Here’s a sweet recipe if you’re looking for something to make ahead of time that you can pop in the oven on Christmas Morning. Or any morning. Like tomorrow morning. I created these for the December issue of Ladies’ Home Journal and they are amazing swirls of chocolate and cinnamon bathed in a delicious and easy vanilla glaze topping. And I totally want to make them again right now. Every time I make cinnamon rolls I wonder why I don’t make them more often. Oh my gosh. They are so good and simple for such a luscious result.
Sorry, I don’t have step-by-step photos for these since they were photographed by the magazine, but feel free to take a look at my pumpkin cinnamon rolls if you want a visual guide.
In the bowl of an electric mixer combine warm milk, butter and sugar. Sprinkle yeast on top and let stand 2 min until yeast softens. With the bread hook attachment stir in the egg, salt and 3 cups of the flour. Mix well, then add remaining flour and mix until dough pulls away from the bowl edges, about 5 min.
With floured hands form dough into a ball and place in a buttered bowl, turning to coat all sides of ball. Cover bowl with plastic wrap and let dough rise in a very warm place until doubled in size, about 3 hr.
Make filling by combining the sugars, cinnamon and chocolate. Butter two 8-by-8-inch pans and set aside.
Turn dough onto a lightly floured work surface and roll into a 14-by-24-inch rectangle about 1/8 inch thick. Spread with the melted butter and sprinkle with the cinnamon mixture. Starting with one long end, roll dough tightly to form a long spiral. Pinch the seam together. Cut into 18 slices, about 1-1/4 inch thick each, and place 9 in each prepared pan. Cover with plastic wrap and refrigerate overnight.
In the morning remove rolls from refrigerator and bring to room temperature in a warm place, 1 hr. Heat oven to 375°F and bake until rolls are golden and cooked through, 18 to 20 min.
Let rolls cool slightly then spoon on some Vanilla Icing. Serve warm.
Vanilla icing - Whisk 2 cups confectioners’ sugar with 1 tbsp melted butter, 1/2 tsp vanilla extract and 3 tbsp milk until smooth. Makes 1 cup.
NOTE: If you make and bake them on the same day, don’t refrigerate after rolling; just let the rolls rise a second time before baking.
Source: Contributed to Ladies Home Journal, December 2013
Thanks Ladies’ Home Journal. I’m thrilled to be featured this month in the magazine.
Great recipe! :D Thanks!
If I use instant yeast instead of active dry yeast, what changes would I need to make?
These spring rolls are very creative! The dark chocolate, star anise and pear sound like such a wonderful combination and the cinnamon sugar just tops this off! These look amazing! Pinning,
am happy to find :) I like it
Hi – I’m planning to make these on Tuesday night for my son’s bday breakfast the next day, and I’m wondering if there is a typo in the recipe. A 3 hour rise (end of step 2) seems very long to me, could you please confirm? Thanks!
Beautiful presentation. Thanks for sharing such nice recipes.
They are looking irresistible; cinnamon rolls is one of the traditional recipe that always stands out. Just perfect
Thank you very much for bringing so much joy to our lives. Congratulations for being on the magazine!
These look fantastic and I would love to make them, but I don’t own a stand mixer! How would you suggest going about this by hand or with a hand mixer?
I want to make some!!! :D
Love this recipe!!!! I made the rolls on Christmas Eve in very little time. Baked them early Christmas morning and they were a hit with my husband and children. Not too sweet–just perfect.
Merry Christmas Bakerella
Man merry Christmas yall and you too bakerella
Merry Merry Christmas!! The babies decided to sleep late this morning. Probably still have time to whip these up. They are lovely!
Just wanted to say Merry Christmas, Happy New Year, Happy Holidays & THANK YOU for the Cake Pop toy set, Cake Pop Book & all the other goodies!!!!!!
My Grandaughter & I will be having tons of Fun over the Christmas Break!
Merry Christmas Bakerella!
Wow wow wow! I love cinnamon rolls and I am very willing to chuck chocolate in them too. Have a fabulous holiday too!
I agree, you can never have too many cinnamon rolls or have them too often :)
I think I prefer original to chocolate, but to each their own.
These look amazing! And congrats on being featured!
WANT! Morning, noon and night. Yum!
Can some be frozen for a later date if I’ll be making this for just 2 people?
Thanks guys! Hope you enjoy them and Merry Christmas!
Cinnamon rolls can only get better by adding chocolate. Chocoholic I am! :)
Nice post ! :)
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OMG!!! I think I am going to at least try to make these tonite for Christmas Morning! The only problem with this is I have to make Scotcheroos too! My mom used to make all kinds of cookies and bars, including Scotcheroos. Ever since I learned how to make them though (and they are better than my mom’s, per everyone that has tasted both) I have been the official Scotcheroo maker.
Still, I am definitely going to try to make these. I think they will be perfect for Xmas!
OOOO! These look so yummy! My husband would LOVE these. :)
I need these right now. Thank you thank you and Merry Christmas!!!
Sorry bout the question marks in my last comment, I pressed the wrong key :-P lol
Yum!!!!!! These look absolutely amazing! Thanks for the recipe and MERRY CHRISTMAS!!!!!! :-) ???????
OMG two of my favorite flavors together :D
I was just wondering if I would have the time to make cinnamon rolls on Christmas morning and figured not. Well, now I can! Thanks so much!
Merry Christmas :)
Congrats! I don’t usually read this magazine, but now I’m definitely going to pick up this issue! :)
Merry Christmas. I have to make this!!
Congrats on being in the magazine. And thanks for the recipe.
Merry Christmas to you too ! Can’t wait to try this recipe.