Every year for probably the past eighteen years, our traditional Christmas breakfast has consisted of Pillsbury cinnamon rolls that come in a tube. Because they smelled and tasted good, because they were super easy, and because we’ve had so much chaos and small children to deal with, not much sleep, and knee-deep wrapping paper. It was all we could manage.
But one of those small children has grown into a budding baker, and this Christmas she offered to make cinnamon rolls from scratch. She found a recipe in one of her Christmas presents from last year, The America’s Test Kitchen Family Baking Book. This cookbook has produced some incredibly delicious and amazing treats this year.
These cinnamon rolls were probably one of the best things yet.
These cinnamon rolls were not to sweet. The density was perfect – soft, yet with a thick and satisfying chewiness, almost biscuitlike. The cinnamon center was incredibly rich and wonderful, and the icing had a little tang of cream cheese. It was so deeply satisfying and decadent, and was definitely a special treat, yet wasn’t overly sweet.
These are hands-down going to be the new Christmas (and maybe New Year’s!) morning tradition. Recipe from: America’s Test Kitchen Family Baking Book
(recipe after the break)
Muffin Top 
