It is a cherished tradition in our family to have cinnamon rolls for breakfast Christmas morning.
Growing up, sometimes they were homemade, sometimes they were from a package, sometimes they were the whomp-em variety (you know, the kind from the can that you “whomp” on the counter?) but they were always there, first thing, and we nibbled on them as we opened Christmas gifts followed by a large, hearty breakfast later in the morning.
Over the past few years I’ve been experimenting with various recipes for making them from scratch, and this is my hands down favorite, numero uno winner. A true “feast day” recipe that we save for only special occasions. I love it because it uses all sourdough for leavening, can be placed in the pan the night before and rises overnight in the fridge so you can throw them in the oven first thing in the morning, and they are billowy, soft, and super decadent. The inclusion of a lot of butter, mashed potato (yes, mashed potato!) and a little bit of buttermilk gives these cinnamon rolls a presence and flavor that can’t be matched. . .