One of the fondest memories I have of Christmas as a child is the fresh cinnamon rolls that my mother had ready for us each Christmas morning when we got up. Sometimes Mom put raisins in the filling, and sometimes chopped pecans. She always used a caramel sauce on the bottom of the pan in which the rolls were baked so that when she turned them onto the wire rack after baking, the caramel sauce would ooze down the sides of the rolls. Needless to say, with twelve of us, they didn't last long!Following is my recipe for fresh cinnamon rolls. You'll note that instead of using caramel sauce on the bottom of the pan I often use a can of sweetened condensed milk which carmelizes as it bakes. This is a trick I learned from Vic's Mom. It, too, is very delicious. It is important, though, to not overbake the cinnamon rolls or the sweetened condensed milk looses it's "goo-i-ness".
Enjoy!
]]>