Sprinkle with sugar (I use a handfulor two. Sprinkle with cinnamon. Add raisins if desired. Roll from long side. Slice rolled dough into twelve 1 inch sections. Place in prepared pans. Let rise about 20 minutes. Bake at 350° for about 30 minutes. Rolls will be golden brown and you will se the brown sugar bubbling around the edges.

Immediately turn rolls out onto a foil or parchment lined tray. Wait a minute or two before removing the the pan from the rolls so all the sugary goodness can melt down onto them.