Christmas cinnamon rolls for the morning

Votes: 1

How to Make - Christmas Morning Cinnamon Rolls

Time: 4 hours 10 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 535, total fat 24 G., saturated fats 10 G., proteins 8 G., carbohydrates 75 G., fiber 3 G., cholesterol 69 mg, sodium 186 mg, sugar 39 G.

You can certainly bake these sweet cinnamon rolls any time of year, but they're especially delicious on Christmas morning. What makes them so special? It's the amazing raisin-pecan filling! You can mix the dough and assemble the rolls the night before, put them in the refrigerator, and then let them rise on the table and bake in the morning while everyone's exchanging greetings and gifts. These rolls will only add to your holiday spirit.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Yeast dough

1 cup warm whole milk
1/3 cup granulated sugar
6 tablespoons melted unsalted butter
1 teaspoon coarse salt
1 packet (7 g) of active dry yeast
2 large eggs
4 cups premium flour + extra for dusting
Vegetable oil for the bowl

Filling

6 tbsp softened unsalted butter, plus extra for greasing the pan
3/4 cup light brown sugar
2 tablespoons ground cinnamon
1 cup chopped toasted pecans, optional
0.5 cups raisins

Glaze

2 cups powdered sugar
2 tablespoons melted unsalted butter
0.5 tsp vanilla extract
4 tbsp milk + more as needed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, yeast dough, brown sugar, pecans, cinnamon, raisin

Cooking the dish according to the recipe:

Sweet dough for cinnamon rolls:

In the bowl of a stand mixer fitted with a dough hook, combine the milk, granulated sugar, butter, salt, and yeast and mix well. Add the eggs and mix until smooth. Add the flour and mix on medium-high speed until the dough is smooth and elastic, about 4 minutes.
Place the dough in a large, lightly oiled bowl and cover with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, 1.5–2 hours.

Punch down the dough and lightly flour the work surface. Turn the dough out and roll it out into a 45x30 cm rectangle.
Raisin and Pecan Filling:

Grease a 22x32cm glass baking dish. Spread softened butter evenly over the dough, leaving a 1/2-inch border, then sprinkle evenly with brown sugar and cinnamon. Sprinkle with nuts and raisins. Starting at a short edge, roll the dough tightly into a log and pinch the ends. Cut into 12 slices and arrange them in a greased baking dish. If baking the same day, cover with plastic wrap and let rise until doubled in size, about 1 hour. Otherwise, refrigerate overnight. When ready to bake, remove the dough from the refrigerator and let rise at room temperature for 1 hour.
Preheat oven to 375°F (190°C). Bake the cinnamon rolls until puffed and golden brown all over, about 25 minutes.
Glaze:

Place the powdered sugar in a medium bowl. Mix with the melted butter, vanilla, and 4 tablespoons of milk until smooth. If necessary, add more milk, about 1 teaspoon at a time, to ensure a thick but pourable glaze. Drizzle the glaze over the warm cinnamon rolls. Serve warm.