Cinnamon rolls are fun to make with my children because they can help rub the butter, sprinkle the sugar and spices, and even roll up some of the buns in spirals.

When I bake with children, I’ll often use the kitchen table so they have room to help. However, when busy, I just do the measuring and let the children help with sprinkling or shaping, just to save time–it depends on how much teaching I want to do.

Our eggs have bigger yolks, so I find they really add moisture and richness to this recipe. By avoiding soy in our eggs, I personally think it helps our children be a little calmer, as soy is a common allergen.

Make these in the afternoon before for a special breakfast treat and fun time together. –You can put the icing on right before serving or not–but you know everyone’s going to want to eat it right away!—So, make two!

Christmas Morning Cinnamon Rolls

Dough Ingredients

3 1/2 cups all purpose flour

2 teaspoons instant yeast

3 tablespoons sugar

2 tablespoons milk

1 1/4 teaspoon salt

1 large Asper Family Farm egg plus enough water to make 1 cup

1 teaspoon vanilla

2 tablespoons Happy Cow softened butter

Filling:

1/4 cup soft butter

3/4 cup sugar mixed with 1 TB cinnamon

optional: 1/2 cup nuts or chocolate chips

Icing (optional):

3 TB heavy cream or water

1 cup confectioner’s sugar

(If I have cream cheese on hand, I’ll add it too, but I haven’t measured it out yet)

Dough

Mix dough ingredients and let rise in covered, greased bowl until double in size, about 1 – 1 1/2 hours

Roll on greased parchment paper or silicone mat until a big rectangle like 11×20 inches. (I take a butter wrapper and rub the surface to grease it and use up extra butter on the wrapper.)

Let children help rub the softened butter over the dough. Then sprinkle with sugar and spice and everything nice (toppings).

TIP: Cut in 1 inch strips and then roll each up in a spiral. Set spiral side up in a cast iron skillet, pie pan, whatever, and don’t leave too much space in between.

Let rise again covered with a clean kitchen towel in a warm place until they’re quite puffy–may be 1 hour–depends on the warmth.

Bake at 350F for 20 – 25 minutes until the tops are golden.

Let cool for 10 minutes in pan.

Icing: ONCE COOL, mix ingredients and spread overtop–add water to icing if you need it thinner.

Let me know if you try it!