Wow family and friends this holiday season with a festive twist on classic cinnamon rolls. With only one rise time, you can save time in the kitchen by prepping the dough in advance using Fleischmann’s RapidRise Yeast. Then, simply refrigerate overnight and bake when ready for delicious, homemade cinnamon rolls that are sure to be a hit! Recipe adaptation courtesy of Fleischmann's Bread World. —Erin F.
Cinnamon Filling & Dough
Spice Islands Ground Saigon Cinnamon
4 1/2 cups
Fleischmann’s RapidRise Yeast
plus 1/4 cup butter OR margarine
Spice Islands Pure Vanilla Extract
Colored icings, sprinkles or candies for decorating
For cinnamon filling, combine sugar and cinnamon in a small bowl. Stir well.
For dough, combine 1 1/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat milk, water and 1/3 cup butter until very warm (120° to 130°F); butter does not need to melt. Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.
Remove dough from refrigerator and punch dough down. Remove dough to lightly floured surface; divide in half. Set aside 1 half. Roll remaining dough to 16x10-inch rectangle. Melt remaining 1/4 cup butter; brush 2 tablespoons over dough. Sprinkle evenly with half of cinnamon filling. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut roll into 16 equal pieces. On lower third of large greased baking sheet, arrange 5 rolls, cut sides up, in a row with edges touching. Form tree shape with additional rows of rolls - 4 rolls in second row, 3 rolls in third row, 2 rolls in fourth row, and 1 for top of tree. Place remaining roll at bottom center of tree to make trunk. Repeat with remaining dough, butter and filling. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
Bake at 375°F for 15 to 20 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove from sheets; let cool on wire racks.
For vanilla icing, combine powdered sugar, milk and vanilla in a small bowl. Stir until smooth.
Drizzle with vanilla icing. Decorate "trees" with colored icings, sprinkles or candies if desired.