It’s Christmas morning! MERRY CHRISTMAS!!! I prepped these cinnamon rolls yesterday. This morning I have them on the counter coming to room temperature and will bake them soon.
The early days of waking before the sun and opening presents are gone for the time being in my house. That is ok. Life is full of seasons. I was still awake early and was able to walk my dogs this morning in Tai Tam Reservoir Park and as we walked we came upon a lovely rock drawn Santa Claus face on the pavement with snowflakes, a Christmas tree, and the words Merry Christmas in English and Chinese.
Yes, we can say Merry Christmas in Hong Kong without anyone getting upset and creating a news frenzy. Merry Christmas is lit up on the tall sky scrapers and written in many languages in all the shopping malls. As I passed other walkers this morning, we greeted each other saying Merry Christmas or Sing Don Fi Loc (Cantonese for Merry Christmas). No one was worried about offending each other. We are very open to other cultures, faiths, cuisines and languages and make an effort to be educated about all the different cultures.
There are no news stories in Hong Kong about how one group is upset because Christians are saying Merry Christmas or when Chinese New Year happens in January the non-Chinese will not be protesting about saying Kung Hei Fat Choy. Instead of being critical of each other let us learn to be open hearted with one another.
And the angel said to them, “Fear not, for behold, I bring you good news of great joy that will be for all the people –Luke 2:10
Bread Machine Cinnamon Rolls
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
Icing (I usually forgo this icing and just mix up icing sugar (confectionary sugar) and cream with a little bit of vanilla extract)
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle (for 1.5 lbs); press Start.
2. When Dough cycle has finished (my machine takes about 90 minutes), turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. (If too wet, you may need to knead in a little more flour). Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan. (I use 2 10” cake pans). At this point you can continue with the next step or do what I do most times and put straight in fridge. Bring to room temperature before baking in the morning. Don’t panic if they don’t rise a lot, they will puff up while baking.
4. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk. Remove rolls from oven and top with icing.