As a young momma, I wanted so desperately to create Christmas traditions for my family, beautiful memories that we would look forward to each year. Some of the traditions my family shares every year include filling Operation Christmas Child shoe boxes, baking a birthday cake for Jesus, and enjoying homemade cinnamon rolls. My kids love filling their boxes with love and care after a fun-filled shopping spree at the local Dollar General and singing “Happy Birthday” to Jesus reminds us of our reason for celebration, but there’s always something sweet (no pun intended) about baking cinnamon rolls for my family. Once Christmas morning’s shredded gift wrappings are piled high, my coffee is half enjoyed, and the roaring fire is dancing to Harry Connick, Jr.’s serenading carols, I’m ready to put on my apron and get these sweet treats baking. Like any good recipe, this one has been tweaked over the years to create the sticky goodness that just keeps getting better. If you need a little something to spark some sweetness in your Christmas morning, here’s what you’ll need:
CHRISTMAS MORNING MAPLE CINNAMON ROLLS
INGREDIENTS (Yields 10-12 maple glazed cinnamon rolls, 45 Mins.)
1 loaf of thawed frozen bread dough (thaw when you pull Santa’s cookies out)
1/3 cup stick Kerrygold, melted
1/2 cup granulated sugar or packed brown sugar
1 teaspoon ground cinnamon
1 bottle of Pure Maple Syrup
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup real maple syrup
1 cup pecan halves (optional)
1. Heath oven to 350°F
2. Turn dough onto lightly floured surface and roll out into 1/2 inch rectangle.
3. Brush dough with melted butter, and dust with granulated or raw sugar and cinnamon
4. Grease bottom and sides of rectangular cookie sheet with Kerrygold butter wrapper.
5. Roll rectangle up tightly.
6. Slice roll into 1-2” pieces.
7. Place slightly apart in pan.
8. Melt sticky glaze items in a sauce pan on the stove.
9. Pour over the cinnamon roll slices (be careful not to over fill the pan, they’ll bubbly over and make your oven smoke, not sure how I know this, but trust me - ha!)
10. Bake 30 to 35 minutes or until golden brown.
11. Pull them out and flip them over into a parallel cookie sheet. I do this over the sink, cause it gets messy. This makes they beautifully glazed and ready to serve.
12. Cool 5 minutes and serve warm.
Tanya Hembree calls Franklin, TN home, where she lives an active life with her husband of 20 years and their 3 thriving teenagers. Although a native southern Californian, Tanya has lived in Denver and Austin and is a southerner at heart. A serial entrepreneur, Tanya is also an encourager of women, connector of people, and a pursuer of Jesus. Her crazy full life has taken her from owning a spa and homeschooling her kids to leading a women’s ministry, and doing interior design. Her journey has not been easy, and she’d call herself a “hot mess”, but despite that she desires to live a life in full pursuit of God. On a fun note, Tanya enjoys spa, fashion, travel, and design. She can often be found hanging with her family, spending time with friends, or relaxing at the beach. Connect with her www.tanyahembreedesign.com and Instagram.