Feeding The Farmer
Grandma Lillie’s Famous Christmas Cinnamon Rolls with Brown Butter Icing

Grandma Lillie’s Famous Christmas Cinnamon Rolls with Brown Butter Icing

Ingredients

2 ¼ tsp active dry yeast

½ cup warm water

2 cups milk, scalded

½ cup butter

1 cup sugar

6 eggs, beaten

1 tsp salt

1 tsp vanilla

All-purpose flour (amount varies)

Instructions

1. Activate the yeast

Dissolve yeast in the ½ cup warm water with 1 Tbsp sugar taken from the 1 cup of sugar. Stir well and let sit for 10 minutes, until foamy.

1. Prepare the milk mixture

Scald milk in a saucepan over medium heat. Remove from heat and add ½ cup butter to melt. Let cool until warm (not hot).

1. Mix the dough

In a large bowl, beat eggs and remaining sugar until combined. Add the warm milk mixture and mix well. Add dissolved yeast and several cups of flour. Mix by hand or with a hand mixer until combined.

1. Add flour & knead

Continue adding flour 1 cup at a time until dough is just slightly sticky. Turn dough onto a floured surface and knead, adding a little flour as needed so it doesn’t stick to the counter.

1. First rise

Spray a large bowl and place dough inside, turning to coat the top. Cover with plastic wrap and let rise until doubled.

Punch down dough and let rise again until doubled.

1. Shape the rolls

Roll dough out on a lightly floured surface into a rectangle about ½ inch thick.

Brush with melted butter.

Sprinkle with brown sugar and raisins (optional), then a generous amount of cinnamon.

1. Roll & cut

Roll dough into a long tube. Pinch edges to seal.

(Optional: use warm water to help seal edges.)

Cut into ¾-inch slices.

1. Final rise & bake

Place rolls on a baking sheet or in a pan with higher sides. Let rise for 1 hour.

Bake at 400°F (or 375°F) until golden brown.

1. Cool & frost

Cool slightly, then frost as desired.

Brown Butter Icing:

Ingredients:

• 1 stick (1/2 cup) of unsalted butter

• 2 cups of powdered sugar

• 1 teaspoon vanilla extract

1. Brown the butter in a medium sauce pan by melting it over medium-high heat and then letting it continue to cook until brown bits form. Swirl the pan around but let it get toasty brown.

2. Pour the butter into a heat-proof bowl and whisk. Add in the powdered sugar and vanilla and mix until smooth and creamy.

3. Add a little milk or cream if desired for more of a glaze.