Christmas Spiced Cinnamon Rolls

Christmas time is always full of traditions and for my family I wanted to create something that we all can look forward to every year- These Christmas Spiced Cinnamon Rolls! Every Christmas morning I wake up extra early to make cinnamon rolls for the kids to wake up to. There’s no better smell than fresh warm cinnamon baking in the oven first thing on a cold December morning. I’ve tried numerous recipes, from Alton Brown, to a fellow blogger’s to slow cooker cinnamon rolls. And as great as they usually were, I found that there was always something missing for me. Either the rolls weren’t soft enough, or they were too sweet or the recipe was just too time consuming to pull together on a busy Christmas Eve night. Until now! I tested this recipe earlier in the month to make sure that it would be perfect for Christmas morning and I’m super excited to be sharing it with you!

This cinnamon roll is soft, and pillowy with a warm spicy cinnamon filling that makes everything all the more christmassy! Oh and the best part is that you make this the night before and let it rise overnight! The is my favorite standby bread dough adapted slightly from “The woks of life” blog. I use it to make everything and it always comes out perfect!

All the ingredients gets dumped into a stand mixer fitted with a hook attachment. You mix until combined then turn up the speed (I like using “2” on the Kitchenaid) and knead for 15 minutes. This will give you a soft, supple, slightly tacky dough Cover and allow this dough to rise for an hour. Meanwhile prepare the filling mixture by placing the sugar, cinnamon and spices in a small bowl and mixing with a fork.

Once the dough has risen, punch it down and roll out on a clean surface. No need for extra flour as the dough is tacky, but won’t stick. Roll out the dough to about 12” X16”. Then slather on the softened butter. You can use a butter knife or off set spatula to do this, but I honestly prefer using my hands. This way you don’t disturb the dough too much and the butter gets evenly distributed. Sprinkle the spiced cinnamon sugar mixture on top of the butter and pat down to make sure it stays put. If it starts turning into a paste, thats ok too!

Start rolling! Roll from the bottom up, pulling the roll down slightly to create a nice tight roll. Place the roll seam side down and using a sharp knife, slice it into 16 equal pieces. Place these pieces in 2 two buttered cake pans. Cover with plastic wrap and allow to rest overnight. In the morning, take the rolls out of the fridge for about 40 minutes before baking to take the chill off them. I usually do this the first thing when I get up to allow the rolls to sit as I brush my teeth and get ready. Then bake at 350F for 25 minutes. While they are baking you can make the frosting and frost abut 10 minutes after the come out of the oven.

These rolls are so soft and fluffy, you’ll never make another cinnamon roll recipe again! Plus Christmas spices just make it something special. Merry Christmas readers! Hope you’re all baking spirits bright this holiday season!

Christmas Spiced Cinnamon Rolls

Yields about 16 rolls

Ingredients

For the rolls:

• 2/3 cup heavy cream (at room temperature)

• 1 cup, plus 1 tablespoon milk (at room temperature)

• 1 large egg (at room temperature)

• 1/3 cup light brown sugar

• 1/2 cup cake flour

• 3 1/2 cups bread flour

• 1 tbsp active dry yeast

• 1 tsp salt

• 1/4 tsp cardamom

For the filling

• 8 tbsp unsalted butter, very soft

• 1 c sugar

• 3 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp allspice

• pinch of salt

For the Icing

• 4 oz mascarpone cheese

• 2 Cups Powdered sugar

• 2 tbsp milk plus more to thin out

Method

1. mix the all the roll ingredients in the bowl of a stand mixer fitted with a dough attachment. Mix till combined on a low speed, then increase to 2 to knead for 13-15 minutes. You will know its ready by using the windowpane test. Spread the dough apart with four fingers if the dough holds together and creates a window that is thin enough to see through, you're good to go.

1. Place the dough in a large bowl, cover with plastic wrap and allow to proof for 1 hour.

2. Mix together the cinnamon sugar Ann’s spices. Set aside. Butter 2 8 nice cake pans and set aside.

3. Once the dough has proofed, punch down the dough and turn it out onto your board.

4. Roll it out to a large rectangle. Spread on the softened butter and sprinkle with the spiced cinnamon sugar mixture.

5. Starting from the bottom of the long side of the rectangle roll up, pulling back slightly as you go to ensure a tight roll.

6. Place the roll seam side down and cut 2 inch slices with a sharp knife. Place the rolls face up in a buttered cake pan. Cover with plastic wrap and place ribs the refrigerator overnight.

7. The next morning take rolls out of the fridge for 40 minutes while preheating then oven to 350F.

8. Bake for 20-25 minutes.

9. Make the frosting. Place all the frosting ingredients in the bowl of a stand mixer and beat until smooth. Add more milk if it’s too thick to spread. Spread the frosting over the hot rolls and serve!