Christmas morning cinnamon rolls are a tradition at our house. Even those of us without a sweet tooth love them! Soft, made-from-scratch dough filled with the perfect blend of cinnamon, vanilla, and citrus from Calicutts Citrus Spiced Sugar and finished with fresh cream cheese icing. These will get more than the kiddos out of bed, trust me!
In the bowl of a stand mixer, combine 3 ½ C flour, yeast,
brown sugar, and salt. Add warmed milk, eggs, vanilla, and butter, using the
dough hook. Mix until the flour is completely incorporated, about 5 minutes.
The dough should be a slightly sticky, but feel free to add a bit more flour if
the dough seems too sticky.
Cover bowl with plastic wrap. Let it set at room temperature
for an hour or until it has doubled in size. In the meantime, make the filling
- combine the brown sugar, orange zest, and Calicutts Citrus Spiced Sugar in a
Line a 9 x 13 baking dish with parchment.
When dough is ready, lightly dust your work surface with
flour. Turn out the dough, punch it down, and roll it into a rectangle, about
10” x 16”. Spread the softened butter evenly over the dough and sprinkle the
filling over top.
Starting with the long edge closest to you, carefully roll
the dough into a log, keeping it fairly tight as you go. When you reach the
edge, gently pinch the dough along the side to make a seal. Using a sharp
knife, cut the log into 12-15 rolls and place side-to-side in baking dish.
Cover and let rise for 20-30 minutes.
Preheat oven to 350. Bake the cinnamon rolls for
25-30 minutes or until golden brown. While they bake, whisk together the
frosting in a medium bowl. Combine the warmed milk, orange juice, vanilla, and
cream cheese for about 1-2 minutes. Add the powdered sugar and mix until fully
incorporated. Spread on warm rolls and enjoy!