Christmas Morning Cinnamon Rolls Recipe

Recipes.net Team
Recipes.net Team March 10, 2020
Advertisement
CONTINUE READING BELOW

Start a new family tradition with this Christmas morning cinnamon rolls recipe. Kids will love watching the dough rise in the oven and they’ll love eating these sweet treats even more!

How To Make Christmas Morning Cinnamon Rolls

  • 1/2 oz. active dry yeast (two 1/4 oz packets)
  • 1/4 cup warm water (110 degrees)
  • 1 ½ cups buttermilk
  • 1/2 cup vegetable oil
  • 4 ½ cups all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup butter (melted)
  • 1 ¼ cups brown sugar
  • 1 tsp. vanilla extract
  • 1 ½ tsp. ground cinnamon
  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, for about 10 minutes.
  2. In a small saucepan, heat the buttermilk until warm to the touch.
  3. Pour the buttermilk and oil into the yeast mixture and mix well.
  4. Combine the flour, salt and baking soda.
  5. Stir the flour mixture into the buttermilk mixture 1 cup at a time, until a soft dough forms.
  6. Turn the dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
  7. In a small bowl, stir together the butter, brown sugar, vanilla extract and cinnamon.
  8. On a lightly floured surface, roll dough out into a large rectangle.
  9. Spread the cinnamon mixture over the dough, roll up into a log and pinch the seam to seal.
  10. Slice into 1-inch pieces and place cut side up in a lightly greased 10×15 baking pan.
  11. Cover and let rise for 30 minutes or refrigerate overnight.
  12. Preheat oven to 400 degrees. Bake for 20-25 minutes, until golden brown.
  13. Let stand for 2-3 minutes before serving.

How To Make Christmas Morning Cinnamon Rolls

0 from 0 votes
Prep: 20 mins
Resting Time: 15 mins
Cook: 25 mins
Total: 1 hr
Makes:
Advertisement
CONTINUE READING BELOW

Ingredients

  • 1/2 oz. active dry yeast, two 1/4 oz packets
  • 1/4 cup warm water, 110 degrees
  • 1 ½ cups buttermilk
  • 1/2 cup vegetable oil
  • 4 ½ cups all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup butter, melted
  • 1 ¼ cups brown sugar
  • 1 tsp. vanilla extract
  • 1 ½ tsp. ground cinnamon

Instructions

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, for about 10 minutes.

  2. In a small saucepan, heat the buttermilk until warm to the touch.
  3. Pour the buttermilk and oil into the yeast mixture and mix well.

  4. Combine the flour, salt and baking soda.
  5. Stir the flour mixture into the buttermilk mixture 1 cup at a time, until a soft dough forms.

  6. Turn the dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.

  7. In a small bowl, stir together the butter, brown sugar, vanilla extract and cinnamon.
  8. On a lightly floured surface, roll dough out into a large rectangle.
  9. Spread the cinnamon mixture over the dough, roll up into a log and pinch the seam to seal.

  10. Slice into 1-inch pieces and place cut side up in a lightly greased 10x15 baking pan.

  11. Cover and let rise for 30 minutes or refrigerate overnight.

  12. Preheat oven to 400 degrees. Bake for 20-25 minutes, until golden brown.

  13. Let stand for 2-3 minutes before serving.
Advertisement
CONTINUE READING BELOW

Nutrition

  • Calcium: 55mg
  • Calories: 343kcal
  • Carbohydrates: 49g
  • Cholesterol: 19mg
  • Fat: 15g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 106mg
  • Protein: 5g
  • Saturated Fat: 10g
  • Sodium: 205mg
  • Sugar: 19g
  • Vitamin A: 229IU
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Breads & Doughs Recipes

Breads & Doughs

Baby Pitas

Skip the store-bought pita bread and learn to make your…
Breads & Doughs

New York Rye Bread

Make a traditional New York Rye Bread with our tasty…
Total 5 mins
Advertisement
CONTINUE READING BELOW

Comments

    Leave a comment

    Replying to