A lot of planning goes into the Christmas season – shopping, decorating, travel, logistics, the Christmas Dinner menu. One part of the planning that sometimes gets forgotten is Christmas breakfast.
We usually have our main Christmas dinner late in the day. This year, it was at 4 o’clock. Because eating a big lunch wouldn’t leave much room to enjoy a large early dinner, we typically have a late breakfast instead. And we try to serve something special.
We are empty-nesters and enjoyed exchanging gifts with the grands a few weeks ago when my son was home on leave from the Marines. My daughter, who will graduate from Optometry college in May, is home for the holidays, and we’ve enjoyed baking during her visit.
Here’s one recipe we made that was a big hit – it’s a knock-off from the famous Cinnabon rolls recipe. It’s probably not something I’d make very often, but for a special occasion breakfast, such as Christmas Day, it’s perfect. This idea may not work if you have little ones in the house, but this recipe is easily made ahead of time by making the dough the day before.
Ooey Gooey Cinnamon Rolls
- 1 pkg dry yeast
- 1 c. warm milk
- 1/2 c. sugar
- 1/3 c. margarine
- 1 tsp. salt
- 2 eggs
- 4 c. flour
- 1 c. packed brown sugar
- 2-1/2 tbsp. cinnamon
- 1/3 c. margarine, softened
- 8 tbsp. margarine
- 1-1/2 c. powdered sugar
- 1/4 c. cream cheese
- 1/2 tsp. vanilla
- 1/8 tsp. salt
1. n a large mixing bowl, dissolve the yeast into the warm milk. Add sugar, margarine, salt, eggs. Mix well. Add flour 1-2 cups at a time until well-blended.
2. Using lightly floured hands, knead the dough until it forms a large ball. Place in an lightly oiled, glass bowl and turn until all sides are coated. Let rise in warm room until doubled, about 1 hour.
3. Preheat oven to 400 degrees.
4. On a lightly floured surface, roll out the dough until it forms a rectangle, about 16 x 21 inches and approximately 1/4 inch thick.
5. For filling – combine brown sugar and cinnamon in a small bowl. Spread margarine over the dough until it reaches the edges. Sprinkle brown sugar/cinnamon mixture evenly over the margarine-covered dough.
6. Carefully roll the dough from the long edge. Cut into 1-3/4 inch slices and place with edges slightly touching onto a lightly greased cookie sheet.
7. Bake for 10 minutes or until light golden brown.
8. Combine icing ingredients and mix until fluffy. When the rolls are done, spread generously with the icing.