Christmas Morning Sweet Rolls

Name: Christmas Morning Sweet Rolls
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 1 dozen
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm water (110° to 115°); 1/2 cup sugar; 1 teaspoon salt; 4 to 4-1/2 cups all-purpose flour; 1/4 cup canola oil; 1 large egg, room temperature; FILLING:; 1/3 cup sugar; 1-1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 3 tablespoons butter, softened; FROSTING:; 2-1/2 cups confectioners' sugar; 5 tablespoons butter, softened; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 2 to 3 tablespoons eggnog

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 45 min. + chilling Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Kimberly Williams, Brownsburg, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2022

These make-ahead rolls have been a holiday tradition for years. The eggnog in the frosting makes them extra special on Christmas morning. —Kimberly Williams, Brownsburg, Indiana

Test Kitchen tip

Give the frosting a little holiday cheer by adding 1/2 tsp. rum extract.

The dough can be held in the refrigerator 8 to 24 hours before assembling.

You can even prepare the rolls and store them in the refrigerator overnight before baking. In the morning, let them sit at room temperature for 30 minutes before baking.

TEST KITCHEN APPROVED

Christmas Morning Sweet Rolls

1 Reviews Add your review

Yield:1 dozen

Prep:45 min

Cook:20 min

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Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup sugar
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1/4 cup canola oil
1 large egg, room temperature
filling:

1/3 cup sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, softened

frosting:

2-1/2 cups confectioners' sugar
5 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 to 3 tablespoons eggnog

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Directions

1
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
3
For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
4
Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.
5
Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners’ sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.