This year I decided to add a tiny bit of Peppermint Oil into the frosting and sprinkle the frosted Cinnamon Rolls with crushed candy canes…and they were a hit. (I had to test them out before the actual morning)! You can make them a day or two before and keep the dough in the fridge until you are ready to make them.
If you don’t like Peppermint…no worries…just omit the peppermint oil and the crushed candy canes. This is my very favorite Cinnamon Roll Recipe, and one of our favorite Christmas family traditions.
Cinnamon Roll Recipe
2 Tbsp. dry active yeast
1/2 cup of lukewarm water (add pinch of sugar and set aside)
In a large bowl:
2/3 cup shortening
2 tsp. salt
1/2 cup sugar
1 cup mashed potato
1/2 cup water potato was cooked in
4 to 6 cups of flour (the less flour the better, but you must be able to handle the dough)
4 Tbsp. butter, melted
3/4 cup brown sugar
2 Tbsp. cinnamon
3/4 cinnamon chips (optional)
4 Tbsp. butter, soft
2 cups powdered sugar
1 tsp. vanilla
milk (enough to get desired consistency)
Mix the first three ingredients: shortening, salt and sugar. Add the eggs one at a time and beat them in. Add mashed potatoes, yeast, milk, potato water, and mix together.
Add flour: 3-4 cups, mixing well then add more flour until the dough can be handled. Knead well on a floured surface. Place in a large greased bowl, cover and let rise until it has doubled in size. Lightly knead then then roll out. Add filling. Then roll and cut into cinnamon rolls. Bake at 375 for 25-30 minutes.
*To ensure my dough rises well, I like to pre-heat oven to about 200 degrees (no higher) and then turn the oven off. Then I place a pan of water that has been boiling on the bottom rack. I place the dough in a large, greased mixing bowl on the top rack and cover it with a damp clean dish towel. (I get the dish towel wet and then ring out all of the excess water). This will allow your dough to rise in a warm and moist environment and does so pretty quickly.
**After the dough has risen and doubled in size, you can make the rolls right away OR you can cover the bowl of dough and store it in the fridge for later use. After removing from the fridge, let the dough sit out and warm up for about 20-30 minutes so that it is room temperature.
To make the cinnamon rolls:
1. Knead the dough, on a flour coated surface, just a bit to incorporate the air bubbles from rising.
2. Roll out the dough in a long rectangle about 1/2 inch thick.
3. Sprinkle the filling (melted butter, cinnamon, brown sugar, and cinnamon chips if using).
4. Then roll the dough from the long side and make one long roll.
5. The easiest way to cut them, in my opinion, is to use a thread. I learned this from my Grandmother and Mom years ago. Cut a long piece of sewing thread. Slide it underneath the roll and then pull up both sides and cross the ends of the thread. Pull until the thread pinches all the way through the roll. Be sure to cross the threads so it cuts nicely.
6. Take the section of roll and place it onto a greased 9×13 pan (you might need two pans depending on how thick you make them). Be sure to leave some space around them because they will increase in size when you bake them.
7. Bake them at 375 degrees for 25 to 30 minutes till they are a nice golden brown.
8. Let them cool before adding the frosting.
To make the frosting, I use an electric beater. I add the butter, powdered sugar and vanilla and pour in a little bit of milk.
*If you want Peppermint Cinnamon Rolls add 2 drops of Peppermint Oil and mix in the frosting. Just a little bit so it is not too overpowering. Some peppermint oil is stronger than others so a taste test might be a good idea. Sprinkle candy canes after the icing is on the rolls if desired.
Then while mixing, I pour just a little bit of milk until the frosting reaches my desired consistency. Then spread generously over your cooled cinnamon rolls.
The entire family looks forward to eating them on Christmas Morning. What is your favorite Christmas Morning Breakfast?