From MARTHA WHITE

Makes 24 cinnamon rolls

A breakfast staple for Christmas morning, enjoy these sweet treats any time of the day. Warm and delicious, you better make a second batch!

INGREDIENTS

ROLLS

2 cups lukewarm water

2 (1/4 oz.) packages fast-acting yeast

1/2 cup granulated sugar

1/4 cup All-Vegetable Shortening

1/4 stick Baking Sticks All-Vegetable Shortening

1 teaspoon salt

About 5 cups Martha White® All-Purpose Flour

No-Stick Cooking Spray

FILLING

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1/4 cup butter, melted

GLAZE

2 tablespoons butter, melted

1 cup powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla extract

DIRECTIONS

1.Sprinkle yeast over warm water; stir until dissolved. Add 1/2 cup granulated sugar, shortening, and salt; stir until sugar is dissolved. Stir in enough flour to make a soft dough. Cover and let rise in warm place until double in size, about 45 minutes. Punch dough down.

2.Heat oven to 350 degrees. Spray two 9” cake pans with no-stick cooking spray.

3.Combine brown sugar, 1/2 cup granulated sugar, and cinnamon in small bowl. Divide dough in half. Roll dough on floured surface into rectangular shape, about 1/4-inch thick and about 12-inches long. Brush with 1/4 cup melted butter; sprinkle with half the cinnamon sugar mixture.

4.Roll up dough, beginning with long side, jelly-roll style. Pinch seam together. Cut into 1-inch slices; place cut side in prepared pan. Repeat with remaining dough. Cover; let rise until double in size, about 30 minutes.

5.Bake 20 to 25 minutes, or until golden brown. Remove to serving plate, if desired.

6.Combine all glaze ingredients in small bowl. Spoon over hot rolls. Serve warm.

Find this recipe and more holiday treats at marthawhite.com