Sunday, December 20, 2009


We survived the blizzard of 2009 with only a sore back from shovelling, and now it's time to return to the pre-Christmas celebration while enjoying the canopy of a pristine snowfall.

For day seven, I wanted to share a tried-n-true Lewis holiday breakfast tradition--cinnamon rolls . . . the easy way. I guarantee that these are to die for, and they make the house smell divine.

I cheat . . . (I like to call it being creatively lazy), and I use frozen bread dough. Let it thaw to room temperature, divide it into two portions, and roll each portion out into a long rectangle about 8-10 inches wide.

Slather butter or margarine over the entire surface, sprinkle cinnamon generously over all. Now spread a layer of dark brown sugar over the entire rectangle.

Roll up on the long side. Cut into 1 or 1 1/2 inch slices and place 1 inch apart on greased baking pans. Allow to rise until at least doubled.

Bake at 350 degrees for 2o minutes or until the centers are no longer doughy.

Icing: Melt one stick of butter, 1 teaspoon vanilla, 1 box powdered sugar and 1 to 2 tablespoons milk. ( I usually double this.)

You're family will love these, and they can be made and frozen before baking to make life simpler.

Enjoy! Merry Christmas!

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