I hope everyone had a wonderful Christmas spent with the people you love! We had a slight hickup getting here, but we made it! We drove into Alamosa at 4:30am on Friday, exhausted but just happy to be with family. Santa was good to us, our 10 month old enjoyed tearing and eating wrapping paper, and playing with the toys his cousins opened more than his own.
Hopefully, like me, you’ve been lounging around in your Christmas jammies for the last 24+ hours, eating non-stop, and playing games like Uno Flash and Farkel. We are gamers!
I’ll talk more about Christmas later, but today is the last Merry Monday post, featuring cinnamon. My two favorite things to eat with cinnamon are chocolate covered cinnamon bears and my mom’s cinnamon rolls. Since I just buy my chocolate covered cinni bears I chose to share my mom’s cinnamon rolls with you. We made them yesterday. The recipe makes about 20 rolls and I don’t even want to tell you how many are left. We only have 6 adults here….
Big, Soft Cinnamon Rolls
For the dough:
3 c. warm water
3 tbs. active dry yeast
3/4 c. sugar
3 tsp salt
3 eggs
3/4 c. shortening
10 c. flour (enough to handle dough easily, but not too much)
For the filling:
1/2 c. butter, melted
1/2 c. brown sugar
2 tsp cinnamon
Instructions
In a large bowl, add dry yeast to warm water and let sit to dissolve for about 10 minutes. Stir to make sure completely dissolved. Mix in sugar, salt, eggs, shortening, and flour. Cover with a damp towel and let rise in a warm place until doubled, about 1 1/2 hours. Punch down dough then let rise again for 30 minutes. Roll out dough onto a floured surface about 1/2 inch thick.
In a small bowl melt 1/2 c. butter then brush to coat the surface of your dough. Cover completely with a thin layer of brown sugar, then even coat with cinnamon over the top. Roll up your dough tightly and cut into 1 to 1 1/2 inch slices and lay the sliced side of the roll down onto a baking sheet. Place rolls about 1/2 inch a part on sheet. Let rolls rise again in a warm place until doubled. Bake for 20-25 minutes at 350 degrees. Bake until light golden brown and remove from oven and let cool completely before frosting.
For the frosting:
3 c. powdered sugar
1 tsp. vanilla bean paste
1/4 c. melted butter
Instructions
Beat sugar, vanilla and butter in a bowl. Continuing to beat, add whipping cream until you get the texture you like.
looks amazing- I wish I had this recipe for xmas morning!
Kristy, those look awesome. I’m definitely going to have to try them out. Glad to hear someone else loves chocolate covered cinnamon bears…why are they so dang good?? I’m glad you had a fun Christmas!!
I made these this weekend and everyone loved them! They were soooo good and we ate way too many. ^_^ Thanks for sharing the recipe!
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