One tradition that I have not given up is making cinnamon rolls on Christmas morning.
I love the elasticity of the dough and smearing the top with softened butter…
…and the texture of the brown sugar and cinnamon, the pecans and raisins.
I love the mess it makes on the counter.
And how heavy the roll feels once it’s stuffed and sealed along the edge.
I sprinkle a little white sugar on top to give them a little crunch.
…but then I hide the little crunch with yummy icing that doesn’t have an ounce of nonfat in it.
And the way the house smells when they come out of the oven is heavenly.
We like to balance them out with Hashbrowns and eggs and sausage and bacon.
And then we like to take a long winter’s nap.