Or how I make Christmas morning a little more festive!
So the holidays are upon us. It is official. The thing that stinks, yet is kinda awesome, about my holidays is that my family and my husband’s family live so far apart. We are at the point where it just isn’t feasible to travel to both places in one day. So when we go someplace for, let’s say, Christmas Eve, we tend to stay overnight.
That is why my new favorite holiday cooking is always centered around breakfast. If we are staying overnight, I always bring something for the morning. I feel like that is the best hostess present I could give.
I have brought these Giant Cinnamon Rolls to friends and family’s houses so many times in that last year, and it is always a hit. Plus, if you bring the dirty baking dish home with you or make it in a disposable pan, I think you get bonus points!
Giant Cinnamon Rolls
Recipe Adapted from Joy the Baker Cookbook
(Makes 8 Giant Rolls)
For the Dough:
• 1 Packages Active Dry Yeast (1/4 Ounce)
• ½ Teaspoon Plus ¼ Cup Granulated Sugar
• ½ Cup Whole Milk, at room temperature
• 2 Tablespoons Packed Brown Sugar
• 1 Teaspoon Vanilla Extract
• 1 Large Egg
• 1 Egg Yolk
• 2 ¼ Cup All Purpose Flour, plus a few tablespoons for kneading
• ¼ Teaspoon Salt
• ½ Cup Unsalted Butter, softened
For the Filling:
• ½ Cup Granulated Sugar
• ½ Cup Packed Brown Sugar
• ½ Cup Finely Chopped Pecans/Walnuts
• 1 Tablespoon Ground Cinnamon
• ½ Teaspoon Salt
• 3 Tablespoons Maple Syrup
• 4 Tablespoons Unsalted Butter, melted
For the Icing:
• 2 Cups Powdered Sugar
• ¼ Cup Buttermilk/Whole Milk
1. Add the yeast and the ½ teaspoon sugar to the bowl of a stand mixer. In a measuring cup, microwave ¼ cup water until it is 115 degrees Fahrenheit. Add the water to the yeast mixture. Let sit until foamy, about ten minutes.
2. Once the yeast has activated, add the sugars, whole milk, vanilla extract, egg, and egg yolk to the bowl. Whisk to combine.
3. Fit the mixer with the hook attachment. Add the flour and salt to the mixture in the bowl. Turn the mixer on medium high and knead for five minutes. Add the softened butter and knead on medium/high for another five minutes until well incorporated.
4. Add the sticky dough to a well-greased bowl. Cover with a kitchen towel and let rise in a warm area for an hour and a half to two hours.
5. When the dough has risen, make the filling. Combine the sugars, walnuts/pecans, cinnamon, salt, and maple syrup in a small mixing bowl.
6. Lightly flour a work surface. Turn the dough out onto the surface and knead for 2 minutes. Lightly flour the top of the dough along with a rolling pin. Roll the dough out into a 10×20 inch rectangle.
7. Lightly brush the dough with the melted butter. Spread the filling out in an even layer on the dough, leaving a one inch border.
8. Start from the top, and gently yet tightly roll the dough into a cylinder. Pinch along all the edges to seal. Place the dough seam-side down on a cutting board. Slice the roll into eight equal pieces.
9. Arrange the pieces, cut side up, in a 9×13 inch greased baking pan. Cover with plastic wrap and let rise in a warm place for two hours or let rise in the refrigerator overnight and then just let come back to room temperature in the morning before baking.
10. Preheat the oven to 375 degrees F. Bake the rolls for thirty minutes.
11. While the rolls bake, whisk together the powdered sugar and buttermilk/whole milk in a small mixing bowl. When the rolls are done, remove from oven, and cover with glaze. Serve immediately.
Readers – do you have a holiday breakfast tradition? Share it in the comments!
Stefanie of Sarcastic Cooking has done everything in food from wearing a hair net and working a fryer to inspecting classy restaurants. For now, she’s just happy cooking in her kitchen alongside her pug Weezer, her husband, and most definitely accompanied by a glass of wine.