CityView Magazine

16 December 2021 "Our Christmas morning tradition is to eat cinnamon rolls before opening presents," CELINA BURKHARDT said. "is is a great recipe." For Celina and her husband Zach, the number celebrating holiday traditions at their house is growing. Already parents to a preschooler, Jayce, they are due to welcome a baby girl in January. EASIEST OVERNIGHT EGGNOG BRIOCHE CINNAMON ROLLS Courtesy of halfbakedharvest.com ¾ cup high quality eggnog, warmed (you can also use whole milk) 1 tablespoon instant yeast 2 tablespoons honey 3 large eggs ½ cup (1 stick) salted butter, melted 3½-4 cups all-purpose flour, plus more for dusting ½ teaspoons kosher salt Filling ½ cup dark brown sugar, packed 2 tablespoons ground cinnamon ½ cup (1 stick) salted butter, at room temperature, plus more for greasing Frosting 6 tablespoons salted butter 4 ounces cream cheese, at room temperature 1¼ cups confectioners' sugar 2 teaspoons pure vanilla extract In the bowl of a stand mixer, combine the eggnog, yeast, honey, eggs, butter, 3½ cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour. It's better to have a sticker dough rather than a dry dough, so add flour 1 tablespoon at a time. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size. Meanwhile, make the filling. In a small bowl, combine the brown sugar and cinnamon. Line a 9-by-13-inch baking dish with parchment. Lightly dust your work surface with flour. Turn out the dough, punch it down and roll it into a rectangle about 10-by-16 inches. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls in the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes or transfer to the fridge to rise overnight (this is ideal if you have time). Remove the rolls from the fridge. Preheat the oven to 350 degrees. Bake the rolls for 25 to 30 minutes, or until golden brown. Meanwhile, make the frosting. In a small saucepan, melt the butter over medium heat. Cook for about 5 minutes, until the butter is lightly browned and smells toasted. Immediately remove from the heat. Let cool. In a medium bowl, beat together the cooled browned butter, cream cheese, confectioners' sugar, and vanilla until smooth. If the frosting is too thick for your liking, add a tablespoon of eggnog or milk. Spread the frosting over the warm rolls. Sprinkle with flaky sea salt (if desired) and serve. DOTTY LEWIS says her mom Earle Dilday's German Chocolate Cookies, a hit with everyone during the holidays, may be a bit inaccurately named by the family. "We call them German Chocolate Cookies because they have German's Sweet Chocolate in them," Lewis said. "But apparently the woman who gave mom the recipe in 1965 calls them Chocolate Cookies. ey are yummy!" GERMAN CHOCOLATE COOKIES 1 cup brown sugar 1 cup granulated sugar 1 cup margarine 2 eggs 2½ cup flour 1 teaspoon salt 1 teaspoon soda 1 bar melted German's chocolate Powdered sugar Cream first three ingredients together. Add eggs. Combine dry ingredients and add to sugar-egg mixture. Add melted chocolate to dough. Shape dough into 1-inch balls, roll in powdered sugar and place on greased baking sheet, leaving room for cookies to expand while baking. Bake at 350 for 11-13 minutes. Another Lewis family favorite is this punch recipe from Dotty's sister Cindy Farmer, who says it's nice to freeze some cranberries in ice cubes for a pretty garnish in the punch bowl or in individual glasses. "And it tastes really good with a bit of rum or vodka!"

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