We have a few food traditions in this family.

We do some really easy chocolate peanut butter balls on Christmas eve and then we do these cinnamon rolls a ton in December and sometimes the night before Thanksgiving.

Ingredients for this recipe:

For the Cinnamon Rolls:
• 1/3 cup of sugar
• 1 cup of warm whole milk 115°
• 1 tablespoon of yeast
• 4 cups of all-purpose flour
• 2 eggs
• 1/2 cup of melted unsalted butter
• ½ cup of packed light brown sugar
• 1 tablespoon of ground cinnamon
For the Icing:
• ½ cup of softened unsalted butter
• ½ cup of softened cream cheese
• 2 cups of powdered sugar
• 2 tablespoons of whole milk
Instructions
1. For the Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk, and yeast in a standing mixer bowl, give it a whisk and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
2. Next, add in the sugar and flour and mix with the hook attachment until combined on medium speed.
3. Add in 1 egg at a time until combined and then add in a ¼ cup of melted butter and mix on medium speed for 3 to 4 minutes.
4. Wrap the bowl with plastic wrap and chill overnight.
5. In the morning roll out the dough on a clean surface lightly dusted with flour until the dough is 18”x24” in size and then evenly drizzle on the remaining 1/4 cup of melted butter, brown sugar, and cinnamon covering all of the surface areas.
6. Roll the dough up and slice 2” slices and place them in a 13”x9” casserole dish, wrap in plastic and let it sit for another hour or until they’ve doubled in size.
7. Bake the cinnamon rolls for 22 to 25 minutes at 375° or until they are browned on the top and cooked in the center.
8. Icing: While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla, and whole milk in a standing mixer using the whisk attachment until it is light and fluffy.
9. Once the cinnamon rolls are done pour the icing all over the top and serve warm

CHEF NOTES:

• This method of overnight pretty much eliminates the double rise for a traditional cinnamon roll recipe where you rise before rolling out the dough.
• Unless you are using a starter, there is no reason to let it sit out at room temperature overnight.
• I like the milk to be on the hotter side, 115°, before adding it to the bowl of the stand mixer because the bowl is cold and will drop the milk temperature to the perfect degrees.
• Be sure to brush the melted butter with a pastry brush to make sure you cover the dough completely.
• Here’s a little trick, just put the dang casserole dish onto your floor vent for a quick rice. You’re welcome!
• When the cinnamon rolls are done, the bottom side parts to the cinnamon rolls will be a little bit soft and doughy, which is totally normal.
• To Reheat: To reheat these simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minute or until hot. In addition, you can simply add them to the microwave and heat until hot.
• Storing and Freezing: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days. They can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.