I went looking for a different recipe for Christmas morning, one that my family would like and yet different from what I usually do and that’s when I found this one pushed to the side folded and, in the middle of my box just waiting for me to blow the dust off and use once again.
Pro tip: Make the dough tonight so they’ll be ready to pop in the oven in the morning!
- 1 cup milk
- ⅓ cup butter
- 2¼ teaspoons dry active yeast
- ⅔ cup white sugar
- 4½ cups flour
- 1 teaspoon salt
- 2 eggs
- ½ cup brown sugar
- 1½ tablespoons cinnamon
- ¼ cup butter
- 3 tablespoons butter, softened
- ½ teaspoon vanilla extract
- 1–2 drops Wild Orange oil
- 1½ cups powdered sugar
- 2–3 tablespoons whipping cream or milk
- Heat the milk in a pan until it begins bubbling. Remove from heat and add butter. Stir until the butter melts.
- When the milk is lukewarm, add yeast and allow to proof for 10 minutes.
- Put sugar, 3 cups of flour, salt, and eggs into a mixer. Add in the yeast mixture. Mix thoroughly.
- Add in the remaining flour until the dough is no longer sticky. Knead for 5 minutes, or until smooth and soft.
- Oil a large bowl and place the dough in the bowl. Turn to coat the dough with oil. Cover with a cloth and let rise in a warm place until it’s double in size (about an hour).
- Deflate the dough and put onto a floured surface. Roll out into a 12×14 rectangle and spread with softened butter.
- Mix the brown sugar and cinnamon together. Sprinkle over the dough.
- Roll up the dough into a log and cut into 12 pieces.
- Line a 9×13 pan with parchment paper (or grease it). Place the rolled dough pieces into the pan and cover with plastic wrap. Place in the refrigerator overnight.
- In the morning, remove from the refrigerator and set in a warm place to rise for an hour.
- Once the dough has risen, bake at 350 °F for 25–30 minutes, or until golden brown.
- Mix the butter, vanilla, Wild Orange essential oil, powdered sugar, and whipping cream together until smooth. Spread over warm rolls and enjoy.