As I’m sitting here writing this blog post my husband is wrapping presents and Christmas music is playing in the background. The house is quiet and my thoughts can finally be heard for the first time today now that a little person is tucked snugly in his bed. This year we are so excited to celebrate Christmas because our toddler finally understands what is going on. There is a Christmas tree he gets to plug in when “the sun goes to sleep” and presents to be opened. Everything is so magical!
The morning of Christmas I want to have a special breakfast with my family but I don’t want to be in the kitchen for hours cooking. A few months ago I was researching recipes for overnight cinnamon rolls and didn’t have too much luck. I decided to come up with my own recipe and use a little trick from Alton Brown, which seems to work well. During the second rise you refrigerate the dough overnight. The next morning you take boiling water and add it to a pan in the oven and place your cinnamon rolls in the oven allowing them to rise with the oven off. Guess what? It totally works! Now I don’t have to spend the morning in the kitchen while my family celebrates Christmas.
Add all of your filling ingredients to a food processor and pulse until combined.
Cut your cinnamon rolls with unflavored or cinnamon floss. This trick works like a charm!
Your house is going to smell glorious on Christmas morning or really any morning for that matter.
The salted caramel is the perfect balance of sweet and salty. I’ve been known to eat a spoonful before adding it to my cinnamon rolls.
The combination of apricot, cinnamon, cardamom, and caramel are a new favorite for me. It’s just the right amount of sweetness with the spiciness from the cinnamon and cardamom.
These might be made again this week and then again Christmas morning. I’m addicted!