Thursday, December 22, 2011

Christmas Morning Breakfast

Growing up, my family always had Eggs Benedict for breakfast on Christmas morning.  We always saved this breakfast for this special day.  It was soooo yummy!  My mom would make homemade Hollandaise sauce and we would use none other than Virginia ham to top off the English muffin.  My husband is not too crazy about runny egg yolks, so when we got married I searched for something to make special on Christmas morning.  I tried a few different things, but FINALLY settled on cinnamon rolls.  The recipe comes from Paula Deen, but I do NOT use her glaze on the rolls.  Please, who wants glaze on a cinnamon roll when  you can have icing???  I usually just find a cream cheese icing recipe to top them off.  These are too die for and will be making them in the next few days, but wait to bake them on Christmas morning, so we can have fresh, warm cinnamon rolls after opening presents.

Cinnamon Rolls



  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour


  • 1/2 cup melted butter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisins, walnuts, or pecans, optional


  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water


Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

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