Nothing says the holidays like the smell of sweet cinnamon rolls. It is a tradition at our house to make these cinnamon rolls for breakfast on Christmas morning.
What is great is that you can make these the day before and refrigerate overnight, just be sure to get them to room temperature before baking.
For the dough:
For the filling:
For the glaze:
Add the filling:
Cover the pan with an oiled sheet of parchment paper and allow to rise is a warm, draft free location until it has risen to 150% of its original size.
The rolls can be refrigerated at this point overnight – covered. Allow to warm to room temperature before baking.
Preheat the oven to 350 degrees, when dough has neared the end of its rise, bake uncovered for about 25 minutes until the tops are golden brown and the middle is cooked through. Remove from the oven and let rolls cool to room temperature.
In a small bowl, mix the confectioner’s sugar and milk until a thick paste forms. Add more milk to get the desired consistency. You want the glaze to be thick and syrupy like molasses. Drizzle the glaze on the top of the cooled rolls and allow to set briefly before serving.