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The New Year’s fun doesn’t stop at midnight — keep the festivities going by serving a homemade brunch to all those sleepyheads who crashed on your couch.
Enter these ooey gooey cinnamon rolls, which will get 2016 started in style. We used a traditional cinnamon roll recipe and added a few of our own twists to make a particularly festive batch of this delectable breakfast must-have. The primary difference is fresh nutmeg, brown sugar instead of white, and a shimmery frosting with edible silver and gold star glitter.
1. Combine your yeast and warm water and set aside.
2. Combine scalded milk, sugar, butter, salt, and egg in a bowl and mix well. Add two cups of flour.
3. Stir in the yeast mixture, then add the rest of your flour to create a pliable, but not too sticky, dough.
4. On a lightly floured surface, knead your dough for about 10 minutes.
5. Place your dough in a greased bowl, cover it, and set a timer for about 90 minutes to allow for rising.
6. While your dough is rising, combine your white and brown sugar, cinnamon, nutmeg, and allspice. In a separate bowl, melt down your butter.
7. After your dough has roughly doubled in size, punch it down, and then roll out into a 9 x 15 rectangle.
8. Apply an even coat of melted butter on top of your rolled out dough. Then coat it with your sugary mixture. Pretend you’re making pizza, only you’re using butter and sugar instead of sauce and cheese!
9. Roll your doll long-wise, and then begin slicing about 1/2-inch thick rolls.
10. Place the sliced rolls into a greased 9 x 13 inch dish, or similar. Preheat your oven to 350 F at this time. This waiting time will allow the dough to rise again for extra fluffy cinnamon rolls. Option: drizzle with more butter and the cinnamon sugar mixture.
11. Bake for 30 minutes. While you wait, combine your ingredients to make your frosting. After baking, top with your shimmery frosting and edible star glitter.
+What’s your New Year’s Day tradition?
baking, breakfast, christmas, new years
These are so cute! These would be even fluffier if you cut with a string (by wrapping around from the bottom, crossing and pulling through) rather than a knife. Also if you whip the butter with the cinnamon and then spread on rather than melting it and putting the cinnamon on top, you’re less likely to have a messy roll.
Great tips! Thanks so much, Michelle. 🙂
Happy New Year.
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