My family typically does a big [and I mean big] Italian feast for both Thanksgiving and Christmas. We’re talking eggplant parmesan, lasagna, stuffed artichokes, hot peppers, and meatballs all loaded with my mom’s homemade sauce. Of course we never leave out the traditional American staples of turkey [one deep fried and one oven roasted], cranberry sauce [jarred and homemade, because some people prefer one or the other], stuffing, mashed potatoes, crusty bread, green bean casserole, and on and on and on. What can I say, we’re Italian and eating good food is in our DNA.
With that being said, my family is doing Christmas very different this year. From the venue to the menu, we’re shaking things up. Instead of dinner, we’re opting to do brunch. Everyone seems to be curiously excited about how this will pan out. The ever present pot of simmering sauce will be noticeably absent from the stove, but I trust there will be new tantalizing treats on the table that will have us wondering how we ever did without.
This year I’m making these deeelicious cinnamon buns using a recipe that claims they taste identical to Cinnabons [and they actually do]. Just look at these things [I'm sure that photo above got your tongue wagging]. This was my first stab at making bread [which was the base of the bun], but it was easy enough and besides, I dare you to mess up a recipe that is essentially butter, cinnamon, vanilla, and sugar. They were velvety and sweet and the frosting oozed with decadent gooeyness. I also loved how the kitchen smelled like cinnamon ‘n sugar for the rest of the night.
Homemade Cinnamon Buns
- 1 cup warm milk
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 1 packet of dry yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Dissolve the yeast in warm milk. Let it stand for 10 minutes, until yeast is foamy. Heat oven to 200F, then turn it off. Mix in the sugar, butter, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in warm oven for 1 hour, or until doubled in size.
- In a small bowl, combine brown sugar, cinnamon, and butter.
- Roll dough into a 16 x 21 inch rectangle. Spread dough with butter and sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile preheat oven to 400F.
- Bake rolls on a lower rack in preheated oven until golden brown, about 12 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, powdered sugar, vanilla extract and salt [note: I actually doubled the frosting recipe and suggest you do the same]. After taking it out of the oven invert the pan so that the drippings re-coat the buns. Spread frosting on warm rolls before serving. Yields 12 rolls.
*i can’t take all the credit. adapted from this recipe.