Chelsea Thomas, USA Today Bestselling Mystery Author
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To me, cinnamon rolls mean Christmas morning. Or a Sunday treat after a long week. Cinnamon rolls, whether popped out of a cylinder or baked from scratch, are my special occasion food.


I used to make them when I was a little girl after sleepovers at my Gramma Weezie’s house. The center roll was always my favorite, because I liked my baked goods doughy and soft. Because I was an only child, I had no competition for the roll I wanted. 


Now, as an adult, I still have cinnamon rolls every Christmas morning. I wake up early, open presents, then bake the ooey-gooey rolls with my mom, who goes by Teeny (yes, the character in the books is loosely based on her).


I don’t live in the same state as my parents anymore, so I don’t see them as often as I’d like. But I’m always with them on Christmas morning, and breakfast is an important part of our holiday tradition. 
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Dough Ingredients
1.    1 cup of warm milk 
2.    Instant or fast rise yeast (2.5 teaspoons)
3.    2 eggs
4.    1/3 cup unsalted butter (melted) 
5.    4.5 cups flour
6.    1 tsp salt
7.    1/2 cup sugar (I like turbinado but you can use any white sugar)
Cinnamon Mixture Ingredients
1.    1/2 cup unsalted butter (softened, not melted)
2.    1 cup packed brown sugar (preferably dark brown, but any will do)
3.    2 tbsp cinnamon (I like to get ‘real’ cinnamon, aka Ceylon, but it’s harder to find and the Cassia variety is a fine substitute)
4.    THE SECRET INGREDIENT! 1/2 cup heavy cream 
Icing Ingredients
1.    8 ounces cream cheese (you can also make a regular glaze with no cream cheese if you prefer)
2.    6 tbsp softened butter
3.    2 cups powdered sugar
4.    1/2 tbsp vanilla 


Step 1: Make the Dough
•    Warm your milk. I do this in the microwave until it is lukewarm to the touch.
•    Whisk two eggs in a large mixing bowl 
•    Use a fork or whisk to combine the yeast and warm milk with eggs in mixing bowl. Add a pinch of the sugar. Set aside, allowing the yeast to activate. (I don’t have a stand mixer, so I do this part by hand. But of course, use a stand mixer if you have one!)
•    In another mixing bowl, combine flour and salt, also with a whisk or fork. 
•    Melt your butter. 
•    Mix the melted butter in with the warm milk and yeast and add the rest of the sugar. Stir. 
•    Add the flour and salt in slowly, whisking to combine. 
•    Remove the dough from the bowl and knead on a floured surface. 
•    Place the dough in a bowl greased with cooking spray and cover it with a moist towel for about an hour.
Step 2: While the dough rises, combine the softened butter, brown sugar and cinnamon for the filling. 
Step 3: Roll and Bake the Dough
•    Once the dough has risen, roll it out with a rolling pin. 
•    Spread the filling evenly across the surface of the dough. 
•    Roll the dough lengthwise and cut into even pieces, depending on how big you want your rolls. 
•    Place rolls in a greased baking pan. 
•    Let the rolls rise for another 10-20 minutes in the pan. 
•    Preheat oven to 375˚ F. 
•    Pour room temperate cream over the rolls — this is the secret moisturizing ingredient! Don’t leave it out!
•    Bake the rolls for about 15-20 minutes. Depending on the size of your rolls and the speed of your oven.
Step 4: Make the Icing
•    Mix softened cream cheese, soften butter, powdered sugar, and vanilla until combined. 


Step 5: Frost and Eat!


•    Once the rolls have cooled slightly, frost them to your liking, then eat!
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