Food and Recipes Breakfast Christmas Morning Cinnamon Rolls Recipe 5.0 (2) 2 Reviews Make sure your butter is very soft when you spread it on the rolled dough so the dough doesn't tear. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on March 6, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 3 hrs 40 mins Yield: 16 rolls Alison Miksch; Styling: Caroline M. Cunningham Ingredients 1 (1/4-oz.) envelope active dry yeast 1/4 cup warm water (105° to 115°) 1 cup plus 1 tsp. granulated sugar, divided 1/2 cup butter, softened 1 teaspoon table salt 2 large eggs, lightly beaten 1 cup milk 1 tablespoon fresh lemon juice 5 cups bread flour, divided 1/4 teaspoon ground nutmeg 1/2 Vegetable cooking spray 1/2 cup very soft butter 1 cup firmly packed light brown sugar 1 tablespoon ground cinnamon 1 cup toasted chopped pecans Cream Cheese Icing Directions Stir together first 2 ingredients and 1 tsp. granulated sugar in a glass measuring cup; let stand 5 minutes. Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture. Stir together 4 1/2 cups flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 minute or until well blended. Heavily flour a flat surface; turn dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/2 cup more bread flour as needed to prevent dough from sticking. Place dough in a lightly greased (with cooking spray) large bowl, turning to grease top. Cover and let rise in a warm place (80° to 85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch rectangle. Spread with 1/2 cup very soft butter, leaving a 1-inch border around edges. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle sugar mixture over butter. Top with pecans. Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick). Place rolls, cut sides down, in 2 lightly greased (with cooking spray) 9-inch square pans. Cover with plastic wrap. Let rolls rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk. Preheat oven to 350°. Bake 20 to 22 minutes or until rolls are golden brown. Cool in pans 5 minutes. Spread Cream Cheese Icing over rolls. Serve warm. Rate it Print