Google Amy's Cooking Adventures: Twisted Christmas Tree Cinnamon Rolls

Monday, December 24, 2018

Twisted Christmas Tree Cinnamon Rolls



Happy Christmas Eve!

Are you ready?  Are the presents wrapped? The cookies made?  Family all settled in?


My Twisted Star Cinnamon Rolls and Twisted Turkey Cinnamon Rolls are such a hit on holidays, that this year I made Twisted Christmas Tree Cinnamon Rolls!

These are a stunning addition to Christmas brunch!  You can easily made these the night before and heat up what you need, or pop them in the oven Christmas morning for your family to wake up to the sweet smell of cinnamon rolls!  What could be better?

Have a merry and blessed Christmas, everyone!


Twisted Christmas Tree Cinnamon Rolls

2 ¼ tsp active dry yeast (1 packet)
¼ cup very warm water (110-115 degrees)
¾ cup very warm milk (110-115 degrees)
1 egg
¼ cup butter or bacon drippings, softened
¼ cup sugar
1 tsp salt
3 ¾ cups flour
3 tbsp butter, softened
½ cup brown sugar
1 tsp ground cinnamon


Combine the water and yeast in the bowl of a stand mixer.  Allow the mixture to rest until foamy.  Stir in the milk, egg, bacon drippings, sugar, salt, and 1 cup flour.  Mix until smooth.

Slowly add in the remaining flour, switching to the dough hook as necessary.  Knead for 3-5 minutes or until smooth and elastic.

Place the dough into a greased bowl.  Cover with a lint fee kitchen towel and place in a warm, draft-free area to rise.  Allow the dough to rise for 1 hour or until doubled in size.

Line a baking sheet with parchment.

Punch down the dough and divide into 4 equal portions.  Roll the first portion into a triangular shape, about 12-inches long and 8-inches wide at the base of the triangle.  Place the dough onto the parchment (if the dough shrinks back, let it rest for about 5 minutes after rolling before moving it to the pan.

Spread one tablespoon of butter over the dough round, within ¼ -inch from the edge.  Sprinkle with a third of the brown sugar, followed by a third of the cinnamon.

Roll the next dough ball into a 12-inch triangle and place on top of the first, followed by the butter, sugar, and cinnamon.  Repeat with the remaining dough, butter, sugar, and cinnamon, ending with the final dough layer.

Use a sharp knife to cut 12 evenly spaced slices from the center to the edges of the dough, leaving some uncut dough in the center.

Take 2 strips, twist outward twice, then pinch the ends together.  Repeat with the remaining strips.  Loosely cover and set aside to rise for 30 minutes.

Preheat the oven to 375 degrees F.

Bake the rolls for 18-22 minutes or until deeply browned.

Cool on a rack for 10 minutes, sprinkle with powdered sugar, and serve warm.

Serves 12



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