Buttermilk Cinnamon Rolls

It's a tradition in our family to have these cinnamon rolls every Christmas morning.

Granted, I have to head to the kitchen around 4:30 a.m. to have them ready for everyone when they wake up but this recipe is one of those that's worth it.

The recipe makes 24 giant rolls so three years ago my husband and I decided we should share them. So now we hop in the car as soon as they're out of the oven and deliver them warm to our friends in the neighborhood. It's fun for us and our friends don't seem to mind.

My cinnamon roll delivery partner.

I always make one pan of the rolls with raisins and one pan without.

Buttermilk Cinnamon Rolls
(makes 24 giant cinnamon rolls)
Dough:
2 tablespoons active dry yeast
1/2 cup warm water
1 1/3 cups canola oil
3 eggs
1 cup sugar
1 teaspoons salt
4 cups buttermilk, scalded and cooled
12 to 14 cups flour

Dissolve the yeast in the water and set aside. In a large bowl, mix together the oil, sugar, eggs and salt. Add the buttermilk and yeast mixture. Finally, add the flour, a cup at a time until a soft dough forms. Knead the dough on a floured surface for 5 to 7 minutes or until the dough becomes smooth. Place the dough in a large clean bowl and cover with a towel or plastic wrap.  Let the dough rise until is is double in bulk, about 1 hour.

Punch the dough down and divide it in half. Let the dough rest for a few minutes before rolling each half into a 12 x 17 inch rectangle.


Filling:
1/3 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
4 teaspoons ground cinnamon
Optional: 1 1/2 cups raisins for the whole batch or 3/4 of a cup for half the batch

In a bowl, combine the sugars, cinnamon and raisins if desired.
Spread half of the butter evenly on each rectangle of dough and sprinkle with the sugar mixture covering the dough evenly and leaving a 1/2 inch line of uncovered dough at the top.

Roll the rectangle up tightly into a cylinder starting at the bottom. Pinch the edge to seal the cylinder closed.

Slice the cylinder into 12 rolls and place them evenly spaced on a greased or parchment lined baking sheet.

Repeat with the other rectangle of dough.

Cover the rolls loosely with plastic wrap and let them rise until the spaces between the rolls begin to fill in, about 30 to 40 minutes.

Bake both sheetpans of rolls at the same time in a 375 degree oven for 16 to 20 minutes, switching the pans between the top and bottom racks midway through to ensure even baking.

Let the rolls cool slightly before icing.

Icing:
1 package (8 oz.) cream cheese, softened
2 tablespoons milk
1/2 cup powdered sugar
1 teaspoon vanilla

Whip the cream cheese until smooth. Add the powdered sugar and whip again. Finally add the milk and vanilla.

With a table knife or offset spatula, evenly ice the tops of the rolls before serving.