Afterward, since refreshments are so vital to any gathering, we usually have Cinnamon rolls and Egg nog. This year, I forgot to go buy the pre-made cinnamon rolls, so I pulled out my cookbook to find my mom's recipe.
This was a new recipe for me, and it was amazing. The process was easy, and the results were phenomenal! The rolls are soft and moist; the filling and glaze is not too sweet.
The recipe makes up to 50 cinnamon rolls, so I was able to take 3 dozen to 3 different families in our neighborhood. Sharing the delights really brought the Christmas spirit alive. I've had all of my gifts ready, but now my heart is ready as well.
Mom's Cinnamon Rolls
3 rounded TB yeast
1 cup warm water
1 TB sugar
Mix together and let sit until mix is foamy.
2 cups scalded milk; cooled
3/4 TB salt
6 beaten eggs
2 cubes (1 cup) margarine or butter
1 cup sugar
12+ cups flour
Mix all ingredients together except raisins and flour.
Begin adding flour until knead consistency. Dough should be soft. Knead for 10 minutes.
Allow dough to rise until double.
While dough is rising, mix together the cinnamon filling:
1 cube (1/2 cup) butter, softened
1/2 cup brown sugar
1 TB cinnamon
Divide dough into 4 even pieces. Roll out each piece of dough to form rectangles about 1/2 inch thick.
Spread with 1/4 of the cinnamon filling. Add raisins if desired. Roll dough up on long end and slice in 1 inch slices. Repeat with the other 3 sections.
Place rolls in greased baking pans (or on a greased cookie sheet). Sprinkle with Streusel topping:
1 cube (1/2 cup) melted butter
1 cup flour
1 cup sugar
Cut butter into flour until pea sized pieces.
Sprinkle sliced almonds on cinnamon rolls if desired.
Sprinkle tops with more cinnamon.
Let rolls rise until doubled.
Bake for 15-20 minutes at 375.
While rolls are baking, prepare Glaze:
4 cups powdered sugar
1 TB vanilla
Enough evaporated milk to make glaze the consistency of glue. It doesn't take much!
Pour glaze over warm rolls and enjoy... with Milk!