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

Christmas Morning Sweet Rolls

Test Kitchen tip
Christmas Morning Sweet Rolls
Prep Time
45 min
Cook Time
20 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
Directions
- 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).
- Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
- 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.
- 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.
- 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.
Nutrition Facts
1 roll: 424 calories, 13g fat (5g saturated fat), 37mg cholesterol, 267mg sodium, 72g carbohydrate (39g sugars, 2g fiber), 5g protein.
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