I asked all of you what you REALLY want to eat on Christmas morning, or any morning for that matter! We decided to practice your favorite Christmas breakfast, because I had never made this before. And guess what? The first time was a success. Can you guess what we made? Cinnamon Rolls. Everyone wants to indulge with Cinnamon Rolls!! Sharing the best recipe!
I got the recipe from one of you! I had asked on social media for the best cinnamon roll recipe, without crazy ingredients, simple and easy. And Haylee Bock shared this cinnamon roll recipe with us! She said her mom is famous for it and she uses it for pizza dough too (minus the sugar). We have made it too many times to count, it never fails and it is now my family and friends go-to cinnamon roll recipe! My friend Laila, who claims she isn’t a baker, made this recipe 3 times this past week for different Christmas parties.
I have made this recipe GLUTEN FREE with Cup for Cup Flour and they were a success. I just replaced the regular white flour for Cup for Cup Gluten Free Flour. They do not get a “fat and fluffy” as the original. But still taste good.
You can roll them, slice them, and place them on the sheet the night before. Just cover them and keep in the fridge overnight. Pull them out maybe 30 minutes to an hour before you want to bake them (so like while the kids open stockings or their first couple presents) and that will save you time in the morning so you can relax and enjoy your Christmas morning!
You can also freeze these for up to two weeks. To freeze, right after you cut the cinnamon rolls (don’t let rise), place in the pan you want to bake them in and cover the top, or put in a freezer bag, right into the freezer. The night before you want to serve them, transfer to the fridge and let them thaw. Then about an hour before you want to serve, take out of freezer and let rise on the counter in the pan they are going to be baked in. Follow baking instructions in recipe below!
Cinnamon Rolls
Print Recipe Pin Recipe
Ingredients
Cinnamon Rolls
- 2 1/2 cup Flour
- 1 tsp Salt
- 1 cup Warm Water
- 2 1/4 tsp Active Dry Yeast
- 1 tsp Sugar
- 1 tbsp Oil we use olive oil
- 4 tbs Butter
- 1/2 cup Brown Sugar
- 1 tbsp Cinnamon
Cinnamon Roll Frosting
- 8 oz Cream Cheese
- 1/2 cup Butter
- 1 tsp Vanilla
- 4 cups Powdered Sugar
Instructions
Cinnamon Rolls
Pre heat oven to 350.
Combine flour and salt in a large bowl.
In a large measuring cup add warm water, yeast, sugar, and oil, stir. Let rest 5 minutes until foamy on top.
Add wet ingredients to flour mixture. Mix with hands until combined or hand mixer.
If too sticky until easy to handle, add flour 1 tbsp at a time. Knead for 10 minutes (by hand or in mixer).
Roll out dough into a rectangle on a floured surface and spread butter over top. Sprinkle with brown sugar and cinnamon. Roll up longer side, and then slice into rolls every ½ inch.
Place on a baking pan, or cast iron, and bake for 12 minutes.
Cinnamon Roll Frosting
With a hand mixer or stand mixer beat cream cheese and butter until combined.
Add in powdered sugar and vanilla. Beat for about 5 minutes until fluffy and more white in color (add more powdered sugar if too runny).
Once cinnamon rolls have cooled, frost your rolls! Enjoy!
Notes
I did make this recipe GLUTEN FREE with Cup for Cup flour and they were a success. I just replaced the regular white flour for Cup for Cup Gluten Free Flour. They do not get a "fat and fluffy" as the original. But still taste good.
Prep day before- roll them, slice them, and place them on the sheet the night before. Just cover them with wax wraps and keep them in the fridge overnight. Pull them out maybe 30 minutes to an hour before you want to bake them.
Freeze up to two weeks before- right after you cut the cinnamon rolls (don’t let rise), place in the pan you want to bake them in and cover the top, or put in a freezer bag, place right into the freezer. The night before you want to serve them, transfer to the fridge and let them thaw. Then about an hour before you want to serve, take out of freezer and let rise on the counter in the pan they are going to be baked in. Follow baking instructions in recipe below!
Just make sure to dust your wax wrap with flour before your cover them.
This recipe can be used as a pizza dough as well (minus the sugar)
Print the PDF version- Easy_Cinnamon_Rolls
When you print the recipe make sure to hit “scale” to adjust your size. I use this printer and this natural linen paper. And I do a raw edge, meaning I don’t use scissors, instead use a book or ruler to make a straight line and rip the paper.
Cinnamon Roll Kit, makes for a great gift! Really nice gift would include this Green Baking Dish, set of Hand Towels, Christmas trim measuring cups, and darling Tree Rolling Pin! Include the cinnamon roll recipe printable to top it off! You could even cook these Cinnamon Rolls up in that cute green dish and drop to a friend! Everyone wants warm Cinnamon Rolls for brunch!
This shows the step when you mix the yeast with the water. I actually did it twice because the first time it didn’t foam up like this. So give it 5- 10 minutes and if it doesn’t foam up then do that step over!
THIS Kitchen Aid Mixer is one of my favorite home purchases. It made making Cinnamon Rolls so easy when you use the kneading tool. Rather than hand kneading for 10 minutes, I just sit the timer and let the Kitchen Aid Mixer get to work!
Above is what they looked like after I rolled them. You don’t even have to let them rise. Also I learned that I need to make sure to roll them out more evenly. See how some were mini? I kind-of liked the mini size too (less tempting to over-eat).
You don’t have to make these in a cast iron pan, but they were really good this way!!
Frittata Recipe-
I have shared this exact Frittata recipe before HERE. The only difference this time was that we just used green and red veggies to be super festive for a Christmas Brunch. We make a frittata once a week as a dinner and sometimes have enough for my breakfast the next day!
Using our new Green Pans for the Frittata was a major perk. Especially because they come with lids. So for the last part you put a lid on it so the eggs can cook. Then it goes in the oven for a couple minutes to boil the top and melt the cheese, if you add any cheese. We do half and half.
PS- this is a great recipe to make for any special occasion! We also make for Easter too!
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