this will be our 2nd Christmas following this tradition and one I plan to follow forever more.   Sadly only 2 out of the 5 will/can eat these, normally I accommodate and make things everyone enjoys and can eat but again this is how good this recipe is.   (besides you have to be silly not to like cinnamon rolls……… but two of my family members don’t, the other can’t have the dairy and soy.)    We make them the night before  and as we are reading about the birth of our Precious Savior the cinnamon rolls are baking in the oven.    It is the most glorious thing that presents almost seem to fade behind the story and food.

Not wanting to make you wait any longer here it is.  My daughter Alysha found this and tweaked it and now makes it for me every year.  Thank you for loving to cook ……I so enjoy it.

Note:  This is only gluten and nut free it contains most other allergens and is high sugar.  Eat at your own risk, we take no responsiblity for any addiction you may form to these wonderful treats..

Christmas Morning Cinnamon Rolls.

Ingredients

• 2 cups cold milk
• 1 package vanilla pudding mix
• 2 packages active dry yeast
• ½ cup warm water
• ½ cup plus 2 tablespoons butter, melted
• 2 eggs
• 2 tablespoons white sugar
• ½ cup brown sugar
• 1 tsp salt
• 6 cups flour
• ½ cup brown sugar
• 1 tsp cinnamon
  • Frosting
• 1 cup packed brown sugar
• ½ cup heavy whipping cream
• ½ cup butter cubed
• 2 cups confectioners’ sugar

Directions

   In a large bowl, whisk the milk and pudding mix and let stand for 2 minutes, set aside. In a large bowl dissolve yeast in warm water. Add ½ cup butter, eggs, sugar, salt, and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining flour to form a soft sticky dough.

   Turn on a floured surface; knead until smooth and elastic. Placed in greased bowl, cover, and let rise for one hour or until doubled. Turn on floured surface and roll out to desired thickness. Brush with butter and sprinkle with brown sugar and cinnamon. Roll up and cut into slices. Place in a baking dish, cover and let rise for about 30 minutes.

Bake at 350 for 20-25 minutes or until golden brown. Meanwhile, in a large saucepan, combine brown sugar, cream, and butter. Bring to a boil and cook for 2 minutes. Remove from heat. Beat in confectioners’ sugar with a hand mixer until creamy. 

(if you make these the night before just let rise for about an hour or two and then refrigerate.  Pull them out of the fridge and let warm to room temp and bake.  If you don’t let warm to room temp the baking will take a little longer)

Enjoy!