Want to make a lot of friends? Tell them you make homemade cinnamon rolls for Christmas. I started making this cinnamon roll recipe from Paula Deen about four years ago (Click here for the original recipe), and now they are expected every Christmas morning.
I have modified the recipe slightly because some year they didn't turn out. What I realized is the order you add the ingredients really matter. Why? Because salt will kill your yeast, and hot melted butter will scramble your egg. I found waiting until the end to add these ingredients has made this recipe foolproof.
These cinnamon rolls freeze really well! All you do is make the dough. Then spread the cinnamon filling all over it, and roll the dough up. Slice your rolls, and put them in an aluminum pan (I like the 8x8 pans because they fit easily into a freezer bag). Let them rise another 30 minutes, place the pan in a freezer bag, and freeze for up to 2 months. What!?!
When you are ready for cinnamon rolls Christmas morning, take the rolls out of the freezer. Then pop these babies into the oven at 350 degrees for 35-40 minutes! Whip up the glaze while they bake and done!
I was jittery for about two hours after I ate this decadent rolls. Note to self, eat some protein with these sugar bombs...
You can also make these on Christmas Eve and skip the whole freezing process. Instead of putting the pans in the freezer, leave them in the fridge overnight. They will proof slowly and will be ready by morning.
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