Cinnamon Craisin Rolls

Homemade cinnamon rolls -there are few things I find more cheerful in the morning. I don't make them all that often, but I always make them Christmas Eve so they are ready and waiting for us at the crack of dawn on Christmas morning. I often use different bread recipes -sometimes whole wheat, sometimes milk and honey, sometimes oatmeal- each has its own character and charm and I am always happy with the results. Here I've used a whole wheat dough, substituted craisins for the usual raisins, and I used pecans instead of walnuts -Yum!



After the first rise, I roll out one bread loaf's worth of dough to form a rectangle approximately 12 x 20 inches, melt 1/4 - 1/3 c. of butter and evenly spread it over the rectangle. I then sprinkle it with the following sugar mix, and add craisins/raisins (our kids find both craisins and raisins offensive and always petition they be omitted, but my husband and I like them included) and/or nuts.

1/4 c. sugar
2 T. brown sugar
1 T. cinnamon

No matter the bread recipe used, the key to exceptionally light rolls is to make a softish dough, and then to allow the shaped rolls to rise a bit longer than for a loaf of bread. Bake until rolls spring back when pressed gently in -350 degrees for 20-30 minutes. Cool somewhat and drizzle with glaze. When they are left overnight, we pop them in the microwave for 15 seconds to warm.

Glaze
1 c. powdered sugar
1 t. vanilla
1-2 T. milk as needed to make a thin glaze



Cinnamon rolls are perfect for those special mornings like Christmas, but I think it is particularly nice to wake up and find a pan ready and waiting on an ordinary weekend morning -immediately made special 'just because.'