Christmas Morning Frosted Cinnamon Rolls

Frosted Cinnamon Rolls


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 3   Average: 5/5]


Frosted Cinnamon Rolls

Christmas Morning Frosted Cinnamon Rolls

I believe in planning ahead.  Heck, I start my Christmas shopping in July for goodness sake!  Most of us focus on Christmas dinner, but what about breakfast?  I always liked to have a warm batch of frosted cinnamon rolls ready for all to eat after opening presents. 



2 Room Temperature Eggs

3/4 Cup Warm Water (Not Hot Water)

1 Package Active Dry Yeast

3 1/2 Cups Sifted Unbleached Flour

1 Teaspoon Kosher Salt

3 Tablespoons Sugar

1/2 Cup Unsalted Butter


1/4 Cup Melted Butter

1/3 Cup Brown Sugar

2 Tablespoons Ground Cinnamon

1/4 Cup Raisins

1/4 Cup Chopped Pecans

Extra Sugar For Sprinkling


3/4 Cup Powdered Sugar

3 Teaspoons Milk

In a medium-size bowl beat eggs for 1 minute.  Add warm water and yeast.  Stir to dissolve yeast.  Place in fridge for 10 minutes. In a large-size bowl combine flour, kosher salt, and sugar. With two forks or a pastry blender, blend in butter.  It should look like coarse crumbs.  Make a well in center and pour in yeast mixture. Gradually blend mixtures together. It should look loose and sticky. Gather dough onto floured surface and knead for 2 minutes until smooth.  Form dough into ball and put into lightly greased bowl. Place in fridge and chill for at least 3 hours or overnight. When you’re ready to bake, roll dough into an oblong shape on a floured surface.  The dough should be about 1/4 inch thick. For filling: In a medium-size bowl combine brown sugar, cinnamon, raisins and pecans. Brush dough with melted butter and sprinkle with brown sugar mixture. Leave a 1-inch boarder. Roll dough to form what looks like a jellyroll. With serrated bread knife cut roll into 1-inch slices. Place onto greased baking sheet 2 inches apart and allow to rise, in a warm place, for 30 to 40 minutes. Sprinkle generously with sugar. Place into 350 degree preheated oven. Bake for 24 minutes. Remove from oven and allow to cool for 5 to 10 minutes on wire racks. You may want to drape cooling racks with waxed paper. To make frosting: In a medium-size bowl mix together powdered sugar and milk together until nice and smooth. Drizzle frosting over rolls and serve.  Makes 1 dozen rolls. 



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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