Cinnamon rolls are perfect for breakfast, brunch, or holiday gatherings. These delicious yeast rolls rise overnight, saving you time. They’re full of deep cinnamon flavor and dried cranberries, then topped with white chocolate glaze.
For years, I resisted making cinnamon rolls. I think it is because I am just not a fan of cinnamon. Shocking, I know, but a little bit goes a long way for me.
I’ve made miniature versions of cinnamon rolls, using puff pastry, but never the ‘Real Thing’.
A few years ago, when my mother and I went to the Taste of Home Cooking Show, I flipped through the free cookbook-like magazines they gave us and the first picture I saw was one of the most beautiful cinnamon rolls I have ever seen. Decadent was a word that came to mind when I saw it. I earmarked this recipe to make later. When I did, they didn’t last long!
I have made these cinnamon rolls twice. The first time, I made them as per the recipe, but the second time I made changed it a bit, making them less like dessert and more like a breakfast pastry. I will give you Taste of Home’s recipe version here. Feel free to make changes to the filling as you see fit. For me, I wanted to get the actual ‘roll’ part right, with the right proportions. The filling, however, I think can be subject to your individual tastes.
Place the finished cinnamon rolls on a platter, then drizzle them with glaze, because this makes them absolutely irresistible!
Here are a few more delicious and easy holiday brunch recipes you might enjoy:
This post was originally published on December 23, 2011. Images have been updated.